Rigatoni and Balsamic Slow Roasted Tomatoes
with Black Olives, Pine Nuts and Cheddar
- Sulphites
- Milk
- Cereals containing gluten
- Celery
This delicious Rigatoni and Balsamic Slow Roasted Tomatoes has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
125
Baby Plum Tomatoes
12
Balsamic Glaze
(Contains: Sulphites)
1
Echalion Shallot
2
Garlic Clove
30
Green Olives
30
Mature Cheddar Cheese
(Contains: Milk)
15
Pine Nuts
180
Rigatoni Pasta
(Contains: Cereals containing gluten)
1
Tomato Passata
10
Vegetable Stock Paste
(Contains: Celery)
Not included in your delivery
1
Sugar for the Sauce
100
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil and the balsamic glaze, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
When the oven is hot, pop the parcel onto a baking tray and roast on the top shelf until softened, 15-20 mins.
Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the olives. Grate the cheese.
Heat a large frying pan on medium heat (no oil).
Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, transfer them to a small bowl.
When your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, pop your (now empty) frying pan back on medium heat with a drizzle of oil.
Once hot, add the shallot and cook, stirring, until softened, 4-5 mins.
Stir in the garlic and olives, then cook for 1 min more.
Add the passata, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Stir together, bring to a simmer, then cook until reduced by half, 5-7 mins.
Once thickened, taste the sauce and season with salt and pepper.
Add the cooked pasta to the pan and toss together to combine.
Serve your pasta in bowls with the slow roasted tomatoes spooned over the top (discard any leftover juices in the foil).
Scatter with the cheese and pine nuts to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The roasted tomatoes, olives, and balsamic glaze are widely praised for adding depth and richness to the sauce. Some found the overall flavour a little flat, suggesting the dish benefits from extra seasoning or a pinch of chilli.
- Ease of prep: Most found this quick and straightforward to make; some felt that using the oven solely to roast the tomatoes added unnecessary effort for a simple pasta dish.
- Suggestions: Consider swapping cheddar for Parmesan to complement the tomato sauce, and reduce the sugar slightly if you prefer a less sweet finish. Adding chilli, fresh basil, or extra Italian herbs can help lift the flavour noticeably.
- Next-day meals: Leftovers keep well and make a satisfying lunch the following day.
- Nuts: Opinion on the hazelnuts is genuinely divided — some loved the crunch and texture they added, while others felt pine nuts would be a better fit; crushing them in a bag with a rolling pin makes prep much easier.
- Vegetables: Several reviewers suggest stirring in extra greens such as spinach, courgette, or mushrooms to add substance and balance to the dish.
