Rigatoni with roasted cherry tomatoes and parmesan
(0)
25 min
Quick
Sezamo
Simplitate mediteraneană desăvârșită: rigatoni robuste învăluite în dulceața roșiilor cherry coapte lent în ulei de măsline cu usturoi și busuioc aromat, presărate generos cu parmezan ras.
Preparation method
Preheat the oven to 200°C or prepare a large cast-iron skillet. Place the whole plum cherry tomatoes in a baking dish, drizzle them with extra virgin olive oil, add the thinly sliced garlic cloves, salt, and freshly ground black pepper.
Roast the tomatoes for 15-20 minutes until the skins begin to burst slightly and they become caramelized and juicy. Lightly crush some of the tomatoes with a fork to release their sweet juices.
Meanwhile, cook the rigatoni pasta in salted boiling water according to the package instructions until al dente. Reserve half a cup of the pasta cooking water before draining.
Chef's tip
For an intensely caramelized flavour, roast the tomatoes at high heat without overcrowding the pan. The sauce formed from olive oil, garlic, and tomato juices is pure Italian essence.
15 min
Under an hour
