Get your pasta dishes here!
Linguine with Chilli Garlic Prawns, Lemon and Rocket
main fish pasta
Prawns go well with the tomatoes, chilli and garlic here.
The lemon and the rocket give a nice zing to the finish.
You can use fresh or frozen prawns or shrimps - just make sure they're thawed. You can use cooked ones too if you like.
You can use fresh tomatoes, tomato purée, sundried tomatoes or any combination you fancy.
- 500g linguine or spaghetti
- 2-3 tablespoons olive oil
- 2-3 cloves garlic, finely chopped
- a pinch or two crushed dried red chillies
- 2 fresh red chillies, deseeded, finely chopped
- 2 tablespoons tomato purée
- 150g cherry tomatoes, halved
- 300-400g peeled prawns
- half dozen sundried tomatoes, chopped
- glass white wine
- juice & grated zest of 1 lemon
- 150g rocket leaves, roughly torn or chopped
Bring a large pan of water to the boil then start cooking your pasta.
Meanwhile heat the olive oil in a large frying pan, add the dried chilli , allow to sizzle,
then the finely chopped garlic and allow to colour slightly.
Add the fresh chillies ,
then the tomato purée and cook a little.
Add the halved tomatoes. Cook until they begin to crinkle.
Add the prawns, stir for a minute, then bubble off the white wine .
Add chopped sundried tomatoes .
Stir in the lemon juice and heat through. Add pasta water if necessary to loosen.
When ready to serve, season, stir in the grated lemon peel and the torn rocket and pile on top of your pasta.
Pasta with Walnut & Parsley Pesto
main meat pasta
- 4 oz pasta (linuguine, fettucine, spaghetti, whateverini)
- grated cheese
- small cubes chorizo
- 100g walnuts
- 1 fat garlic clove, chopped
- 50g parsley, cleaned
- juice of 1 lemon
- 150ml olive oil
- salt and pepper to taste
Make the pesto:
Purée the walnuts and the garlic in a food processor until finely chopped,
add the parsley and then gradually add the olive oil while processing.
Add oil until the pesto is sloppy ,
then add the lemon juice and season to taste.
While the pasta is boiling, gently fry a small amount (about a tablespoon) of quite small cubes (a couple of millimetres) of chorizo
in a dry pan.
Drain the pasta and serve topped with a grating of cheese, a couple of tablespoons of the walnut parsley pesto and the chorizo.
Pasta with spring vegetables
main meat pasta
pasta is just an excuse to throw in a load of spring vegetables, lots of Parmesan, and a binding of cream,
and call it something Italian so it sounds fancy. Which makes it a little odd that so much fuss has been made of the dish,
although this version
of Sirio Maccioni
's original as served at New York's Le Cirque restaurant is admittedly
(and to my mind unnecessarily) complex,
incorporating as it does every single vegetable in the grocer's shop.
Shrimp is quite a common modern addition, and crème fraîche often replaces the cream.
The original pasta was spaghetti, but the shape really isn't especially suited to the chunky ingredients,
so something with a little depth or substance to it might be more appropriate - I used conchiglie.
The chilli in the original recipe seems an odd choice to me, and I notice that it doesn't contain the eponymous onions,
but anyway I went with a very much simpler version. Though I did add some pancetta.
As any fule kno, every dish is improved by the addition of bacon
- couple handfuls peas
- a bunch of asparagus
- a dozen slices of pancetta, cut crossways into strips
- 3 cloves garlic, thinly sliced
- 3 mushrooms, sliced
- half a dozen cherry tomatoes, quartered (or larger ones diced)
- half a dozen spring onions, sliced
- Parmesan, grated
- a cup of cream
- 8 oz pasta
Bring a large pot of water to boil and blanch the asparagus and peas separately (just dip them into the water in a sieve) until cooked but still firm.
Immediately run them under cold water and set aside. Bias slice the asparagus spears, discarding the woody ends.
Bias slice the spring onions.
Add the pasta to the pan and cook until still firm. Drain.
