We love a big, tubular rigatoni for concealing delicious flavours inside. This speedy and easy mince and cherry tomato sauce gets right in there for mouthfuls of rich and comforting niceness. Add a spritely side salad and parmesan, of course, and dinner is served.
Bring a saucepan of salted water to the boil in preparation to cook the pasta in step 4. Heat ½ the oil in a frypan over medium-high heat. Add mince and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden brown.
Thinly slice zucchini into rounds. Peel and crush garlic. Add zucchini, garlic, oregano, salt and pepper to pan with mince and cook, stirring, for a further 3–4 minutes or until zucchini has softened.
Add cherry tomatoes, 125ml (½ cup) water and bring to just below the boil. Reduce heat to medium and simmer for 5–6 minutes or until sauce has reduced slightly. Season to taste.
Add pasta to boiling water and cook for 10–12 minutes or until al dente. Drain.
Place remaining oil, Dijon mustard, red wine vinegar and salt and pepper in a salad bowl and whisk to combine. Add salad leaves and toss to coat.
Pick basil leaves from their stems. Add pasta to sauce and stir to combine. Divide pasta between bowls and top with basil and parmesan. Serve with salad.