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Tomato and roasted pepper pasta

Prep-time Bake-time
5 min 15 min
2 people


  • 300g Agnesi rigatoni
  • 1 package Ciao Chopped tomatoes 400g
  • 8 Ardo grilled red & yellow peppers
  • 1 tsp Ardo diced garlic
  • 1 tbsp Chorio olive oil
  • Maldon sea salt
  • Maldon pepper
  • Castelli Parmigiano reggiano
  • Alion fresh basil leaves


Start by boiling the rigatoni, and while they are cooking use a non-stick pan to sauté the roasted peppers with garlic for a few minutes. Add them in a blender along with the tomato sauce and blend until everything is super smooth. Put the sauce back in the pan and simmer until it's thick and creamy. Drain the pasta and add them in the sauce. Serve with grated Parmigiano cheese and top with basil leaves.

Kali Orexi!