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Baked pasta cake with tomato sauce and sweet and sour onions
Fruit and vegetables
3
onions
, sliced
3
garlic
cloves, finely sliced
4
garlic
cloves, crushed
2
shallots
, peeled and finely chopped
large pinch dried red
chilli
flakes
2 tbsp fresh
basil
stalks, roughly chopped
1 tbsp fresh
mint
leaves, chopped or left whole
1 tbsp fresh
basil
leaves, chopped or left whole
1 tbsp fresh flatleaf
parsley
leaves, chopped or left whole
Tins, packets and jars
2 x 400g tins
chopped tomatoes
250g/9oz
rigatoni
Cooking ingredients
60g/2¼oz
raisins
2 tbsp
olive oil
25g/1oz
caster sugar
2 tbsp moscatel
vinegar
50g/3½oz
pine nuts
, toasted
2 tbsp
olive oil
2 tbsp
balsamic vinegar
2 tbsp
red wine vinegar
salt and freshly ground
black pepper
200g/7oz fresh
breadcrumbs
, plus 50g/1¾oz fresh, toasted
breadcrumbs
, to garnish
Dairy, eggs and chilled
125g/4½oz
fontina cheese
, grated
165g/6oz grated
Parmesan
50g/1¾oz unsalted
butter
, softened, for greasing
Back to recipe
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