250 grams (one box) of Bontasana White Corn and Spirulina Pipe Rigate
80 grams sundried tomatoes
40 grams pine nuts
4 tablespoons extra virgin olive oil
1 tablespoon peperoncino, minced
Salt to taste
Water to taste
Place a large pot of water on the stove and bring to a boil to cook the White Corn and Spirulina Pipe Rigate.
Cut the sundried tomatoes into small pieces and rehydrate them by placing them in a small bowl with hot water.
Prepare the spicy oil by adding a teaspoon of the pepperoncino to the olive oil and whisking to combine.
Separately, toast the pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly.
Cook the pasta according to the package directions. Drain once al dente and transfer to the spicy oil. Add the sundried tomatoes (drained from the soaking liquid) and pine nuts. Sauté for 1 to 2 minutes until flavors are well combined.
Serve hot and garnish with fresh basil if desired.
Recipe by Carlotta Perego, Cucina Botanica