Student’s pasta
Ingredients
- 220 grams rigatoni
- 300 grams cherry tomatoes
- 100 grams white onion (cut in 8 pieces)
- 2 cloves of garlic (non peeled)
- sage (preferably)
- olive oil (preferably)
- salt (preferably)
- pepper (preferably)
- vinegar (just a little)
- parsley leaf stalk (preferably)
- Agioritikos basil leaves (preferably)
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.
pasta, vegetables