Go Back

Roast Sweet Pepper & Tomato Rigatoni

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

For the Sauce
  • 2 to 3 Marconi sweet peppers
  • 5 to 6 ripe tomatoes
  • 4 to 5 garlic cloves unpeeled
  • Half cup olive oil
  • Quarter cup almonds soaked in hot water for 20 minutes
Salt to taste
  • Black pepper to taste
  • For the Pasta
  • 400 g rigatoni
  • Salted water for boiling
Optional Toppings
  • Flaky sea salt
  • Freshly grated Parmesan
  • Extra drizzle of olive oil
  • Fresh basil

Method
 

Roast the Peppers
  1. Lightly oil the peppers.
  2. Place them in a very hot oven or pizza oven.
  3. Cook until the skins are blistered, black, and the peppers are softened.
  4. Wrap them in foil and let them steam as they cool.
  5. Peel off the skins and remove the seeds.
Make the Tomato Confit
  1. Place tomatoes on a tray.
  2. Add the garlic cloves.
  3. Pour enough olive oil to lightly cover the bottom of the tray.
  4. Roast at low heat (140 to 160°C) until the tomatoes collapse and the garlic is golden and soft.
Blend the Sauce
  1. Squeeze the roasted garlic out of its skins.
  2. Add peppers, tomatoes, garlic, the flavored oil and soaked almonds to a blender.
  3. Blend until smooth.
  4. Season with salt and black pepper.
Cook the Rigatoni
  1. Bring a pot of salted water to a boil.
  2. Cook the rigatoni until al dente.
  3. Reserve half a cup of pasta water.
  4. Drain the pasta.
Combine
  1. Warm the sauce in a pan.
  2. Add the cooked rigatoni.
  3. Use a splash of pasta water if needed to loosen the sauce.
  4. Coat the pasta evenly.
  5. Serve
  6. Top with Parmesan, flaky salt or a little extra olive oil.
  7. Serve warm.