Creamy Garlic & Cherry Tomato Rigatoni

Cherry tomatoes are in season, so it’s the perfect time to make this pasta with a hint of chili! It’s been a while since I published a vegetarian recipe, although a vegetarian alternative can almost always be found in the “substitution” section of my recipes. With the summer heat, I felt like cooking something easy and light: rigatoni with lovely, vibrant cherry tomatoes, garlic and fresh herbs. This recipe is perfect for a midweek dinner and will only take you around half an hour to make. I like cherry tomatoes in pasta to be slightly spicy, which is why I added a few pinches of chili flakes – fresh chili would be even better, but I didn’t have any to hand. If you prefer a milder taste, check the alternative seasoning options in the notes.

(serves 4)

• 400 g (0,9 lb) rigatoni

• 1 tbsp salt, for boiling water

• 2 tbsp olive oil

• 1 tbsp butter

• 6 garlic cloves

• 500 g (1,1 lb) cherry tomatoes

• 2 tbsp tomato paste

• ½ cup (120 ml) dry white wine

• 200 ml (just under 1 cup) heavy cream

• 1 cup (240 ml) ml reserved pasta water

• 1 cup (70 g) freshly grated Parmesan, plus more for serving

• ¼–½ tsp chilli flakes

• ½ tsp salt, plus more to taste

• Black pepper, to taste

• 2 tbsp fresh parsley

• Small burrata or mozzarella ball

• Extra Parmesan

• Extra parsley

• More chili flakes

Kitchen utensils: a large saucepan for pasta; a large frying pan; a chopping board and a knife; a spatula or a wooden spoon.

1. Begin by filling a large saucepan with water, adding a pinch of salt, and bringing it to the boil. Cook 400 g of rigatoni for 1–2 minutes less than the packet instructions say.

2. Before draining, reserve a cup (240 ml) of pasta water. Drain the pasta and set it aside.

3. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large frying pan over a medium heat.

4. Finely chop or mince 6 garlic cloves and cook for 30–60 seconds, just until fragrant. Do not let it burn.