Cheesy Tomato Rigatoni Pasta


400g fresh tomatoes, cut into pieces

4 garlic cloves, peeled

1 red onion, peeled and diced

1 tsp dried oregano

Extra virgin olive oil

1 cup Tatua Cooking Cream

2 tsp sugar

¼ sundried tomatoes, finely sliced

1 cup fresh basil

2 cups baby spinach

500g dried rigatoni pasta, cooked as per pack instruction

Fresh parmesan, to finish


  1. Preheat oven to 200°C. In a roasting dish, combine the fresh tomatoes, garlic, red onion, oregano and a generous drizzle of olive oil. Place into the oven, and bake for 20-25 minutes or until the onion is cooked through and the tomatoes blistered.
  2. Transfer the cooked vegetables to a blender, and process until smooth. Pour into a large pot, and set over a medium heat.
  3. To the tomato sauce, add the Tatua Cooking Cream, sugar and sundried tomatoes. Simmer for 15-20 minutes or until the sauce has reduced and thickened slightly. Season to taste, and stir in the spinach and basil.
  4. Drain the cooked pasta, and add to the tomato sauce. Fold through to coat, and serve with freshly grated parmesan.
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