Roasted tomato and garlic rigatoni

• 1kg cherry tomatoes on the vine
• 1 garlic bulb, cloves separated and pierced with a knife
• 25ml olive oil
• 50ml balsamic vinegar *
• 250g rigatoni * (gluten-free optional)
• 100g ricotta
• 1 large sprig basil, leaves picked
• Sprinkle of grated parmesan

* Available at Holland & Barrett

Method

Step 1 Preheat the oven to 160ºc/140ºc fan. Step 2 In a large oven-proof dish, lay the tomatoes and garlic and drizzle over the olive oil and balsamic vinegar. Season well and then bake in the oven for 45 minutes – 1 hour or until the tomatoes are completely soft. Step 3 Meanwhile, boil the salted water ready for the pasta. When the tomatoes are 10 minutes or so from being cooked, boil the pasta until al dente according to the packet instructions. Step 4 When the tomatoes are done, pull them off the vines and crush slightly and squeeze the garlic from the skins and mash this with fork and mix through the tomatoes. Step 5 Drain the pasta and mix through the tomato mixture. Stir through the ricotta until rippled through and then serve topped with the basil and parmesan. Shop our Food & Drink range.