Roasted Tomato Rigatoni

We just love the simplicity of this pasta. The tomatoes take on a gorgeous sweet flavour, which balances perfectly with the earthiness from the olives

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F. Add the cherry tomatoes, courgette, olives, chilli flakes and balsamic vinegar to a roasting tray. Drizzle with olive oil and sprinkle over generous pinches of salt and pepper. Roast for 10 minutes.

   
2. 2

   Next stir in the chopped tomatoes and return the tray to the oven for a further 15 minutes.

   
3. 3

   Meanwhile, cook the pasta as per the packet instructions, then drain. Add the cooked pasta and the chopped basil to the tray. Stir to combine, then serve and top with extra chilli flakes, vegan parmesan and a few basil leaves.