🍝 Ready for a delicious dinner? Try this Pesto Rigatoni with Cherry Tomatoes! Fresh, flavorful, and easy to make. Perfect for any night of the week! 🍅🌿 Ingredients: 3 ⅔ cups rigatoni (400 g) 5 ⅓ cups cherry tomatoes (800 g) 1 clove garlic 1 long chili pepper 4 tablespoons white wine (60 g) Extra virgin olive oil, to taste (q.b.) Fine salt, to taste (q.b.) For Quick Pesto: 1 ½ cups basil leaves (35 g) 2 ½ tablespoons extra virgin olive oil (35 g) ⅓ cup grated Parmesan cheese (40 g) 2 tablespoons pine nuts (15 g) Instructions:

After cleaning the cherry tomatoes, cut them in half and toss them into a pan where you’ve heated the oil, sliced garlic, and chili pepper. Let them sizzle for a few minutes, then deglaze with the wine. As soon as the alcohol evaporates, add salt, lower the heat, and cook for 15 minutes. Meanwhile, cook the pasta in boiling salted water. You can also prepare the quick pesto: pour all the ingredients into a blender and blend until smooth. Drain the pasta and add it to the sauce. If needed, add a little pasta water to loosen it, and mix well. Remove from the heat, add the pesto, mix, and serve immediately.