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Posts Tagged ‘Sun-dried tomatoes’

Conchiglie Rigate Piccanti

This pasta sauce is rich and full of flavour and works best without cheese, so don’t be tempted to add any. A new favourite for us and great for using up sun-dried tomatoes.

Wine Suggestion: Pico Maccario make some delicious Barbera and their entry “Lavignone” is a benchmark for the Asti region (Piedmont). Not only does it work with this dish, but we’d suggest versatile for many other dishes and occasions; a crowd pleaser and very food friendly.

Conchiglie Rigate Piccanti – serves 4

  • 5 tbsp olive oil
  • 1 onion, finely chopped
  • 80g pitted Kalamata olives, halved
  • 1 hot red chilli, deseeded and finely chopped
  • 80g sun-dried tomatoes in oil, drained and finely chopped
  • 300g pork mince
  • 300g passata
  • 400g conghiglie rigate (medium shell pasta)

Heat the oil in a medium saucepan over a medium heat and fry the onion and olives for a couple of minutes, stirring now and then.

Add the chilli, sun-dried tomatoes and the pork mince and continue frying for another 6 minutes.

Stir in the passata and gently simmer, uncovered, for 15 minutes. Keep stirring every couple of minutes. Season with salt and remove from the heat.

Meanwhile, cook the pasta in plenty of salty water according the timings on the pack. Drain and tip back into the saucepan.

Pour the sauce into the pasta pan and stir over a low heat for 30 seconds to combine.

(Original recipe from Gino’s Pasta by Gino D’Acampo, Kyle Books, 2010.)

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Feta, fresh & semi-dried tomato couscous

We cooked this dish while camping in France and it was a great side dish for all sorts of barbecued meat. It’s also a great idea for using up leftover sun-dried tomatoes which can easily get forgotten in the back of our fridge.

Tomato & Feta Couscous Salad – serves 4

  • 200g couscous
  • 250g piece of feta cheese
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 300g cherry tomatoes
  • 50g sun-dried tomatoes
  • 3 heaped tbsp chopped basil leaves

Put the couscous into a large bowl, pour over boiling water to cover, then leave to soak for 20 minutes or until the water has been absorbed.

Marinate the feta in the balsamic vinegar and olive oil for about 20 minutes.

Chop the cherry tomatoes and sun-dried tomatoes and mix together.

Crumble the marinated feta into large pieces, then fork through the couscous with the tomatoes and basil and season to taste.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

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