Rigatoni with mince and caper pesto

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 678 Kcal, 36g Protein, 89g Carbohydrates, 19g Fat


  • Pasta
  • 500 g pasta (e.g. rigatoni)
  • salted water, boiling
  • Caper pesto
  • 60 g capers, drained, finely chopped
  • 1 garlic clove, pressed
  • 1 hard-boiled egg, finely chopped
  • 0.5 green pepper, finely chopped
  • 0.5 tbsp sweet paprika
  • 1 tbsp grated Parmesan
  • 2 tbsp olive oil
  • Mince
  • olive oil for frying
  • 0.5 dl meat bouillon
  • 300 g minced meat (beef)

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  • Pasta

    Cook the pasta until al dente, drain.
  • Caper pesto

    Mix all of the ingredients from the capers to the oil, set aside.
  • Mince

    Heat the oil in a frying pan, fry the meat in batches for approx. 4 mins. per batch, reduce the heat, return all of the meat to the pan. Pour in the stock, simmer for approx. 5 mins., add the reserved pesto, heat gently and spread on top of the pasta.
  • Tip:

    Serve with grated parmesan.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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