Pasta

Pasta Alla Puttenesca

Ingredients

3 x 15ml tablespoons olive oil

8 anchovy fillets, drained and finely chopped

2 garlic cloves, peeled and finely sliced, crushed or grated

½ teaspoon crushed chilli flakes, or 1–2 x 15ml tablespoons pickled

red jalapeño chilli peppers (drained, sliced and diced), or to taste

500g spaghetti

1 x 400g can chopped tomatoes

150g (drained weight) pitted black olives, chopped a bit

2 x 15ml tablespoons small capers, well rinsed and drained

2–3 x 15ml tablespoons chopped fresh parsley, to serve (optional)

salt and pepper, to taste

Method

Serves: 4–6

Put water for pasta on to boil, though you don’t need to get started on the sauce until it is pretty well boiling.

Pour the oil into a wide, shallowish frying pan, casserole or wok, and put on a medium heat.

Add the finely chopped anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”, then add the garlic and chilli flakes (or sliced then diced jalapeños) and cook, stirring for another minute.

This is probably the stage at which you will want to be salting the boiling pasta water and adding the spaghetti to cook according to packet instructions.

Sluts Spaghetti

Slut Spaghetti

Nigella Lawson

Ingredients

3 x 15ml tablespoons olive oil

8 anchovy fillets, drained and finely chopped

2 garlic cloves, peeled and finely sliced, crushed or grated

½ teaspoon crushed chilli flakes, or 1–2 x 15ml tablespoons pickled

red jalapeño chilli peppers (drained, sliced and diced), or to taste

500g spaghetti

1 x 400g can chopped tomatoes

150g (drained weight) pitted black olives, chopped a bit

2 x 15ml tablespoons small capers, well rinsed and drained

2–3 x 15ml tablespoons chopped fresh parsley, to serve (optional)

salt and pepper, to taste

Method

Serves: 4–6

Put water for pasta on to boil, though you don’t need to get started on the sauce until it is pretty well boiling.

Pour the oil into a wide, shallowish frying pan, casserole or wok, and put on a medium heat.

Add the finely chopped anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”, then add the garlic and chilli flakes (or sliced then diced jalapeños) and cook, stirring for another minute.

This is probably the stage at which you will want to be salting the boiling pasta water and adding the spaghetti to cook according to packet instructions.

Chicken and Paprika Pasta

Ingredients

500g spaghetti

30ml olive oil

1 large onion, chopped

500ml boiling water

10ml dried ground paprika

800g chicken breast thinly sliced

1 can chopped tomato

125ml white wine

1 sachet chicken and mushroom soup

250ml cream

salt and pepper

Method

Cook spaghetti in boiling water until tender, then drain.

Sauté onion and paprika until onion is soft. Add chicken and fry until done. Add tomato and onion and simmer over medium heat. Add wine, cream, soup powder and water, simmer until sauce thickens. Combine sauce with chicken and season with salt and pepper.

Basic Pasta Recipe

Ingredients

1 egg

1 cup plain flour

sprinkle salt

1 tablespoon olive oil

as much water as it takes to make a smooth elastic dough, around ½ cup

Method

Knead until smooth, allow to rest, covered, for 30 minutes. Cut into 4 pieces.

Feed dough through a pasta machine starting on widest setting and gradually reduce to thin. Fold and flour noodle as necessary.

Rolling pin method

Roll to desired thickness. Use a pizza cutter to cut into shape.

Greek Pasta Bake

Ingredients

1 tablespoon oil

1 onion, finely chopped

2 cloves garlic, crushed

500g beef mince

2 x 400g cans chopped tomatoes

500g packet macaroni, cooked and drained

2 cups grated tasty cheese

125g butter

¾ cup flour

3 ½ cups milk

4 eggs, lightly beaten

seasoning to taste

Method

Heat oil in a large frypan. Saute onion and garlic for 3 or 4 minutes. Add mince and brown all over, breaking up with a spoon as it cooks. Add tomatoes, simmer for 10 minutes stirring occasionally.

