This Jamie Oliver Rigatoni with Roasted Tomatoes & Ricotta Salata is a rich and creamy pasta recipe, which uses vine tomatoes and ricotta salata. It’s a classic, foolproof recipe, ready in about 1 hour.
Jamie Oliver Rigatoni with Roasted Tomatoes & Ricotta Salata Ingredients
- 1.5kg ripe tomatoes, on the vine
- 4 cloves of garlic
- 5 sprigs of fresh thyme
- 3 fresh bay leaves
- Red wine vinegar
- 400g dried rigatoni
- Extra virgin olive oil
- 80g ricotta salata cheese
- Optional: ½ a bunch of fresh basil (15g)
How To Make Jamie Oliver Rigatoni with Roasted Tomatoes & Ricotta Salata
- Roast the tomatoes: Preheat oven to 200°C/400°F/gas 6. Place tomatoes on a baking tray with unpeeled garlic, thyme, bay leaves, salt, and pepper. Roast for 25 minutes until skins are split.
- Start the sauce: Remove tomatoes from the vine and transfer to a frying pan with a splash of red wine vinegar and more seasoning.
- Add garlic and simmer: Squeeze in roasted garlic (discard skins), squash everything with a spoon, and simmer for 15 minutes until thick and creamy. Remove bay leaves and thyme sprigs.
- Cook the pasta: Boil rigatoni in salted water according to package instructions. Drain, reserving a mug of pasta water.
- Combine and finish: Toss rigatoni into the sauce, loosen with reserved water if needed. Drizzle with extra virgin olive oil, grate ricotta salata over the top, and scatter basil leaves if using.
Recipe Tips
- What is ricotta salata? It’s a firm, salted version of ricotta cheese, great for grating over pasta.
- Can I use different tomatoes? Yes, just ensure they’re ripe for the best flavor.
- How to thicken pasta sauce: Simmer longer or add less pasta water when tossing.
- What if I don’t have basil? Try parsley or leave it out—the dish is still flavorful.
- Can I prep the sauce ahead? Absolutely. Store in the fridge for up to 3 days and reheat gently.
What To Serve With Roasted Tomato Rigatoni
This pasta pairs well with simple sides:
- Garlic bread or focaccia
- Green salad with balsamic dressing
- Grilled zucchini or roasted eggplant
- A glass of red wine like Chianti
How To Store Roasted Tomato Rigatoni
Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave with a splash of water.
Freeze: Freeze the sauce on its own for up to 3 months. Avoid freezing the pasta.
Rigatoni with Roasted Tomatoes Nutrition Facts
- Calories: 517 kcal
- Fat: 10.1g
- Saturates: 3g
- Sugars: 15.6g
- Protein: 17.4g
- Carbohydrates: 86.5g
FAQs
Can I use a different pasta shape?
Yes, penne, fusilli, or orecchiette would also work well.
Do I need to peel the tomatoes?
No, the roasting softens them, and their skins add texture and flavor.
Is this dish vegetarian?
Yes, as long as your cheese is made with vegetarian rennet.
Can I add protein?
Grilled chicken or white beans make good additions without overpowering the sauce.
How do I make it spicier?
Add a pinch of red pepper flakes to the sauce while it simmers.
Jamie Oliver Rigatoni with Roasted Tomatoes & Ricotta Salata
Description
A vibrant and comforting pasta recipe featuring oven-roasted tomatoes and creamy ricotta salata.
Ingredients
Instructions
- Roast tomatoes, garlic, thyme, bay with seasoning for 25 mins.
- Remove vines, add to pan with vinegar, season.
- Squeeze in garlic, simmer 15 mins until thick.
- Cook pasta, reserve water.
- Toss pasta in sauce, add olive oil, ricotta, and basil.
Notes
- For even more flavor, let the roasted tomato sauce rest for 30 minutes before tossing with pasta. Add red pepper flakes for a spicy kick.
