2020-03-01 Woolworths Taste

PANTRYSTAPLES

98 TASTE MARCH 2020

sea salt and freshly ground black
pepper, to taste

1 Cook the pasta in boiling salted water
until al dente. Drain, reserving ¼ cup
pasta water. 2 Heat the oil and butter in a
pan over a medium heat. Add the garlic
and cook until soft and golden. Add the
anchovies, capers, chilli and parsley and
cook for 1 minute. 3 Toss in the remaining
ingredients, then fold through the pasta
and reserved water. Season to taste.
WINE: Woolworths Delaire Sauvignon
Blanc 2018

BAKED RIGATONI WITH
RICOTTA, SHALLOTS
AND SPINACH
“This pasta bake is comforting at any time
of year. Add roast butternut for extra flavour,
and use leeks if you can’t find shallots.”

Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes

Cooking: 30 minutes

rigatoni 300 g

baby spinach 80 g

lemon 1, zested

sea salt and freshly ground black

pepper, to taste

olive oil 1 T

butter 1 T

shallots 2, finely chopped

garlic 2 cloves, finely chopped

anchovies 4, roughly chopped

Woolworths Ayshire ricotta 250 g

cream ½ cup

breadcrumbs 50g

Woolworths hard cheese

20 g, finely grated

1 Preheat the oven to 200°C. Cook the

pasta in boiling salted water until very

al dente (7–8 minutes). Drain, reserving

¼ cup pasta water. 2 Toss the cooked

pasta with the reserved pasta water, baby

spinach, lemon zest and season to taste.

3 Heat the olive oil and butter in a pan

over a medium heat. Sauté the shallots

and garlic until golden. Add the anchovies

and cook for 1 minute. Remove from the

heat and fold through the pasta. 4 Add

the ricotta and cream to the pasta and

gently fold to combine. Pour the pasta

mixture into an ovenproof pan. Top with

the breadcrumbs and bake until golden.

Sprinkle with the cheese to serve.

WINE: Woolworths DMZ Chenin

Blanc 2018

GNOCCHI WITH ROMESCO

SAUCE AND GRATED

HAZELNUTS

“Make the sauce in bulk and serve it with a

rack of lamb or roast potatoes. Toss it through

a grain salad for lunch the next day.”

Serves 2

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 55 minutes

For the Romesco sauce:

red peppers 3, halved and seeded

ripe tomatoes 2, quartered

garlic 6 cloves, peeled

sea salt and freshly ground black

pepper, to taste

extra virgin olive oil ¾ cup

blanched hazelnuts 40 g, toasted

blanched almonds 40 g, toasted

smoked paprika 1 t

sherry vinegar ¼ cup

butter 1 T

Woolworths fresh gnocchi Italian

potato dumplings 400 g

toasted hazelnuts 10 g, finely grated

1 Preheat the oven to 200°C. Place the

peppers and tomatoes on a tray. Place the

garlic cloves on the peppers to prevent

them from burning. Season and drizzle with

olive oil. Roast for 30– 40 minutes, or until

soft. 2 Place the roast vegetables and the

remaining sauce ingredients in a blender.

Blend until slightly chunky. 3 Cook the

gnocchi in the butter according to package

instructions. 4 To serve, pour the warm

Romesco sauce into bowls and spoon

over the gnocchi. Top with the hazelnuts

and season with pepper.

HEALTH-CONSCIOUS

WINE: Woolworths Fairview Roaming

Goat Red Blend 2017

BAKED RIGATONI WITH RICOTTA, SHALLOTS AND SPINACH

R17 PER SERVING