Creamy Garlic Tomato Rigatoni

Ingredients

• CREAMY TOMATO RIGATONI
• 2 tbsp butter
• 30 ml olive oil
• 6 garlic cloves, crushed and chopped
• 500 g cherry tomatoes, halved
• Salt, to taste
• Black pepper, to taste
• Chilli flakes, optional
• 400 g rigatoni
• 2 tbsp tomato paste
• 120 ml dry white wine
• 200 ml heavy cream
• 120 ml reserved pasta water
• 70 g Parmesan, finely grated
• 2 tbsp fresh parsley, chopped
• Dried oregano, to taste
• ITALIAN-STYLE SALAD
• 60 ml extra-virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tsp lemon juice
• 1/2 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• Black pepper, to taste
• 1/4 small red onion, thinly sliced
• 200 g cherry tomatoes, halved
• 2 cucumbers, sliced
• 60 g marinated artichokes
• 40 g Parmesan, shaved or grated
• 3–4 cups rocket or mixed salad leaves

Method

1. Bring a large saucepan of salted water to the boil.
2. Melt the butter with 30 ml olive oil in a large frying pan over medium-low heat.
3. Add the crushed garlic and cook gently until fragrant, taking care not to brown it.
4. Add 500 g halved cherry tomatoes.
5. Cook for 8–10 minutes, until the tomatoes are soft and jammy.
6. Cook the rigatoni for 2 minutes less than the packet instructions.
7. Stir the tomato paste into the tomatoes and cook for 1–2 minutes.
8. Add the white wine and simmer until it has reduced slightly and the raw alcohol aroma has disappeared.
9. Lower the heat and stir in the heavy cream.
10. Add the reserved pasta water and simmer for 2–3 minutes.
11. Drain the rigatoni and add it to the sauce.
12. Turn off the heat and stir in 70 g freshly grated Parmesan until melted.
13. Add dried oregano and chopped parsley.
14. Season with salt, black pepper and optional chilli flakes.
15. For the salad dressing, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt and black pepper.
16. Add the sliced red onion and halved cherry tomatoes to the dressing.
17. Leave them to marinate for 5–10 minutes.
18. Add the sliced cucumbers and marinated artichokes.
19. Add the Parmesan and rocket or mixed salad leaves.
20. Toss gently and serve alongside the creamy rigatoni.