Jamie’s feta & cherry tomato rigatoni

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 / Hands on time 25 mins / Total time 25 mins / V
1 tsp olive oil
20 cherry tomatoes
1 tsp dried oregano
2 medium or 1 large courgette grated
3 tbs tomato purée
3 garlic cloves, crushed
Pinch chilli flakes
Small handful of basil, chopped
150g vegetarian feta cheese
150g rigatoni
Pomoro extra virgin olive oil to serve (optional)

Method
1. Half the cherry tomatoes and put in a large saucepan with the olive oil and 1 tsp of oregano. Cook on a medium heat for 5 minutes until softened.
2. Add the tomato purée, chilli, garlic, grated courgette and season with salt and pepper. Cook on a medium to low heat with the lid on for a further 10 minutes, stirring occasionally.
3. Meanwhile, cook the rigatoni in a large pot of salted boiling water (follow packet instructions).
4. Drain the pasta and pour straight into the sauce. Stir well before adding the chopped basil and the crumbled feta cheese. Stir again until combined and the cheese starts to melt. Serve topped with a drizzle of extra virgin olive oil and a good crack of pepper.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.