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Ingredients
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Pasta
Pesto Rosso (Sun‑dried Tomato Pesto)
Finishing & Garnish
Method
Pasta
- 1
Bring water to a boil
Fill a large pot with 4 liters of water and bring to a rolling boil. Add 2 tablespoons kosher salt once boiling.
- 2
Cook rigatoni
Add 400 g rigatoni to the boiling salted water and cook until al dente according to package instructions (typically 10–12 minutes). Reserve 1 cup (240 ml) of pasta cooking water before draining.
- 3
Drain the pasta and set aside while you finish the sauce, keeping the reserved cooking water nearby.
Pesto Rosso (Sun‑dried Tomato Pesto)
- 4
Prepare almonds
If your almonds are not toasted, heat a small skillet over medium heat and toast 50 g whole/toasted almonds, stirring constantly until fragrant and lightly browned, 3–4 minutes. Cool slightly.
- 5
Blend pesto
In a food processor combine 140 g oil‑packed sun‑dried tomatoes (drain excess oil but reserve a little for flavor), cooled toasted almonds, 20 g basil leaves, 50 g grated Parmesan, 1 garlic clove (peeled), 1 tablespoon lemon juice, 1 teaspoon red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper. Pulse to a coarse paste, then with the motor running slowly stream in ~80 ml extra‑virgin olive oil until the mixture comes together into a spreadable pesto. Scrape down the bowl and taste; adjust salt, lemon, or pepper as needed.
- 6
Thin pesto if needed
If the pesto is very thick, add 1–3 tablespoons of reserved pasta cooking water to loosen to a saucy consistency that will coat rigatoni.
Finishing & Assembly
- 7
Combine pasta and pesto
Return the drained hot rigatoni to the empty (warm) pot or to a large sauté pan over low heat. Add the pesto rosso and toss gently to coat, adding reserved pasta water a tablespoon at a time until the sauce evenly clings to the pasta (use 60–120 ml as needed). Warm through for 1–2 minutes; do not overheat.
- 8
Plate with stracciatella
Divide the pesto‑coated rigatoni among 4 warmed plates or bowls. Spoon equal portions of stracciatella (about 45 g per serving) onto the center of each portion so it slightly melts into the warm pasta.
- 9
Finish and garnish
Scatter 30 g toasted sliced almonds over the plated pasta, drizzle ~1 tablespoon extra‑virgin olive oil across the top, sprinkle freshly ground black pepper (about 1/4 tsp split between plates), add small basil sprigs and an optional light dusting of 20 g grated Parmesan. Serve immediately.