Chef´s Choice – Pasta Dishes
Rigatoni with roasted Tomatoes
- 1.5 kg cherry tomatoes or small bush tomatoes
- 400 g rigatoni
- 4 cloves of garlic, chopped
- 1 medium sized zucchini (courgette), sliced
- 3 bay leaves
- 1 tbsp dried thyme
- 50 ml wine vinegar
- 50 ml dry red wine
- Parmesan cheese, grated
- fresh basil leaves
- olive oil
Preheat the oven to 200C/gas 6. Put the tomatoes on a large baking tray. Roast them for about 25 minutes or until the tomato skins are slightly burnished and split.
Squash the tomatoes with a fork or spoon and simmer for 15 minutes, occasionally stirring, until the sauce thickens. Season with salt and pepper to your taste. Remove the bay leaves.
Meanwhile cook the rigatoni in a pot of slightly salted water according to the packet instructions.
Drain them properly, reserving some of the pasta water. Then add the pasta to the sauce, mingle the whole lot using a little bit of the water to loosen if necessary.
Drizzle over some olive oil and serve, sprinkled with Parmesan cheese and fresh basil leaves.
Categories: Chef's Choice