Pesto Rigatoni with Cherry Tomatoes by breadbakebeyond

Yarin Shachagi

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Pesto Rigatoni with Cherry Tomatoes

breadbakebeyond

Fresh pesto is something I truly enjoy using in my recipes, as you can tell! Together with cherry tomatoes, they create a great combo that can be used in many ways. This recipe is a fun and quick dinner idea that can be easily paired with your favorite protein. It’s bursting with flavor and makes you feel like you’re on a quick trip to Italy!

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Ingredients

½ pound pasta (I used rigatoni)

¾ cup grated Parmesan cheese (reserve some for serving)

4 tablespoons fresh pesto

4 garlic cloves, minced or finely chopped

¼ cup white wine

1 teaspoon chili flakes (reduce if preferred less spicy)

2 teaspoons black pepper

Kosher salt, to taste

4 tablespoons olive oil or unsalted butter

1 ½ cups cherry tomatoes, halved

For the Fresh Pesto

2 cups fresh basil leaves

1 - 2 tablespoons pine nuts, toasted

½ cup grated Parmesan cheese

2 - 3 garlic cloves

¼ teaspoon salt

3 tablespoons olive oil

2 tablespoons water (if needed)

For Serving:

Additional chili flakes, to taste

Freshly ground black pepper (optional)

Parmesan cheese for garnish

Directions

Step 1

1.⁠ ⁠Bring a pot of water to a boil. Add about 1 tablespoon of salt and cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of the pasta water.

Step 2

2.⁠ ⁠Make the pesto (*see notes for extra green pesto): In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic cloves, olive oil, and salt. Pulse while gradually adding the olive oil, blending until the mixture forms a smooth paste. You can add water if needed for a lighter texture. If you don't have a food processor, a mortar and pestle will work as well. Place in the fridge.

Step 3

3.⁠ ⁠Heat a large skillet over medium heat. Add olive oil, minced garlic, and chili flakes, sauté for 30 seconds. Add the cherry tomatoes and toss well. Pour in the white wine, add salt and black pepper, and cook until most of the liquid has evaporated. Remove the skins from the cherry tomatoes once softened (optional).

Step 4

4.⁠ ⁠Add the half-cooked pasta to the skillet, along with 1/4 cup of the grated Parmesan cheese. Add about 1/4 cup of the reserved pasta water and stir everything together. Continue stirring until the pasta is fully cooked and the sauce is thick and creamy. Add more pasta water and Parmesan cheese gradually if needed to adjust the sauce consistency.

Step 5

5.⁠ ⁠Turn off the heat, add the pesto (about 4 tbsp), and some more pasta water if you need more sauce. Mix well until fully combined. Finish with a sprinkle of chili flakes, ground black pepper, and grated Parmesan.

Step 6

See notes for green and vibrant pesto!

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