recipes
Ratatouille rigatoni
2025-05-02
Ingredients
1 tbsp olive oil (Borges)
3 cloves sliced garlic
1 tbsp fresh rosemary and thyme
1 onion, chopped
10 cherry tomatoes, halved
1 zucchini, diced
2 tbsp tomato paste
150ml white wine
300ml tomato sugo or polpa (SPA)
2 tbsp black olives (Camel Brand)
Pinch sugar
Salt and pepper to taste
8 basil leaves
300g rigatoni pasta (Lamb Brand)
Parmesan shavings and extra basil leaves for serving
Method
Start by heating the oil and fry the garlic for 1 minute. Add in the fresh herbs and onion and sauté for 2 minutes before adding in the cherry tomatoes and zucchini and cook for 3 minutes. Add in the tomato paste and season with salt and pepper. Splash in the wine to evaporate, add in the polpa/ sugo, black olive, sugar and a little water. Cook slowly for 10-15 minutes. Meanwhile, heat a pan of salted boiling water and cook the pasta till al dente. Tear the basil leaves and add to the sauce, along with the cooked pasta. Mix together well and serve with extra basil leaves and Parmesan shavings on top.
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