Rigatono Portofino
A vibrant Italian pasta dish featuring roasted red pepper, olives, prosciutto, and pistachios, perfect for a flavorful, satisfying meal with a mix of savory and nutty notes.
Ingredients
Instructions
- Prepare rigatoni and set aside.
- Roast a red pepper, then peel, seed, and slice into 1-inch long julienne strips.
- Place the roasted pepper in a bowl along with olives, prosciutto, pistachios, and thyme.
- Toss to combine.
- Bring a large pot of water to boil and cook the pasta until al dente.
- Drain the pasta; place in a serving bowl and toss with olive oil and lemon juice.
- Add the pepper and olive mixture and toss again.
- Season with salt and pepper to taste.
Tips & Substitutions
For an enhanced flavor, consider adding a pinch of red pepper flakes for some heat or substituting the prosciutto with pancetta for a different taste. You can also use whole wheat rigatoni for a healthier alternative. If you prefer a nuttier flavor, try toasting the pistachios lightly before adding them to the dish. This Rigatoni Portofino can be a great introduction to Italian recipes.
Serving Suggestions
This Rigatoni Portofino can be served warm or at room temperature, making it a versatile dish for both lunch and dinner. It pairs beautifully with a side of mixed greens or a light salad, such as Spaghetti Salad, to balance the richness of the pasta. Garnish with additional thyme or a sprinkle of grated Parmesan for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to help steam the pasta and prevent it from drying out. Warm it gently in a skillet over low heat or in the microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rigatono Portofino contains roughly 1074 calories, with 13g protein, 91g carbohydrates, and 78g fat. It is an excellent source of vitamin C (75% of the Daily Value), iron (41% of the Daily Value), and potassium (28% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can easily make this Rigatoni Portofino vegetarian by omitting the prosciutto and adding additional vegetables like zucchini or mushrooms. You could also replace the prosciutto with marinated artichokes for extra flavor.
What type of olives should I use?
Using a mix of black and green olives gives a nice balance of flavors. Kalamata olives are a great choice for black olives, while Castelvetrano or green olives add a mild brininess. Feel free to experiment with different varieties based on your preference.
Can I prepare this dish in advance?
Yes, you can prepare the olive and pepper mixture ahead of time and store it in the refrigerator. Cook the rigatoni just before serving to ensure it remains al dente. Combine everything just before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).