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Vegetarian chilli con carne

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Vegetarian chilli con carne

10 minutes

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15–20 minutes

Roast cauliflower with stuffing

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Roast cauliflower with stuffing

45 minutes–1 hour

5-ingredient caramelised onion tart

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5-ingredient caramelised onion tart

40 minutes

Braaied sweetcorn with mayo

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Braaied sweetcorn with mayo

20 minutes

Baba ganoush with roast red peppers

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Baba ganoush with roast red peppers

45 minutes

Cheat’s burrata and blood orange salad

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Cheat’s burrata and blood orange salad

Harissa-roasted broccoli with herby feta yoghurt

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Harissa-roasted broccoli with herby feta yoghurt

20 minutes

Chunky braaied chakalaka

Braai recipes

Chunky braaied chakalaka

2 hours

Garlic-and-burnt leek creamed corn

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Garlic-and-burnt leek creamed corn

20 minutes

Lentil ragú

Italian recipes

Lentil ragú

30 minutes

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