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Roasted Tomato Rigatoni

Roasted Tomato Rigatoni

It’s the most wonderful time of the year! It’s tomato season! Yes, the time of year when tomatoes actually taste like tomatoes! (Says the slightly tomato-obsessed woman.) I’m not the only one who loves tomatoes. My friend, and Travel*Food*Cool reader (thank you), Heather, recently sent me a note and said, “Hey, during tomato season, you have to try this recipe that I love”.

She first found the recipe in The Toronto Star many, many years ago. That original recipe was from Anna Boiardi (granddaughter and grand-niece of the Chef Boyardee founders!). I’ve tweaked the recipe slightly, but love this for an easy-peasy great-tasting fresh dinner! Roasting the tomatoes, onions and garlic gives this dish such a wonderful flavour.

Here is an easy recipe for Meatless Monday! Take advantage of the fresh local tomatoes – go down to St. Lawrence Market this Saturday and support your local farmer!

Thanks again, Blondie, for the recipe!

Prep time: 10 minutes; Cook time: 50 minutes; Serves: 4-6 people

What you need:

  • 10 plum (Roma) tomatoes, sliced into 1/3″ slices (roughly 4 – 5 slices per tomato)
  • 1 large sweet onion (I used Vidalia), cut in half and thinly sliced
  • 4 cloves garlic, minced
  • 4 tbsp + 2 tbsp olive oil
  • Salt
  • Pepper
  • 4 tbsp Parmigiano-Reggiano, finely grated (plus more for serving)
  • 1/2 tbsp to 1 tbsp of My Go-To Spice Mix (your call, I used 1/2 tbsp)
  • 500 g dried rigatoni

What you do:

  • Preheat your oven to 400ºF
  • [ELIN’s TIP: Line a rimmed baking sheet (or roasting pan) with aluminum foil (this helps with the clean-up)]
  • Spread the aluminum foil with 4 tbsp of olive oil
Spread the olive oil on the aluminum foil
  • Add the sliced onions, toss to coat in the olive oil
Add the sliced onions and toss to coat in the olive oil
  • Add the sliced tomatoes
Add the sliced tomatoes
  • Sprinkle with salt and pepper
Sprinkle with salt and pepper
  • Sprinkle with the finely grated Parmigiano-Reggiano
Sprinkle with the finely grated Parmigiano-Reggiano
  • Sprinkle with the minced garlic
Sprinkle with the minced garlic
  • Drizzle with 2 tbsp olive oil
Drizzle with remaining olive oil
  • Roast in the oven for 40 minutes [at this point put your water on to boil and cook your rigatoni]
  • Remove, sprinkle with My Go-To Spice Mix
Sprinkle with My Go-To Spice Mix
  • Roast for another 10 minutes or until the sides of the tomatoes start to brown (cover with aluminum foil and keep to the side until your pasta is ready – my rigatoni took 14 minutes to cook once it returned to a boil)
Remove from oven
  • Drain your pasta, return to the pot
Drain your rigatoni, return to pot
  • Scrape the roasted tomatoes and onions into the rigatoni and stir well
Add tomatoes to the cooked rigatoni

Stir well
Roasted Tomato Rigatoni - plain
Serve plain
Roasted Tomato Rigatoni
Serve with grated Parmigiano-Reggiano
  • Enjoy the greatest time of the year!
Roasted Tomato Rigatoni
Roasted Tomato Rigatoni
  • Yummy! Fresh roasted tomato sauce!
Roasted Tomato Rigatoni
Yummy!!! Roasted Tomato Rigatoni


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