Mediterranean Tomato & Oregano Fusilli
with Red Pesto, Green Olives & Fetta
Bring the Italian restaurant vibes to the table with this delightful pasta dish. Whip up a rich herbed tomato sauce for the fusilli, top with creamy fetta and dinner is done!
Unfortunately, this week's gnocchi was in short supply, so we've replaced it with fusilli. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
3 clove
garlic
1 packet
green olives
1 bag
silverbeet
1 packet
soffritto mix
1 sachet
dried oregano
1 box
passata
1 sachet
vegetable stock powder
1 packet
red pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Cashew, Walnut, Macadamia, Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Pine Nut, Pecan, Pistachio.)
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
Not included in your delivery
1
olive oil
2 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil a full kettle. Pour boiled water into a large saucepan over a high heat with a pinch of salt. • Add fusilli to boiling water and cook until ‘al dente’, 11 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fusilli to the saucepan. Drizzle with a little olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Finely chop or crush garlic. • Roughly chop green olives. • Roughly chop silverbeet.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring, until softened, 3-4 minutes. Add garlic and dried oregano and cook, stirring, until fragrant, 2 minutes. • Add passata, brown sugar, vegetable stock powder and reserved pasta water. Simmer until thickened slightly, 2-3 minutes. Stir through olives, silverbeet and red pesto and cook, until silverbeet has wilted, 1-2 minutes. • Remove from heat. Add butter and cooked fusilli. Toss to coat, then season.
• Divide Mediterranean tomato and oregano fusilli between bowls. Crumble fetta cubes on top. • Serve sprinkled with flaked almonds.
