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!
Baked Sun-dried Tomato Pasta
Baked Sun-dried Tomato Pasta
with Kalamata olives & fresh basil
Hands on Time: 10 - 30 minutes
Overall Time: 25 - 50 minutes
Ingredients:
- Cooked Chopped Tomato
- Creme Fraiche
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella
- Green Leaves
- NOMU Provençal Rub
- Onion
- Onions
- Penne Pasta
- Pine Nuts
- Pitted Kalamata Olives
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
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
Woolies Products in this dish
