Rigatoni with roasted tomatoes & ricotta salata & a shout out for Angie

Rigatoni with roasted tomatoes & ricotta salata

In a rich tomato sauce

This tomato sauce is cooked twice – once in the oven and once on the hob – for the best rich sauce that clings to the rigatoni

What I would say about the recipe below is that it is super easy, easy on the eye and easy to eat as well as being healthy.  The bits I personally would add/change as I have copied the method and ingredients exactly as they are from the original website, are that I would take out the stem of the tomatoes out, I would also add a bit more seasoning to give it some ooomph, but other than that delishimo.

The original recipe you can find here:

Rigatoni with roasted tomatoes & ricotta salata by Anna Jones

Rigatoni with roasted tomatoes & ricotta salata

Ingredients
  • 1.5 kg vine tomatoes

  • 4 cloves of garlic, unpeeled

  • 3 bay leaves

  • 5 thyme sprigs

  • A splash of red wine vinegar

  • 400 g dried rigatoni

  • 80 g ricotta salata

  • A small bunch of basil, leaves picked (optional)

Method

1. Pre-heat the oven to 200C/gas 6. Put the tomatoes on a large baking tray, and season. Scatter over the garlic cloves, thyme sprigs and bay leaves then transfer to the oven and roast for 25 minutes, until the tomato skins are burnished and split.

2. Let the tomatoes cool for a minute or two, then pull them off the vines and place in a frying pan with the red wine vinegar and a pinch more salt and pepper. Squash with a spoon and simmer for 15 minutes, until you have a thick, strawberry-red sauce with an almost creamy consistency.

3. Bring a pan of salted water to the boil and cook the rigatoni according to the packet instructions. Drain, reserving a cupful of cooking water, and add to the sauce with a little of the water to loosen. Drizzle over a good glug of olive oil and serve with grated ricotta and a scattering of basil leaves, if you like.

Shout out for Angie

Now for the shout out!  I cooked Angies Chicken Green Tomato Jalfrezi which you can find here

I was a bit nervous as it sounded hot, hot, hot, I took out most, but not all of the chilli seeds.  I already had some home grown green tomatoes so I was very chuffed to be able to use these.

My verdict is that it really is a delicious curry it got the thumbs up from everyone at home and was devoured with no time to spare.  It had a creamy texture and the spices made it yum yum in my tum!

Now I know that my pictures look nothing like Angies, not so green, no idea how that happened but well they say its how it tastes right?

Pictorial evidence

So thank you Angie for this delicious dish!

I hope your having a wonderful weekend and perhaps either dish will aid the recovery of your hangovers from the Fiesta Friday partying? What do you think?

This was also written as part of my NaBloPoMo Day 22

NaBloPoMo_November

NaBloPoMo_November

#nablopomo

Justine xx

 

  27 comments for “Rigatoni with roasted tomatoes & ricotta salata & a shout out for Angie

  1. November 22, 2014 at 10:44 AM

    This looks so yummy!

    Liked by 1 person

    • November 22, 2014 at 10:46 AM

      hehe, it wasn’t half bad! 😀

      Like

      • November 22, 2014 at 10:48 AM

        Well … I’m going to have to try it that’s for sure!

        Liked by 1 person

  2. November 22, 2014 at 1:05 PM

    That looks gorgeous! xx

    Liked by 1 person

  3. November 22, 2014 at 1:08 PM

    Your rigatoni dish looks delicious. I also have had my eye on Angie’s curry. It sounds really good. I am a wimp when it comes to heat so I would also tweak that a bit.

    Liked by 1 person

    • November 22, 2014 at 1:46 PM

      yes you should make it as you sound the same as me, it really is very good x

      Like

  4. November 22, 2014 at 2:27 PM

    That looks incredibly delicious. I hope you made enough for all your followers to share :p

    Liked by 1 person

    • November 22, 2014 at 5:57 PM

      haha oh my, well in spirit yes, i am not sure how well it would travel through the ether are you? x

      Liked by 1 person

      • November 22, 2014 at 6:45 PM

        You know, it would be awesome if someone could invent an app to transmit food across the Internet. They’d make fortune.

        Liked by 1 person

        • November 22, 2014 at 8:15 PM

          haha but if i had a choice I would prefer teleportation of myself first and foremost 🙂 Not on to a dinner plate though!

          Like

  5. November 22, 2014 at 2:55 PM

    Yum!!

    Liked by 1 person

  6. November 22, 2014 at 3:51 PM

    Yummylicious! 🙂

    Liked by 1 person

  7. NotAPunkRocker
    November 22, 2014 at 4:41 PM

    My stomach is growling now. Yummmm!

    Liked by 1 person

  8. November 22, 2014 at 7:40 PM

    Mmm yummy as always, Justine! I could eat a whole plate of that rigatoni right now! 😀

    Liked by 1 person

  9. November 22, 2014 at 10:18 PM

    mmmmmm…. gonna put that in MA BELLY!

    Liked by 1 person

  10. November 23, 2014 at 10:54 AM

    Awww, both dishes look so delicious, Justine. How sweet of you to bring Angie’s dish at FF as well. 🙂 I hope you have a wonderful week, Justine.

    Like

    • November 23, 2014 at 12:40 PM

      angies was delicious i would definitely have that again x

      Like

  11. skd
    November 24, 2014 at 9:08 PM

    I have seen both the dishes. Equally tempting 😋 Looks like its my turn to give a shout out for both of you soon with this mouth watering dish 😋

    Liked by 1 person

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