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Rigatoni with roasted tomatoes & ricotta salata
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Total Time:
1 hour
Double-cooked tomato sauce for rich, flavorful rigatoni.
Ingredients:
  • 1.5 kg vine tomatoes
  • 4 cloves of garlic
  • 3 fresh bay leaves
  • 5 fresh thyme sprigs
  • 1 splash of red wine vinegar
  • 400 g dried rigatoni
  • extra virgin olive oil
  • 80 g ricotta salata cheese
  • optional: ½ a bunch of fresh basil (15g)
Instructions:
  • - Preheat the oven to 200ºC/400ºF/gas 6. - Place tomatoes on a large baking tray, season with sea salt and black pepper. - Add unpeeled garlic cloves, thyme, and bay leaves. - Roast in the oven for 25 minutes until tomato skins are burnished. - Let tomatoes cool briefly, then remove from vines. - Transfer tomatoes to a frying pan with red wine vinegar, salt, and pepper. - Squeeze garlic into the pan, discard skins, smash with a spoon. - Simmer for 15 minutes until thick sauce forms. - Remove thyme and bay leaves. - Cook rigatoni according to package instructions, reserve a mugful of water. - Toss pasta in the sauce, adding reserved water if needed. - Finish with a drizzle of extra virgin olive oil, grated ricotta, and basil leaves.

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