Brinjal, olive and harissa pasta
4
Easy
15 minutes
25 minutes
This dish is bold, textural and delightfully unexpected. Ottolenghi’s Roasted Aubergine & Harissa sauce coats the pasta shells beautifully, while the green olives add bite and depth. Serve it with a fresh shaved fennel and celery salad for contrast – a perfect plate for relaxed al fresco dining.
Ingredients
Method
- 250 g Woolworths conchiglioni pasta
- 350 g Ottolenghi Roasted Aubergine & Harissa Sauce
- 80 g green olives, pitted and halved
- 1 bulb fennel, thinly sliced
- 3 stalks celery, thinly sliced
- 1 T lemon juice
- 2 T olive oil
- salt and pepper, to taste
Method
Ingredients
1. Cook the pasta in boiling salted water until al dente. Drain and set aside.
2. Heat the Ottolenghi sauce in a pan, stir in the olives and heat through. Toss the hot pasta in the sauce until evenly coated.
3. Toss the fennel and celery with the lemon juice, olive oil and seasoning. Serve the pasta with the salad on the side.
Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom
Whether you’re looking to reinvent midweek dinners or add a new twist to a go-to recipe, Ottolenghi’s sauce and pesto range makes it effortless. Find them now at Woolworths and make bold, beautiful meals without the extra prep. From punchy harissas to deeply savoury pestos, this is flavour made simple.
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