Rigatoni and Slow Roasted Tomatoes
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Rigatoni and Slow Roasted Tomatoes

Rigatoni and Slow Roasted Tomatoes

with Black Olives, Hazelnuts and Cheddar

Our Rigatoni and Slow Roasted Tomatoes is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Calorie Smart
Veggie
Climate Conscious
Allergens:
Milk
Nuts
Cereals containing gluten
Celery

The quantities provided above are averages only.

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.

Preparation Time30 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

1

Echalion Shallot

2

Garlic Clove

30

Olives

30

Mature Cheddar Cheese

(Contains Milk)

25

Hazelnuts

(Contains Nuts May contain Nuts)

180

Rigatoni Pasta

(Contains Cereals containing gluten)

1

Tomato Passata

10

Vegetable Stock Paste

(Contains Celery)

Not included in your delivery

1

Sugar for the Sauce

100

Water for the Sauce

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Nutritional information

Energy (kJ)2442 kJ
Energy (kcal)584 kcal
Fat19.7 g
of which saturates5.1 g
Carbohydrate78 g
of which sugars13.2 g
Protein20.7 g
Salt2.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Large Saucepan
Bowl
Pan
Garlic Press
Grater
Colander

Instructions

Slow Roast the Tomatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil. Season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

When the oven is hot, pop the parcel onto a baking tray and roast on the top shelf until softened, 15-20 mins.

Get Prepped
2

Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the olives.

Grate the cheese. Roughly chop the hazelnuts. 

Heat a large frying pan on medium heat (no oil). Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. 

Once toasted, transfer them to a small bowl.

Cook the Pasta
3

When your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Build the Flavour
4

While the pasta cooks, pop your (now empty) frying pan back on medium heat with a drizzle of oil.

Once hot, add the shallot and cook, stirring, until softened, 4-5 mins.

Stir in the garlic and olives, then cook for 1 min more.

Simmer your Sauce
5

Add the passata, veg stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir together, bring to a simmer, then cook until reduced by half, 5-7 mins.

Once reduced, taste the sauce and season with salt and pepper.

Add the cooked pasta to the pan and toss together to combine.

Serve
6

Serve your pasta in bowls with the slow roasted tomatoes spooned over the top (discard any leftover juices in the foil).

Scatter with the cheese and hazelnuts to finish.

Enjoy!