From Paola Catalano 's kitchen in Italy.

Originally published on Cookpad Italy as Rigatoni al pesto di pomodori e olive taggiasche, with US measurements.

Rigatoni with Sun-Dried Tomato and Olive Pesto

Name: Rigatoni with Sun-Dried Tomato and Olive Pesto
Total time: 720 s
Yield: Serves 4 servings
Ingredients: 6-7 sun-dried tomatoes in oil; 10 pitted Taggiasca olives; 14 ounces rigatoni pasta (about 400 grams); Salt; Olive oil; Pecorino cheese

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

A quick and flavorful dish featuring the tastes and ingredients of Mediterranean cuisine. Sun-dried tomato and olive pesto, finished with a sprinkle of Pecorino cheese for extra flavor.

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

A quick and flavorful dish featuring the tastes and ingredients of Mediterranean cuisine. Sun-dried tomato and olive pesto, finished with a sprinkle of Pecorino cheese for extra flavor.

Saved

Ingredients

10 to 12 minutes

Serves 4 servings

6-7sun-dried tomatoes in oil
10pitted Taggiasca olives
14 ouncesrigatoni pasta (about 400 grams)
Salt
Olive oil
Pecorino cheese

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Steps

10 to 12 minutes

1

Chop the sun-dried tomatoes in oil together with the pitted olives.
2

Blend to make a pesto for tossing with pasta (or spreading on toasted bread).
3

Cook the rigatoni in a large pot of boiling salted water for 10 to 12 minutes.
4

Toss the pasta with the pesto and top with Pecorino cheese.

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Cooksnaps

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Paola Catalano @fattierifattiamodomy

Published in the US on July 11, 2025 14:01

grottaferrata (roma)

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