This delicious, eggs-free and nuts-free Italian lunch combines chargrilled Mediterranean vegetables with onions, canned tomatoes and rigatoni pasta – perfect for those looking for a soy-free meal.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 44 mins – easy
🍽 4 servings – 544 kcal per serving
- 1¼ tsp salt
- ¼ tsp black pepper
- 4 tbsp olive oil
- 1 onion
- 4 cloves garlic
- 14 oz canned tomatoes
- 9 oz char grilled mediterranean veg
- 1 tbsp capers
- 2 tbsp raisins
- 12 oz rigatoni pasta
- 1 bunch basil
- 1 tbsp Parmesan cheese
- 1 knife
- 1 grater
- 1 pan
- 1 saucepan
- 2 colanders
- 1 bowl
- 1 plate
- 1 wooden spoon
- 1 lid
- 1 mixing spoon
Peel onion and garlic, then chop them.
Rinse and drain char grilled mediterranean veg in a colander.
Chop the drained char grilled mediterranean veg.
Shave parmesan cheese with a grater.
Heat olive oil in a pan, add onions, and stir with a wooden spoon for 2 minutes. Cook for 8 minutes, then stir in garlic for 2 minutes. Add char grilled mediterranean veg, canned tomatoes, capers, raisins, a quarter tsp of salt, and black pepper to the pan. Stir the mixture once more and let it simmer on low heat for 10 minutes to get a tomato sauce. Finally, turn off the heat.
Heat 6 cups of water in a saucepan and boil for 2 minutes. Add 1 tsp of salt and rigatoni pasta. Cover it with a lid and cook for 7 minutes to get cooked rigatoni pasta. Turn off the heat and remove the lid.
Drain cooked rigatoni pasta in a colander.
Transfer rigatoni pasta to a bowl and top with tomato sauce. Stir the pasta with a mixing spoon.
Transfer the pasta with sauce to a plate, top with basil and shaved parmesan cheese.
It’s ready to be served !