Adam Liaw’s rigatoni with zucchini and cherry tomatoes
If ragu just feels too heavy in the warmer months, try this fresh rigatoni with summer vegetables.
Ingredients
500g dried rigatoni
4 tbsp extra virgin olive oil
2 green zucchinis, sliced into half moons
2 cloves garlic, peeled and sliced
250g cherry tomatoes, halved
salt and black pepper, to season
250g soft ricotta
1 cup loosely packed basil leaves
Method
Step 1
Bring a saucepan of salted water to the boil. Add the pasta and cook according to the instructions, but checking about 2 minutes before the time recommended on the packet.
Step 2
Heat a large frying pan over high heat and add the oil. Fry the zucchini for about 5 minutes until lightly browned, then add the garlic and tomatoes. Fry until the tomatoes are softened. Add the pasta and half a cup of the pasta water and toss to combine. Season with salt, then transfer the pasta to serving plates. Top with the ricotta and basil and season with fresh pepper.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
