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Rigatoni with crispy mortadella, tomato and basil
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and easy pasta ready in under 30 minutes.
Ingredients:
  • 375g dried rigatoni pasta
  • 2 bunches broccolini, roughly chopped
  • 36.40 gm extra virgin olive oil, plus extra to serve
  • 300g thinly sliced olive mortadella, halved, cut into thin strips
  • 3 garlic cloves, thinly sliced
  • 1 long red chilli, seeded, thinly sliced
  • 400g grape tomatoes, halved
  • 187.50 ml small fresh basil leaves
  • 125.00 ml finely grated pecorino
Instructions:
  • In a large saucepan of boiling salted water, cook pasta according to package instructions until tender. Add broccolini in the last minute of cooking. Drain well, saving 1/3 cup of cooking water.
  • Heat oil in a large deep frying pan until sizzling, then fry mortadella until golden for 2 to 3 minutes. Add garlic and chili, cook until fragrant and mortadella is crisp, about 1 minute.
  • Add a ripe tomato and cook, stirring constantly, for 5 minutes or until the tomato begins to soften. Then, carefully stir in the cooked pasta, reserved cooking water, and half of the fresh basil. Cook together for 1 minute or until everything is warmed through.
  • Garnish the pasta with pecorino cheese, fresh basil, and a drizzle of extra virgin olive oil.

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