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Pomegranate tomatoes, herbs and pappardelle

Whether you are entertaining for a crowd or cooking for one, this pasta dish is so inviting and comforting. The 10-minute tomato sauce in this pasta is incredibly easy to make and is brought to life by a dash of pomegranate molasses. Recipe from Two Raw Sisters.


Herb oil
2 big handfuls herbs, roughly chopped
¹⁄₃ cup foodies extra virgin olive oil
1 lemon, zest, and juice
1 clove garlic, peeled and crushed

Pomegranate tomato sauce
2 Tbsp foodies extra virgin olive oil
1 brown onion, thinly sliced into rounds
6 cloves garlic, peeled and crushed
250g cherry tomatoes
1 tsp foodies flaky sea salt
Pinch chilli flakes
2 tsp pomegranate molasses (or pomegranate seeds)

To serve
250g pappardelle (Italian flat pasta)
120g rocket leaves


Step 1
Prepare the herb oil by placing all ingredients in a blender and blitz to form a vibrant green oil. Set aside.

Step 2
Heat the foodies extra virgin olive oil in a pan over a high heat.
Add the onion, garlic, cherry tomatoes and foodies flaky sea salt and sauté for about 5 minutes, or until the tomatoes start to split.
Add the chilli flakes and pomegranate molasses and cook a further 2 minutes.

Step 3
While preparing Step 2, cook the pappardelle pasta according to the packet instructions.

Step 4
Place the pasta in a bowl, spoon over most of the herb oil and gently toss together. Add the tomato mixture and the rocket and gently toss everything again.
Transfer the pasta to one large serving bowl or individual bowls and drizzle with the remaining herb oil.

Photo by Kate Battersby and Margo Flanagan
Recipe by Two Raw Sisters, authors, cooks, and advocates of a plant-based lifestyle.

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