Dig into these 3 filling and flavourful pasta dishes this winter.
Baby tomato pasta with toasted pumpkin seeds
Prep time: 10 min
Cook time: 30 min
Serves: 4–6
INGREDIENTS
500 g penne pasta
⅓ cup olive oil
3 garlic cloves, sliced
3 tbsp picked thyme leaves
1 cup baby tomatoes, halved
½ red onion, sliced
3 tbsp balsamic vinegar
½ cup basil leaves
To serve:
¼ cup pumpkin seeds, toasted
METHOD
1. Bring a pot of salted water to the boil and cook the pasta according to the packet instructions.
2. While the pasta is cooking, heat 2 tbsp oil in a pan over medium heat. Add the garlic and thyme and fry for 1 minute until
the garlic is just golden.
3. Add the baby tomatoes and red onion, pour over the vinegar and remaining olive oil and gently stir to combine. Remove from the heat and season with salt and pepper to taste.
4. Add the pasta and basil leaves to the sauce and toss to coat.
To serve:
1. Divide the pasta between four bowls and top with toasted pumpkin seeds.
Baked tomato & bean pasta
Prep time: 15 min
Cook time: 45 min
Serves: 4–6
INGREDIENTS
2 tbsp butter or margarine
2 tbsp flour
1 cup milk
2 cups grated Cheddar cheese, divided
1 tsp nutmeg
4 cups leftover tomato and butter bean soup
500 g penne pasta, cooked
METHOD
1. Preheat the oven to 200ºC.
2. In a pot, heat the butter along with the flour to create a roux. Cook for 2 minutes before gradually adding the milk, whisking constantly until thickened. Add in a cup of cheese, along with the nutmeg and stir to melt.
3. Mix together the tomato and bean soup, cheese sauce and pasta. Season with salt and pepper to taste.
4. Pour the pasta into the greased ovenproof dish.
5. Top the pasta with the remaining cup of grated cheese and bake for 30 minutes until golden and crisp. Serve hot.
Pasta shakshuka
Prep time: 10 min
Cook time: 30 min
Serves: 6
INGREDIENTS
3 tbsp olive oil + to drizzle
2 carrots, finely chopped
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp cumin
½ tsp paprika
½ tsp cayenne pepper
400 g tin chopped tomatoes
10 g tomato paste
1 tsp sugar
1 cup ditalini (or macaroni)
1 cup vegetable stock
6 eggs
To serve:
1 red onion, finely chopped
5 Roma tomatoes, quartered
6 brown pitas, toasted
Handful fresh origanum
METHOD
1. Heat oil in a pan over medium heat. Add carrots, onion and a pinch of salt. Cook until soft, for 10–12 minutes.
2. Add garlic, cumin, paprika, cayenne, a pinch of salt and pepper. Cook for 2 minutes.
3. Add the chopped tomatoes, tomato paste and sugar. Reduce to low heat, and stir inthe pasta and stock. Cover and simmer for8 minutes, until the pasta is al dente.
4 Create 6 wells in the mixture and crack an egg into each one. Cover the pan and simmer the mixture until the egg whites are cooked but the yolks are still runny, about 5 minutes.
5. Season with salt and pepper, drizzle with oil, and serve.
Baked Tomato & Bean Pasta: Stylist: Elizabeth Mackenzie; Pasta Shakshuka: Stylist: Amerae Vercueil; Baby Tomato Pasta with Toasted Pumpkin Seeds: Stylist: Kate Turner
Photography: HMImages