Meanwhile heat a generous quantity of butter and olive oil in a frying pan and fry the pancetta strips until shrivelling,
add the garlic and cook until it begins to colour,
add the mushrooms and cook until they begin to wilt, then add the tomatoes for just a few minutes.
In a pan large enough to hold everything, heat a few tablespoons of butter,
add the cream
and most of the grated cheese and, stirring constantly, cook gently until smooth.
Add the pasta and toss to coat then add all the other ingredients and mix. Season well.
Serve with added Parmesan.
main meat pasta
A very traditional version of the carbonara recipe, well except for the optional cream or peas or mushrooms or chilli...
I suppose the only thing everyone can agree on is the need for pasta, pancetta, eggs, cheese and black pepper.
Personally I think a mature cheddar cheese can work every bit as well as Parmesan
and I like to throw a few slices of garlic into the pancetta once it's crisping,
then add a dollop of double cream and bubble that down before stirring in the pasta to coat.
I'm always amazed at the amount of cheese this dish requires. I've seen recipes that us tiny
amounts of cheese, tiny!
but I'm never satisfied with less than an astonishing amount, a good 2 oz.
Adjust to your taste I guess.
I think you can't do worse than follow Roman wannabe Rachel's
It really helps if you use a wok to fry the pancetta in then add the pasta and the egg.
This gives you plenty of room to move the mixture around and get the consistency just right.
You need about 1 whole egg per person plus a yolk - it's nice to have that extra richness.
- olive oil
- 120g/4 oz spaghetti or other pasta
- 50g pancetta or a half dozen slices
- 1 egg plus one egg yolk
- 50g/2 oz Parmesan or Pecorino Romano , grated
- black pepper
- couple of tablespoons of cream
- chilli flakes
- lemon zest
- frozen peas
- mushroom pieces
- garlic, sliced or crushed
- smoked salmon
- a grating of nutmeg
- a sprinkle of smoked paprika
Cut a block of pancetta into cubes, or slices of pancetta into strips.
Beat the egg and yolk.
Chunk your mushrooms
Grate a lot of cheese.
Set your choice of pasta to simmering in a large amount of boiling water.
Meanwhile, in a wok
fry the pancetta in a little olive oil (butter being generally disapproved of) until it just begins to crisp.
Add garlic slices and fry to colour.
Add chilli flakes .
Add mushrooms .
Either add the cream now and reduce it, so as to stop the frying process,
or beat the cream into the eggs and arrange for the pasta to be ready to add at this stage.
Scoop a cup of pasta water from the boiling pot and set aside, then drain the pasta while it is still slightly undercooked
(it will finish in the sauce).
Add to the wok and stir well to coat.
Add the egg mixture and the grated cheese.
Add frozen peas .
Add lemon zest .
Stir over a very low, or no heat, until the egg thickens and coats the pasta in a shiny, waxy sauce.
Add enough of the reserved pasta water to thin the coating slightly .
Stir in a very generous grating of pepper.
Serve dressed with more grated cheese, pepper, and nutmeg or paprika .
Orzo is a rice-grain-shaped pasta (italian for barley).
The orzo should absorb just double its volume in liquid and be perfectly tender.
- 2 (or more) tablespoons butter
- ½ cup orzo
- 1 cup chicken stock
- rind of ½ lemon
- rind of ½ orange
- small bunch parsley
- ½ tsp salt
Melt butter in a medium saucepan over medium heat.
Add orzo; toss to coat.
Add the chicken stock and salt to the pan; bring to a simmer. Cover, reduce the heat to the lowest you can,
and simmer for 17 minutes or until all the liquid is absorbed. Stir occasionally to stop the grains sticking.
Stir in parsley, lemon and orange rind.
Red Kale Pasta with Chilli and Anchovy
pasta fish main
I made this using red kale, but the original recipe is just for kale, so I'm sure any kind will be just fine.
