Creamy Roasted Red Pepper & Tomato Rigatoni

Preheat your oven to 425°F.

Add the chopped red peppers, cherry tomatoes, and garlic to a baking dish. Drizzle with a little Bona Furtuna Everyday Extra Virgin Olive Oil and season with salt and pepper.

Roast for 25–30 minutes, until the vegetables are tender and slightly caramelized.

Meanwhile, cook the rigatoni according to package instructions. Reserve 1/2 cup of pasta water before draining.

Transfer the roasted vegetables to a blender. Add the cashew butter, fresh basil leaves, 2 tablespoons of Bona Furtuna Everyday Extra Virgin Olive Oil, and a little reserved pasta water. Blend until beautifully smooth and creamy, adding more pasta water as needed.

Toss the cooked rigatoni with the creamy sauce until every piece is perfectly coated.

Serve warm and finish with an extra drizzle of Bona Furtuna Everyday Extra Virgin Olive Oil for that perfect finishing touch!