The cherry tomatoes are roasted whole until they burst, concentrating all their flavour. Blended with fermented coconut, the sauce turns creamy without any cream.
Ingredients
- 750 g of whole cherry tomatoes
- 2 large garlic cloves, peeled
- 45 ml of extra virgin olive oil
- 1 teaspoon of salt
- 60 ml of natural fermented coconut
- 500 g of rigatoni
Method
- Preheat the oven to 180 °C fan (200 °C conventional).
- Place the tomatoes on a tray in a single layer with the garlic. Drizzle with the oil, season with salt and toss.
- Roast for about 45 minutes, until they've burst and are juicy and slightly charred.
- Transfer the tomatoes, garlic and juices to a blender. Add the fermented coconut and blend into a smooth sauce.
- Cook the rigatoni and serve with the sauce on top.
Time: 1 hour · Serves 4
You might also like our flatbreads with glazed cauliflower. Find COCO by Angela at your nearest shop.