Creamy Tomato Rigatoni Pasta
Ingredients
400g fresh tomatoes, cut into pieces
4 garlic cloves, peeled
1 red onion, peeled and diced
1 tsp dried oregano
Extra virgin olive oil
1 cup Tatua Cooking Cream
2 tsp sugar
1/4 cup sundried tomatoes, finely sliced
1 cup fresh basil
2 cups baby spinach
500g dried rigatoni pasta, cooked
Fresh parmesan, to finish
Method
- Preheat oven to 200°C. In a roasting dish, combine the fresh tomatoes, garlic, red onion, oregano and a generous drizzle of olive oil.
- Place into the oven and bake for 20-25 minutes or until the onion is cooked through and the tomatoes blistered.
- Transfer the cooked vegetables to a blender, and process until smooth. Pour into a large pot, and set over a medium heat.
- To the tomato sauce, add the Tatua Cooking Cream, sugar and sundried tomatoes.
- Simmer for 15-20 minutes or until the sauce has reduced and thickened slightly. Season to taste, and stir in the spinach and basil.
- Drain the cooked pasta and add to the tomato sauce. Fold through to coat and serve with freshly grated parmesan.
