Rosemary pasta marinada
Bookmark / Featured / Print / 
- Details
- Leave a Comment
The fresh rosemary gives this pasta a distinctive taste and with the marinated vegetables you get rosemary pasta marinada. A dish that requires little preparation and is easy to bring together.
Ingredients
- 2 cups bottled tomato puree or equivalent
- 1 sprig fresh rosemary – leaves removed, discard stem
- 3 marinated artichoke hearts in jar – sliced roughly
- 20 sundried tomato strips in jar
- 1 marinated chargrilled capsicum in jar – sliced roughly
- 375g / 13oz pasta – pictured spelt penne
Directions
- In a small pot add tomato puree and prepared rosemary on high heat to bring to boil. Reduce to low heat and cover for 35 minutes.
- Prepare vegetables and add to sauce for a further 5 minutes on medium heat uncovered.
- In a large pot boil water add pasta and cook to packet instructions and drain.
- In a large bowl add drained pasta and sauce mix well. Serve.
Crispy crumbed pesto chicken
These chicken breast pieces are wrapped in bread crumbs, parsley and parmesan cheese. The chicken pieces are then baked in a hot oven which result in crispy parcels. Contrasting with the crispy chicken…
Grilled chicken salad with sweet potato & capsicum
A quick and refreshing chicken salad that we enjoy for lunch or dinner. The dressing combines a few contrasting ingredients transforming the plain grilled…
Roasted squash, zucchini & capsicum mix
This is a quick and easy dish to prepare to accompany many dishes. It particularly works well when combined with main dishes that use the oven…
Eggplant & capsicum in a red sauce – caponata
This dish is known by it’s Italian name as caponata. We have also mixed a bit of Greece with it through the olives…
Frilled lettuce salad with herbs
Sometimes you just need a basic salad to add to a main meal. There are so many different ways to make salad and this one is simple with a little twist of herbs…
