Directions
- 1Preheat your oven to 180°C (fan).
- 2In a roasting dish, toss cherry tomatoes and sliced garlic with a drizzle of oil and add your roule to the middle.
- 3Roast for around 25 minutes until soft, jammy and lightly caramelised.
- 4When the tomatoes have about 10 minutes left, start cooking your rigatoni until just al dente.
- 5Reserve around 60–80ml of pasta water before draining.
- 6Add the drained pasta to the roasted tomato mix and pour in the reserved pasta water and gently stir to combine everything.
- 7Top with Parmesan.
- 8Pop the whole dish back in the oven for another 10 to 15 minutes, until everything’s bubbling and creamy.
- 9Serve and enjoy!
Ingredients
- 320 g Rigatoni
- 1 punnet Cherry tomatoes
- 4 garlic cloves
- 1 Herby Roule cheese
- Vegetarian Parmesan
- Oil
Equipment
Roasting dishPotSpatulaGrater
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