Rigatoni With Roasted Plum Tomatoes, Caramelized Red Onions, And Fresh Mint

1. 1

   Preheat oven to 180u00b0C (350u00b0F). Sprinkle tomatoes with salt and pepper.

2. 2

   Place tomatoes in the oven, and bake for 45 minutes.

3. 3

   Roasted tomatoes. Let it cool for about 15-20 minutes.

4. 4

   Peel tomatoes and discard skins.

5. 5

   On a skillet, heat extra virgin olive oil over medium - high heat, and add diced garlic cloves until golden. Discard garlic and add onions. Reduce heat to low. Cook for about 30 minutes. If you prefer, add some water to prevent onions from burning. Add salt and pepper to taste.

6. 6

   Add tomatoes, lemon juice, and mint.

7. 7

   Following package instructions, cook Rigatoni in a pot over boiling water.

8. 8

   When cooked, drain water from Rigatoni, and bring Rigatoni back to the pot. Add tomatoes, onions, and mint mixture to Rigatoni. Add Pecorino cheese.

9. 9

   Close the pot with the lid. Holding both handles with the hands and pressing down to seal the pot, shake the pot to allow ingredients to blend well.

* Per serving · 4 servings · Values may vary.