butter Archives

Beef recipes

Phyllo bobotie

50 minutes

Braai recipes

Cheesy filled braaied pumpkin

45 minutes

Calamari

Potage de mer

25 minutes

Cabbage recipes

Cabbage wrapped meatballs

1 hour

Root vegetable

Chipotle-and-sweet potato soup

1 hour

Duck recipes

Canard au vin pie

1 hour 30 minutes

Lamb recipes

Frikkadels with mash and smoor

1 hour 15 minutes

Beverage recipes

Mum’s Diwali milk

10 minutes

Bread recipes

Cheesy naan

5 minutes

Vegetarian recipes

Maple roasted parsnips

30 minutes

Conchiglie with oven-roasted tomato sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 x 400 g can chopped tomatoes
200 g Woolworths mini Rosa tomatoes
12 Woolworths sundried tomato quarters, plus 3 T marinade
1 red chilli, chopped
125 g butter, cubed
sea salt and freshly ground black pepper, to taste
400 g Woolworths conchiglie, cooked al dente (reserve 1⁄4 cup cooking water)
Woolworths hard cheese, finely grated, for serving

Method

1. Preheat the oven to 180°C. Place the tomatoes, chilli and butter in an ovenproof dish. Cover and cook for 45 minutes, then season to taste.

2. Toss the pasta with the sauce and pasta water and mix well. Serve with the grated cheese.

Find more pasta recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Roast chicken with Paloise sauce

Phyllo bobotie

Cheesy filled braaied pumpkin

Potage de mer

Cabbage wrapped meatballs

Chipotle-and-sweet potato soup

Canard au vin pie

Frikkadels with mash and smoor

Mum’s Diwali milk

Cheesy naan

Maple roasted parsnips

Conchiglie with oven-roasted tomato sauce

Conchiglie with oven-roasted tomato sauce

Ingredients

Method