We love a pasta dish with just a few ingredients and this one is light and fresh and conveniently uses tinned tomatoes.
Wine Suggestion: Despite the cream which may suggest an oaked white, this actually works best with an unoaked, textural white instead. Something like the brilliant Dissidents Cassandre, a Vermentino from Maison Ventenac in Carbades which both lifts and expands the flavours, plus the fresh nuttiness cuts through the light cream.
Rigatoni with tomato, cream and pesto – serves 4
- 200ml double cream
- 300g tinned tomatoes, drained weight
- 2 tbsp pesto
- 350g rigatoni
- 40g Parmesan
Pour the cream into a saucepan, add the drained tomatoes and cook over a low heat for 10 minutes.
Remove the pan from the heat and stir in the pesto.
Meanwhile, cook the rigatoni in lots of salty water until al dente, then drain and tip it into a warm serving bowl. Sprinkle the pasta with the Parmesan, then spoon over the sauce and serve.
(Original recipe from The Silver Spoon Pasta, Phaidon, 2009.)
Jono & Jules do food & wine 