Sundried Tomato & Bocconcini Rigatoni

Method

1. Place halved tomatoes on a baking tray, drizzle with olive oil, season with salt and pepper and roast in a preheated 180ºC oven for 8 minutes.
2. In a pot of boiling salted water, cook pasta as per packet directions. Retain a small cup of pasta water.
3. Meanwhile, heat a large frypan over medium heat, add 2 tbsp of oil from the sundried tomatoes jar.
4. Add sundried tomatoes, garlic and oregano and sauté for 2 minutes.
5. Add roasted tomatoes and cook until beginning to collapse.
6. Add cooked pasta, stir through the sauce, adding the pasta water if required to loosen the sauce.
7. Top with torn bocconcini, shaved parmesan, chopped parsley and lemon zest.
8. Serve and enjoy!