- 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
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.