Ingredients
(Serves 4 – 606kcal 25%RDI, 20g fat 30%RDI,6.3satfat 31%RDI )
• 400g Rigatoni(350kcal, 0.6g fat,0.3gsatfat )
• 50ml Extra Virgin Olive Oil (105kcal, 12g, 1.75gsatfat)
• 1 kg Vine Cherry Tomatoes (45kcal, 0.5g, 0satfat)
• 8 garlic cloves
• 100g Parmigiano Reggiano (106kcal, 7g, 4.25gsatfat)
• 1 bunch fresh basil
• I large pinch sea salt
Method
Preheat oven to 220*c
Toss tomatoes (still on their vines) and garlic cloves (in their paper cases) with 25ml of Olive oil. Roast at 220*c for 12 minutes or until the tomatoes start to burst.
Meanwhile, bring your largest pot to a rolling boil. Add a large pinch of sea salt. Add the pasta and cook for 10-12 minutes or until al dente. Drain pasta over a bowl so can reserve cooking liquid. Return pasta to saucepan.
In a small pan combine 1 cup of cooking liquid with 25ml of Olive oil. Bring to the boil and reduce by half. Add this combined mixture to the pasta and toss to coat.
Once the tomatoes and garlic are roasted, pop the garlic out of their papery cases and chop to smaller pieces, ‘smooshing’ with the tomatoes a bit. Add tomatoes and garlic to the pasta. Season with salt and a good grinding of black pepper. Toss.
Top with shavings of aged parmesan & torn leaves of fresh basil.
Variations
We think this dish is perfect as it is but you could add variety for another time by;
• Adding onions, courgettes, aubergines or peppers into the roasting mix of vegetables
• Add some chilli flakes or chilli oil for a spicy kick
• Add anchovy fillets, chopped olives and capers for a zing.
• Adding crisped pancetta on the top at the end
