Red Tomato Pesto Pasta

Ingredients

• 200 g sun‑dried tomatoes (in oil)
• 1 tbsp vinegar
• 2 Garlic cloves
• 2 tbsp pine nuts
• 50 g freshly grated Parmesan
• 100 ml olive oil
• Sea salt
• a pinch cayenne pepper
• 400 g rigatoni
• 2 sprigs fresh parsley

Instructions

1. 1.

   Drain the sun‑dried tomatoes and simmer with vinegar and 300 ml water for 5 minutes until soft. Drain again. Peel and roughly chop the garlic cloves. Toast the pine nuts in a dry pan until golden brown. Combine the tomatoes, garlic, pine nuts, and Parmesan in a blender; add olive oil while blending. Add more olive oil if needed. Season with salt and cayenne pepper.

2. 2.

   Cook the rigatoni according to package instructions until al dente. While the pasta cooks, wash and finely chop the parsley.

3. 3.

   Stir 5 tbsp of hot pasta water into the pesto, drain the noodles, then toss with the pesto and parsley. Serve in small bowls.