Simple Tomato Walnut Rigatoni

This simple tomato walnut rigatoni recipe is packed with umami flavor from parmesan cheese, walnuts and anchovies. It comes together in just 15 minutes!

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 9 minutes
  • Cook Time: 11 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Mains, Entreés, Pasta
  • Method: Stovetop


  • 8 ounces rigatoni
  • 1, 15-ounce can tomato pureé
  • 1/2 cup grated parmesan cheese
  • 1/3 cup chopped walnuts
  • 4 anchovies
  • 1 teaspoon red pepper flakes
  • salt to taste
  • fresh basil (for garnish)


  1. Cook rigatoni per package directions (err on the lower end of cook time – I found 11 minutes to be just right). 
  2. Meanwhile, make the sauce. Add tomato pureé, parmesan cheese, walnuts, anchovies, red pepper flakes, and a good pinch of salt to a food processor. Run until smooth. 
  3. Drain pasta reserving some of the water.  Return to the pot, add tomato sauce + about 1/4 cup of the pasta water and toss to coat (it will thicken up a bit). 
  4. Portion into bowls and top with additional red pepper flakes, parmesan, walnuts and basil. 



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • The anchovies are optional if you aren’t a fan.
  • Modified from Bon Appetît Magazine


Keywords: 15 minute meals, pasta, meatless meals