Ingredients;
- 1.5 kg tomatoes
- 4 cloves of garlic, unpeeled
- 3 bay leaves
- 5 thyme springs
- Red wine vinegar
- 400g dried rigatoni
- 80g ricotta salata
- Basil to taste
Method;
Preheat the oven to 200°c. Put the tomatoes on a large baking tray and season, scatter over garlic cloves, thyme sprigs and bay leaves then transfer to the oven and roast for 25 minutes, until the tomato skins are burnished and split.
Let the tomatoes cool for a minute or two, then place them in a frying pan with the red wine vinegar and pinch some more salt and pepper. Squash with a spoon and simmer for 15 minutes, until you have a thick strawberry-red sauce with an almost creamy consistency.
Bring a pan of salted water to boil and cook the rigatoni according to the packet instructions. Drain, reserving a cupful of cooking water, and add to the sauce with a little of the water to loosen. Drizzle over a good glug of olive oil and serve with grated ricotta and a scattering of basil leaves, if you like.
Serves 4.
