I made you pasta. It has red pesto on it…which is mostly made of sun dried tomatoes. Hope you are into those…if not, I’m sorry. But I can assure you this is some good stuff. I don’t make much pasta around here. I just don’t crave it as much as other delicious foods. It becomes somewhat boring. So now, when I make it every once in awhile, it’s not so boring! Here’s to a non-boring Monday!
Red Pesto Rigatoni with Roasted Cherry Tomatoes
Adapted from Love and Olive Oil
16 ounces rigatoni pasta, or other hole-y pasta
2 ounces sundried tomatoes
2 medium cloves garlic
1/4 teaspoon red pepper flakes
1/3 cup extra-virgin olive oil
1 teaspoon fresh thyme
1/8 teaspoon salt
1/4 cup pine nuts
3 handfuls of baby spinach
2/3 cup oven-roasted cherry tomatoes
Handful of parmesan cheese
For the cherry tomatoes: Heat oven to 350 degrees. Slice each tomato in half and arrange in a large baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Gently toss tomatoes with olive oil mix, coating all tomatoes. Place in the oven and bake for 45 minutes, until the tomatoes are shrunken.
Bring large pot of water to boil and cook rigatoni as directed. When it is done, drain and save one cup of hot pasta water for later.
To make the pesto, use a blender or food processor. Pulse sun-dried tomatoes, garlic, olive oil, salt, red pepper flakes and thyme. After a few pulses, add pine nuts.
Combine 1/2 cup of the reserved pasta water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add the pasta and gently toss. Taste and add more of the pesto if you prefer.
Arrange the baby spinach on a plate and top with pasta. Top with the roasted cherry tomatoes and parmesan cheese.