Recipes>Tomato Recipes
Rigatoni with Tomatoes, Ricotta Salata and Basil
by Theo Randall from Pasta
Easy
A real home comfort from Theo Randall’s Pasta recipe book. The rich tomatoes in this vegetarian dish are enhanced with the addition of creamy ricotta cheese.
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Pasta
Theo Randall
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Introduction
The quantity of tomatoes is quite considerable here, but when cooked slowly they reduce to give a rich, intense flavour that is perfect with the salty ricotta salata cheese.
Tags
Ingredients
| 3 tbsp | olive oil |
|---|---|
| 1 | garlic clove, finely sliced |
| 2 x 400g cans | of chopped tomatoes |
| 8 | basil leaves |
| 400g | rigatoni |
| 100g | ricotta salata cheese |
| Sea salt and freshly ground black pepper | |
| Good olive oil, to serve |
Method
Heat the olive oil in a large frying pan, add the garlic and cook gently for 2 minutes, until softened. Add the tomatoes and cook over a medium heat for 30 minutes, until reduced and thickened. Rip up the basil and stir it in. Season with salt and pepper.
Cook the rigatoni in a large pan of boiling salted water until al dente, then drain. Add to the tomato sauce, toss well and cook over a low heat for 2 minutes. Finish with some good olive oil and generous gratings of ricotta salata.
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Ingredients
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