Rigatoni with basil and tomatoes

Somebody was asking for vegan recipes on one of the forums I visit. She is due for a visit from her daughter-in-law and was stuck for ideas. My first thought was ‘Easy! Most of the recipes on the blog are vegan.’ .¬†On closer inspection, however, I realised none of them are ūüôā Vegans eat cheese, don’t they? ūüėČ I asked around my Italian friends, and after much explanation of the concept of veganism, I came up with this recipe. Baking the dish concentrates the flavour of the¬†tomatoes wonderfully. If you’re cooking it for a strict vegan, check that the bread crumbs¬†don’t contain any milk.¬†¬†¬†Serves 6

rigatoni with basil ingredients

  300 grams  rigatoni
¬† 1¬†¬†¬†¬†¬†¬†kilogram¬† top quality tomatoes — sliced
¬† 1¬†¬†¬†¬†¬†¬†large bunch of basil — chopped
  1      tablespoon  bread crumbs
          olive oil

  • Cook the rigatoni in salted water. Drain and dress with plenty of olive
    oil, half the basil, and the bread crumbs.
  • Put a layer of the tomatoes in an oiled oven proof dish
  • Top with some basil, a drizzel of oil, a little salt, and a layer of
  • Repeat until all the ingredients have been used up. Finish with a layer of
  • Bake in a medium oven for about 45 minutes
  • Serve hot.

rigatoni with basil and tomatoes finished dish