Serves 2
Directions
- 1Remove the stems from the cherry tomatoes and slice them in half.
- 2Thinly slice the garlic, mince the shallots, and chop the red chilies.
- 3Heat olive oil in a pan over medium heat, then add the prepared garlic, shallots, and chilies. Sauté until fragrant and softened.
- 4Add the cherry tomatoes and a generous pinch of salt to the pan. Cook until the tomatoes break down and form a sauce.
- 5Boil a pot of salted water and cook the rigatoni until al dente.
- 6Transfer a ladle of pasta water to the tomato sauce to help emulsify it.
- 7Add the cooked rigatoni to the sauce, toss together, and stir in additional pasta water if needed to adjust the consistency.
- 8Finish with freshly grated parmesan and chopped parsley before serving.
Ingredients
- 2 punnets cherry tomatoes
- 4 cloves garlic
- 2 shallots
- 2 red chili
- 2 tbsp olive oil
- 250 g rigatoni
- kosher salt (optional)
- parmesan cheese (optional)
- parsley (optional)
Equipment
cutting boardchef's knifefrying panwooden spoonpotladlegrater
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