Home
Recipes
Pescatarian

Grilled kingklip with roast sweet potatoes

Seafood recipes

Grilled kingklip with roast sweet potatoes

55 minutes

Stir-fried greens with baked tofu

Asian recipes

Stir-fried greens with baked tofu

30 minutes

Seafood-and-chilli cioppino (stew)

Italian recipes

Seafood-and-chilli cioppino (stew)

30 minutes

Sautéed baby greens

Asparagus recipes

Sautéed baby greens

45 minutes

Leek-and-onion soup with ricotta frittata

Aliums

Leek-and-onion soup with ricotta frittata

50 minutes

Parmesan-baked onions with beans and rustic ciabatta croutons

Aliums

Parmesan-baked onions with beans and rustic ciabatta croutons

1 hour 15 minutes

Creamy tomato and harissa lentils with brinjals

Lentil recipes

Creamy tomato and harissa lentils with brinjals

30 minutes

Cumin-spiced cauliflower with roast tomatoes

Cauliflower recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Crusty pan-fried beans with creamy kale polenta

Beans recipes

Crusty pan-fried beans with creamy kale polenta

15 minutes

Baked cheesy brinjals

Brinjal recipes

Baked cheesy brinjals

40 minutes

Golden soup

Butternut recipes

Golden soup

30 minutes

Olive-flecked pasta

Great value

Olive-flecked pasta

15 - 20 minutes

Load more

Olive-flecked pasta

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 - 20 minutes

Ingredients

For the grilled mushroom ragù:

500 g open brown mushrooms
1 medium onion, chopped
3–4 large cloves garlic, smashed
4 T olive oil
sea salt, to taste

For the olive sauce:

70 g ripe black or Kalamata pitted olives, finely chopped
½ cup cream
3 T Italian parsley, finely chopped
sea salt and freshly ground black pepper, to taste
300 g penne, cooked until al dente

Method

Wipe the mushrooms clean using kitchen paper. Place the mushrooms, onion and garlic in a large grill pan. Moisten with olive oil, add a little salt and mix.
Slide under a hot grill, and cook, turning every 5 minutes, for 15 minutes or until well-browned. Chop roughly, then blend to make a thick ragù.
To make the olive sauce, heat the olives with the cream, parsley and seasoning. Mix with the drained pasta.
Spoon the pasta and olive sauce into large bowls, then top generously with the ragù. Check the seasoning. Add some torn parsley, and a slick of olive oil, if you like.

Browse more pasta recipes here.