Rigatoni with roasted tomato and pumpkin leaf sauce
|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|
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.