Pasta Grande wants to celebrate local pasta dishes – and to find them, they’re giving away a total of R110 000!
We know our readers love pasta – all the more so if the dish is Big, Generous and with a South African taste. So, we want to know: For you, what’s a “lekker” South African ingredient? Is it in the roasting of freshly ground coriander seeds that’ll coat your biltong and spice your boerewors? Is it in the braai fire smoke when your Karoo lamb chop releases its first fat on the coals? Is it in the cinnamonny, gingery aroma that fills a Bo-Kaap kitchen when a tomato bredie is on the stove? Is it hidden in the peri-peri chicken livers served in a warm vetkoek in Vilakazi Street? Or is it in the mutton curry nestled in a bunny chow in downtown Durban? Or perhaps it’s pens-en-pootjies curry tripe, or mogudu and smileys.
These are the type of flavours that Pasta Grandé is searching for in their quest for the biggest, most generous South African pasta dish. Now’s the time to take pride in our local ingredients and design your pasta dish to suit.
More about the company
Pasta Grandé isn’t from Milan, but from Malmesbury in the Swartland. Here in South Africa – between the West Coast potjies, the Bushveld game roasts and the kasi shisanyamas – we eat generous helpings of food shared around long tables with friends. That’s why Pasta Grandé wants to celebrate our heritage – our own way of eating and enjoying.
Enter your uniquely South African pasta dish and you could be one of 10 winners every month until December to win R 1 500 in cash! In January 2021, five people will win a total of R10 000!
Every month, 15 finalists are chosen to be featured on the Pasta Grande Facebook and Instagram pages, and the 10 winners are then chosen from these 15. Every month, all the entries submitted during the course of the competition are in the running again.
The competition is open to one and all: home cooks, chefs, food bloggers and township caterers. Anyone can enter, as long as you’re over 18 years old and live in SA legally.
How to enter:
To take part in this delicious competition, Pasta Grandé wants you to pull out all the stops. Buy a pack of Pasta Grandé, make up your dish with your ingredients of choice – anything from mopani worms and baked pumpkin to fresh sardines. Then take a pic with your cellphone and post it, along with the recipe, in the comments section of the Pasta Grandé Facebook page: @PastaSA, or on Pasta Grandé’s Instagram: pastagrande_za. There are already some finalists on view now – so head on over to scout the competition!
Important to know: Pasta Grandé packaging must be visible in the food picture and all entries must carry one or more of the hashtags: #PastaGrande #EasyGrande #MakeItYourWay
You also have to be 18 or older, and legally living in South Africa.
Mpho’s 30 minute Pasta Grande
Mpho Nogueira won Pasta Grande’s BIG generous SA Pasta Competition in 2019 with this recipe. Now you could win your share of R110 000 in cash by posting a Pasta Grande recipe & pic (which must include a Pasta Grande pack) on social media. #PastaGrande. Ts & Cs apply. Competition ends 31 December 2020.
200g bacon bits
1 punnet mushrooms, sliced
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 fresh tomatoes, peeled, chopped
4 cups chicken broth (or more if needed)
10g fresh basil leaves
10g fresh parsley
500g Pasta Grande spaghetti
salt and pepper to taste
50g Parmesan cheese, grated
extra parsley and basil to garnish
- In a medium to large pot heat the olive oil over medium heat and brown the bacon pieces. Remove and set aside.
- In the same pan, add the mushrooms, brown for a few minutes, then remove & set aside.
- Add the onion and garlic to the pan and sauté for 3 minutes.
- Add the tomatoes and cook for a few minutes.
- Add the bacon and mushrooms.
- Add the 2 cups of the chicken broth, the basil and parsley.
- Add the spaghetti and press down with a spatula, making sure the pasta is submerged. Add more chicken broth as the pasta absorbs it.
- Reduce the heat to low, cover and simmer for about 9 minutes or until the pasta is just cooked. Remove the lid and season to taste with salt and pepper.
- Serve with the grated parmesan and extra parsley and basil.