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Rigatoni with roasted tomato and pumpkin leaf sauce


Rigatoni pasta

Ingredients 5
Servings 4-6
Time 15 min

Ingredients

  • 400
    g
    rigatoni pasta
  • 1.3
    kg
    ripe tomatoes
  • olive oil - for drizzling
  • 1
    packet KNORR spaghetti bolognaise dry cook in sauce
  • 1
    cup
    young pumpkin leaves - roughly chopped
 

Method

25 min
 

Preheat the oven to 180 degrees Celsius. 


Place the tomatoes in a roasting tray, drizzle with olive oil and the KNORR Spaghetti Bolognaise Dry Cook In Sauce and roast for 20 minutes or until caramelised. 


In the meantime, bring a large pot of salted water to the boil. 


Boil the rigatoni in the water for 8-10 minutes or until just tender. Drain and drizzle with olive oil. 


Transfer the roasted tomatoes to a saucepan, bring to the boil and add the pumpkin leaves. Simmer for 5 minutes. 


Toss the rigatoni pasta in the sauce and serve. 

 

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