Rigatoni with tomato, rosemary and parmesan sauce
Published: March 25, 2015 at 3:08 PM
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Serves 4
A little effort
Total time: 30 mins
0 reviews
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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.
Vegetarian
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Ingredients
Nutrition
-
1 onion
grated
-
a handful rosemary
chopped to make 1 tsp
-
olive oil
-
2 cloves garlic
crushed
-
2 × 400g tins chopped tomatoes
-
100ml double cream
-
(or veggie alternative) finely grated to make 2 tbsp plus extra to serve parmesan
-
300g rigatoni
Nutrition: per serving
- kcal458
- fat23.2g
- carbs49g
- fibre2.7g
- protein14.2g
- salt0.4g
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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.
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