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White Corn Pennette Rigate with Trapanese Pesto

White Corn Pennette Rigate with Trapanese Pesto
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Ingredients · Serves 4

  • 250 grams (one packet) Bontasana White Corn Pennette Rigate
  • 250 grams Piccadilly tomatoes
  • 50 grams peeled almonds
  • 1–2 peeled red garlic cloves
  • 30/40 grams hard vegan cheese (e.g., Gondino or GranSpigghio)
  • 15 grams fresh basil leaves
  • 40 grams extra virgin olive oil
  • salt to taste
  • taralli crumbs or crispy breadcrumbs, to serve

Wash the tomatoes and remove the stems. Prick at the base, then blanch in unsalted boiling water for circa 40 seconds, plunge into a bowl of iced water, cool and remove all the skins.

The skins can be used in two ways: dried in a dehydrator, oven or air fryer and put aside for future use or, for immediate use, fried in olive oil, drained on absorbent paper and used to garnish the dish.

Crush the garlic and salt in a mortar to make a paste. Add the coarsely chopped almonds, and continue to pound until they are completely crumbled then add the basil, rotating the pestle to tear the leaves.

Gradually pour in the oil, continuing to grind the paste, then add the vegan cheese and the peeled tomatoes. Continue to pound the pesto in the mortar until you get a creamy consistency. Taste, and add salt if needed.

The pesto can also be made in a food processor or hand blender by combining all the ingredients in the same order.

In the meantime, cook the White Corn Pennette Rigate in plenty of boiling water, drain when al dente.

Stir the penne into the tomato pesto, and serve topped with taralli crumbs or a paste of dry breadcrumbs and the fried or dried tomato skins.

(This pesto recipe is abundant. You can choose to use it all or keep a small amount in the refrigerator).

Recipe by Francesca Bettoni
Beauty Food Blog