Rigatoni and Slow Roasted Tomatoes
with Black Olives, Hazelnuts and Cheddar
BRAND NEEDS TO WRITE
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
125 grams
Baby Plum Tomatoes
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
30 grams
Olives
30 grams
Mature Cheddar Cheese
(Contains Milk)
25 grams
Hazelnuts
(Contains Nuts May contain Nuts)
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 0.5 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.
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.
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.
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.
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 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!
