olive oil Archives

Italian recipes

Seafood risotto

40 minutes

Cheese recipes

Raw baby marrow salad with basil sauce

Christmas recipes

Roast Brussels sprouts

30 minutes

Christmas recipes

Prawns with bagna cauda

20 minutes

Aliums

Chateaubriand with fig stuffing

20 minutes

Christmas recipes

Wedge salad with pecan crunch

10 minutes

Great value

Miso Napoletana pasta

45 minutes–1 hour

Miso Napoletana pasta

Serves 6 to 8

Difficulty Easy

Prep Time 5 minutes

Cooking Time 45 minutes–1 hour

Ingredients

1 x 800 g can Woolworths whole peeled tomatoes in tomato juice
3 leeks, roughly chopped
1 onion, roughly chopped
5 cloves garlic, crushed
2 red chillies, seeded and chopped
1 T Woolworths miso paste
3 T olive oil
3 T butter
salt, to taste
500 g orecchiette, cooked al dente
Parmesan, grated, for serving
green peppercorns, to taste

Method

1. Preheat the oven to 170°C. Place the tomatoes, leeks, onion, garlic and chillies in a large roasting pan, then top with the miso, olive oil, butter and salt.

2. Roast until the tomatoes start to brown around the edges of the pan. Stir and roast for a further 10 minutes.

3. Toss with the pasta, and top with the Parmesan and peppercorns.

Cook's note: This sauce can double as an intense tomato soup. Add 1 cup vegetable stock and blend to your desired consistency. Serve with toasted cheese sandwiches.

Find more pasta recipes

Photographs: Myburgh Du Plessis
Food assistant: Irinja Bekker

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Miso Napoletana pasta

Miso Napoletana pasta

Ingredients

Method