Rigatoni with Sun-Dried Tomato & Bocconcini
Course
Main Dish
Cuisine
Pasta
Servings
Prep Time
2
Serves
10
Minutes
Cook Time
10
Minutes
Servings
Prep Time
2
Serves
10
Minutes
Cook Time
10
Minutes
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
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