olive oil Archives

Carrot recipes

Maple syrup-roasted carrots and chilli potato wedges with pork bangers

40 minutes

Pasta with crushed pan-fried tomatoes

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1/3 cup best olive oil
2 cloves garlic, finely chopped
1/2 cup roughly chopped flat-leaf parsley, plus extra to garnish
400 g rosa tomatoes
sea salt and freshly ground black pepper
350 g penne
150 g good quality soft mozzarella

Method

In a large pan, gently heat the olive oil with the garlic and parsley. Add the tomatoes and fry, stirring, until they start to catch and pop. Using a potato masher, crush the tomatoes to make a rough sauce.

Season to taste. Meanwhile, cook the pasta in a saucepan of salted boiling water until al dente. Drain and add to the tomato sauce, along with the torn mozzarella. Mix together to allow the cheese to melt. Check seasoning, scatter with more parsely and serve immediately.
Cook’s notes: Try adding a spoonful of tapenade for an added dimension in flavour, or scatter with finely grated Parmesan. Basil also works well in place of parsley.

Spinach lasagne

Kung pao chicken

Durban fish curry

Potato, pea and chorizo frittata

Seared rump steak with chilli avocado salad

Baked chicken with mushroom and white wine

Korma burgers with pineapple raita

Steamed green beans and garlicky olives

Soya marinated pork fillet with minty tabbouleh and gremolata

Home-made puttanesca sauce with penne

Maple syrup-roasted carrots and chilli potato wedges with pork bangers

Fall-off-the-bone lamb shanks

Spekboom, chickpea and tomato salad

Porcini mushrooms with gorgonzola

Pasta with crushed pan-fried tomatoes

Pasta with crushed pan-fried tomatoes

Ingredients

Method