Place half the macaroni into a greased 24cm square baking dish. Sprinkle with a little cheese. Spoon mince over cheese, top with remaining macaroni, add a little more cheese.

Melt butter into a saucepan, blend in flour and cook, stirring, for 1 minute. Remove from heat, whisk in eggs and seasoning. Pour sauce over macaroni and sprinkle with remaining cheese. Bake at 180C for 40 to 45 minutes or until topping is set and golden.

Serve in entree sized portions.

Pasta with Creamy Basil with Almond Sauce

Ingredients

350g fettuccine

1 ½ cups fresh basil sprigs, chopped

185g butter, chopped

3 tablespoons cream

¾ cup slivered almonds, toasted

Method

Add pasta gradually to a lafge saucepan of boiling water. Boil uncovered for 10 minutes or until tender. Drain and return pasta to saucepan. Gently stir in basil, butter, cream, and almonds.

White Truffle Mac and Cheese

Ingredients

¾ cup gruyere cheese

¾ cup fontina cheese

¾ cup cheddar cheese

½ cup parmesan cheese

600g (1 pound and a bit) elbow macaroni pasta

4 tablespoons unsalted better

4 tablespoons plain flour

3 cups whole milk, heated

1 teaspoon ground white pepper

½ teaspoon ground nutmeg

¼ teaspoon cayenne pepper

¼ cup bread crumbs

1 clove garlic, crushed

1 tablespoon chopped parsley

1 tablespoon white truffle oil and 1 tablespoon for drizzling

¾ teaspoon salt

Method

Grate the cheeses and set aside.
Cook the pasta to your liking, set aside and keep warm. Stir the flour and butter over low heat for about 5 minutes, then add the hot milk slowly while stirring constantly or until mixture has thickened. Add the salt, white pepper, garlic, 1 tablespoon of the white truffle oil, cayenne pepper, and nutmeg. Finally, mix in the grated cheeses.

Cook for two more minutes stirring until smooth. Add the cheese sauce to the pasta, pour into prepared baking dish. Mix together the breadcrumbs, parsley, and parmesan cheese in a small bowl and sprinkle over the pasta. Bake for 15-20 minutes until brown and bubbly.

Allow to stand for about 5 minutes, drizzle an additional 1 tablespoon of white truffle oil over the top.

Pasta with Herb Sauce

Ingredients

240g (8 oz.) cream cheese

2 tablespoons dried basil

1 tablespoon fresh parsley

¼ cup butter, softened

¼ cup parmesan cheese

¼ cup extra virgin olive oil

1 clove garlic, crushed

½ teaspoon pepper

1¼ cups boiling water

Method

Combine basil, parsley, and butter. Stir in cream cheese, parmesan, olive oil, garlic and pepper. Add water and allow to sit for 30 minutes or more. Heat and serve with pasta of your choice.

Tagliarelle with Truffle Butter

Ingredients

salt

½ cup heavy cream

90g white truffle butter

black pepper

1 package tagliarelle dried pasta or other

3 tablespoon fresh chives, chopped

parmesan to taste

Method

Heat cream over a gentle heat and add butter, salt, and pepper. Keep warm. Cook pasta to packet directions. Drain pasta and reserve ½ cup of the water. Add pasta to the pan with cream mixture, then add as much of the reserved water to achieve a creamy consistency.

Serve in pasta bowls, and sprinkle with parmesan and chives.

Pesto Dipping Oil

Ingredients

½ cup extra virgin olive oil

2 tablespoons prepared pesto

Crusty French or Italian Bread

Method

Combine extra virgin olive oil with pesto in a bowl, stir to combine.

A great olive oil dip for crusty bread.

