Winter Weeknight Slowcooked Pasta
What’s better than having a hearty, warming meal ready for at the end of a cold Winter’s day? Create this flavoursome pasta, packed with Winter veggies in the MasterPro all-in-one ultimate multi-cooker and airfyer, available now at Barossa Fresh.
Prep: 10 mins | Cook: 3hr 4 mins | Serves: 6
Ingredients
- 1 tsp extra virgin olive oil
- 1 red onion, cut into thin wedges
- 2 garlic cloves, finely chopped
- 1 large eggplant, cut into 3cm cubes
- 1 large red capsicum, cut into 2cm pieces
- 2 zucchinni, halved, thickly sliced
- 400g can crushed tomatoes
- 2 vine-ripened tomatoes, roughly chopped
- 3 cups dried penne pasta
- 220g jar pitted kalamata olives, drained
- 1/4 cup sun-dried tomatoes, roughly chopped
- Chopped fresh flat-leaf parsley leaves, to serve
- Grated parmesan, to serve
Method
- Heat oil in flameproof bowl of slow cooker (or large pan over meidum-high heat), add onion
- Cook, stirring, for 3-4 minutes, add garlic and cook for a further 2 minutes
- Transfer the bowl to the slowcooker, add eggplant, capsicum, zuchinni, crushed and fresh tomatoes. Cover and cook on high for 3 hours
- Add pasta, olives and sun-dried tomatoes, stir to combine. Cover and cook for a further 40 minutes until pasta is tender. Serve topped with parsley and parmesan.