Sundried Tomato & Bocconcini Rigatoni
- Place halved tomatoes on a baking tray, drizzle with olive oil, season with salt and pepper and roast in a preheated 180ºC oven for 8 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.com.my.
Ingredients
- San Remo No. 22 Rigatoni 250g
- 1 punnet Roma tomatoes, halved
- 2 tbsp olive oil
- Sea salt & cracked black pepper
- 2 garlic cloves, finely chopped
- 250g sundried tomatoes
- 1 tsp dried oregano
- 1/4 cup parsley, chopped, plus extra for garnish
- 2 large bocconcini balls
- Shaved parmesan, to garnish
- Lemon zest, to garnish
More Like This
Sundried Tomato & Bocconcini Rigatoni
sanremo.com.au
Sundried Tomato & Bocconcini Rigatoni
sanremo.co.nz
Comforting Mezzi Rigatoni in Roasted Tomato
crock.recipes
Sun-Dried Tomato Rigatoni
servingdumplings.com
Roasted Tomato Soup
robertstjohn.com
Rotini with Ricotta, Pesto and Sun-Dried Tomato - San Remo - US
sanremopasta.com
Baked Gnocchi Ragu
sanremo.co.nz
Rigatoni with Cherry Tomatoes, Rocket & Buffalo Mozzarella
sanremo.co.nz