Sundried-tomato-farfalloni-broth
Midweek magic made simple. This easy pasta is made with sundried tomato stir-through pasta sauce. It’s great with a few readymade meatballs.
Serves 2
Cooking Time 30 minutes
Ingredients:
• 250 g Woolworths bronze die farfalloni pasta, cooked
• 140 g jar Woolworths sundried tomato stir-through pasta sauce
• 500 ml carton Woolworths organic chicken stock
• fresh parsley, chopped, for serving
• chilli oil, for serving
• a dash balsamic vinegar, for serving
• sea salt and freshly ground black pepper, to taste
• 12 pack free range beef frikkadels, cooked, for serving
Cooking instructions:
1. Cook the pasta in a large saucepan of generously salted boiling water until al dente.
2. Reserve ½–1 cup of the pasta cooking water before draining.
3. Combine the pasta sauce with the stock and warm through.
4. Add the hot, drained pasta to the pasta sauce and toss to coat, season to taste.
5. Add ½ cup of the reserved pasta water, toss to combine and serve immediately sprinkled with parsley and drizzled with chilli oil and balsamic vinegar. Serve with the meatballs, warmed through.