This mouth-watering cooking tutorial teaches how to create a delicious basil pesto cherry tomato rigatoni! From making a fresh basil pesto to a cherry tomato reduction, this dish is bursting with flavour. Don’t forget to hit subscribe for more amazing recipes!

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➖ Recipe ➖

Ingredients –

400g (14oz) – Rigatoni 
1 Tbsp (20ml) – Extra Virgin Olive Oil 
5 – Garlic Cloves, Crushed & Chopped 
Pinch of Chilli Flakes (Optional)
250g (8.8oz) – Cherry Tomatoes, Halved Lengthways
1/3 Cup (80ml) – White Wine or Vegetable Stock
Parmigiano Reggiano To Taste  
Pasta Water To Adjust Consistency If Needed
Salt & Pepper 

Basil Pesto – 

5g (0.2oz) – Pine Nuts, Toasted (Use alternative nuts to cut cost)
10g (0.5oz) – Parmigiano Reggiano, Freshly Grated
1-2 – Garlic Clove
2 Cups (40g – 1.4oz) – Basil, Picked 
3 Tbsp (60ml) – Extra Virgin Olive Oil
1/2 – Lemon, Juiced 
Extra Virgin Olive Oil To Adjust Consistency
Salt & Pepper

Garnish – 

Parmigiana Reggiano, Freshly Grated 
Chilli Flakes (Optional)
Cracked Black Pepper
Picked Basil Leaves 

Method – 

1. Bring a pot of salted water to a boil. Cook the pasta for 2 minutes less than the packet instructions. Drain and reserve at least 2 cups (500ml) of pasta water. 

2. Place the pine nuts and garlic in a mortar and use a pestle to crush them until rough and broken down into a paste. Add the basil leaves and continue pounding. Add the Parmigiano Reggiano, extra virgin olive oil, lemon juice, salt, and pepper. Continue using the pestle until the pesto has formed a paste. Adjust the consistency with extra virgin olive oil until it resembles a thick but easily pourable paste. Adjust the seasoning and set aside. 

3. In a pan over medium heat, add extra virgin olive oil, garlic, and chilli flakes (optional). Sauté for 2 minutes, mixing regularly, until lightly golden and fragrant. Add the cherry tomatoes and continue cooking until they start to soften. Over medium heat, this will take 6-8 minutes. Season to taste. 

4. Increase the heat to medium-high and deglaze the pan with white wine or vegetable stock. Allow it to simmer for 1 1/2 to 2 minutes or until reduced by 1/3. 

5. Add the cooked and drained pasta, Parmigiano Reggiano to taste (I use a lot), and basil pesto. Mix everything well until combined, and adjust the sauce’s consistency with the reserved pasta water. Cook for 2 minutes; check the seasoning and remove it from the heat. 

6. Serve in bowls. Garnish with more Parmigiano Reggiano, chilli flakes (optional), picked basil leaves, and cracked black pepper. Dig in. 

Notes – 

If you can’t consume alcohol, vegetable or chicken stock can be used as a replacement for white wine. However, this dish will no longer be vegetarian if you use chicken stock. This also applies to Parmigiano Reggiano, as it’s made with animal rennet. Parmesan cheese, the less expensive and lower-quality version, can go either way. Always check the labels before purchasing. 

Pine nuts are expensive, so if you don’t want to use them, most other nuts are great alternatives. If allergies are a concern, leave them out altogether.

Video Uploaded By
Jack Ovens

#pestopasta #basilpesto #pastarecipe

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