How to Make Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives
Author Robyn Webb says, “I’m always looking for new ways to serve large shapes of pasta. I’ve got the penne, fusilli, and shell shapes down pretty good, but I find shapes like rigatoni more of a challenge to balance with other ingredients. I’ve concluded that rigatoni just needs a few strong flavors such as olives, sun-dried tomatoes, and lemon zest to be special.”
15 min prep time
20 min cook time
6servings
3/4 cup
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Step-By-Step Instructions:
- Bring a large pot of lightly salted water to a boil. Add the rigatoni and cook for 8–10 minutes until al dente.
- Meanwhile coat a large skillet with cooking spray. Sauté the onion and garlic over medium heat for about 6 minutes. Add the sun-dried tomatoes and sauté for 2 minutes. Add the wine and cook until wine is almost evaporated.
- Drain the pasta, reserving about 1/3 cup pasta water. Set the pasta aside. Add the pasta water to the onion mixture and cook for 1 minute. Add in the pesto, pine nuts, olives, and lemon zest. Season with pepper. Add the rigatoni and toss well.
Nutrition facts
6 Servings
-
Serving Size
3/4 cup
-
Amount per serving
Calories
245
- % Daily value*
-
Total Fat
8g
10%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
235mg
10% -
Total Carbohydrate
36g
13%-
Dietary Fiber
5g
18% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
7g
-
Potassium
260mg
6%
Ingredients
rigatoni ((preferably whole-wheat))
8 oz
Olive oil cooking spray
1
onion(s) (diced)
1/2 cup
garlic (minced)
2 clove
rehydrated sun-dried tomatoes (sliced, not packed in oil)
1/2 cup
dry white wine
1/2 cup
pesto sauce (bottled)
4 tbsp
toasted pine nuts
2 tbsp
Kalamata olives (pitted, coarsely chopped)
1/4 cup
fresh lemon zest
2 tsp
freshly ground black pepper to taste
1