Rigatoni with baked tomatoes, cottage cheese and basil oil

20 mins
Serves 2
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Directions

  1. 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.
  2. 2Place 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.
  3. 3Place 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.
  4. 4Bake in a preheated oven at 200°C for about 20 minutes.
  5. 5Bake in a preheated oven at 200°C for about 20 minutes.
  6. 6Bake in a preheated oven at 200°C for about 20 minutes.
  7. 7Meanwhile, blend basil and remaining olive oil until smooth.
  8. 8Meanwhile, blend basil and remaining olive oil until smooth.
  9. 9Meanwhile, blend basil and remaining olive oil until smooth.
  10. 10Cook pasta according to package instructions.
  11. 11Cook pasta according to package instructions.
  12. 12Cook pasta according to package instructions.
  13. 13After baking, blend tomatoes, garlic and onion into a smooth sauce. Pour into a pan.
  14. 14After baking, blend tomatoes, garlic and onion into a smooth sauce. Pour into a pan.
  15. 15After baking, blend tomatoes, garlic and onion into a smooth sauce. Pour into a pan.
  16. 16Add cooked pasta to the sauce. If too thick, add pasta cooking water. Cook for 1-2 minutes while stirring.
  17. 17Add cooked pasta to the sauce. If too thick, add pasta cooking water. Cook for 1-2 minutes while stirring.
  18. 18Add cooked pasta to the sauce. If too thick, add pasta cooking water. Cook for 1-2 minutes while stirring.
  19. 19Remove from the heat, add grated parmesan and stir well.
  20. 20Remove from the heat, add grated parmesan and stir well.
  21. 21Remove from the heat, add grated parmesan and stir well.
  22. 22Serve pasta, top with cottage cheese, basil sauce, a drizzle of olive oil and pecan nuts. Garnish with fresh basil leaves.
  23. 23Serve pasta, top with cottage cheese, basil sauce, a drizzle of olive oil and pecan nuts. Garnish with fresh basil leaves.
  24. 24Serve 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
  • 180 g rigatoni pasta
  • 180 g rigatoni pasta
  • 400 g cherry tomatoes
  • 400 g cherry tomatoes
  • 400 g cherry tomatoes
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 handful basil
  • 1 handful basil
  • 1 handful basil
  • 5 tablespoons olive oil
  • 5 tablespoons olive oil
  • 5 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 4 tablespoons grated parmesan
  • 4 tablespoons grated parmesan
  • 4 tablespoons grated parmesan
  • 4 tablespoons cottage cheese
  • 4 tablespoons cottage cheese
  • 4 tablespoons cottage cheese
  • 1 handful pecan nuts
  • 1 handful pecan nuts
  • 1 handful pecan nuts
  • 1 handful basil
  • 1 handful basil
  • 1 handful basil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

ovenknifecutting boardimmersion blenderpotfrying pangrater