Mezzi Rigatoni with Raw Tomato Sauce

mezzi rigatoni

🥗Healthier: whole wheat pasta

💰Cheaper: penne

Whole wheat pasta offers more fiber, while penne is often less expensive.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point, while canola oil is budget-friendly.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor, while Pecorino is often less costly.

Bring a large pot of salted water to a boil for the pasta.

Chop tomatoes into 1/2-inch pieces, and add them and their juices to a serving bowl.

Season with 1/2 teaspoon salt and 1/4 teaspoon peperoncino. Toss, and let sit while you cook the pasta.

Add the pasta to the boiling water.

Meanwhile, combine the basil, parsley, and garlic in the work bowl of a mini-food processor. Pulse to make a chunky paste.

With the machine running, add the olive oil to make a smooth pesto.

Add to the tomato mixture, and toss.

When the pasta is al dente, remove with a spider to the bowl with the tomatoes, and toss well.

Add the mozzarella and grated Grana Padano, and toss well again.

Season with salt if needed, toss again, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens