Cauliflower recipes
45 minutes
Cauliflower mac and cheese
Sweet basil and balsamic roasted tomato rigatoni
4
Easy
10 minutes
20 minutes
Ingredients
- 1 x 600 g pack Woolworths exotic tomatoes
- 2 T olive oil
- 5 cloves garlic, unpeeled
- 4 T good-quality balsamic vinegar
- 500 g rigatoni
- 75 g butter
- torn basil leaves, a handful
- grated hard cheese
- cracked black pepper, for serving
Method
- Preheat the oven to 200°C.
- Toss 1 x 600 g pack Woolworths exotic tomatoes with 2 T olive oil, seasoning, 5 unpeeled cloves garlic and
a drizzle of balsamic vinegar. Roast for 20–30 minutes until the skins of the tomatoes have blistered and they are tender but not completely collapsed. - Cook 500 g rigatoni in salted boiling water until al dente.
- Drain, return to the pan and add 75 g butter and 4 T good-quality balsamic vinegar. Melt over a low heat and add a handful torn basil leaves when the butter starts to brown.
- Toss with the tomatoes and rigatoni to coat and serve immediately with grated hard cheese and lots of freshly cracked black pepper.
Cook's note: Balsamic vinegar is a great way to add sweetness to tomato or Bolognese sauces instead of using sugar. The better quality the balsamic, the better the flavour.