Rigatoni Pasta with Dried Tomato in Pesto Sauce!!!

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

1. 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

2. 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

3. Add Sun‑Dried Tomatoes

   Stir the chopped sun‑dried tomatoes into the oiled rigatoni, distributing them evenly.

   Time: PT30S

4. 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

5. 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