Penne Rigate with Sun-Dried Tomatoes and Pine Nuts
6 servings
25 minutes
Penne rigate with sun-dried tomatoes and pine nuts is a true embodiment of Italian gastronomy. A simple yet refined dish that combines the tender texture of pasta, nutty crunch, and rich tomato flavor. Sun-dried tomatoes add a light sweetness and tanginess, while pine nuts provide a pleasant aroma and creaminess. All this is complemented by creamy and olive oil, garlic, and the spicy heat of freshly ground pepper. Topped with parmesan, the pasta becomes even richer and more harmonious. This dish is perfect for a cozy family dinner or a stylish Italian-themed meal. It’s easy to prepare but creates the feeling of an exquisite restaurant dish that leaves warm memories and a desire to experience that taste again.
1
In a large pot, bring water to a boil, add salt (3 teaspoons of salt per 6 liters of water), and add the pasta. Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander. Reserve 1 cup of the water used for cooking the pasta.
- Salt: to taste
- Penne Rigate: 450 g
2
Meanwhile, heat butter and olive oil in a large pot over medium-high heat. Add pine nuts to the oil and cook, stirring, for about 3 minutes. When the nuts turn pale golden, add minced garlic and continue cooking, stirring, for 1 minute.
- Butter: 3 tablespoons
- Olive oil: 3 tablespoons
- Pine nuts: 0.3 glass
- Garlic: 2 cloves
3
Add dried tomatoes to the nuts and cook for 3 minutes.
- Sun dried tomatoes: 30 g
4
Remove the pot with tomatoes and nuts from the heat, add the penne, add salt (1/2 teaspoon), black pepper, and mix thoroughly. Then sprinkle with parmesan, mix again, and serve immediately.
- Salt: to taste
- Ground black pepper: 0.5 teaspoon
- Grated Parmesan cheese: 60 g
5
Serve grated parmesan separately with the pasta.
- Grated Parmesan cheese: 60 g