Penne Rigate with Sun-Dried Tomatoes and Pine Nuts

Pasta and Pizza | Italian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Penne Rigate with Sun-Dried Tomatoes and Pine Nuts

Ingredients

Penne rigate - 15.9 oz
Butter - 3 tablespoons
Olive Oil - 3 tablespoons
Pistachios - ¼ cup
Salt - to taste
Ground Black Pepper - ½ teaspoon
Garlic - 2 cloves
Grated Pecorino Pepato Cheese - 2.1 oz
Sun-Dried Tomatoes - 1.1 oz

Step by Step guide

Step 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 pasta cooking water.

Step 2

Meanwhile, heat butter and olive oil over medium-high heat in a large pot. Add the pine nuts and cook, stirring, for about 3 minutes. When the nuts turn pale golden, add the minced garlic and continue to cook, stirring, for 1 minute.

Step 3

Add the sun-dried tomatoes to the nuts and cook for 3 minutes.

Step 4

Remove the pot with the tomatoes and nuts from the heat, add the penne, season with salt (½ teaspoon), black pepper, and mix well. Then sprinkle with Parmesan cheese, mix again, and serve immediately.