Jan Braai Pasta Potjie
JanBraai’s Cooking from the Heart, brought to you by Pharma Dynamics, health tip:
Tomatoes are the major source of the antioxidant lycopene, which has been linked to many health benefits, including reduces risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.
Willow Creek’s Olive Oil Tip:
Extra virgin olive oil also contains powerful antioxidants. Antioxidants are compounds that prevent oxidation, which is a chemical reaction that can produce free radicals. Free radicals contribute to heart disease, cancer, Alzheimer’s disease, and other serious illnesses.
1 Tot Willow Creek Extra Virgin Olive Oil
1 Onion (chopped)
1 Pack Streaky Bacon (sliced or diced)
2 Garlic Cloves (chopped and crushed)
1 Fresh Red Chilli (chopped) OR Pinch of Chilli Powder or Flakes
2 Tins Tomatoes (chopped and peeled)
1/2 Tot Sugar
1 Tsp Salt
1/2 Tsp Pepper
1 Cup Creme Fraiche
1/2 Cup Brandy, Cane, Vodka or White Rum
Cheese (grated) to serve
Fresh Herbs to serve
- In your potjie on a fire, cook the pasta in salted water for about 6 minutes until entirely but not quite cooked, then drain it and keep it on one side. The pasta won’t be completely cooked but this is what you want, as it will be finished later.
- Put the same (now empty) potjie back on the fire, heat the oil, then fry the bacon and onion until the onion is soft but not too brown. It will take between 5 and 10 minutes. Add the garlic and then fry for another minute.
- Now add the chopped tomatoes, sugar, salt and pepper. Stir well, then cover and simmer for 15 minutes until it gets thicker.
- Add the cream, then stir well and bring to a boil. As soon as it is boiling, add the half-cooked pasta from step 1 and pour in the alcohol. Bring it to the boil again, then cook for about 5 minutes until the sauce thickens and the pasta starts to absorb the sauce.
- Remove from the fire and serve. As with any tomato-based pasta, you can serve it with grated cheese, Willow Creek Extra Virgin Olive Oil and fresh herbs.
Recipe created by Jan Braai #BRAAITOUR