Rigatoni with Roasted Tomatoes

By velma

Ingredients

• 6 tbsp olive oil
• 1 large vidalia onion thinly sliced
• 10 plum tomatoes sliced into 1/3 in rounds
• salt and pepper
• 2 large garlic cloves minced
• 3 tbsp finely grated parmesan cheese + more for serving
• 3 tbsp finely grated pecorino cheese
• 1 bl dried rigatoni

Details

Servings 6

Preparation

Step 1

Spread 4 tbsp oil in large roasting pan . Scatter onion evenly over pan in single layer. Arrange tomatoes slices over onions. Sprinkle salt pepper garlice parmessan and pecorino over top. Drizzle with 2 tbsp of oil
Roast in centre of 400 degree oven until tomatoe edges are shrivelled and starting to brown, 50-60 minutes Remove from oven cover with foil if needed. Let stand until ready to eat.
Add pasta Cook pasta in large pot of boiling salted water until al dente.
Drain well return to pot. Scrape in tomatoe onion mixture stir well pass extra parmessan cheese.