Rigatoni with Pesto Tomato Sauce

Rigatoni with Pesto Tomato Sauce Rigatoni with Pesto Tomato Sauce A delicious tomato pasta with a pesto twist - ideal for busy weeknights.
A delicious tomato pasta with a pesto twist - ideal for busy weeknights.
  • 5 min prep
  • 25 minutes
  • 400 calories
  • $1.60
  • Vegetarian

Ingredients


Makes: 4 servings
  • 1/2 lb (225 g) rigatoni or any bite-sized pasta
  • 1 can (28 oz/796 ml) low-sodium crushed tomatoes
  • 1 can (28 oz/796 ml) low-sodium diced tomatoes
  • 1/4 C (60 ml) prepared
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste
  • 1/4 C (60 ml) freshly grated Parmesan cheese

Preparation


 
  • Cook pasta according to package directions in Multipurpose Pot - 12 C .
  • Meanwhile, combine tomatoes and Pesto in a Multipurpose Pot - 12 C . Simmer for 20 minutes.
  • Toss sauce and pasta in a large serving bowl. Season with Salt and Garlic Pepper. Top with Parmesan.

Tip


 

Tip: Add pitted olives, capers, canned artichokes, or roasted peppers to this simple pasta.

Nutritional Serving Size Per serving:
Calories 400
Fat 7 g
Saturated Fat 3 g
Transfat 0 g
Cholesterol 15 mg
Sodium 260 mg
Carbohydrates 66 g
Fibre 7 g
Sugar 16 g
Protein 15 g

Shop this recipe...

Multipurpose Pot - 12 C
$88.00
Sea Salt (Grinder)
$15.00
Black Pepper (Grinder)
$15.00