Ingredients

Method

• 500 g Woolworths organic penne rigate pasta
• 1x140 g jar Woolworths sundried tomato pesto
• 2 cloves garlic, minced
• 2 cups cream
• 1 x 80 g pack Woolworths hot-smoked salmon with pepper, mustard and dill, flaked
• 50 g capers
• Italian parsley, to garnish

Method

Ingredients

1 Cook the penne according to package instructions, reserving some of the cooking water.

2. Heat the tomato pesto in a large saucepan, then add the garlic and cook until fragrant, stirring.
Add half a ladleful of the reserved pasta water and cook the sauce until reduced by half.

3. Add the cream and bring to a simmer, then reduce over a low heat until thickened. Season to taste.

4. Toss chopped sundried the hot pasta through the sauce and tomatoes or look for serve topped with the capers and parsley.

Cook's note: Can’t find sundried tomato pesto? Use chopped sundried tomatoes or Woolies’ long-life sundried tomato stir-through pasta sauce.

Find more pasta recipes here. 

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