This is inspired by a delicious looking recipe on Jamie Oliver’s website, with a few little tweaks of my own. I feel like there’s something so appealing about rigatoni pasta – maybe because it’s that little bit bigger than penne, and (at least for me) is reminiscent of eating out, and treating yourself a bit. I love having go-to pasta dishes, and I think this may have become one. The simple but also tangy sauce sets it apart from your average tomatoey fare, and is just delicious.
Ingredients to serve four:
- 450g rigatoni pasta (£0.59, Tesco)
- 4 peppers (700g, £1.17, Tesco)
- garlic (£0.30, Tesco)
- 2 red onions (£0.32, Tesco)
- ricotta cheese (250g, £1.20, Tesco)
- spinach leaves (200g, £1, Tesco)
- parmesan (Grana Padano, 200g, £2.50, Tesco)
- olive oil (250ml, £1.20, Tesco)
- balsamic vinegar of moderna (250ml, £1, Tesco)
- Preheat the oven to gas mark 7. Chop peppers into large chunks (if possible use only red/yellow/orange ones as they are sweeter) and roast in the oven for 20-25 minutes with a tablespoon of olive oil.
- Finely chop three cloves of garlic. When the veg is done add it to a frying pan along with the garlic, and another tablespoon of oil.
- Get the pasta on the go in a saucepan.
- When the pasta has 3-4 minutes left, add 75g of spinach to the peppers mix and drizzle over one tablespoon of balsamic vinegar.
- Finally combine the pasta with the vegetable mix in a large bowl, along with 3 dessert spoons of ricotta, 2 tablespoons of balsamic vinegar, and some ground pepper. Sprinkle over some grated parmesan to serve.
Total cooking and preparation time: roughly 35-40 minutes
Price per portion: roughly £1.20 per portion, and you can easily make extra to have for lunch the next day
A fairly simple, yet tasty meal!