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


  • 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


  1. Heat oil in flameproof bowl of slow cooker (or large pan over meidum-high heat), add onion
  2. Cook, stirring, for 3-4 minutes, add garlic and cook for a further 2 minutes
  3. Transfer the bowl to the slowcooker, add eggplant, capsicum, zuchinni, crushed and fresh tomatoes. Cover and cook on high for 3 hours
  4. 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.
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