Strolling Rigatoni with Cherry Tomatoes and Mozerella
Monday night, busy day at work and time to cook the final meal of Strolling Rigatoni with Cherry Tomatoes and Mozzarella. I was unsure about this recipe as it didn’t look as appetising as the Mango Chutney Chicken or Roasted Duck and Spiced Lentils. We were hungry and I wanted to be proven wrong.
- Bath Pig Chorizo
- Peppers (Red & Yellow)
- Cherry Tomatoes
- Rigatoni Pasta
This recipe also needs oil, salt, pepper and water.
One. Halve the cherry tomato and roughly slice the peppers and place on a baking tray. Mix together oil, salt and pepper with your hands and place in a 200 degree oven for 20 minutes. Chop the onion, garlic, basil and olives.
Two. Put the pasta into a pan of boiling hot water and cook for 15 minutes.
Three. Place in a pan, the onions, garlic and chorizo, allowing the juices from the chorizo to come out. Add the olives after five minutes and the roasted cherry tomatoes and peppers from the oven.
Four. Drain the pasta, leaving a ladle worth of water at the end to mix in with the pan. Stir through the pasta, add half the mozzarella cheese and some of the basil. Stir through until the pasta is coated and turn off the heat.
Five. Add the remaining mozzarella cheese and basil when off the heat. Serve the pasta, equally sharing it out.
Like I said at the start of the blog I wanted to be proven wrong. This dish had flavour with the chorizo and olives coming through, the mozerella makes it creamy wit the help of the tomato and peppers. The rigatoni was a nice change being thick. This dish is like a pasta bake but without the bake. I would use the recipe to try and make it into a bake.
Third and final dish, was a success with both Dad and Michelle enjoying the dish.