For this delicious dish and the associated taste journey to Sicily you do not need much. Delicious pesto, sun-dried tomatoes, olives and rigatoni. And the preparation takes no longer than the cooking time of your rigatoni. Great, isn’t it?
Here are the ingredients for four servings:
320 g Rigatoni
1 Garlic clove
2 Tablespoon Pistacio Pesto from Ortoledda
50 g green olives
100 g dried tomatoes, preserved in oil
50 g Parmigiano
While you cook the rigatoni al dente, peel the garlic and chop it very finely. Also chop the olives and divide the sun-dried tomatoes. Put everything together with some olive oil in a large pan and heat the mixture slightly. Add the pistachio pesto and the drained rigatoni. Mix everything well and sprinkle the grated Parmigiano before serving.
Many thanks to Ortoledda for providing us with this recipe.