"Pasta is the ultimate comfort food, and this rigatoni with roasted tomatoes recipe adds a few layers of deliciousness and ease"
Rigatoni With Roasted Tomatoes
5
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Description
Fresh, perfectly picked, and fragrant tomatoes oven-roasted with chopped garlic cloves and parsley tossed with al dente rigatoni will bring your love for pasta to an even higher level.
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound rigatoni pasta
- 1 pound tomatoes
- 2 garlic cloves
- 2 tablespoons olive oil
- 3 tablespoons parsley
- 1/4 cup pecorino cheese
- salt
- pepper
Method
Step 1
Preheat the oven to 350 °F.
Step 2
Wash and cut the tomatoes into bite-size chunks. Chop the parsley and garlic together.
Step 3
Coat a large baking sheet with 2 tablespoons of olive oil. Arrange the tomato chunks on the sheet, sprinkle with the chopped parsley and garlic, season with salt and pepper, and drizzle with more oil. Bake for about 30 minutes.
Step 4
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.
Step 5
Drain the pasta and toss with the roasted tomatoes and all their cooking juices.
Step 6
Serve with grated fresh Pecorino cheese.