Italian
Rigatoni with Sun-Dried Tomato Pesto, Stracciatella and Olive Breadcrumbs
by Chef in Camicia · 306K subscribers on YouTube
Fresh rigatoni with a sun-dried tomato pesto, creamy stracciatella, and crispy olive breadcrumbs. An incredible summer dish made entirely from scratch, with homemade pasta.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- easy
Ingredients
5 items- FlourHalf of the pasta dough
- SemolinaHalf of the pasta dough
- Dried TomatoesFor the pesto
- StracciatellaTo serve
- Pangrattato alle OliveFor garnish
Method
- For the rigatoni dough, combine half 00 flour and half semolina. Roll out, cut into 4 cm squares, let dry for 5–10 minutes. Then roll each square on a gnocchi board to form rigatoni.
- For the sun-dried tomato pesto, finely chop all ingredients (as listed in the description) and add pasta cooking water to reach the desired consistency.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
