eCook Meal
Baked Sun-dried Tomato Pasta
with Kalamata olives & fresh basil
A bubbling pasta bake is loaded with ruby red sun-dried tomatoes, salty olives, fragrant garlic, and oozy golden mozzarella cheese. It is served with a fresh green leaf & toasted pine nut salad for some freshness and crunch!
Serving guide
Choose your portion size.
COOK THE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
Tomato SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated Garlic and the NOMU rub, and fry until fragrant, 1 minute (shifting constantly). Pour in the cooked chopped tomato and 50ml of warm water. Reduce the heat and leave to simmer until slightly reduced, 6-7 minutes (stirring occasionally). In the final minute add the crème fraîche, the chopped sun-dried tomatoes, the halved olives, a sweetener (to taste), and seasoning. Mix until fully combined and remove from the heat.
BAKE UNTIL GOLDEN
Add the cooked pasta to the Tomato sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 4-5 minutes. In a salad bowl, toss the rinsed green leaves with the toasted pine nuts, a drizzle of olive oil, and seasoning.
PASTA PERFECTION!
Sprinkle the torn basil over the baked pasta. Side with the pine nut salad and dive in, Chef!
Penne Pasta - 125g
Pine Nuts - 5g
Onion - 1
Garlic Clove - 1
NOMU Provençal Rub - 10ml
Cooked Chopped Tomato - 100g
Crème Fraîche - 65ml
Sun-dried Tomatoes - 20g
Pitted Kalamata Olives - 20g
Grated Mozzarella - 50g
Green Leaves - 20g
Fresh Basil - 3g
COOK THE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
Tomato SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated Garlic and the NOMU rub, and fry until fragrant, 1 minute (shifting constantly). Pour in the cooked chopped tomato and 100ml of warm water. Reduce the heat and leave to simmer until slightly reduced, 7-8 minutes (stirring occasionally). In the final minute add the crème fraîche, the chopped sun-dried tomatoes, the halved olives, a sweetener (to taste), and seasoning. Mix until fully combined and remove from the heat.
BAKE UNTIL GOLDEN
Add the cooked pasta to the Tomato sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 4-5 minutes. In a salad bowl, toss the rinsed green leaves with the toasted pine nuts, a drizzle of olive oil, and seasoning.
PASTA PERFECTION!
Sprinkle the torn basil over the baked pasta. Side with the pine nut salad and dive in, Chef!
Penne Pasta - 250g
Pine Nuts - 10g
Onion - 1
Garlic Cloves - 2
NOMU Provençal Rub - 20ml
Cooked Chopped Tomato - 200g
Crème Fraîche - 125ml
Sun-dried Tomatoes - 40g
Pitted Kalamata Olives - 40g
Grated Mozzarella - 100g
Green Leaves - 40g
Fresh Basil - 5g
COOK THE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
Tomato SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated Garlic and the NOMU rub, and fry until fragrant, 1 minute (shifting constantly). Pour in the cooked chopped tomato and 150ml of warm water. Reduce the heat and leave to simmer until slightly reduced, 8-10 minutes (stirring occasionally). In the final minute add the crème fraîche, the chopped sun-dried tomatoes, the halved olives, a sweetener (to taste), and seasoning. Mix until fully combined and remove from the heat.
BAKE UNTIL GOLDEN
Add the cooked pasta to the Tomato sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 5-6 minutes. In a salad bowl, toss the rinsed green leaves with the toasted pine nuts, a drizzle of olive oil, and seasoning.
PASTA PERFECTION!
Sprinkle the torn basil over the baked pasta. Side with the pine nut salad and dive in, Chef!
