Tomato and Fresh Herb Rigatoni

Ingredients

• 450 g (reserve 60 ml pasta water)rigatoni pasta, cooked and drained
• 30 ml (2 tablespoons)olive oil
• 300 g (2 cups)cherry tomatoes
• 4 clovesgarlic, minced
• ¼ teaspoonsalt
• ½ teaspoonground black pepper
• 120 ml (½ cup)sun-dried tomato pesto, homemade or shop-bought
• 50 g (½ cup), plus extra for garnishgrated Parmesan
• 45 ml (3 tablespoons), plus extra for garnishchopped parsley
• 30 ml (2 tablespoons)chopped oregano leaves
• 15 ml (1 tablespoon)thyme leaves
• 5 ml (1 teaspoon), optionaldried red chilli flakes

Instructions

1. 1

   Cook the pasta

   Cook the rigatoni according to the packet instructions. Drain it well, reserving 60 ml of the cooking water, and set both aside.

2. 2

   Blister the tomatoes

   While the pasta cooks, heat the olive oil in a large frying pan over a medium heat. Add the cherry tomatoes, garlic, salt and black pepper, plus the chilli flakes if using. Cook for 3–5 minutes, until the tomatoes just begin to burst.

3. 3

   Stir in pesto

   Stir the sun-dried tomato pesto into the pan. Add some of the reserved pasta water if the sauce seems too thick.

4. 4

   Toss with pasta

   Add the drained rigatoni, parsley, oregano, thyme and Parmesan. Toss with tongs to coat, then cook for 2–3 minutes, just until the pasta is heated through.

5. 5

   Garnish and serve

   Divide between plates and finish with extra parsley, grated Parmesan and chilli flakes, if you like. Serve straight away.

What is tomato and fresh herb rigatoni?

Rigatoni is a ridged, tube-shaped pasta associated with Italian cooking; its shape holds sauce well. This North American-style recipe pairs it with cherry tomatoes, sun-dried tomato pesto, cheese and fresh herbs for a speedy, generously coated pasta.

The tomatoes are cooked until they start to split, making a quick, juicy base for the pesto. Parmesan and herbs bring savoury and fresh notes without requiring a long-simmered sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 605 calories, 21g protein, 95g carbs, 15g fat.

Most of the carbohydrates come from the rigatoni, while olive oil, pesto and Parmesan contribute much of the fat. The pasta, pesto and Parmesan also provide protein. Pair a serving with a generous salad or cooked greens to add vegetables to the plate.

Choosing the key ingredients

Tomatoes: Cherry tomatoes are small enough to soften quickly while keeping some shape. Choose ripe ones for a sweeter, juicier result.

Pesto: Sun-dried tomato pesto gives the sauce concentrated tomato flavour. Since pesto and Parmesan can both be salty, taste before adding extra salt.

Herbs: Parsley, oregano and thyme provide distinct fresh flavours. Strip the thyme leaves from their woody stems before chopping or adding them.

Blistering the tomatoes

Give the tomatoes a few minutes in the hot oil so their skins begin to split and their juices mingle with the garlic. Stir occasionally, but avoid cooking them until they collapse completely.

Add the pesto as soon as the tomatoes are ready. If the mixture looks dense, loosen it a little at a time with the reserved pasta water.

Getting the sauce to cling

Pasta water: Its starch helps the pesto coat the rigatoni rather than sitting in a thick layer at the bottom of the pan. Add it gradually until the sauce moves easily around the pasta.

Tossing: Use tongs to turn the rigatoni through the sauce, herbs and cheese. Keep the pan on the heat only long enough to warm everything through.

Timing the pasta and sauce

Start cooking the pasta first, then make the tomato mixture while it boils. This keeps the total preparation time close to the stated 30 minutes.

Drain the rigatoni when it is just tender, following the packet directions. It will spend another 2–3 minutes in the pan, so avoid leaving it there longer than needed.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the rich pesto and Parmesan. Crusty bread is useful for scooping up any sauce left on the plate.

For a fuller meal, serve with grilled vegetables or a simple side of greens. Keep additional salt modest until you have tasted the finished pasta.

Recipe notes & tips

• Reserve the pasta water before draining the rigatoni.
• Use a large frying pan so the pasta can be tossed with the sauce easily.
• Add pasta water a little at a time to avoid making the sauce too loose.
• Taste the pesto before adding more salt, as its seasoning can vary.
• Add the fresh herbs near the end to keep their flavour bright.
• Serve immediately for the best texture.

Variations

• Add greens: Stir in a couple of handfuls of spinach as the pasta warms in the sauce.
• Make it spicier: Increase the chilli flakes to suit your taste.
• Use another pasta: Swap in a similar short pasta shape if rigatoni is unavailable.
• Add courgette: Cook diced courgette with the tomatoes until just tender.
• Finish with lemon: Add a little lemon zest just before serving for a brighter finish.

Common mistakes to avoid

• Overcooking the pasta: Cook it according to the packet and warm it in the sauce for only 2–3 minutes.
• Burning the garlic: Keep the pan at medium heat and add the tomatoes promptly.
• Cooking the tomatoes to mush: Stop once they begin to pop open so they retain some shape.
• Adding all the pasta water at once: Pour it in gradually and stop when the sauce coats the pasta.
• Leaving the pasta to sit: Serve as soon as it is tossed, before the sauce thickens and clings too firmly.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave with a small splash of water to loosen the sauce.

Frequently asked questions