Strolling Rigatoni with Cherry Tomatoes
and Mozzarella
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!
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
½
Onion
1
Garlic Clove
½
Basil
200
Rigatoni Pasta
(Contains Cereals containing gluten)
1
Diced Chorizo
2
Black Olives
1
Mozzarella
(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. 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.
Boil a pot of water with a pinch of salt. Peel and finely chop the onion and garlic. Roughly chop the basil.
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
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.
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
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.
Serve with your remaining mozzarella torn over the top, the rest of your basil and a drizzle of olive oil.
