Main Meals

Sweet basil and balsamic roasted tomato rigatoni

10 minutes
20 minutes
Wine/Spirit Pairing
Waterford Rose-Mary Rosé 2018

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  • 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
  1. Preheat the oven to 200°C.
  2. 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.
  3. Cook 500 g rigatoni in salted boiling water until al dente.
  4. 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.
  5. 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.

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Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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