olive oil Archives

Italian recipes

Lamb ragù with gnocchi

3 hours

Braai recipes

Braaied tomato-and-bulgur wheat salad

20 minutes

Rosh Hashanah

Mixed salad greens

Braai recipes

Herby pap braai dippers

40 minutes

Aliums

Pickled bean salad

Braai recipes

Grilled potato salad

1 hour

Beans recipes

Whole poached chicken

2 hours

Beans recipes

Pork with beans

1 hour 15 minutes

Beans recipes

Home-made baked beans

30 minutes

Pasta recipes

Linguine with mussels

20 minutes

Tomato-and-basil orecchiette

Serves 3 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2-3 T olive oil
500 g baby tomatoes
250 g orecchiette pasta, cooked al dente
crispy fried pancetta or shaved Parmesan, for serving
basil, to garnish

For the pesto blend:

60 g fresh basil
2 cloves garlic
30 g walnuts
1/2 cup olive oil
1/2 cup parmesan, grated
sea salt and freshly ground black pepper, to taste

Method

1. Heat the olive oil in a suitable wide pan. Add the tomatoes and stir-fry for about 5 minutes until beginning to catch and burst.

2. Mix the drained pasta with the pesto. If necessary, loosen with a little pasta water. Top with the fried tomatoes and pancetta or Parmesan. Garnish with basil.

Cook's note: Make it vegetarian by leaving out the pancetta and adding extra shavings of Parmesan”

Find more pasta recipes here.

Photography: Toby Murphy
Production: Brita Du Plesis
Food assistant: Kate Ferreira

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Balsamic pork sausages with cauli-mash

Lamb ragù with gnocchi

Braaied tomato-and-bulgur wheat salad

Mixed salad greens

Herby pap braai dippers

Pickled bean salad

Grilled potato salad

Whole poached chicken

Pork with beans

Home-made baked beans

Linguine with mussels

Tomato-and-basil orecchiette

Tomato-and-basil orecchiette

Ingredients

Method