Creamy Tomato and Pepper Rigatoni
Ingredients
- 1 white onion, finely chopped
- 1 carrot, finely chopped
- 1 red bell pepper
- 2 garlic cloves, crushed
- 1/2 cup cashews (soaked in boiling water for 30 minutes)
- 2 cups tomato passata
- Dash of water
- A pinch of chilli flakes (optional)
- Salt and pepper to taste
- Drizzle of olive oil for cooking
Serving
- Pasta of your choice, such as rigatoni
Preparation
Soak 1/2 cup cashews in boiling water for 30 minutes.
Add a drizzle of olive oil to a frying pan and heat until hot.
Add the chopped carrot and onion, and cook for 5-8 minutes until the onion starts to caramelize.
Add the crushed garlic and cook for another minute.
Add the chopped red bell pepper and cook for a few more minutes, adding a dash of water if needed.
Add the tomato passata, reduce heat to low, and cook for a final 5 minutes.
Meanwhile, cook the pasta according to package instructions.
Drain the pasta, reserving a couple of tablespoons of the cooking water.
Transfer the pasta back to the pan and drizzle with some oil to prevent sticking.
Transfer the tomato sauce to a blender, add the soaked cashews and 2 tablespoons of the pasta cooking water, and blend until smooth and creamy.
Pour the sauce over the pasta and mix well.
Notes
This sauce makes enough for 2 people.
Chilli flakes are optional and can be adjusted to taste.
