Rigatoni with Roasted Tomato and Pumpkin Leaf Sauce

Name: Rigatoni with Roasted Tomato and Pumpkin Leaf Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g rigatoni; 1.3 kg ripe tomatoes; olive oil for drizzling; 1 sachet Knorr Spaghetti Bolognaise Dry Cook-in-Sauce; 1 cup young pumpkin leaves roughly chopped

4 People
40 min.
easy

As one of our Future 50 Foods, pumpkin leaves (mekopu) are filled with all the goodness your body needs. In this recipe, you can try them in a delicious roasted tomato sauce, served on decadent rigatoni. Explore local flavours like never before in this crowd-pleasing dish.

Ingredients

400 g rigatoni
1.3 kg ripe tomatoes
olive oil for drizzling
1 sachet Knorr Spaghetti Bolognaise Dry Cook-in-Sauce
1 cup young pumpkin leaves roughly chopped

Cooking Method

Preheat the oven to 180°C.
Place the tomatoes in a roasting tray, drizzle with olive oil and the Knorr Spaghetti Bolognaise Dry Cook-in-Sauce and roast for 20 minutes or until caramelised.
Bring a large pot of salted water to the boil.
Boil the rigatoni in the water for 8-10 minutes or until just tender. Drain and drizzle with olive oil.
Transfer the roasted tomatoes to a saucepan, bring to the boil and add the pumpkin leaves (mekopu).
Simmer for 5 minutes.
Toss the rigatoni pasta in the sauce and serve.