Rigatoni and Slow Roasted Tomatoes

Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the olives.

Grate the cheese. Roughly chop the hazelnuts. 

Heat a large frying pan on medium heat (no oil). Once hot, add the hazelnuts and dry-fry, stirring regularly, until 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) to the pan. Stir together, bring to a simmer, then cook until reduced by half, 5-7 mins.

Once reduced, taste the sauce and season with salt and pepper.

Add the cooked pasta to the pan and toss together to combine.