Rigatoni with Tomatoes, Ricotta Salata and Basil
A real home comfort from Theo Randall's Pasta recipe book. The rich tomatoes in this vegetarian dish are enhanced with the addition of creamy ricotta cheese.
The quantity of tomatoes is quite considerable here, but when cooked slowly they reduce to give a rich, intense flavour that is perfect with the salty ricotta salata cheese.
|3 tbsp||olive oil|
|1||garlic clove, finely sliced|
|2 x 400g cans||of chopped tomatoes|
|100g||ricotta salata cheese|
|Sea salt and freshly ground black pepper|
|Good olive oil, to serve|
Heat the olive oil in a large frying pan, add the garlic and cook gently for 2 minutes, until softened. Add the tomatoes and cook over a medium heat for 30 minutes, until reduced and thickened. Rip up the basil and stir it in. Season with salt and pepper.
Cook the rigatoni in a large pan of boiling salted water until al dente, then drain. Add to the tomato sauce, toss well and cook over a low heat for 2 minutes. Finish with some good olive oil and generous gratings of ricotta salata.