Equipment
Ingredients
sweet and sour onions
- 60 g raisins
- 30 ml olive oil
- 300 g onion, sliced
- 3 garlic, finely sliced
- 25 g sugar
- 30 ml moscatel vinegar
- 50 g pine nuts, toasted
tomato sauce
- 30 ml olive oil
- 4 garlic, crushed
- 2 shallot, finely chopped
- 30 ml balsamic vinegar
- 30 ml red wine vinegar
- 800 g canned tomatoes
- 1 g red pepper flakes, dried
- 6 g basil stalks, roughly chopped
- 5 g salt
- 2 g black pepper
pasta cake
- 250 g rigatoni
- 125 g fontina, grated
- 165 g parmesan, grated
- 3 g mint, chopped
- 3 g basil, chopped
- 3 g parsley, chopped
- 50 g butter, softened
- 250 g breadcrumbs
Nutrition (per serving)
Method
Place the raisins in a small bowl and cover with boiling water to soak.
Heat 30ml olive oil in a frying pan over low heat. Cook the sliced onions and sliced garlic for 30 minutes until soft but not brown.
Drain the raisins. Stir the sugar, moscatel vinegar, toasted pine nuts, and drained raisins into the onion mixture and cook for 5 minutes.
Heat the remaining 30ml olive oil in a saucepan. Sauté the crushed garlic and chopped shallots for 8 minutes.
Add the balsamic vinegar, red wine vinegar, canned tomatoes, red pepper flakes, and basil stalks to the saucepan. Simmer until the sauce thickens, then season with salt and pepper.
Preheat the oven to 200°C (400°F).
Cook the rigatoni in a large pot of salted boiling water until al dente, then drain.
In a large bowl, mix the cooked pasta with the tomato sauce, 60g of fontina, 45g of parmesan, and half of the fresh herbs.
Coat the inside of the springform tin with softened butter. Press 200g of breadcrumbs into the bottom and sides of the tin.
Spread half of the onion mixture over the breadcrumbs, then add the pasta mixture.
Top the pasta with the remaining fontina, another 45g of parmesan, and the rest of the onion mixture.
Bake the pasta cake for 30 minutes at 200°C (400°F).
Let the cake rest for 10 minutes before removing the sides of the springform tin.
Garnish with the remaining herbs, toasted breadcrumbs, and the remaining parmesan before serving.
Chef's Notes
- For the sweet and sour onions, ensure they are cooked very slowly to achieve a deep sweetness without any bitterness. The moscatel vinegar adds a unique floral note, but a good quality sherry vinegar can be substituted if needed.
- When toasting the pine nuts, keep a close eye on them as they can burn quickly. A light golden brown is ideal for optimal flavor.
- The tomato sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This allows the flavors to meld beautifully.
- Using a springform pan is crucial for easy removal of the pasta cake. Ensure the breadcrumb lining is even and pressed firmly to create a stable crust.
- Don't overcook the rigatoni; it should be al dente as it will continue to cook in the oven. Overcooked pasta will result in a mushy cake.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil before freezing.
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
