Creamy Rigatoni with Tomato-Garlic Sauce

Ingredients

• Butter — 2 tbsp
• Olive oil — 30 ml
• Garlic (cloves) — 6 pcs
• Cherry tomatoes (halved) — 500 g
• Salt
• Black pepper
• Red pepper flakes (optional)
• Tomato paste — 2 tbsp
• White wine — 120 ml
• Vegetable or chicken broth (as a substitute for wine)
• Heavy cream (30% or similar) — 200 ml
• Pasta cooking water — 120 ml
• Rigatoni — 400 g
• Parmesan (grated) — 70 g
• Fresh parsley (finely chopped) — 2 tbsp

Steps

1. In a large skillet over medium heat, melt the butter with 30 ml of olive oil. Add the crushed and thinly chopped garlic cloves and sauté slowly until intensely fragrant, about 1 minute; do not let them brown too much.
2. Add the halved cherry tomatoes (500 g) to the skillet, season with salt, pepper, and red pepper flakes if desired; cook for 8–10 minutes until the tomatoes are soft, juicy, and jam-like.
3. In parallel, bring a large pot of salted water to a boil and cook the rigatoni according to package directions, but for 2 minutes less than the recommended time (to keep the pasta al dente); drain, reserving about 120 ml of the pasta cooking water.
4. While the pasta is cooking, add the tomato paste to the tomatoes and heat for 1–2 minutes, then pour in the white wine (120 ml) – if not using wine, use broth – and cook until the wine aroma evaporates and the liquid reduces slightly, about 2 minutes.
5. Reduce the heat and pour in 200 ml of heavy cream; add about 120 ml of the pasta cooking water, stir, and simmer over low heat for 2–3 minutes until the sauce is smooth and creamy.
6. Remove the skillet from the heat, add 70 g of grated Parmesan, and stir slowly until the cheese melts into the sauce; if the sauce is too thick, add a little more pasta cooking water.
7. Add the cooked rigatoni directly to the sauce and gently toss to coat each piece of pasta; if needed, heat over very low heat for 1–2 minutes.
8. Season the sauce with fresh chopped parsley, additional pepper, and salt to taste; serve immediately, optionally with a little more grated Parmesan and a pinch of red pepper flakes.

Simple Arugula, Cucumber, and Marinated Artichoke Salad

• Extra virgin olive oil — 60 ml
• Red wine vinegar — 1.5 tbsp
• Lemon juice — 1 tsp
• Dijon mustard — 0.5 tsp
• Small garlic clove (grated) — 1 pcs
• Dried oregano — 0.5 tsp
• Salt — 0.25 tsp
• Black pepper
• Quarter of a small red onion (thinly sliced) — 0.25 pcs
• Cherry tomatoes (halved) — 200 g
• Cucumbers (thinly sliced) — 2 pcs
• Marinated artichokes — 60 g
• Parmesan (grated) — 40 g
• Arugula — 3.5 cup
• Olives or roasted red pepper (as a substitute for artichokes)
• Sugar or honey (if needed, if vinegar is too acidic)

1. In a bowl, combine 60 ml of olive oil, 1½ tablespoons of red wine vinegar, 1 teaspoon of lemon juice, ½ teaspoon of Dijon mustard, the grated garlic clove, and ½ teaspoon of dried oregano; whisk well until smooth.
2. Add ¼ of the thinly sliced red onion directly to the dressing to mellow it slightly; if necessary, add a pinch of sugar or a little honey if the dressing is too acidic.
3. Place 200 g of halved cherry tomatoes, 2 thinly sliced cucumbers, and 60 g of marinated artichokes (or olives / roasted red pepper instead of artichokes) in a large bowl; pour the dressing over and gently toss.
4. Add 40 g of grated Parmesan and 3.5 cups of arugula, mix lightly to keep the leaves fresh and prevent wilting.
5. Let the salad sit for 5–10 minutes before serving to allow the flavors to meld; season with additional salt and pepper to taste.