Name: Student’s pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 220 grams rigatoni; 300 grams cherry tomatoes; 100 grams white onion; 2 cloves of garlic; sage; olive oil; salt; pepper; vinegar; parsley leaf stalk; Agioritikos basil leaves

Instructions

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Preheat oven over high heat, on the resistors.
Heat some water.
Put aluminum foil in a baking pan and place the cherry tomatoes, the onion, the garlic, the sage and season with salt and pepper.
Bake for about 20-22 minutes over high heat, on the resistors.
When ready, remove them from the oven. Add salt in the water and add the rigatoni. Boil, as said in the package.
Remove the vegetables from the baking pan, except sage, and put them in a blender. Add salt, pepper, olive oil and some vinegar. Beat well. Add some of the boiling water, if needed and keep beating.
Put the sauce into a bowl.
Add the rigatoni and mix.
Serve in a deep plate and add finely chopped parsley leaf stalk, basil leaves, little salt and pepper on top.

Student’s pasta

Student’s pasta

Student’s pasta

Ingredients

Instructions

Preheat oven over high heat, on the resistors.

Heat some water.

Put aluminum foil in a baking pan and place the cherry tomatoes, the onion, the garlic, the sage and season with salt and pepper.

Bake for about 20-22 minutes over high heat, on the resistors.

When ready, remove them from the oven. Add salt in the water and add the rigatoni. Boil, as said in the package.

Remove the vegetables from the baking pan, except sage, and put them in a blender. Add salt, pepper, olive oil and some vinegar. Beat well. Add some of the boiling water, if needed and keep beating.

Put the sauce into a bowl.

Add the rigatoni and mix.

Serve in a deep plate and add finely chopped parsley leaf stalk, basil leaves, little salt and pepper on top.

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