Tomato Rigatoni Salad
This Five-Ingredient Fridays recipe proves that simple ingredients can create outstanding flavour. Rich tomato sauce, perfectly cooked rigatoni, peppery rocket and savoury Parmesan combine to produce a satisfying Italian-inspired meal in just 25 minutes. It is ideal for busy evenings when you want wholesome home cooking without spending hours in the kitchen.
This Five-Ingredient Fridays recipe proves that simple ingredients can create outstanding flavour. Rich tomato sauce, perfectly cooked rigatoni, peppery rocket and savoury Parmesan combine to produce a satisfying Italian-inspired meal in just 25 minutes. It is ideal for busy evenings when you want wholesome home cooking without spending hours in the kitchen.
Servings 4
Ingredients
Main Ingredients:
- 400 g rigatoni pasta
- 500 g tomato passata
- 2 cloves garlic finely chopped
- 75 g rocket leaves fresh
- 60 g Parmesan cheese freshly grated
Larder Essentials:
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- salt
- Freshly ground black pepper
- 1 pinch chilli flakes optional
Instructions
- Bring a large saucepan of salted water to a rolling boil.
- Add the rigatoni and cook until al dente according to the packet instructions.400 g rigatoni pasta
- Reserve about 100ml of the pasta cooking water before draining the pasta.
- Heat the olive oil in a large frying pan over a medium heat.2 tbsp extra virgin olive oil
- Add the chopped garlic and cook gently for about one minute. Stir often and do not allow it to brown.2 cloves garlic
- Pour in the tomato passata.500 g tomato passata
- Add the dried oregano and the chilli flakes if using.1 tsp dried oregano, 1 pinch chilli flakes
- Season with salt and black pepper.salt, Freshly ground black pepper
- Simmer the sauce for 8 to 10 minutes until it thickens slightly.
- Add a splash of the reserved pasta water if the sauce becomes too thick.
- Tip the cooked rigatoni into the sauce.
- Stir well until every piece of pasta has a generous coating of tomato sauce.
- Divide the pasta between four serving bowls.
- Scatter the fresh rocket over the top of each portion.75 g rocket leaves
- Finish with plenty of freshly grated Parmesan.60 g Parmesan cheese
- Serve immediately while the pasta remains hot and the rocket stays fresh and crisp.
Equipment
- large frying pan or sauté pan
- Garlic press or sharp knife
Notes
Hints and Tips:
Cook the pasta until it is just al dente. It will continue to soften slightly in the sauce.
Use freshly grated Parmesan for the best flavour and texture.
Stir the rocket through the pasta if you prefer slightly wilted leaves.
Add a little reserved pasta water to create a silky sauce that clings to the rigatoni.
Finish with an extra drizzle of olive oil just before serving for added richness.
Serve with warm crusty bread to enjoy every last spoonful of the tomato sauce.
A simple green salad makes an excellent side dish.
Leftovers keep well in the refrigerator for up to two days and make a delicious cold pasta lunch.
Nutrition
Calories: 547kcal | Carbohydrates: 88g | Protein: 21g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 287mg | Potassium: 868mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1216IU | Vitamin C: 17mg | Calcium: 262mg | Iron: 4mg
