members recipes

Hearty delicious baked pasta puts the texture and aroma of vine-ripened tomatoes front center

Ingredients
Heirloom Tomato Pasta Bake
1/4 cup olive oil
2 cloves garlic, smashed
6 x basil leaves
1 tsp freshly ground black pepper
3 cups chopped yellow or orange tomatoes
1/8 tsp dried oregano
salt
1 x 500 gram bag rigatoni
1/2 cup grated Parmesan
1/4 cup black olives, finely chopped
-1 x heirloom tomatoes cut into wedges
1 cup fresh ricotta cheese
good quality extra virgin olive oil for drizzling
-2 x fresh basil leaves, torn

Method
In a large wide sided pan, heat olive oil over medium heat. Add garlic and cook until lightly golden, 2-3 minutes. Add basil and pepper, and let basil fry lightly in oil, about 1 minute.
Add tomatoes, and allow to cook down, 10-15 minutes, or until tomatoes start to break down. The oil and tomato juice will emulsify to make a sauce.
Crush tomatoes slightly, and season with salt. Remove from heat.
Meanwhile, cook pasta in a large pot of salted water, according to package directions. Remove from water when slightly undercooked, as the pasta will continue to cook when baked.
Add drained pasta to tomato sauce, stirring to combine. Add Parmesan cheese and half of the olives. Stir to combine. Transfer pasta mixture to a 9x13 casserole dish.
Alternate heirloom tomato wedges and dollops of ricotta evenly on pasta. Sprinkle with remaining black olives. Drizzle with extra virgin olive oil.
Bake for 20-30 minutes or until golden and crusty on top. Remove from oven and sprinkle with fresh basil.

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