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.
Ostrich Penne Pasta
Ostrich Penne Pasta
with fresh basil
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Dried Chilli Flakes
- Free-Range Ostrich Strips
- Fresh Basil
- Grated Italian-style Hard Cheese
- Ostrich
- Penne Pasta
- Spinach
- Sun-Dried Tomatoes
- UCOOK Napoletana Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
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.
Penne Pasta - 100g
Free-range Ostrich Strips - 150g
UCOOK Napoletana Sauce - 1 unit
Sun-dried Tomatoes - 30g
Spinach - 40g
Grated Italian-style Hard Cheese - 30ml
Dried Chilli Flakes - 2,5ml
Fresh Basil - 3g
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.
Penne Pasta - 200g
Free-range Ostrich Strips - 300g
UCOOK Napoletana Sauce - 2 units
Sun-dried Tomatoes - 60g
Spinach - 80g
Grated Italian-style Hard Cheese - 60ml
Dried Chilli Flakes - 5ml
Fresh Basil - 5g
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.
Penne Pasta - 300g
Free-range Ostrich Strips - 450g
UCOOK Napoletana Sauce - 3 units
Sun-dried Tomatoes - 90g
Spinach - 120g
Grated Italian-style Hard Cheese - 90ml
Dried Chilli Flakes - 7,5ml
Fresh Basil - 8g
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.
Penne Pasta - 400g
Free-range Ostrich Strips - 600g
UCOOK Napoletana Sauce - 4 units
Sun-dried Tomatoes - 120g
Spinach - 160g
Grated Italian-style Hard Cheese - 125ml
Dried Chilli Flakes - 10ml
Fresh Basil - 10g
Woolies Products in this dish
