Amatriciana-Style Fresh Rigatoni with Sun-Dried Tomatoes
Crisp Pickled Onion Salad
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Double down on tomatoes to give fresh pasta some real pizzaz: cherry tomatoes burst in the pan while sun-dried tomatoes add meatiness to a vegetarian meal—they stand in for the guanciale you’d find in a classic amatriciana (and the Parmesan shavings bring saltiness). Quick-pickled onion, nuts and seeds prick up a crisp and fluffy side salad. Tomato season will soon be upon us, so in the meantime why not enjoy a taste of summer to come?
We will send you:
- 2 Garlic cloves
- 1 Onion (or shallot)
- 280g Cherry tomatoes
- 1 Head of lettuce
- 30ml Tomato paste
- 30ml Red wine vinegar
- 225g Fresh rigatoni
- 30g Sliced sun-dried tomatoes
- 25g Nuts & Seeds salad topper
- 25g Shaved Parmesan (contains rennet)
- 9.5g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Eggs, Milk, Soy, Sulphites, Cashews, Wheat
You will need:
Medium pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
30 g
Saturated Fat
7 g
Sodium
2021 mg
Total Carbs
93 g
Sugars
13 g
Protein
27 g
Fibres
13 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Mince the garlic. Halve the cherry tomatoes. Peel, halve and thinly slice the onion. Roughly chop the lettuce, discarding the root end. In a small bowl, combine ½ the red wine vinegar, ¼ of the onion and 1 tbsp water (double for 4 portions) with a generous pinch of salt and set aside to pickle.
Make the sauce
In a large pan, heat a generous drizzle of olive oil on medium. Add the garlic and remaining onion; cook, stirring frequently, 2 to 3 minutes, until fragrant and lightly golden. Add the tomato paste and cook, stirring occasionally, 2 to 3 minutes, until dark red. Add ⅔ of the cherry tomatoes and cook, stirring occasionally, 4 to 5 minutes, until burst; season with the spice blend and S&P.
Boil the pasta
While the sauce cooks, add the pasta to the pot of boiling water; stir gently to separate. Boil, 5 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
Make the salad
While the pasta boils, in a large bowl, combine the remaining red wine vinegar with 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce, remaining cherry tomatoes and Nuts & Seeds salad topper; toss to combine.
Combine the pasta
To the pan of sauce, add the cooked pasta, sun-dried tomatoes and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until combined; season with S&P to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the Parmesan. Serve the salad on the side and top with the pickled onion (drain before adding). Bon appétit!
