Great value recipes Archives

Great value

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

25 minutes

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Abi’s ultimate boerie rolls 2 ways

20 minutes

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Easy tomato shakshuka

20 minutes

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Smoky paprika-and-tomato baked barley and beans

4 hours

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Parmesan-baked onions with beans and rustic ciabatta croutons

1 hour 15 minutes

Beans recipes

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20 minutes

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Alfredo pasta with a South African twist

15 minutes

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Crusty pan-fried beans with creamy kale polenta

15 minutes

Great value

Olive-flecked pasta

15 - 20 minutes

Sweet basil and balsamic roasted tomato rigatoni

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 x 600 g pack Woolworths exotic tomatoes
2 T olive oil
5 cloves garlic, unpeeled
4 T good-quality balsamic vinegar
500 g rigatoni
75 g butter
torn basil leaves, a handful
grated hard cheese
cracked black pepper, for serving

Method

Preheat the oven to 200°C.
Toss 1 x 600 g pack Woolworths exotic tomatoes with 2 T olive oil, seasoning, 5 unpeeled cloves garlic and
a drizzle of balsamic vinegar. Roast for 20–30 minutes until the skins of the tomatoes have blistered and they are tender but not completely collapsed.
Cook 500 g rigatoni in salted boiling water until al dente.
Drain, return to the pan and add 75 g butter and 4 T good-quality balsamic vinegar. Melt over a low heat and add a handful torn basil leaves when the butter starts to brown.
Toss with the tomatoes and rigatoni to coat and serve immediately with grated hard cheese and lots of freshly cracked black pepper.

Cook's note: Balsamic vinegar is a great way to add sweetness to tomato or Bolognese sauces instead of using sugar. The better quality the balsamic, the better the flavour.

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Sweet basil and balsamic roasted tomato rigatoni

Sweet basil and balsamic roasted tomato rigatoni

Ingredients

Method