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30 minutes

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1 hour

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5 hours

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1 hour and 15 minutes

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8 minutes

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1 hour

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20 minutes

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Maple roasted parsnips

30 minutes

Conchiglie with oven-roasted tomato sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 x 400 g can chopped tomatoes
200 g Woolworths mini Rosa tomatoes
12 Woolworths sundried tomato quarters, plus 3 T marinade
1 red chilli, chopped
125 g butter, cubed
sea salt and freshly ground black pepper, to taste
400 g Woolworths conchiglie, cooked al dente (reserve 1⁄4 cup cooking water)
Woolworths hard cheese, finely grated, for serving

Method

1. Preheat the oven to 180°C. Place the tomatoes, chilli and butter in an ovenproof dish. Cover and cook for 45 minutes, then season to taste.

2. Toss the pasta with the sauce and pasta water and mix well. Serve with the grated cheese.

Find more pasta recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

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Sparkling paloma

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Tomato bisque pap

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Poached asparagus

Parmigiano Reggiano garlic rolls

Steak Gatsby

Roasted cauliflower steak with turmeric-and-Gruberg cauliflower purée

Mum’s Diwali milk

Maple roasted parsnips

Conchiglie with oven-roasted tomato sauce

Conchiglie with oven-roasted tomato sauce

Ingredients

Method