Penne Pasta - 325g
Pine Nuts - 15g
Onions - 2
Garlic Cloves - 3
NOMU Provençal Rub - 30ml
Cooked Chopped Tomato - 300g
Crème Fraîche - 170ml
Sun-dried Tomatoes - 60g
Pitted Kalamata Olives - 60g
Grated Mozzarella - 150g
Green Leaves - 60g
Fresh Basil - 10g
COOK THE PASTA
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
Tomato SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated Garlic and the NOMU rub, and fry until fragrant, 1 minute (shifting constantly). Pour in the cooked chopped tomato and 200ml of warm water. Reduce the heat and leave to simmer until slightly reduced, 10-12 minutes (stirring occasionally). In the final minute add the crème fraîche, the chopped sun-dried tomatoes, the halved olives, a sweetener (to taste), and seasoning. Mix until fully combined and remove from the heat.
BAKE UNTIL GOLDEN
Add the cooked pasta to the Tomato sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 5-6 minutes. In a salad bowl, toss the rinsed green leaves with the toasted pine nuts, a drizzle of olive oil, and seasoning.
PASTA PERFECTION!
Sprinkle the torn basil over the baked pasta. Side with the pine nut salad and dive in, Chef!
Penne Pasta - 500g
Pine Nuts - 20g
Onions - 2
Garlic Cloves - 4
NOMU Provençal Rub - 40ml
Cooked Chopped Tomato - 400g
Crème Fraîche - 250ml
Sun-dried Tomatoes - 80g
Pitted Kalamata Olives - 80g
Grated Mozzarella - 200g
Green Leaves - 80g
Fresh Basil - 12g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R194.22
for 4 servings · R48.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Fresh Basil needs 12 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR2.25
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pine Nuts needs 20 gRaw Pine Nuts 100 g 100 g at R144.99 · 20% of packR29.00
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Grated Mozzarella needs 200 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 · 25% of packR37.50
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Crème Fraîche needs 250 mlSour Cream 250 ml 250 ml at R38.99 · 100% of packR38.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Penne Pasta needs 500 gPenne Pasta 500 g 500 g at R22.99 · 100% of packR22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Baked Sun-dried Tomato Pasta?
The preparation time for Baked Sun-dried Tomato Pasta with Kalamata olives & fresh basil is between 10 and 30 minutes.
What is the total time required to make Baked Sun-dried Tomato Pasta with Kalamata olives & fresh basil?
The total time required to make Baked Sun-dried Tomato Pasta with Kalamata olives & fresh basil is between 25 and 50 minutes.
How many servings does Baked Sun-dried Tomato Pasta provide?
4 servings
What are the main ingredients in Baked Sun-dried Tomato Pasta?
Creme Fraiche, Fresh Basil, Garlic, Green Leaves, Mozzarella, NOMU Provençal Rub, Onion, Penne Pasta, Pine Nuts, Pitted Kalamata Olives, Tomato
What is the nutritional information of Baked Sun-dried Tomato Pasta?
Calories: 1080, Carbs: 125 grams, Fat: grams, Protein: 35.3 grams, Sugar: 22.7 grams, Salt: 1085 grams
How do I prepare Baked Sun-dried Tomato Pasta?
COOK THE PASTA: Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. TOMATO SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub, and fry until fragrant, 1 minute (shifting constantly). Pour in the cooked chopped tomato and 100ml of warm water. Reduce the heat and leave to simmer until slightly reduced, 7-8 minutes (stirring occasionally). In the final minute add the crème fraîche, the chopped sun-dried tomatoes, the halved olives, a sweetener (to taste), and seasoning. Mix until fully combined and remove from the heat. PASTA PERFECTION!: Sprinkle the torn basil over the baked pasta. Side with the pine nut salad and dive in, Chef! TOASTED NUTS: Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. BAKE UNTIL GOLDEN: Add the cooked pasta to the tomato sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 4-5 minutes. In a salad bowl, toss the rinsed green leaves with the toasted pine nuts, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Baked Sun-dried Tomato Pasta?
Creme Fraiche, Fresh Basil, Garlic, Green Leaves, Mozzarella, NOMU Provençal Rub, Onion, Penne Pasta, Pine Nuts, Pitted Kalamata Olives, Tomato
How many calories does Baked Sun-dried Tomato Pasta have?
1080 calories
How much fat content does Baked Sun-dried Tomato Pasta have?
grams