lemon Archives

Biscuit recipes

Steamed prawn salad with avocado chilli salsa and lemon aioli

5 minutes

Apple recipes

Old-fashioned apple crumble with custard

35 minutes

Lunchbox recipes

Lentil, coriander and chilli salad with warm cauliflower florets

5 minutes

Semolina-and-yoghurt bunt cake

50 minutes

Chicken breast

Warm harissa veg bowl

35 minutes

Brinjal, olive and harissa pasta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

250 g Woolworths conchiglioni pasta
350 g Ottolenghi Roasted Aubergine & Harissa Sauce
80 g green olives, pitted and halved
1 bulb fennel, thinly sliced
3 stalks celery, thinly sliced
1 T lemon juice
2 T olive oil
salt and pepper, to taste

Method

1. Cook the pasta in boiling salted water until al dente. Drain and set aside.

2. Heat the Ottolenghi sauce in a pan, stir in the olives and heat through. Toss the hot pasta in the sauce until evenly coated.

3. Toss the fennel and celery with the lemon juice, olive oil and seasoning. Serve the pasta with the salad on the side.

Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom

more pasta recipes

Whether you’re looking to reinvent midweek dinners or add a new twist to a go-to recipe, Ottolenghi’s sauce and pesto range makes it effortless. Find them now at Woolworths and make bold, beautiful meals without the extra prep. From punchy harissas to deeply savoury pestos, this is flavour made simple.

shop at Woolworths

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Brinjal, olive and harissa pasta

Brinjal, olive and harissa pasta

Ingredients

Method