Baked Rigatoni with blistered cherry tomatoes, fresh mozzarella and fennel pollen

By: Joe Sasto

Ingredients

1lb / 450g rigatoni pasta
4tbsp olive oil
2 cups / 150g cherry tomatoes, halved and salted
4 garlic cloves, crushed
1 spring onion, finely chopped
1tsp dried oregano
1tsp dried basil
1/2tsp red pepper flakes (optional, for heat)
Salt and pepper to taste
8oz / 225g burrata cheese, torn into chunks
Sprinkle of fresh basil leaves to finish
Sprinkle of parmesan cheese, grated to finish

Instructions

Prevent your screen from going dark as you follow along.

Step 1:

Preheat your Gozney to 430°C / 800°F, a high-low flame. Place a large skillet / frying pan into the oven to preheat.

Step 2:

Bring a large pan of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain the pasta and set aside.

Step 3:

Carefully remove the hot skillet from the oven. Add 2tbsp of olive oil and the salted halved cherry tomatoes. Return the skillet / frying pan to the oven and roast for about 10 minutes, or until the tomatoes are blistered and slightly caramelized.

Step 4:

Once the tomatoes are blistered and beginning to take on color, add the crushed garlic and sliced spring onion. Sauté until softened and fragrant, about 2-3 minutes.

Step 5:

Stir in the dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to taste. Cook for another 5-7 minutes, allowing the flavors to blend together.

Step 6:

Remove the skillet / frying pan from the Gozney and carefully, using an immersion / stick blender pulse to bring the sauce together. Add the cooked rigatoni to the tomato sauce. Stir until the pasta is well coated with the sauce.

Step 7:

Tear over the burrata cheese evenly on top of the pasta. Place the dish back in the oven and bake for 15-20 minutes, or until the burrata is melted and bubbly, and the edges of the pasta are golden brown.