Rigatoni with roasted tomato and pumpkin leaf sauce

4-6 servings Prep: 15 mins, Cooking: 25 mins By Food24
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Ingredients (5)

400 g pasta — rigatoni
1.3 kg tomatoes — ripe
olive oil — for drizzling
1 packet knorr spaghetti bolognaise dry cook in sauce
1 cup young pumpkin leaves — roughly chopped
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Method:

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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