Rigatoni Pasta with Dried Tomato in Pesto Sauce
Rigatoni Pasta with Dried Tomato in Pesto Sauce!!! is a easy Italian recipe that serves 2. 520 calories per serving. Recipe by Fabulous Ems Vlogs on YouTube.
Prep: 5 min | Cook: 12 min | Total: 22 min
Cost: $4.79 total, $2.39 per serving
Ingredients
- 200 g Rigatoni Pasta (dry, uncooked)
- 30 g Sun‑Dried Tomatoes (packed in oil, drained and roughly chopped)
- 0.5 tsp Olive Oil (extra‑virgin preferred)
- 190 g Pre‑Made Pesto Sauce (store‑bought, basil‑based)
- 1 tbsp Salt (for pasta water)
Instructions
Boil the Pasta
Fill a large pot with 4‑5 L of water, add 1 tbsp salt, and bring to a rolling boil. Add the rigatoni and cook according to package directions, usually 10‑11 minutes, until al dente.
Time: PT10M
Temperature: boiling
Drain and Lightly Oil
Drain the rigatoni in a colander, then return it to the pot. Drizzle 0.5 tsp olive oil over the hot pasta and toss to coat, which helps keep the noodles from sticking.
Time: PT1M
Add Sun‑Dried Tomatoes
Stir the chopped sun‑dried tomatoes into the oiled rigatoni, distributing them evenly.
Time: PT30S
Incorporate Pesto Sauce
Add the entire 190 g jar of pre‑made pesto sauce to the pasta. Stir thoroughly until every piece of rigatoni is coated and the sauce is evenly distributed.
Time: PT1M
Serve
Transfer the pesto‑coated rigatoni to a serving bowl, garnish with extra sun‑dried tomato pieces if desired, and serve immediately.
Time: PT30S
Nutrition Facts
- Calories
- 520
- Protein
- 15 g
- Carbohydrates
- 70 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegetarian, Not vegan
Allergens: wheat (gluten), nuts (pine nuts in pesto), dairy (Parmesan cheese in pesto, if present)
Ingredient Substitutions
- Instead of Rigatoni Pasta: penne, ziti
- Instead of Sun‑Dried Tomatoes: dry roasted tomatoes, fresh cherry tomatoes (halved)
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Pre‑Made Pesto Sauce: homemade pesto, green sauce (e.g., cilantro or arugula pesto)
- Instead of Salt: sea salt, kosher salt
Equipment Needed
- Large Pot
- Colander
- Wooden Spoon
- Measuring Spoons
- Serving Bowl
Critical Steps — Do Not Skip
- Cook rigatoni al dente; overcooking makes the pasta mushy.
- Toss pasta with olive oil before adding pesto to prevent clumping.
- Stir pesto thoroughly to ensure even coating; use pasta water to adjust consistency.
Chef Tips from the Video
- Reserve a cup of pasta cooking water before draining; it’s golden for adjusting sauce texture.
- For extra brightness, finish with a squeeze of fresh lemon juice.
- If you like a bit of heat, stir in a pinch of red‑pepper flakes with the pesto.
Troubleshooting
Pasta is sticky after draining.
Toss with a little extra olive oil or a splash of reserved pasta water while still warm.
Pesto sauce is too thick and doesn't coat the pasta.
Add 1‑2 Tbsp of warm pasta water gradually until the desired consistency is reached.
Sun‑dried tomatoes are overly salty.
Rinse the packed tomatoes briefly before chopping, or use a smaller amount.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; pesto may separate and texture changes.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the rigatoni a day ahead, toss with a little olive oil, refrigerate, and reheat with a splash of water.
- Pesto sauce can be stored unopened in the fridge for up to 2 weeks; once opened, use within 5 days.
Frequently Asked Questions
What is the cultural significance and history of rigatoni pasta with pesto sauce in Italian cuisine?
Pesto originates from Genoa in the Liguria region of Italy, traditionally made with basil, pine nuts, garlic, cheese, and olive oil. Combining pesto with rigatoni—a tube‑shaped pasta that holds sauce well—has become a popular quick‑meal across Italy and worldwide, showcasing the Italian love for simple, high‑quality ingredients.
What are the traditional regional variations of pesto‑based pasta dishes in Italy?
In Liguria, pesto is most often paired with trofie or trenette pasta. In other regions, you’ll find variations like pesto rosso (with sun‑dried tomatoes) or pesto alla siciliana that adds almonds and tomatoes. Using rigatoni is a modern adaptation that still respects the sauce’s heritage.
How is rigatoni with dried tomato and pesto traditionally served in Italian households?
It is typically served hot as a primo (first course) or a light main course, often accompanied by a simple green salad and a glass of crisp white wine such as Vermentino. A light sprinkling of grated Parmigiano‑Reggiano is common, though some families omit cheese for a vegan version.
What occasions or celebrations is rigatoni with pesto sauce traditionally associated with in Italian culture?
Pesto pasta is a staple for everyday family meals but also appears at casual gatherings, picnics, and summer barbecues because it can be prepared quickly and served at room temperature. It’s not tied to a specific holiday, but its fresh flavors make it popular during the warm months.
What other Italian dishes pair well with rigatoni pasta with dried tomato and pesto sauce?
A crisp arugula salad with lemon vinaigrette, grilled vegetables such as zucchini or eggplant, and a simple bruschetta with tomatoes complement the rich pesto. For protein, grilled chicken or shrimp can be added without overpowering the sauce.
What makes rigatoni pasta with dried tomato and pesto sauce special in Italian cuisine?
The combination highlights the Italian principle of marrying texture and flavor: rigatoni’s ridged tubes capture the creamy pesto, while sun‑dried tomatoes add a concentrated sweet‑savory depth. The dish delivers bold taste with minimal effort, embodying the Italian ethos of simplicity.
How has the rigatoni with pesto and dried tomato recipe evolved over time in modern cooking?
Originally, pesto was paired with smaller, thinner pastas. Modern cooks favor rigatoni for its sauce‑holding ability and often incorporate pantry‑friendly dried tomatoes for extra umami. Ready‑made pesto jars have also made the dish faster, turning a traditional sauce into a quick‑weeknight staple.
What are the most common mistakes to avoid when making rigatoni pasta with dried tomato and pesto sauce?
Overcooking the rigatoni leads to a mushy texture, and adding pesto to cold pasta can cause clumping. Also, neglecting to reserve pasta water makes it harder to thin the sauce if needed. Follow the critical steps to keep the pasta al dente and the sauce smooth.
Why does this recipe use pre‑made pesto sauce instead of making pesto from scratch?
The video emphasizes speed and convenience; a pre‑made jar provides consistent flavor and eliminates the need for a food processor, making the dish ready in under 15 minutes—ideal for busy home cooks.
What does the YouTube channel Fabulous Ems Vlogs specialize in?
Fabulous Ems Vlogs focuses on quick, everyday home‑cooking videos that showcase simple, tasty meals using readily available ingredients, often highlighting shortcuts like pre‑made sauces to help viewers prepare meals fast.
How does the YouTube channel Fabulous Ems Vlogs' approach to Italian cooking differ from other Italian cooking channels?
Fabulous Ems Vlogs prioritizes speed and accessibility, using store‑bought components such as ready‑made pesto, whereas many traditional Italian channels emphasize homemade sauces and detailed technique. This makes the channel appealing to beginners and time‑pressed cooks.
Last updated: August 28, 2026
