I’ve always liked pairing tomatoes with red wine vinegar, and it seems like Jamie Oliver is quite the fan as well! I stumbled upon this recipe (in Jamie Magazine) for such an easy but delicious pasta with at the center a combination of tomatoes and red wine vinegar and just had to give it a try! The recipe was originally created by Anna Jones for meat-free week in the UK and it really is a great recipe. It’s easy, very low-budget but incredibly tasty! I only made a few tweaks, by adding just some more tomatoes and using a different cheese to sprinkle on top, as the original recipe called for ricotta salata, which I just couldn’t find in the supermarkets out here.
Serves: 4 people
- 1.75 kg vine tomatoes
- 4 cloves of unpeeled garlic
- 3 bay leaves
- 5 springs of thyme
- 5 tablespoons of red wine vinegar
- 400g dried rigatoni
- 80g grana padano or pecorino romano
- pepper & salt
- olive oil
- Optional: fresh basil leaves
Preheat your oven to 200°C. Put the tomatoes (still attached to the vine) in a baking tray and add garlic, thyme and bay leaves and pop it in the oven for 30minutes, until the tomato skins have split open. Take them out of the oven and let them cool down for a couple of minutes.
Cook the rigatoni according to the instructions on the package. Get a frying pan ready and start removing the tomatoes from the vine. The best way to avoid burning your fingers (talking from experience here!), is to simply cut them off with kitchen scissors as closely to the vine as you can. Put them in the frying pan, along with the red wine vinegar and season with pepper and salt to taste. Squash the tomatoes with a fork and let it simmer for 15 minutes until you have a thick sauce.
Once the rigatoni is cooked, drain the water but keep about a cup of the water aside, and add this to the sauce along with the rigatoni. Add a splash of olive oil and stir it all together. Top of with some cut up fresh basil and grana padano.