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Baked White Corn Pennette Rigate with Tomato Sauce 3 Ways

Baked White Corn Pennette Rigate with Tomato Sauce 3 Ways
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Ingredients · Serves 4–6

  • 250 grams (one packet) Bontasana White Corn Pennette Rigate
  • 300 grams tomato passata
  • 300 grams peeled tomatoes (or additional passata)
  • 60 grams sundried tomatoes
  • 20 grams extra virgin olive oil
  • 15 grams carrots
  • 15 grams celery
  • 15 grams onion
  • 4–5 fresh basil leaves
  • 1 tbsp nutritional yeast flakes
  • 1 tbsp gluten-free breadcrumbs
  • salt to taste
  • a pinch of sugar

For the confit tomatoes

  • 500 grams cherry tomatoes
  • 25 grams of brown sugar
  • 2 tbps extra virgin olive oil
  • a pinch of salt
  • 1 sprig of thyme (optional)
  • 1 sprig of rosemary
  • 2 cloves of garlic, peeled
  • zest of ½ organic lemon

For the bechamel

  • 500 ml unsweetened almond or soy milk (room temperature)
  • 50 grams olive oil
  • 50 grams cornstarch
  • 4 grams salt
  • nutmeg to taste

Prep for confit tomatoes

Wash and half the cherry tomatoes, leave to drain for 5 minutes. Separately mix the sugar, salt and oil.

Transfer the tomatoes into a large bowl, season them with the freshly prepared mixture, and stir in well with your hands.

Transfer the tomatoes to an oven tray lined with baking paper, and add the herbs, garlic and lemon zest (peeled with a potato peeler). Cook in a static oven at 150°C for approximately 40–50 minutes. Check from time to time to prevent them from burning.

When cooked, remove from the oven and set aside.

Prep for the tomato sauce

While the cherry tomatoes are cooking in the oven, prep the tomato sauce. Peel and dice the celery, carrot and onion then weigh them. Coarsely chop the sundried tomatoes.

Heat the oil in a pan, add salt and sauté the diced vegetables over a medium heat for 6–8 minutes. Add the sundried tomatoes, and pour in the passata and peeled tomatoes, add a pinch of sugar and continue cooking over a low heat for 20 minutes, stir often.

Once cooked, remove from the heat and add the chopped or torn basil. Set aside.

Prep for the béchamel

Pour the oil into a saucepan (off the heat) and add the cornstarch. Whisk to emulsify the ingredients.

Pour a little vegetable milk (it must be at room temperature) into the freshly-made roux to thin the paste, mixing well with the whisk.

Turn on the heat and add the rest of the vegetable milk, mix vigorously with the whisk.

Add the nutmeg and salt, and cook gently for 12–15 minutes over a low heat until the sauce has thickened.

Prep for the baked pasta

Cook the White Corn Pennette Rigate in plenty of boiling water, drain and season with a drizzle of extra virgin olive oil.

Place a ladle of béchamel and a spoonful of tomato sauce evenly on the surface of the oven pan to prevent the pasta from sticking.

Now add the White Corn Pennette Rigate in an even layer. Cover with a layer of the béchamel sauce and distribute evenly. Then cover with a layer of tomato sauce. Finish by decorating with the confit cherry tomatoes.

Sprinkle with a mix of nutritional yeast flakes and breadcrumbs.

Cook in a preheated oven at 200°C for about 15 minutes until bubbly. Serve piping hot.

Recipe by Francesca Bettoni
Beauty Food Blog