Rigatoni with Sun-Dried Tomato Sauce

• 12 oz rigatoni
• 1 cup sun-dried tomatoes (not oil-packed)
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup chicken or vegetable stock
• 1/4 cup tomato paste
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar
• 1 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese (optional)
• 2 tbsp pine nuts (optional)

Steps

1. 1 Boil a large pot of salted water and cook the rigatoni according to package instructions until al dente.
2. 2 While the pasta cooks, rehydrate sun-dried tomatoes in warm water for about 10 minutes, then chop.
3. 3 Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
4. 4 Add chopped sun-dried tomatoes, stock, tomato paste, and balsamic vinegar to the skillet. Simmer for 10 minutes.
5. 5 Stir in red pepper flakes, basil, salt, and pepper. Adjust seasoning to taste.
6. 6 Drain pasta and add to the sauce, tossing to coat. Sprinkle with Parmesan and pine nuts if using.
7. 7 Serve immediately, garnished with extra basil if desired.

Nutrition

Tips

• For a richer sauce, soak sun-dried tomatoes in warm olive oil instead of water.
• Add cooked and chopped spinach for an extra veggie boost.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to loosen the sauce.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with warm, crusty bread for dipping.

FAQ