• Boil a large pot of salted water for the rigatoni. 
• When boiling, add the rigatoni to the water and bring back to the boil. 
• Cook until softened, 10-12 mins.
• Once cooked, drain in a colander and pop back in the pot (off the heat).
• Drizzle with oil and stir through to prevent sticking. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Halve the cherry tomatoes.
• Place a pan over high heat with a drizzle of oil.
• When hot, add the garlic and tomatoes and season with salt and pepper.
• Fry until fragrant, 2-3 mins.

• Add the passata, stock, peas, 50ml water (per 2P) and ½ tsp sugar (per 2P).
• Simmer until tomatoes have softened and sauce has thickened, 4-5 mins.
• Stir through the cracked black pepper, pesto, oregano and a knob of butter.
• Season to taste with salt, pepper and sugar.
• Add the cooked pasta to the pan and carefully toss to coat.

TIP: Add a splash of water if the sauce is too thick.

• Divide the cherry tomato rigatoni between bowls. 
• Finish with a sprinkling of cheese.