Get a burst of zesty tomatoes in the same bite as decadent cheese fondue with this colorful pasta. Yellow Datterino Tomatoes from Così Com'è shine with a touch of lemon zest.
Ingredients for 4 people
- 300g provola cheese
- 50g water
- 200g heavy cream
- 280g rigatoni
- 45g extra virgin olive oil, divided
- 1 spring onion, thinly sliced
- 1 (12 oz) jar Così Com'è Whole Yellow Datterino Tomatoes in Water
- 40g Parmesan cheese
- 1 Amalfi lemon
How to make Rigatoni with Yellow Datterino Tomatoes and Provola Fondue
- Make the fondue. Cut the provola into thin, 1-inch pieces. Heat a medium saucepan over medium heat. Add the water and provola to the saucepan and whisk until the cheese starts melting. Stir in the heavy cream and continue whisking until the cheese has fully melted. Set aside but keep warm.
- Start the pasta. Bring a large pot of salted water to a boil. Add the rigatoni and cook 8 minutes. Meanwhile, in a large skillet, heat 30g olive oil over medium-high. Add the spring onion and cook 30 seconds. Drain the water from the tomatoes into the skillet, reserving the tomatoes.
- Finish the pasta and warm the tomatoes. Drain the rigatoni and add it to the skillet with the tomato water. Continue cooking for another 3 minutes, stirring occasionally. Meanwhile, in a second skillet, heat the remaining 15g olive oil over medium. Add the drained tomatoes and cook 2 to 3 minutes, until warmed.
- Plate. Remove the skillet with the rigatoni from the heat. Add the Parmesan cheese, stirring to coat. To serve, spread a large spoonful of the fondue on the bottom of each plate. Top with rigatoni and tomatoes. Drizzle over more fondue. Zest the lemon over top and serve.
