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Delicious Enough is a newsletter by Simply Sissom. An exclusive + absurdly simple 30 minute or less recipe delivered to your inbox every Saturday morning. To view more recipes so simple you will actually make them, check out the delicious enough archives. |
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Pesto Rigatoni with Burst Cherry Tomatoes
Big pesto, bigger energy.
BAILEY SISSOM
May 19, 2025
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This pasta was never supposed to be anything special. Just something to make because I had rigatoni, a wrinkly pint of cherry tomatoes, and a jar of pesto in the fridge. But it turned out great, which is why I keep making it.
The tomatoes roast while the pasta boils, collapsing into themselves until they’re jammy and sweet. I usually stir them in at the end—my boys think pasta with tomatoes is offensive.
The sauce is a mix of pesto, cream, pasta water, and a heavy-handed amount of Parmesan. Rigatoni works well here. Its ridges and tubes hold onto the sauce instead of letting it slide off.
I use store-bought pesto. Just check the label ... basil, olive oil, pine nuts. Skip anything that starts with spinach or canola oil.
Grilled shrimp or chicken would be great if you to add a protein. Add a simple green salad and garlic bread, and honestly, it’s kind of a perfect dinner. And, well .. it's ready in 30 minutes.
–Bailey
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Before you get started, here are some pro tips to help you nail this recipe.
- Don’t over-roast the tomatoes. You want them burst and jammy, not shriveled. Pull them when they’re just starting to collapse.
- Salt the pasta water like you mean it. The pesto isn’t cooked, so your seasoning needs to start in the water.
- Pasta water = non-negotiable. Save a scoop before you drain. It brings the sauce together and makes it cling.
- Toss while it’s hot. Warm pasta absorbs sauce better. Don’t let it sit around waiting to be dressed.
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Cheesy Green Pasta Bake: Broccoli, spinach, and basil blended into a creamy, cheesy sauce and baked with pasta until golden and bubbly. Like lasagna, but easier.
Creamy Pesto Chicken Wraps:Rotisserie chicken, creamy pesto, mozzarella, cucumbers, and lettuce in a tortilla. Cold, crunchy, and wildly better than the store-bought version.
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Pesto Rigatoni with Burst Tomatoes
Servings: 6
Time: 30 minutes
Ingredients
- Cherry tomatoes (1 pint)
- Olive oil (½ tablespoon)
- Salt (to taste)
- Black pepper (to taste)
- Rigatoni pasta (1 lb)
- Basil pesto (½ cup)
- Heavy cream (½ cup)
- Parmesan cheese, grated (¼ cup + more for topping)
- Red pepper flakes (optional, to taste)
- Fresh basil (optional, for garnish)
Instructions
Preheat oven to 400°F . Toss cherry tomatoes (1 pint) with olive oil (½ tablespoon), salt (to taste), and black pepper (to taste) on a sheet pan. Roast for 20–25 minutes, until tomatoes are bursting and lightly browned.
While tomatoes roast, bring a large pot of salted water to a boil. Cook rigatoni pasta (1 lb) until al dente, according to package directions. Reserve ½ cup of pasta water, then drain.
Return the pot to low heat. Add basil pesto (½ cup), heavy cream (½ cup), and Parmesan cheese (¼ cup). Stir until the sauce is smooth and warmed through.
Add the drained rigatoni pasta and roasted cherry tomatoes to the sauce. Stir to coat, adding splashes of reserved pasta water as needed until the sauce is silky and clings to the pasta.
Taste and adjust seasoning with salt, black pepper and red pepper flakes. Serve warm, topped with extra Parmesan cheese and fresh basil (optional).
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Gluten-Free: Use gluten-free pasta.
Nut-Free: Choose a store-bought pesto made without pine nuts or make your own using sunflower seeds or pumpkin seeds.
Vegetarian: Already is!
Kid-Friendly: Skip the red pepper flakes, and consider blending the roasted tomatoes into the sauce if your kids don’t like visible veggies.
Higher Protein: Stir in cooked chicken breast or top with grilled shrimp.
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm on the stovetop over medium heat, adding a splash of water or cream to loosen the sauce. Microwaving works, but stir halfway through for even heating.
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Pesto Rigatoni with Burst Tomatoes: Click to print.
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Rigatoni Pasta: Look for short pasta with ridges so the creamy pesto sauce clings to it. Penne rigate or fusilli work just as well as rigatoni.
Cherry Tomatoes: Choose tomatoes that are firm and glossy; roast until bursting. Grape tomatoes or quartered Roma tomatoes can be used instead.
Olive Oil: Use a high quality extra virgin olive oil for the best flavor. Avocado oil works in a pinch.
Basil Pesto: Store-bought pesto is fine. Look for one made with basil leaves, pine nuts, and Parmesan cheese. Homemade pesto or even red pesto are also great options.
Heavy Cream: Creates the rich, velvety base for the creamy pesto sauce. Half-and-half or full-fat coconut milk can be used as alternatives.
Parmesan Cheese: Grating from a wedge gives the best flavor and texture, but pre-grated works too. Grana Padano or Pecorino Romano are good substitutes.
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