Jamie Oliver

Rigatoni with roasted tomatoes & ricotta salata

In a rich tomato sauce

Rigatoni with roasted tomatoes & ricotta salata

Serves 4
Cooks In1 hour
DifficultySuper easy
Nutrition per serving
  • Calories
    517
    26%
  • Fat
    10.1g
    14%
  • Saturates
    3g
    15%
  • Protein
    17.4g
    39%
  • Carbs
    86.5g
    33%
  • Sugars
    15.6g
    17%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

Save 35% on a year's subscription with our special offer

Tap For Method

Ingredients

  • 1.5 kg vine tomatoes
  • 4 cloves of garlic , unpeeled
  • 3 bay leaves
  • 5 thyme sprigs
  • A splash of red wine vinegar
  • 400 g dried rigatoni
  • 80 g ricotta salata
  • A small bunch of basil , leaves picked (optional)
Tap For Method

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 200C/gas 6. Put the tomatoes on a large baking tray, and season. Scatter over the garlic cloves, thyme sprigs and bay leaves then transfer to the oven and roast for 25 minutes, until the tomato skins are burnished and split.
  2. Let the tomatoes cool for a minute or two, then pull them off the vines and place in a frying pan with the red wine vinegar and a pinch more salt and pepper. Squash with a spoon and simmer for 15 minutes, until you have a thick, strawberry-red sauce with an almost creamy consistency.
  3. Bring a pan of salted water to the boil and cook the rigatoni according to the packet instructions. Drain, reserving a cupful of cooking water, and add to the sauce with a little of the water to loosen. Drizzle over a good glug of olive oil and serve with grated ricotta and a scattering of basil leaves, if you like.

Tip

View Comments
Nutrition per serving
  • Calories
    517
    26%
  • Fat
    10.1g
    14%
  • Saturates
    3g
    15%
  • Protein
    17.4g
    39%
  • Carbs
    86.5g
    33%
  • Sugars
    15.6g
    17%

Of an adult's reference intake