Roasted Tomato Rigatoni

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

• Add the sliced onions, toss to coat in the olive oil

• Add the sliced tomatoes

• Sprinkle with salt and pepper

• Sprinkle with the finely grated Parmigiano-Reggiano

• Sprinkle with the minced garlic

• Drizzle with 2 tbsp 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

• 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)

• Drain your pasta, return to the pot

• Scrape the roasted tomatoes and onions into the rigatoni and stir well