This delicious Italian pasta dish is packed full of zesty flavours, super quick to throw together and a great family meal. Taking less than 15 minutes to make, rigatoni with tomatoes and rocket is a tasty weeknight meal. The addition of a sprinkling of lemony pangrattato complements this dish perfectly.
Cook the rigatoni – this usually takes around 11 – 13 minutes. Whilst the pasta is cooking, chop up the baby tomatoes, chop the rocket and if you’re making the pangrattato you need to whizz up the stale bread in the blender until it’s chunky breadcrumbs. Heat a good splash of lemon infused olive oil in a small frying pan and fry the breadcrumbs until crispy. If you’ve no lemon infused olive oil then add the zest of a lemon into the pan with the breadcrumbs.
Once the pasta is cooked, stir in a couple of heaped spoonfuls of Sacla sun dried tomato pesto, the fresh tomatoes and the chopped rocket. Tip onto a platter and scatter with the lemony pangrattato – take the platter to the table and let the family help themselves.
This is nice served with a quick mixed bean salad or some steamed greens dressed with olive oil, lemon juice and capers.
Deliciously quick Italian weeknight recipe
- 250g rigatoni or penne pasta
- 250g punnet of baby tomatoes
- 2 large handfuls of rocket
- 2 heaped tbs of Sacla sun dried tomato pesto
- 4 slices of dry bread
- lemon infused olive oil
- Bring a pan of salted water to the boil - tip in the rigatoni - add a swirl of olive oil to stop the pasta sticking together, bring back to the boil then simmer with the lid off for around 13 minutes.
- Meanwhile make the lemony pangrattato - whizz the dry bread in the blender until it's in chunky breadcrumbs.
- Add a good splash of lemon infused olive oil and fry the breadcrumbs until golden and crispy.
- Chop up the baby tomatoes and rocket.
- Once the pasta is cooked drain and return to the pan, add the sun dried tomato pesto, chopped tomatoes and rocket and stir gently to coat everything and mix it together.
- Tip onto a large serving platter, scatter with the lemony pangrattato and serve.
You can make this without the lemony pangrattato but you’d be missing out on a treat. It’s SO delicious! Good way of using up dry bread too. It’s nice scattered over pasta dishes or a risotto.
Don’t forget to love your leftovers. Anything left can be packed into boxes for lunch the next day and if there’s not quite enough then add a slice or two of ciabatta or focaccia alongside.