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Cheesy brinjal bake

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Cheesy brinjal bake

30 minutes

Potato cauliflower bunny chow

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Potato cauliflower bunny chow

30 minutes

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Crispy chilli peanut sprinkle

40 minutes

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Baked butter beans

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Cheesy potato croquettes with Parmigiano Reggiano hollandaise

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Cheesy potato croquettes with Parmigiano Reggiano hollandaise

20 minutes

German potato salad (Kartoffel Salat)

Nightshade recipes

German potato salad (Kartoffel Salat)

Twice-cooked roast potatoes in tomato salsa

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Twice-cooked roast potatoes in tomato salsa

1 1⁄2 hours

Braaied baked potatoes stuffed with sour cream and biltong

Biltong recipes

Braaied baked potatoes stuffed with sour cream and biltong

1 hour

Tuscan chicken with creamy mash and burnt butter sage

Chicken recipes

Tuscan chicken with creamy mash and burnt butter sage

60 minutes

Crispy potato and paprika tray bake

Nightshade recipes

Crispy potato and paprika tray bake

Chunky braaied chakalaka

Braai recipes

Chunky braaied chakalaka

2 hours

Sundried tomato pasta salad

Great value

Sundried tomato pasta salad

15 minutes

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Sundried tomato pasta salad

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

3 T olive oil
3 cloves garlic, crushed
240 g Woolworths sundried tomato quarters, brine included
20 g Italian parsley, finely chopped
sea salt and freshly ground black pepper, to taste
4 fresh tomatoes, cubed
500 g rigatoni, cooked al dente
250 g ricotta or feta
lemon juice, for serving

Method

1. Heat the olive oil in a large pan over a medium heat, then add the garlic and sundried tomatoes and their brine. Cook for 5–10 minutes, mashing the tomatoes using a potato masher so that they break up a bit.

2. Remove from the heat, then add the parsley and seasoning.

3. Add the fresh tomatoes to the pan, then toss the pasta and ricotta through the crushed tomatoes and serve with a squeeze of lemon juice.

Cook's note: This easy weekday pasta salad can be changed up to use feta instead of ricotta, penne instead of rigatoni, and can be served warm or cold. It’s a great side to braaied wors.

Find more pasta recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau