Nightshade recipes Archives

Jewish holiday

Tracy’s potato kugel

50 - 60 minutes

Jewish holiday

Aunty Sarah’s flaumen (prune) tzimmes

5 hours

Cheese recipes

Pommes aligot

25 minutes

Nightshade recipes

Spinach-and-ricotta gnocchi

30 minutes

Cheese recipes

Cheesy potato bake

25 minutes

Brinjal recipes

Sambar-style Indian fish broth

20 minutes

Chicken recipes

Tomato-and-chicken soup

1 hour

Maize meal

Tomato bisque pap

1 hour

Gnocchi recipes

Gnocchi with arrabbiata sauce

45 minutes

Lamb recipes

Frikkadels with mash and smoor

1 hour 15 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

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Tracy’s potato latkes

Tracy’s potato kugel

Aunty Sarah’s flaumen (prune) tzimmes

Pommes aligot

Spinach-and-ricotta gnocchi

Cheesy potato bake

Sambar-style Indian fish broth

Tomato-and-chicken soup

Tomato bisque pap

Gnocchi with arrabbiata sauce

Frikkadels with mash and smoor

Conchiglie with oven-roasted tomato sauce

Conchiglie with oven-roasted tomato sauce

Ingredients

Method