Trapani rigatoni
This delicious pasta dish is by Jamie Oliver from his book 30 minutes meal. It took us 20 minutes to cook this tasty trapani rigatoni.
Ingredients
- 500 gr rigatoni (pasta)
- 40 gr parmesan cheese
- 100 gr almonds whole blanched
- 2 cloves garlic
- 1-2 red chili peppers fresh, Remove seeds (optional)
- 2 bunches basil
- 4 anchovy fillets in oil
- 450 gr cherry tomatoes preferably red and yellow ones if you can find them
- olive oil
Instructions
- Put the cheese (in chunks) with the almonds, the garlic and the chili pepper in the food processor and chop finely. With motor running add 1,5 bunch of basil, the anchovy and about 2/3 of the cherry tomatoes. Mix everything until it resembles a puree and add two good lugs of olive oil. Taste the mixture and add seasoning if needed. Set aside for later use.
- Cut the remaining tomatoes in half or quarters and put aside. In the meantime you could have cooked your rigatoni so check if they are done. Leave them to drain and keep a little bit of the cooking water separately. Put the pasta back in the hot pan and mix with the puree and stir it all together well. Add a little cooking water if it is a bit too dry or dense.
- For serving put it in a large dish, shake it again and add the remaining cherry tomatoes and basil leaves to it.
Notes
- Make vegetarian by removing the anchovies.
- Add extra veggies by serving the trapani rigatoni with a big green salad.
Nutrition
Calories: 681kcal | Carbohydrates: 105g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 186mg | Potassium: 786mg | Fiber: 8g | Sugar: 8g | Vitamin A: 949IU | Vitamin C: 43mg | Calcium: 242mg | Iron: 4mg