Rigatoni with Sundried Tomato Pesto

Tonight calls for Pasta (well actually every night calls for pasta) and I have some beautiful sundried tomatoes that I brought from Sardinia and really want to use for my next pasta dish.

Since the tomatoes were super salty, and I mean suuuper salty, I had to make a pesto with them first and then mix the pesto with plain tomato sauce. If you’re using the regular sundried tomatoes that you can find in a jar, they shouldn’t be too salty and you could even make the pesto without mixing it with plain tomato sauce after. But since mine were so salty I had to make some emergency adjustments. It turned out pretty amazing though!

Servings: 2


  • 6 pieces of sundried tomatoes
  • 400g. rigatoni pasta
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 jar of tomato sauce
  • 30g. freshly grated parmesan cheese
  • handful of cherry tomatoes, halved

How to make the Rigatoni with Sundried Tomatoes

Cook the pasta according to the package in salted water and drain.

In a food processor, place the sundried tomatoes, garlic, olive oil and around 2 tbsp of the tomato sauce and mix until you get a nice pesto.

Pour rest of the tomato sauce in a pan with the cherry tomatoes and 3 tbsp of the pesto or more if you like, just make sure it doesn’t get too salty. Simmer the sauce for 20 minutes. Add the parmesan cheese and stir, cook for another 5 minutes. Since my tomatoes were so salty I didn’t need any more seasonings but feel free to salt and pepper your sauce to taste.

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