Rigatoni with Roasted Tomatoes

Name: Rigatoni with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound rigatoni pasta; 1 pound round tomatoes; 2 clove garlic; 2 tablespoons olive oil; 3 tablespoons parsley; ¼ cup pecorino cheese; salt; pepper

10 mins prepServes 4

Pasta is the ultimate comfort food, and this rigatoni with roasted tomatoes recipe adds a few layers of deliciousness and ease. Did I mention deliciousness?

4 servings

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Instructions


0 Preheat the oven to 350 °F. 
1 Wash and cut the tomatoes into bite-size chunks. Chop the parsley and garlic together. 
2 Coat a large baking sheet with 2 tablespoons of olive oil. Arrange the tomato chunks on the sheet, sprinkle with the chopped parsley and garlic, season with salt and pepper, and drizzle with more oil. Bake for about 30 minutes. 
3 Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. 
4 Drain the pasta and toss with the roasted tomatoes and all their cooking juices.
5 Serve with grated fresh Pecorino cheese.

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Rigatoni with Roasted Tomatoes

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