Home
Recipes
olive oil

30-minute Tuscan chicken

Chicken breast

30-minute Tuscan chicken

20 minutes

Loadshedding platter

Air-fryer recipes

Loadshedding platter

10 minutes

Chunky braaied chakalaka

Braai recipes

Chunky braaied chakalaka

2 hours

Garlic-and-burnt leek creamed corn

Braai recipes

Garlic-and-burnt leek creamed corn

20 minutes

Braaied skilpadjies

Braai recipes

Braaied skilpadjies

30 minutes

BBQ-pineapple chicken wings and slaw

Chicken recipes

BBQ-pineapple chicken wings and slaw

45 minutes

Steamed baby cabbage parcels

Beans recipes

Steamed baby cabbage parcels

45 minutes

Herbed roast chicken with green ratatouille

Dinners under

Herbed roast chicken with green ratatouille

1½ hours

Potato chip frittata

Chip recipes

Potato chip frittata

20 minutes

Green salad with chipolatas

Braai recipes

Green salad with chipolatas

10 minutes

Lentil ragú

Italian recipes

Lentil ragú

30 minutes

Sundried tomato pasta salad

Great value

Sundried tomato pasta salad

15 minutes

Load more

Sundried tomato pasta salad

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

3 T olive oil
3 cloves garlic, crushed
240 g Woolworths sundried tomato quarters, brine included
20 g Italian parsley, finely chopped
sea salt and freshly ground black pepper, to taste
4 fresh tomatoes, cubed
500 g rigatoni, cooked al dente
250 g ricotta or feta
lemon juice, for serving

Method

1. Heat the olive oil in a large pan over a medium heat, then add the garlic and sundried tomatoes and their brine. Cook for 5–10 minutes, mashing the tomatoes using a potato masher so that they break up a bit.

2. Remove from the heat, then add the parsley and seasoning.

3. Add the fresh tomatoes to the pan, then toss the pasta and ricotta through the crushed tomatoes and serve with a squeeze of lemon juice.

Cook's note: This easy weekday pasta salad can be changed up to use feta instead of ricotta, penne instead of rigatoni, and can be served warm or cold. It’s a great side to braaied wors.

Find more pasta recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau