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Easy prep
20 minutes

Amatriciana-Style Fresh Rigatoni with Sun-Dried Tomatoes

Crisp Pickled Onion Salad

Cooking time

20 minutes




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
Olive oil
Salt & pepper
Total Fat
30 g
Saturated Fat
7 g
2021 mg
Total Carbs
93 g
13 g
27 g
13 g
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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.
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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.
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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.
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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.
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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.
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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!