17 September 2012
ewfood
Veggie Rigatoni
Ingredients
Preparation
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Preheat the oven to 220 °C
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Toss the cauliflower with 1 oz. olive oil and bake for 20min. Tossing occasionally
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Meanwhile heat the remaining oil in a skillet and saute the onion, garlic and a pinch of salt until the onion is translucent
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Transfer the contents of the skillet to a blender and add the tomatoes, cream, chili and some salt, blend until smooth
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Return the contents of the blender to the skillet and bring to a simmer on a low heat, season to taste
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Cook the rigatoni according to the package instructions, take 5fl oz. water from the boiling pasta and reserve it to dilute the sauce if it gets too thick
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Add the rigatoni, cauliflower and olives to the sauce and mix gently, season to taste
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Serve with shavings of pecorino immediatly.
Serves 4
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