Meaning ‘the sauce’ in Italian, we’re using this rich Napoletana tomato base as inspiration for our fusion pasta dish today. This is perfectly paired with al dente penne pasta, browned ostrich, sun-dried tomatoes & spinach. Garnished with Italian-style cheese & fresh basil.
Serving guide
Choose your portion size.
A PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve a cup of the pasta water, and toss through a drizzle of olive oil.
NAPOLETANA Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into bite-sized pieces. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil. Add the napoletana sauce, a splash of the reserved pasta water, the cooked ostrich, and the chopped sun-dried tomatoes. Stir until combined and warmed through, 3-4 minutes. Remove from the heat and mix through the rinsed spinach. Add a sweetener (to taste), and season.
FLAVOURFUL FORKFULS
Bowl up the pasta and top with the napoletano Ostrich. Scatter over the cheese and the chilli flakes (to taste). Garnish with the sliced basil.
A PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve a cup of the pasta water, and toss through a drizzle of olive oil.
NAPOLETANA Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into bite-sized pieces. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil. Add the napoletana sauce, a splash of the reserved pasta water, the cooked ostrich, and the chopped sun-dried tomatoes. Stir until combined and warmed through, 3-4 minutes. Remove from the heat and mix through the rinsed spinach. Add a sweetener (to taste), and season.
FLAVOURFUL FORKFULS
Bowl up the pasta and top with the napoletano Ostrich. Scatter over the cheese and the chilli flakes (to taste). Garnish with the sliced basil.
A PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve a cup of the pasta water, and toss through a drizzle of olive oil.
NAPOLETANA Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into bite-sized pieces. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches. Return the pan to medium-high heat with a drizzle of oil. Add the napoletana sauce, a splash of the reserved pasta water, the cooked ostrich, and the chopped sun-dried tomatoes. Stir until combined and warmed through, 4-5 minutes. Remove from the heat and mix through the rinsed spinach. Add a sweetener (to taste), and season.
FLAVOURFUL FORKFULS
Bowl up the pasta and top with the napoletano Ostrich. Scatter over the cheese and the chilli flakes (to taste). Garnish with the sliced basil.
A PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve a cup of the pasta water, and toss through a drizzle of olive oil.
NAPOLETANA Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into bite-sized pieces. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches. Return the pan to medium-high heat with a drizzle of oil. Add the napoletana sauce, a splash of the reserved pasta water, the cooked ostrich, and the chopped sun-dried tomatoes. Stir until combined and warmed through, 4-5 minutes. Remove from the heat and mix through the rinsed spinach. Add a sweetener (to taste), and season.
FLAVOURFUL FORKFULS
Bowl up the pasta and top with the napoletano Ostrich. Scatter over the cheese and the chilli flakes (to taste). Garnish with the sliced basil.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R73.00
for 4 servings · R18.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Penne Pasta needs 400 gPenne Pasta 500 g 500 g at R22.99 · 80% of packR18.39
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Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
Not in the Woolies basket — source these elsewhere:
- UCOOK Napoletana Sauce
- Dried Chilli Flakes
- Free-range Ostrich Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Penne Pasta?
The preparation time for Ostrich Penne Pasta with fresh basil is between 20 and 25 minutes.
What is the total time required to make Ostrich Penne Pasta with fresh basil?
The total time required to make Ostrich Penne Pasta with fresh basil is between 20 and 25 minutes.
How many servings does Ostrich Penne Pasta provide?
4 servings
What are the main ingredients in Ostrich Penne Pasta?
Dried Chilli Flakes, Free-Range Ostrich Strips, Fresh Basil, Grated Italian-style Hard Cheese, Ostrich, Penne Pasta, Spinach, Tomato, UCOOK Napoletana Sauce
What is the nutritional information of Ostrich Penne Pasta?
Calories: 856, Carbs: 106 grams, Fat: grams, Protein: 54.7 grams, Sugar: 24.4 grams, Salt: 1094 grams
How do I prepare Ostrich Penne Pasta?
FLAVOURFUL FORKFULS: Bowl up the pasta and top with the napoletano ostrich. Scatter over the cheese and the chilli flakes (to taste). Garnish with the sliced basil. NAPOLETANA OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into bite-sized pieces. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil. Add the napoletana sauce, a splash of the reserved pasta water, the cooked ostrich, and the chopped sun-dried tomatoes. Stir until combined and warmed through, 3-4 minutes. Remove from the heat and mix through the rinsed spinach. Add a sweetener (to taste), and season. A PENNE FOR YOUR THOUGHTS: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve a cup of the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Ostrich Penne Pasta?
Dried Chilli Flakes, Free-Range Ostrich Strips, Fresh Basil, Grated Italian-style Hard Cheese, Ostrich, Penne Pasta, Spinach, Tomato, UCOOK Napoletana Sauce
How many calories does Ostrich Penne Pasta have?
856 calories
How much fat content does Ostrich Penne Pasta have?
grams