Strolling Rigatoni with Cherry Tomatoes
and Goat’s Cheese
The key to this dish is gently roasting the cherry tomatoes and pepper to bring out their natural sweetness and then balancing this against tangy olives and mild, creamy goat’s cheese. We’ve made it super quick and easy, to leave more time for putting your feet up!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Cherry Tomatoes
1
Yellow Pepper
1
Red Pepper
1
Onion
1
Garlic Clove
1
Basil
440
Rigatoni Pasta
(Contains Cereals containing gluten)
2
Diced Chorizo
4
Black Olives
1
Goat's Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees and cut the cherry tomatoes in half. Remove the core from the peppers and then slice into strips. Toss in 1 tbsp of olive oil, ½ tsp salt and a pinch of pepper. Lay out on a baking tray and roast in the oven for 15-20 mins until starting to brown at the edges.
Boil a pot of water with ½ tsp of salt for your pasta. Peel and finely dice the onion and garlic. Roughly chop the basil.
Cook the pasta for 11 mins or until ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - taste it as you go to get it just right.
Add 1½ tbsp of olive oil to a pan over a medium heat. Once warm, add the chorizo and onions and cook gently for 5 mins until soft. Add the garlic and a few good grinds of black pepper and cook for another minute.
Cut the olives in half lengthways and add to the pan along with 2 tbsp of pasta water. Tip: Adding pasta water is a classic Italian trick and adds some salt and starchiness to give you a bit of a sauce.
When the pasta is cooked, it’s time to combine everything. Add the roasted tomatoes and peppers to the pan and crumble over half the goat’s cheese and all but 1 tbsp of the chopped basil. Add the drained pasta and toss everything together.
Serve with the remaining goat’s cheese crumbled on top, the remaining basil and a drizzle of olive oil.
