| Prep Time | 10 Minutes |
| Cook Time | 10 Minutes |
| Servings | Serves |
Ingredients
- 250 grams Rigatoni
- 1 punnet Roma Tomatoes halved
- 2 Tablespoons Olive Oil
- Sea Salt & Cracked Black Pepper
- 2 Garlic Cloves finely chopped
- 250 grams Sundried Tomatoes
- 1 teaspoon Dried Oregano
- 1/4 cup Parsley chopped, plus extra for garnish
- 2 Bocconcini Balls
- Shaved Parmesan to garnish
- Lemon Zest to garnish
Ingredients
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Instructions
- Place halved tomatoes on a baking tray, drizzle with olive oil, season with salt and pepper and roast in a preheated 180ºC oven for 8 minutes.
- In a pot of boiling salted water, cook pasta as per packet directions. Retain a small cup of pasta water.
- Meanwhile, heat a large frypan over medium heat, add 2 tbsp of oil from the sundried tomatoes jar.
- Add sundried tomatoes, garlic and oregano and sauté for 2 minutes.
- Add roasted tomatoes and cook until beginning to collapse.
- Add cooked pasta, stir through the sauce, adding the pasta water if required to loosen the sauce.
- Top with torn bocconcini, shaved parmesan, chopped parsley and lemon zest.
- Serve and enjoy!
Recipe Notes
CREDIT : https://sanremo.com.au/recipes/sundried-tomato-bocconcini-rigatoni
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