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
- Pasta of choice, such as rigatoni
Preparation
Soak the cashews in boiling water for 30 minutes.
Add a drizzle of olive oil to a frying pan and heat it.
Once 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 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 the package instructions.
Drain the pasta, reserving a couple of tablespoons of the cooking water.
Return the pasta 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.
