Penne Rigate with Roasted Tomatoes
Ingredients
- 400 gm Penne Rigate - cooked until al dente
- 10 nos Vine Tomatoes
- 4 pod Garlic / பூண்டு - peeled
- 4 sprigs Thyme leaves, Fresh
- 1 tsp Red Wine Vinegar
- 50 gm Ricotta Salata - grated
- 1 tsp Black Pepper / மிளகு - freshly ground
- 1 tsp Salt / உப்பு - adjust to your taste
- 5 nos Basil leaves, Fresh - chopped
- 1 tbsp Olive oil / ஆலிவ் எண்ணெய்
Instructions
- Pre-heat oven to 220°C
- Arrange tomatoes on a baking tray
- Season with salt n pepper
- Add garlic, thyme sprigs
- Roast for 25~30min until tomato skin split and burns a little
- Allow it to cool for couple of min
- Remove vine and transfer into a frying pan
- Add vinegar and a bit more of salt and pepper
- Split the tomatoes with spoon/spatula
- Cook in simmer for 15min until the sauce thickens to almost creamy consistency
- Add cooked penne rigate and mix along with little cooked water
- Drizzle olive oil over, garnish with basil leaf
- Scatter grated ricotta salata
- Serve hot
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