Sun-Dried Tomato Rigatoni

Super simple
Super simple
Super simple
Super simple
0:40 m

We're not being biased, but this is probably one of the greatest pasta recipes ever created. It's got the perfect blend of creaminess and punchiness from that tomato. You're gonna love it, your friends are gonna love it, your friends' friends are gonna love it, so stop reading this nonsense and start cooking!

Start cooking ➞




For the pasta

<item-todo-done>1 tsp dried rosemary<item-todo-done><item-todo-done>1 tsp dried thyme<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>2 tbsp harissa paste<item-todo-done><item-todo-done>150g sun-dried tomatoes<item-todo-done><item-todo-done>140g cashews<item-todo-done><item-todo-done>2 cans x 400g can(s) of chopped tomatoes - use canned cherry tomatoes if you can find them<item-todo-done><item-todo-done>350g rigatoni pasta<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done>1 garlic clove<item-todo-done>

To serve

<item-todo-done>1 tbsp Nooch<item-todo-done><item-todo-done>1 handful of basil leaves - plus a few for the top<item-todo-done><item-todo-done> pepper to taste<item-todo-done><item-todo-done>2 red onions<item-todo-done>

Before you start

Powerful blender | Large saucepan

Prepare the ingredients

  • Cut the sun-dried tomatoes into small chunks
  • Peel and dice the onions
  • Place the cashews into a small bowl and cover with boiling water, leave to soak for at least 10 minutes

Prepare the sauce

  • Place a large pan over a medium heat and add a drizzle of olive oil
  • Once warm, add the diced onions and a pinch of salt
  • Mix well and cook for 5-10 minutes until soft
  • At this point, add the chopped sun-dried tomatoes and stir for 5 minutes
  • Mix through the dried herbs and paprika and cook for another minute
  • Drain the cashews and place into a powerful blender, along with the garlic clove and almond milk
  • Blend until smooth and creamy
  • Pour the cashew cream into the pan, along with the tinned tomatoes and harissa paste
  • Mix well and leave to simmer for 10 minutes

Cook the pasta

  • Add a big pinch of salt to a big pot of boiling water, add the pasta and cook according to the package instructions (approx 9-11 minutes, depending on the pasta)
  • Once cooked, drain (reserving some of the pasta water)

Finish the pasta

  • Pick the basil leaves and thinly slice
  • Mix the drained pasta through the sauce
  • If the sauce feels too thick, mix through some pasta water until smooth and creamy
  • Sprinkle half the basil over the pasta, stir the pasta into the sauce until well covered

Time to serve

  • Spoon the pasta into serving bowls, season with nooch and pepper, garnish with the remaining basil and serve immediately
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