The key to this dish is gently roasting the cherry tomatoes and peppers to bring out their natural sweetness and then balancing this against salty olives and mild, creamy mozzarella cheese. We’ve made it super quick and easy, to leave more time for putting your feet up!
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Wheat Rigatoni Pasta(ContainsCereals containing gluten)
Preheat your oven to 200°C and put a Large Saucepan of water with a good pinch of salt on to boil for the pasta. Cut the cherry tomatoes in half. Halve, then remove the cores from the peppers and slice into strips. Lay the tomatoes and peppers on a baking tray, drizzle with olive oil and season with a pinch of salt. Roast on the top shelf of your oven until starting to brown at the edges, 15-20 mins.
Halve, peel and chop the onion into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the basil (stalks and all).
Add the rigatoni to your pan of boiling water. Cook until 'al dente', 11 mins. TIP : 'Al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.
Put a splash of olive oil in a frying pan on medium heat. Once hot, add the onion and chorizo. Cook until the onion is soft, 5 mins. Add the garlic and a few good grinds of black pepper. Cook for 1 minute more.
Cut the olives in half lengthways and add to the pan along with a splash of the pasta water. TIP : Using pasta water is a classic Italian trick. It adds a little starch which helps the sauce cling to the pasta.
Once the pasta is cooked, drain in a colander and combine with the contents of the frying pan. Add the roasted tomatoes and peppers. Tear in half the mozzarella cheese and add most, but not all, of the chopped basil. Serve in bowls with the remaining mozzarella torn over the top. Sprinkle with the rest of the basil and drizzle over a little olive oil. Buon appetito!