Sun-Dried Tomato & Zucchini Rigatoni

Tender, Sun-Warmed, and Quietly Bold

There is something almost meditative about a pasta dish that relies on patience rather than complexity. Sun-dried tomatoes carry with them a kind of concentrated memory — summer distilled slowly, coaxed into something deeper and more quiet than the fresh fruit ever was. Paired with soft rounds of zucchini and the gentle acidity of balsamic, this rigatoni doesn't ask much of you. It simply rewards the small, unhurried gestures: a slow drizzle, a generous grate, a moment to let everything settle together.

Ingredients

• 1 tablespoon Alessi Balsamic Reduction
• 1 zucchini, sliced
• 1 tablespoon Alessi Olive Oil
• 1 tablespoon Alessi Organic Balsamic Vinegar
• 1 package Alessi Organic Rigatoni
• 1/2 cups Alessi Sun-Dried Tomatoes
• 1/2 cups Parmesan cheese
• 2 teaspoons Alessi Sea Salt
• 1 teaspoon Alessi Black Peppercorns

Instructions

1. Bring 6 cups of water to a boil, then add the Rigatoni. Cook for 12 minutes.
2. Slice the zucchini into ¼ in. slices and drain Sun-Dried Tomatoes.
3. Drain pasta and then add Olive Oil and balsamic vinegar.
4. Mix in ½ cup parmesan cheese.
5. Add zucchini and sun-dried tomatoes, then drizzle with balsamic reduction.
6. Add sea salt & pepper and stir.
7. Top with a sprinkle of parmesan cheese and serve!