HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconStrolling Rigatoni With Cherry Tomatoes
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Strolling Rigatoni with Cherry Tomatoes

Strolling Rigatoni with Cherry Tomatoes

and Mozzarella

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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 mozzarella. We’ve made it super quick and easy, to leave more time for putting your feet up!

Allergens:Cereals containing glutenMilk

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 punnet(s)

Cherry Tomatoes

1 unit(s)

Yellow Pepper

1 unit(s)

Red Pepper

½ unit(s)

Onion

1 unit(s)

Garlic Clove

½ bunch(es)

Basil 20g

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 pack(s)

Chorizo

2 tbsp

Black Olives

1 ball(s)

Mozzarella

(ContainsMilk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2715.416 kJ
Energy (kcal)649 kcal
Fat22.0 g
of which saturates0.0 g
Carbohydrate83 g
of which sugars2.0 g
Protein28 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Knife
Large Pot
Frying Pan
Instructionsarrow up iconarrow up icon
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1

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. Lay out on a baking tray then drizzle with olive oil and season with a pinch of salt. Roast in your oven for 15-20 mins until starting to brown at the edges.

2

Boil a pot of water with a pinch of salt. Peel and finely chop the onion and garlic. Roughly chop the basil.

3

Cook the rigatoni in the boiling water 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

4

Add a splash of olive oil to a frying pan over medium heat. Once warm, add the chorizo and onion and cook gently for 5 mins until soft. Add your garlic and a few good grinds of black pepper and cook for another minute.

5

Cut the olives in half lengthways and add to the pan along with a splash of the 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

6

When your pasta is cooked, it’s time to combine everything. Add your roasted tomatoes and pepper to the frying pan and tear in half the mozzarella and most, but not all, of your chopped basil. Add your drained pasta and toss everything together.

7

Serve with your remaining mozzarella torn over the top, the rest of your basil and a drizzle of olive oil.