Recipes SUNDRIED TOMATO AND CRÉME FRAICHE RIGATONI
SUNDRIED TOMATO AND CRÉME FRAICHE RIGATONI
Velvety smooth and sinfully indulgent, it’s our sundried tomato and crème fraiche rigatoni. It’s packed with smoky depth with just a hint of chilli spice. Make it even better by adding crispy bacon or pancetta!
- WHAT YOU WILL NEED -
- 1 cup red onions, finely diced
- 1 Tbsp olive oil
- 2 plump cloves garlic, finely sliced
- 4 Tbsp tomato paste
- 2 x 240g sachets of sundried tomatoes preserved in oil or vinaigrette. (NB: 175g drained weight per sachet)
- 2 cups water
- 4 tsp Cape Herb & Spice CHIPOTLE CHILLI
- 3 tsp Cape Herb & Spice SMOKED PAPRIKA
- ¾ tsp salt
- 8 Tbsp crème fraiche
- 10 strips bacon or pancetta, pan fried until crispy
- parmesan cheese, to serve
- basil leaves, to serve
- METHOD -
Start off by frying the onions over medium heat in the olive oil until soft. Add in the garlic and tomato paste and fry for a further minute. Add the drained sundried tomatoes, spices, salt and water. Place lid on and cook over low heat for 15 minutes.
Then place the tomato mixture in a food processor or liquidizer and puree until smooth. Place tomato sauce back on heat and stir in the crème fraiche. If it is too thick at this point, add a little bit of water until it is a consistency you like.
Taste and adjust salt as needed. Toss with cooked rigatoni, top with crispy bacon or pancetta strips, garnish with loads of basil and serve with parmesan cheese.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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