Roast tomato rigatoni with bocconcini

20 Min
very easy
4 People
Rating starstarstarstarstar
Blistered cherry tomatoes roasted and tossed with rigatoni pasta, fresh thyme, basil, bocconcini and chicken.
1. Set oven to 250ºC. Toss cherry tomatoes and wedged red onion in a lined oven dish with 2 tbsp olive oil, 1 sachet balsamic dressing and thyme (see notes). Roast for 15 minutes.

2. Bring a saucepan of water to the boil. Add pasta and cook according to packet instructions or until al dente. Drain.

3. Thinly slice chicken, pick basil leaves and halve bocconcini (optional).

4. Squash tomatoes with a fork and add another sachet of balsamic dressing. Add pasta, chicken, basil leaves, bocconcini and spinach leaves. Toss well.

5. Season with salt and pepper to taste. Serve at the table.

Add in whole springs of thyme and remove at step 4, just prior to squashing the tomatoes.
Cherry tomatoes, 1 packet (400g)
Red onion, 1
Balsamic dressing, 2 sachets
Thyme, 1/2 packet *
Rigatoni pasta, 1 packet (500g)
Roast chicken breast, 1
Basil, 1 packet
Bocconcini, 1/2 tub *
Baby spinach, 1 bag (60g)

Olive oil, salt, pepper