Rigatoni with Pesto Tomato Sauce

25 min

4 servings

A delicious tomato pasta with a pesto twist - ideal for busy weeknights.

Ingredients

  • 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 cup Pesto Sauce, prepared
  • 2 tbsp Pesto Sauce Mix
  • 2 tbsp water
  • 2 tbsp pine nuts or pistachio nuts, optional
  • 1 tbsp grated Parmesan cheese
  • 1⁄4 cup olive oil
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 1⁄4 cup freshly grated Parmesan cheese

Preparation

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

Nutritional Information

Per serving: Calories 400, Fat 7 g (Saturated 3 g, 0 0 g), Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 66 g (Fiber 7 g, Sugars 16 g), Protein 15 g.

Tips

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

Tips

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