Rigatoni with tomatoes, arugula and parmesan

From chef Trevor Bird

Prep time: 20 min

Cook time: 20 – 30 min

Servings: 4

Ingredients:  

1 pkg (500 g)               Catelli^® Rigatoni

1 large                         onion

4 cloves                       garlic

salt to taste

⅓ cup (75 ml) olive oil

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1 tbsp (15 ml)              water

1 28 oz can                 San Marzano tomatoes

3 tbsp (20 g)               chopped olives

2 tbsp (30 g)                chopped herbs (parsley, chives)

2 large handfuls          baby arugula

Garnish: (Optional)

Baby arugula

Lemon vinaigrette (1 part lemon juice, 3 parts oil, pinch salt)

Grated Parmesan cheese

Instructions:

Step 1: Cook Catelli^® Rigatoni according to the package instructions. When cooked, strain and set aside. You can toss the pasta in a little olive oil and let cool.

Step 2: Slice the onion and garlic, place in a heavy bottom pot with a pinch of salt and olive oil, add a tablespoon of water and place a lid on top. Turn to very low heat and let cook (up to an hour, if time permits) until the onions and garlic are translucent and soft. Then, remove from heat. Open the can of San Marzano tomatoes, crush the tomatoes with your hands, and add them to the onions and garlic. Season with salt to taste.

Step 3: Place the cooked noodles and tomato, onion and garlic mixture in a pan and bring to a simmer for 2 minutes. Add the olives, herbs and arugula. Toss once and transfer to a bowl, top with dressed arugula, lemon vinaigrette and grated Parmesan.