“Rigatoni with Roasted Tomatoes” from “Repertoire”

One of the things that Jessica Battilana encourages people to do in this cookbook is not to be afraid to alter the recipes to fit their needs. The whole point of “Repertoire” is to create your own dishes for your own repertoire that will work for your family. For this recipe, I followed her advice, partly because I altered the recipe to make it what our family would like, and partly because our local supermarket didn’t have the ingredients I needed when I went shopping at 6:30 pm for dinner that night. Life is all about being adaptable.

In the first instance, I changed the recipe a little bit to fit what we would like. I was fairly sure that the rest of the pack would not be keen on mint in their pasta, no matter how good it might be. So I subbed out mint and replaced it with basil. (This is in the spirit of full disclosure, since you’d never be able to tell either way in the picture above.) I also didn’t have rigatoni, but I figured this pasta was just as good, so that’s what happened there.

Now on to the 6:30 pm supermarket sweep. Usually, I can count on our local Sainsbury’s to have ricotta, but alas, on this night it did not. I didn’t have time to get to the other local supermarkets since it was already so late, so I decided to sub in a mild goat’s cheese for the ricotta. I’ve got to say, that was a result. I’m sure the ricotta would have been good too, but this was delicious. Add to the fact that she recommends you warm it up a bit in the oven, and it really was spectacular.

One final suggestion that she made that I will definitely do again: presenting it all on a big platter. Usually for pasta dinners on Meat Free Monday, I’ll just load up the food on to each individual plate. But by putting it on the big platter and allowing everyone to dig in, it really made dinner more convivial and communal.

All in all, it was an excellent Meat Free Monday.

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“Rigatoni with Roasted Tomatoes” from “Repertoire”

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