Rigatoni with Cherry Tomatoes and Goat’s Cheese
Nutrition per serving
Calories | 670 kcal |
Protein | 19.8 g |
Carbs | 66.2 g |
Fats | 36.8 g |
Saturated Fat | 9.7 g |
Monounsaturated Fat | 20.6 g |
Polyunsaturated Fat | 3.5 g |
Sugars | 6.1 g |
Fiber | 5.3 g |
Sodium | 427 mg |
Ingredients
Cherry Tomatoes | |
Yellow Bell Pepper (capsicum) | |
Onion | |
Garlic | |
Basil Leaves | |
Chorizo | |
Black Olives | |
Goats Cheese | |
Olive Oil | |
Rigatoni Pasta |
Preparations
1. Preheat the oven to 200 C (390 F)
1. Preheat the oven to 200 C (390 F)
2. Halve the cherry tomatoes.
3. Remove the core/slice the peppers into 1 cm strips.
4. Peel/finely dice the onion and garlic.
5. Halve the olives lengthways.
Cooking Instructions
1. Place the cherry tomatoes and peppers onto a baking tray. Drizzle over half a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt and pepper and cook in the oven for 15 minutes until slightly browned around the edges.
1. Place the cherry tomatoes and peppers onto a baking tray. Drizzle over half a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt and pepper and cook in the oven for 15 minutes until slightly browned around the edges.
2. Cook the pasta in lightly salted boiling water according to package instructions until al dente, then drain.
3. In a pan, heat 1/2 tbsp of olive oil over medium heat. Add the onions, chorizo and gently cook for 3 minutes until softened.
4. Add the garlic with a pinch of salt and pepper and continue to cook for 30 seconds before adding the olives and a tbsp of the pasta water.
5. Once the cherry tomatoes and peppers have cooked, add them to the pan, crumble in half the goats cheese with the chopped basil (reserve ½/4 a tbsp of the basil for garnish).
6. Add the drained pasta to the pan and gently mix everything together to coat.
7. Serve in a bowl with the remaining goat´s cheese and basil sprinkled over the top and a drizzle of olive oil.