Baked Rigatoni with blistered cherry tomatoes, fresh mozzarella and fennel pollen

Step 1:

Preheat your Gozney to 430°C / 800°F, a high-low flame. Place a large skillet / frying pan into the oven to preheat.

Step 2:

Bring a large pan of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain the pasta and set aside.

Step 3:

Carefully remove the hot skillet from the oven. Add 2tbsp of olive oil and the salted halved cherry tomatoes. Return the skillet / frying pan to the oven and roast for about 10 minutes, or until the tomatoes are blistered and slightly caramelized.

Step 4:

Once the tomatoes are blistered and beginning to take on color, add the crushed garlic and sliced spring onion. Sauté until softened and fragrant, about 2-3 minutes.

Step 5:

Stir in the dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to taste. Cook for another 5-7 minutes, allowing the flavors to blend together.

Step 6:

Remove the skillet / frying pan from the Gozney and carefully, using an immersion / stick blender pulse to bring the sauce together. Add the cooked rigatoni to the tomato sauce. Stir until the pasta is well coated with the sauce.

Step 7:

Tear over the burrata cheese evenly on top of the pasta. Place the dish back in the oven and bake for 15-20 minutes, or until the burrata is melted and bubbly, and the edges of the pasta are golden brown.

Step 8:

Once baked, remove the dish from the oven. Garnish with fresh basil leaves and grated parmesan cheese if desired. Serve hot and enjoy!