Tahini & Roasted Red Pepper Rigatoni with Garlic-Thyme Breadcrumbs

Tahini & Roasted Red Pepper Rigatoni

A creamy seasonal pasta made with tahini and roasted red peppers, topped with a stovetop garlic and thyme breadcrumb.



for the tahini and roasted red pepper sauce:

for the breadcrumbs:

to assemble the pasta:


  1. Gather the ingredients for the pasta sauce and add them all to a blender or a food processor. blend until very smooth. set aside.
  2. Cook your pasta to al dente. This is important because it will cook for a couple more minutes once you’ve combined it with the sauce. Reserve 1/4 c pasta water.
  3. While the pasta is cooking, make your breadcrumbs. Take heat the oil for the breadcrumbs in a large skillet over medium-high and add the panko breadcrumbs and minced garlic. Cook for about 3 minutes, stirring frequently, until the breadcrumbs have browned and started to crisp. Turn off the heat and stir in the thyme, then transfer to a bowl and set aside.
  4. When the pasta is al-dente (about 1-2 minutes short of the cooking time on the bag), drain it and don’t rinse it (save that pasta water!). Return the pasta immediately to the pot and set the heat to low. Add the sauce and stir to incorporate. After the sauce starts to thicken (1 minute or so), decide if you need any of the reserved pasta water to help the sauce coat all the pasta well.
  5. Serve generously topped with the garlic-thyme breadcrumbs. Store leftover pasta in the refrigerator for up to 4-5 days and breadcrumbs separately in a container at room temperature.