RIGATONI WITH FIERY ROAST TOMATOES AND RICOTTA BY AMBER GUINNESS
SERVES 5
600 g (1 lb 5 oz) cherry tomatoes, cut into quarters
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1 small red chilli, deseeded and finely chopped
1/4 teaspoon chilli flakes
75 ml (21/2 fl oz) olive oil
sea salt
250 g (9 oz) ricotta, drained
500 g (1 lb 2 oz) rigatoni
75 g (23/4 oz) parmesan, finely grated
handful of basil leaves
This pasta is inspired by the volcanic island of Stromboli in
the Aeolian Islands and its fiery unpredictable nature. Stromboli is the
most active volcano in Europe and gently bubbles away most evenings.
You can hike up to the crater to watch the lava flow, and on a clear day
see its gentle eruptions from Salina. I love this dish as it delivers on
flavour and deliciousness with minimal effort. All that’s required is
putting a dish of tomatoes in the oven, followed by the ricotta, cooking
the pasta and uniting the two in the baking dish. I like to think of it
as an ode to Stromboli through spice and domed ricotta.
PREPARATION:– 10 minutes
COOKING:– 30 minutes
Preheat the oven to 180°C (350°F) fan-forced.
Put the cherry tomatoes in a large baking dish (I use one attractive enough to
serve from). Add the chopped chilli, chilli flakes, half the olive oil and a couple
of generous pinches of salt and toss to combine. Roast for 15 minutes.
Remove the tomatoes from the oven – by now they should have started to steam
and collapse. Use a spoon to make a space in the centre and nestle the ricotta into
the mixture, wide base downwards so that it looks like a little volcano. Spoon some
of the cooking juices over the ricotta, along with another drizzle of olive oil and
a pinch of salt. Return to the oven and roast for another 15 minutes.
Meanwhile, bring a large saucepan of salted water to the boil. Add the rigatoni,
give it a good stir so that it doesn’t stick together, and cook until al dente (about
12–13 minutes, but check the packet instructions). Drain, reserving half a mugful
of the pasta water in case it’s needed.
Remove the tomatoes and ricotta from the oven. Add the drained rigatoni,
parmesan, basil and remaining olive oil and gently toss to combine, with a splash
of pasta water if needed. Take the dish to the table and serve immediately.
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