Sundried Tomato & Bocconcini Rigatoni Pasta | SanRemoPasta

We all love to share meals with our family and friends, which is why San Remo would like to share some delicious pasta recipes with you:

Rigatoni w Sun-dried Tomato & Bocconcini
serves 2

Ingredients-
San Remo No. 22 Rigatoni 250g
1 punnet Roma tomatoes, halved
2 tbsp olive oil
Sea salt & cracked black pepper
2 garlic cloves, finely chopped
250g sundried tomatoes
1 tsp dried oregano
1/4 cup parsley, chopped, plus extra for garnish
2 medium bocconcini balls
Shaved parmesan, to garnish
Lemon zest, to garnish

1. Place halved tomatoes on a baking tray, drizzle with olive oil, season with salt and pepper and roast in a preheated 180ºC oven for 8 minutes.
2. In a pot of boiling salted water, cook pasta as per packet directions. Retain a small cup of pasta water.
3. Meanwhile, heat a large frypan over medium heat, add 2 tbsp of oil from the sundried tomatoes jar.
4. Add sundried tomatoes, garlic and oregano and sauté for 2 minutes.
5. Add roasted tomatoes and cook until beginning to collapse.
6. Add cooked pasta, stir through the sauce, adding the pasta water if required to loosen the sauce.
7. Top with torn bocconcini, shaved parmesan, chopped parsley and lemon zest.
8. Serve and enjoy with family and friends!

Difficulty-
1- Easy

Preparation Time-
10 minutes

Cooking Time-
10 minutes


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