WHAT’S FOR DINNER?
Sweet basil and balsamic roasted tomato rigatoni
reheat the oven to 200°C. Toss 1 x 600 g pack Woolworths exotic tomatoes with 2 T olive oil, seasoning, 5 unpeeled cloves garlic and a drizzle of balsamic vinegar. Roast for 20–30 minutes until the skins of the tomatoes have blistered and they are tender but not completely collapsed. Cook 500 g rigatoni in salted boiling water until . Drain, return to the pan and add 75 g butter and 4 T good-quality balsamic vinegar. Melt over a low heat and add a handful torn basil leaves when the butter starts to brown. Toss with
