Sardine rigatoni with blistered tomatoes

Ingredients

Method

• 500 g rigatoni
• extra virgin olive oil, for drizzling
• 5 T canola oil
• 1 onion, diced
• 1 red pepper, diced
• 3 cloves garlic, sliced
• 1 T smoked Spanish paprika
• 1 T dried mixed herbs
• 100 g tomato paste
• 2 x 400 g cans chopped tomatoes
• 1 T brown sugar
• sea salt and freshly ground black pepper, to taste
• 2 x 120 g cans Woolworths sardines in vegetable oil, deboned
• 1 x 400 g can butter beans in brine
• 1 x 350 g punnet Woolworths vine tomatoes
• Woolworths hard cheese, grated, for serving

Method

Ingredients

1. Cook the rigatoni in salted boiling water cook for 8 minutes, stirring often. Drain and drizzle with extra virgin olive oil. Stir through to coat and cover until ready to use.

2. Heat 4 T canola oil in a large pan. Fry the onion, pepper and garlic over a medium heat until the onions are translucent and start to caramelise. Add the paprika and herbs and stir through until fragrant.

3. Stir in the tomato paste and tomatoes. Bring to a simmer, then add the sugar and seasoning. Simmer for 10 minutes, then add the sardines, butter beans and cooked rigatoni.

4. Heat another pan and add the remaining canola oil. Fry the vine tomatoes until blistered and season to taste. Serve on the pasta topped with the hard cheese.

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