This is one of my favourite recipes and it’s not even mine damn it! It’s easy, full of flavour and has a sneaky little courgette in there. Grated, the courgette does an excellent job of soaking up flavour and bulking out the dish without stealing the limelight from the tomato. Although I’m not a huge fan of the courgette really, I think of them as the slimy wet brother of the cucumber, nothing worse than an over cooked courgette, oh wait there is and it’s called Halloween.
Maybe I’d like Halloween a bit more if I actually got invited to some fun Halloween parties but saying that we all know Halloween parties, especially fancy dress ones, are full of wankers. Also, what would I even go as? These days you have to be all ‘cool’ and go as Kim Kardashian’s naked selfie or Eleven from Stranger Things. Can’t I just go as a slutty cat like I used to when I was 16? To be fair that may have been the only Halloween party I ever went to… I’m sensing I need to get out more.
Jamie’s Feta & Cherry Tomato Rigatoni
Serves 2 / Takes 35 minutes
20 cherry tomatoes halved
1 Tsp oregano
2 Medium or 1 large courgette grated
3 Tbs tomato purée
3 Crushed garlic cloves
1 Deseeded finely chopped chilli
Small handful of basil chopped
Salt and pepper
150g dried rigatoni
Pomoro Extra Virgin Olive Oil to serve
(The cherry tomatoes used in this recipe were a gift from Riverford.co.uk. Beautiful, organic, seasonal vegetables delivered straight to your door.)
1. Half the cherry tomatoes and put them in a large pan on a medium heat with the oregano. Cook in one tablespoon of olive oil for around 5 minutes until softened.
2. Add the tomato purée, chilli, garlic, grated courgette and season with salt and pepper. Cook on low heat for a further 10 minutes until the sauce has thickened.
3. Chop a handful of basil leaves and put to one side and cook your rigatoni in a pot of boiling salted water (follow packet cooking guidelines).
4. Drain the pasta and pour it into the tomato sauce. Give it a good mix, add the chopped basil and start crumbling in all of the cheese and stir. Serve topped with a drizzle of olive oil and a crack of salt and pepper.
Jamie’s Cherry Tomato Rigatoni
If you’ve had a go at making Jamie’s pasta I’d love to hear about it @corrieheale email@example.com