Vegan ’Nduja Rigatoni with Blistered Tomatoes and Basil
By OcadoLife
Published on 25 September 2023
When a deliciously quick meal for two is called for, try this Vegan ’Nduja Rigatoni with Blistered Tomatoes and Basil, from The Art Of Friday Night Dinner author Eleanor Steafel. “There are few dishes that say kick back and relax quite like a deep bowl of pasta, and this spicy rigatoni with vegan ’nduja hits all the right notes. Plenty of fresh basil is a must.” For puttanesca vibes, add a handful of olives and capers, and swap the basil for finely chopped parsley. Looking for more pasta recipes? Look no further.Time and servings
20 minsTotal time
Serves 2549 kcal/serving
5 minsPrep time
15 minsCooking time
Ingredients
- 220g rigatoni
- 2 tbsp (approx.) olive oil
- 250g baby plum tomatoes
- 2 tsp vegan ’nduja
- 1 garlic clove, crushed or grated
- 1 lemon, juiced
- 1 handful basil leaves
- 2 tsp (approx.) grated non-dairy cheese, to serve (optional)
Method
Step 1
Cook the rigatoni in boiling salted water until almost al dente – you want to undercook it a little, as it’ll keep cooking later in the sauce. Use a measuring jug to scoop out 100ml of the cooking water and set aside.Step 2
Meanwhile, heat a small splash of the oil in a large frying pan over a medium-high heat; add the tomatoes. Leave them undisturbed for 3 mins so they brown and blister on the bottom, then shake the pan to turn them. Cook for another 2 mins; remove and set aside.Step 3
Reduce the heat to low. Add another splash of oil, the vegan ’nduja paste and the garlic. Cook, stirring, for 2 mins. Add the lemon juice and cook for 1 min.Step 4
Drain the pasta; add to the pan with half the blistered tomatoes and the reserved pasta water. Turn the heat up a little and cook, stirring occasionally, for about 4 mins, or until the liquid has reduced and the pasta is coated in a glossy sauce.Step 5
Top with the remaining tomatoes, basil leaves and cheese, if you like.