Rigatoni with Roasted Roma Tomatoes & Onions

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A wonderful, flavourful recipe from Anna Boiardi (a granddaughter of the famous “Boyardee” family!). I saw her making this recipe on TV while promoting her cookbook and thought wow that looks yummy, so I hunted it down online and made it myself last week. It is easy, delicious, and quick clean-up (love that). This is a weeknight-winner in my books! With fresh roma tomatoes just about finishing here in Ontario – try and squeeze this great meal in soon!

I used the link to the recipe from Bon Appetit, but have to admit I edited just a wee bit!

http://www.bonappetit.com/recipe/southern-italian-style-rigatoni-with-roasted-tomatoes

Ingredients:

  • 1/4 cup plus 2 tbsp of extra virgin olive oil
  • 10 large Roma tomatoes, sliced crosswise into thin rounds (recommended 1/3″ thick)
  • 1 large vidalia (or other sweet) onion, cut in half, then sliced thinly
  • 1 tsp of minced garlic, or 2 cloves fresh garlic, crushed through a garlic press
  • 1/4 cup of finely grated Parmesan cheese, plus more for serving
  • 1/4 cup of finely grated Romano cheese, plus more for serving
  • Kosher (coarse) salt and freshly ground black pepper for seasoning
  • 1 lb box of Rigatoni (or you could also choose to use Penne)

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Directions:

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper (I used my 17.25 x 11.5 baking sheet and it fit everything fine)
  2. Brush 1/4 cup of olive oil with the help of a silicon brush evenly over the parchment.
  3. Layer the onion slices evenly over the parchment. Sprinkle lightly with some salt and pepper.
  4. Layer the tomatoes evenly on top of the onion. Sprinkle lightly with some salt and pepper.
  5. Sprinkle the garlic evenly over the tomatoes.
  6. Lastly, sprinkle the cheeses evenly over the top, then drizzle with the last 2 tbsp of olive oil.
  7. Roast for 50-60 minutes until the the tomatoes are shrivelled (some may have browned lightly – especially the ones near the edges of the baking pan).
  8. As the tomatoes roast prepare your rigatoni according to the package instructions during that latter part of roasting so the tomatoes and pasta are done at the same time.
  9. Once the tomatoes are roasted and the pasta is cooked and drained combine them together in a large bowl, season with a bit more pepper and some more grated cheese and dig in!

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