- 250g penne or other tubular pasta
- 4 tbsp olive oil
- 1 tsp dried chilli flakes
- 4 garlic cloves, finely chopped
- 1 50g tin anchovies, finely chopped
- 200g red kale (2 bunches), shredded
- juice ½ lemon
- 100g blue cheese, crumbled
Boil the pasta. While it's cooking, heat a generous amount of olive oil in a saucepan or deep frying pan.
Gently sizzle the chilli, garlic and anchovies. Add the kale, then cook gently for 30 minutes or until tender, adding a drop of water if needed.
Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale,
adding the rest of the olive oil, the lemon juice and most of the cheese.
Serve scattered with the remaining cheese or Parmesan shavings
Lime, Capers and Black Olive Chicken Pasta
main fowl pasta
Quite a nice chicken pasta dish made from leftovers that needed using up.
- pumpkin oil
- red onion, thinly sliced
- garlic, thinly sliced
- small tomatoes, quartered
- black olives, stoned, quartered
- lime, grated and juiced
- blue cheese or Parmesan
Slice the red onion quite thinly and fry gently in pumpkin oil until it begins to crisp around the edges.
Add thinly sliced garlic and grated lime zest and cook until softens.
Add the tomatoes and cook until they begin to collapse.
Add white wine and reduce, then the stock and reduce, then add the quartered black olives, capers, and chicken.
Serve over pasta, dressed with a little crumbled blue cheese or grated Parmesan. If you like.
Creamy Sun-Dried Tomato Pasta Sauce
pasta main veg meat fish
This is an excellent base sauce for making a variety of pasta dishes.
Sour cream certainly works well as a lubricant, and I've tried buttermilk and cream too, which was alright.
- sun-dried tomatoes
- any combination of cream or sour cream or buttermilk or yoghurt or milk
- blue cheese
- lemon juice and/or lemon peel
- chilli pepper
- red bell peppers
- smoked salmon, sliced
- prawns or other seafood
- chopped bacon
- chopped chicken
Blend most of the sun-dried tomatoes and capers with the garlic and the cream/sour cream/buttermilk/yoghurt/milk.
Season with salt and freshly ground pepper.
Stir in some extra whole capers and chopped sun-dried tomatoes.
Cook the pasta and drain, reserving a little water.
Throw the drained pasta back in the pot.
Mix in sliced basil or spinach , and add the sun-dried tomato paste.
Warm gently, adding a little of the pasta water until the sauce warms and emulsifies to form a rich, glossy pasta coating.
Add a squeeze of lemon juice if you like.
Decorate with crumbled blue cheese .
Pasta with Garlic Chilli Prawns
pasta fish main
I made this before realising I have an almost identical recipe above
The basil in this version really makes a difference to the final flavour though.
I guess this too would most classically be served over linguine.
- 4oz/125g pasta
- olive oil
- a pinch or up to ¼ tsp chilli flakes
- couple cloves of garlic, pressed or sliced
- a large handful prawns or shrimps or langoustine tails
- 1-2 cherry tomatoes, finely chopped
- lemon peel, grated
- lemon juice
- 50g rocket
- basil, torn
- 5oz/150g pasta
Cook the pasta.
Meanwhile heat the oil until shimmering then add the chilli flakes. Allow to sizzle then add the pressed garlic until it begins to colour.
Add the grated lemon peel then the chopped tomatoes and cook until the tomato softens.
Add the prawns and cook through.
Add the rocket and basil until they begin to wilt.
Stir through the cooked pasta with a generous seasoning of salt and pepper, a drizzle more of olive oil and a squeeze of lemon juice.
Pasta with Tuna, Philadelphia and Horseradish Cream
pasta main fish
Since horseradishes are enormous you'll need plenty of recipes to use up what's left after you've finished making whatever you bought it for.
- ½lb/250g pasta
- 150g tin tuna
- ½ small onion, minced
- 100g Philadelphia cream cheese
- 1-2 tblsps horseradish sauce
- parsley, chopped
- salt & pepper
Cook the pasta. Stir through the chopped parsley and the cream cheese.
Break up the tuna with a fork and mix with the horseradish sauce and the minced onion ,.
Spoon over the pasta and serve.