Rigatoni with baked tomatoes, cottage cheese and basil oil
Directions
- 1Place cherry tomatoes, peeled garlic cloves and chopped red onion in an ovenproof dish. Drizzle with 2 tablespoons of olive oil, season with salt and pepper.
- 2Bake in a preheated oven at 200°C for about 20 minutes.
- 3Meanwhile, blend basil and remaining olive oil until smooth.
- 4Cook pasta according to package instructions.
- 5After baking, blend tomatoes, garlic and onion into a smooth sauce. Pour into a pan.
- 6Add cooked pasta to the sauce. If too thick, add pasta cooking water. Cook for 1-2 minutes while stirring.
- 7Remove from the heat, add grated parmesan and stir well.
- 8Serve pasta, top with cottage cheese, basil sauce, a drizzle of olive oil and pecan nuts. Garnish with fresh basil leaves.
Ingredients
- 180 g rigatoni pasta
- 400 g cherry tomatoes
- 0.5 red onion
- 3 garlic cloves
- 1 handful basil
- 5 tablespoons olive oil
- 2 tablespoons olive oil
- 4 tablespoons grated parmesan
- 4 tablespoons cottage cheese
- 1 handful pecan nuts
- 1 handful basil
- 0 salt
- 0 pepper
Equipment
ovenknifecutting boardimmersion blenderpotfrying pangrater
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