If you love pesto pasta, you’ll probably, like me, be a fan of this Trapani-style rigatoni from Jamie Oliver’s 30 Minute Meals book. It’s perfect for a quick and easy mid-week supper, and certainly delivers a massive punch of basily goodness.
The pesto style sauce is made by whizzing up a mixture of almonds, parmesan, basil, tomatoes, garlic, chilli, cherry tomatoes and anchovies together with a couple of glugs of olive oil. And, that’s about it. Once you’ve cooked your pasta (you’re supposed to use rigatoni but I opted for some fancy fresh pasta – I can’t remember what it’s called though) you mix in the sauce and throw in a few more tomatoes. Couldn’t be easier.
As I didn’t make all the bits and bobs, like chicory salad and limoncello trifle, that makes Jamie’s menu a real Sicilian banquet, it took less than the quoted 30 minutes to make. The husband and I gobbled it down in no time too.
The recipe makes enough sauce for 6 people – I made it all and saved some for later in the week – it seemed to keep OK, but don’t quote me on that.
The verdict from the husband: ‘Mmmm, it’s like a fancy pesto pasta, isn’t it?’ Exactly.