- 1 cup halved Cherry Tomatoes
- 1 sliced Yellow Pepper
- 250g Rigatoni Pasta
- 1/2 cup Onion, diced
- 1 Garlic Clove, diced
- 1/2 bunch Basil, chopped
- 1 tbsp Black Olives, chopped
- 1/2 roll Goat‘s Cheese
- Pine Nuts 2 tbsp 4 tbsp
- Sliced Chorizo (optional)
Heat your oven to 200 degrees and cut the cherry tomatoes in half. Cut the top and bottom off the pepper and then cut into strips. Toss in 1 tbsp of olive oil, ¼ tsp salt and a pinch of pepper. Lay out on a baking tray and roast in the oven for 15-20 mins until starting to brown at the edges.
Boil a pot of water with ½ tsp of salt for your pasta. Finely dice the onion and garlic. Roughly chop the basil.
Cook the pasta for 10 mins or until ‘al dente’.
Add 1 tbsp of olive oil to a pan over a medium heat. Once warm, add the onions and sliced chorizo and cook gently for 5 mins. Add the garlic and a few good grinds of black pepper and cook for another minute.
Cut the olives in half length ways and add to the pan along with 2 tbsp of pasta water. Tip: Adding pasta water is a classic Italian trick and adds some salt and starchiness to give you a bit of a sauce.
When the pasta is cooked, it’s time to combine everything. Add the roasted tomatoes and peppers to the pan with half the crumbled goat’s cheese and all but 1 tbsp of the chopped basil. Add the pasta and toss everything together.
Serve the pasta with the remaining goat’s cheese crumbled on top, the remaining basil, the pine nuts and a drizzle of olive oil
Recipe courtesy of Hello Fresh