Rigatoni with Tomato, Cream and Pesto
February 2, 2023 by jonoandjules
We love a pasta dish with just some elements and this one is mild and contemporary and makes intelligent use of canned tomatoes.
Wine suggestion: Regardless of the cream that will recommend an oak white, it truly works finest with an un-oaked, textured white. One thing just like the good Dissidents Cassandre, a Vermentino from Maison Ventenac in Carbades that each lifts and expands the flavours, plus the contemporary nuttiness that cuts by means of the sunshine cream.
Rigatoni with tomato, cream and pesto – 4 p
- 200 ml whipped cream
- 300 g canned tomatoes, drained weight
- 2 tablespoons of pesto
- 350 grams of rigoni
- 40g Parmesan cheese
Pour the cream right into a saucepan, add the drained tomatoes and cook dinner over low warmth for 10 minutes.
Take away the pan from the warmth and stir within the pesto.
In the meantime, cook dinner the rigatoni in loads of salted water till al dente, drain and place in a heat serving bowl. Sprinkle the pasta with the Parmesan cheese, spoon over the sauce and serve.
(Authentic recipe from The Silver Spoon Pasta, Phaidon, 2009.)
Posted in Meals, Italian, Pasta, Vegetarian | Tagged Cooking, Cream, Straightforward, Meals, Italian, Pasta, Pesto, Recipe, Rigatoni, The Silve Spoon, Tomatoes, Vegetarian | Depart a remark