Rigatoni with sun-dried tomatoes, capers, olives and almonds

Vegan Vegetarian
Rigatoni with sun-dried tomatoes, capers, olives and almonds
30 min

Hello everyone. Today, I’m going to show you a primo piatto that I created for Christmas Eve. A simple but in no way boring dish that is rich in flavours.

The secret of this dish comes from the intense flavour released from the sun-dried tomatoes, which, combined with the other ingredients and the olive and almond pesto, creates a special combination of flavours and aromas.

Recipe of

Daniela Dal Ben Daniela Dal Ben
  • 280 g

    of Pasta Armando Rigatoni

  • 9

    Sun-dried tomatoes in extra virgin olive oil

  • 1 spoons

    of Rinsed, salted capers

  • 5

    Datterini tomatoes

  • 40 g

    of Peeled almonds

  • 100 g

    of Green olives (stoned and drained)

  • 1 clove

    of Garlic

  • 1 bunch

    of Parsley

  • 2 spoonfuls

    of Toasted breadcrumbs

  • Salt

  • Black pepper

  • Extra virgin olive oil

Recommended pasta for this recipe

Alternatively, you can use


Start by preparing the olive and almond pesto – great with pasta and also perfect on toasted bread. I made this pesto using a blender, but it’s always preferable to use a pestle and mortar. Add 90 grams of stoned olives to the blender, 30 grams of almonds and a bunch of parsley, blend and add a splash of extra virgin olive oil until the pesto gains a soft texture. This vegan pesto is the ideal sauce whoever you might be having to dinner and can be prepared very quickly.

Cut the sun-dried tomatoes into strips and then chop up with some olives. Begin to brown a clove of garlic in 3 spoonfuls of extra virgin olive oil. When it begins to turn gold, add the rinsed salted capers, the chopped olives and the sun-dried tomatoes, cook on a low heat for 3 minutes, then add the chopped datterini tomatoes and continue to cook on a low heat for a further 7 minutes or until the sauce has thickened.

Cook the rigatoni in a large pan of salted water, strain the pasta al dente and then mix into the pan containing the sauce. Always on a low heat, add two spoonfuls of the olive and almond pesto and a grind of black pepper, mix vigorously.


Place a nest of the rigatoni at the centre of the plate, dust with the toasted breadcrumbs, and decorate with some of the chopped almonds

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