Jamie Oliver’s Rigatoni Pasta with Sicilian Pesto Sauce (Pesto alla Trapanese)
5 from 1 vote
This dish is a true embodiment of Italian cuisine, where each ingredient plays its unique role, creating a harmony of flavors and aromas. Enjoy the combination of tender pasta, fragrant pesto, spicy chili and delicate Parmesan cheese. This recipe will not only surprise you with its sophistication and simplicity of preparation, but will also turn your lunch or dinner into a real Italian feast of taste.
Boil salted water and boil the rigatoni according to the instructions on the package. In a blender, combine the grated Parmesan cheese, chili pepper, blanched almonds, garlic and anchovy fillets. Shred.
Add ⅔ of all the cherry tomatoes and most of the fresh basil leaves to the blender, pour in the olive oil, and season with salt. Grind to a sauteed consistency. Save some of the water in which the pasta was cooked, drain the rest.
Mix cooked pasta with sauce in a saucepan, add water from cooking for consistency if desired. Garnish the dish with the remaining tomatoes and basil before serving.