Name: Sundried tomato pasta salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: Starters & Light meals
Ingredients: olive oil 3 T,garlic, crushed 3 cloves,Woolworths sundried tomato quarters, brine included 240 g,Italian parsley, finely chopped 20 g,sea salt and freshly ground black pepper, to taste ,fresh tomatoes, cubed 4,rigatoni, cooked al dente 500 g,ricotta or feta 250 g,lemon juice, for serving

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One-pan baked orzo

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

150 g feta
60 g Woolworths fresh basil pesto
150 g leeks, sliced
2 cloves garlic, minced
50 g butter
2 T olive oil
90 g orzo pasta rice
1 x 500 ml carton Woolworths organic chicken stock
1 x 280 g jar Woolworths arrabbiata sauce
1 t thyme, chopped
300 g baby marrow, grated
red chilli, chopped, for serving

Method

1. Preheat the oven to 180°C. Place with the pesto. Allow to stand at room temperature while you prepare the rest of the dish.

2. Heat a deep 26 cm ovenproof pan. Sauté the leeks and garlic in the butter and olive oil until softened.

3. Add the orzo and toast as you would risotto. Add the stock and simmer for 5 minutes. Add the arrabbiata sauce and thyme, stir and cover with a lid. Bake for 20 minutes.

4. Stir the baby marrow through the marinated feta and add the chilli. Serve with the orzo.

Cook's note: Level up for a crow - Sear boneless chicken thighs on both sides, then add to the pasta. Submerge them in the liquid and bake to make this dish go further.

Find more pasta recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

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Ingredients

Method