Tomato and Pepper Rigatoni

This comforting bowl roasted of roasted tomatoes, romero pepper, melted mozzarella and pasta can’t be beat on a cool Autumn night.

Serves 2

Ingredients: 10 cherry tomatoes, 1 romero pepper, 1 spring onion, 2-3 shallots, a few sprigs of oregano and thyme, a garlic clove.

Larder: 200g rigatoni or similar pasta, 1 ball of mozzarella, olive oil and salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C.
  • Weigh out the pasta and bring a pot of water to the boil.
  • Halve the tomatoes and chop the pepper into 1 cm squares, chop the shallots, spring onion and garlic clove: place all in a baking tray.Tomatoes drizzled in tray
  • Drizzle the tomatoes with olive oil, add salt and pepper. Roast for 15 minutes.
  • Cook the pasta according to packet instructions. When ready, drain.
  • When tomatoes and peppers are juicy and soft, remove from the oven.
  • Tear or chop the mozzarella into chunks. Strip the oregano and thyme from their stems.
  • Add the pasta, herbs and mozzarella to the roasted tomatoes and peppers, mix well and put back in the oven.
  • Bake for 5-10 mins until mozzarella is bubbling and starting to turn golden. Serve immediately.Baked in tray

Oregano Pesto Pasta with Roast Veg

Serves 2

Ingredients: 10g Oregano, 12g basil, 7-10 cherry tomatoes, 1 and a half beetroot, 2 heritage carrots, 2-3 shallots, a garlic clove.

Larder: 200g pasta, 30g Parmesan, 5 tbsp oil, 50g cashews or pine nuts (optional extra: sausages roasted with the veggies).

 Instructions:

  • Preheat the oven to 200 degrees C.
  • Peel and chop the beetroot, carrots and shallots into small chunks and crush the garlic. Place them all in a roasting tin along with the tomatoes whole. Drizzle with 1-2 tbsp oil, season and roast for 20 mins. If using sausages, place in the oven with the veggies. They will increase the cooking time slightly.close up roasting veg 600px
  • Start cooking the pasta according to instructions.
  • Remove basil and oregano from their stems. In a processor or pestle and mortar, whizz together the oregano and basil leaves, 20g parmesan, cashews and 4-5 tbsp oil to make the pesto.pesto ingredients 600 pxpesto blender 600px
  • Add more oil if you like a runnier consistency.
  • When pasta is ready: drain and mix in the pesto. Remove the veggies from the oven and place on top of the pasta.
  • Grate over remaining parmesan and serve garnished with any remaining herbs.