Roasted tomato and garlic rigatoni

Why buy an expensive, sugar-packed ready made sauce when it’s so easy to make this delicious recipe yourself? Pick gluten-free pasta if you want to make it gluten safe as well as veggie.

Suitable for Vegetarians | Gluten-free Serves 4 Prep time 20 minutes Cook time 1 hour

Nutrients per serving:

Energy	Total fat	Saturates	Protein	Fibre	Carbs	Sugar	Salt
672 kcal	14 g	7.3 g	30 g	9.6 g	98 g	15 g	1 g

Ingredients

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.