Rigatoni with tomato, rosemary and parmesan sauce

Rigatoni with tomato, rosemary and parmesan sauce

  • serves 4
  • A little effort

This recipe for rigatoni with tomato, rosemary and parmesan sauce is super quick and easy - ready in just 30 minutes - under 500 calories and feeds 4 for just £2.98. It's the perfect weekday meal. The sauce is really adaptable, try pouring it over white fish fillets and baking in the oven.

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Ingredients

  • onion 1, grated
  • rosemary a handful, chopped to make 1 tsp
  • olive oil
  • garlic 2 cloves, crushed
  • chopped tomatoes 2 × 400g tins
  • double cream 100ml
  • parmesan (or veggie alternative) finely grated to make 2 tbsp plus extra to serve
  • rigatoni 300g

Method

  • Step 1

    Cook the onion and rosemary in 2 tbsp olive oil until soft. Add the garlic and cook for a couple more minutes before tipping in the tomatoes. Simmer for 20 minutes until it is reduced and thickened.

  • Step 2

    Stir in the cream and simmer for a couple more minutes before stiring in the parmesan. Cook the pasta, drain and toss with the sauce. Serve with extra parmesan if you like.

Nutritional Information

  • Kcals 458
  • Fat 23.2g
  • Carbs 49g
  • Fibre 2.7g
  • Protein 14.2g
  • Salt 0.4g
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