Pasta with Lemon, Garlic and Ham

Serves 4

Ingredients:

500g pasta

¼ cup extra virgin olive oil

500g ham slices, thinly sliced

1 leek chopped fine

2 garlic cloves, chopped

2 tablespoons fresh thyme, chopped

1 lemon, zested and juiced

salt and pepper to taste

¾ cup grated or shaved parmesan cheese

Method

Cook the pasta according to package directions, and drain. Cut the thin ham slices into bite-size pieces. Heat 2 tablespoons of the oil over medium heat. Add leeks and cook for 2 minutes. Add garlic and ham pieces. Cook for 3 to 4 minutes. Add the lemon juice, lemon zest, salt, and pepper and toss.

Toss ham mixture with the hot pasta. Drizzle with remaining 2 tablespoons of oil and top with parmesan cheese.

Orecchiette with Fava Beans and English Peas

By Fran Gage, The New American Olive Oil

Even though I planted them last October, my fava bean plants only have flowers and my English peas are still flat pods. Knowing it will be a while before I can harvest my crop, I was excited to see fresh fava beans and peas at the farmer’s market. The small favas are tender and sweet, unlike the larger beans later in the season when they tend to be starchy. Small peas, with minimal time between farm and table, burst with flavor. Both are highlights of this pasta dish.

I decided to use a medium extra-virgin olive oil with some bitterness and pungency that would offer a pleasant counterpoint to the sweetness of the vegetables. The grated goat cheese on top adds a little zip.

Fava beans require a two-step preparation, but don’t let that discourage you. Their incomparable taste will reward your work.

4 to 6 servings

Ingredients

3 pounds (1.5 kilos) fresh fava beans

3 pounds (1.5 kilos) fresh English peas

1 pound (500g) orecchiette pasta

6 tablespoons medium (with some bitterness and pungency) extra-virgin olive oil fleur de sel and freshly ground black pepper

grated aged goat cheese for finishing

Method

Prepare the fava beans and peas: Grasp a fava bean pod with index fingers on the top seam straddling a bean within and thumbs on the opposite seam meeting at the centre of the bean. Push the pod with your thumbs to pop the bean from the pod. Work your way down the pod, then move on to the next pod.

Bring about 2 inches of water to a boil in a pot with a steamer basket. Add the fava beans and steam until the outside skins whiten and begin to split, 1 to 2 minutes, depending on the size of the beans. Remove the basket and refresh the beans with cold water. To remove the skin from the beans, nick the ends opposite where the beans were attached to the pods with a thumb nail and squeeze out the beans. Set aside.

Shell the peas and set aside.

Cook the pasta and finish the dish: Bring about 5 quarts of generously salted water to a boil in a large pot. Add the pasta and stir it a few times to separate the pieces. Cook until almost al dente, about 10 minutes. Taste one to be sure. Add the peas and cook 1 more minute.

Drain the pasta and peas. Add the fava beans, olive oil, fleur de sel, and black pepper. Toss until all glistens. Spoon into hot bowls and top with a few gratings of cheese. Serve immediately.

Publisher’s Note: Simple as it is, this recipe is all about the delicate balance of a few seasonally-fresh ingredients. So, it’s essential to use the best and most flavorful you can find. We tested the recipe using a Frantoio extra virgin olive oil. The dish would pair nicely with a Pinot Noir or Barolo.

Multi Use Tomato Sauce

Ingredients

2 kg tomatoes, peeled and chopped

4 onion, chopped

4 cloves garlic, crushed

1 cup red wine

½ cup fresh basil, chopped

1 tablespoon fresh oregano, chopped

1 tablespoon chopped fresh parsley

1 teaspoon salt

1 teaspoon sugar

½ cup tomato paste

Method

Cook onions and garlic in a large pan until onion is soft. Add remaining ingredients and simmer for 45 minutes. This sauce is best frozen in serving sized quantities. Great for a pizza base topping.

Chunky Basil Pasta Sauce

Ingredients

1 ½ kilos tomatoes, peeled and chopped

2 large onions, chopped

3 cloves garlic, crushed

1 cup red wine

½ cup fresh basil, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon salt

1 teaspoon sugar

200g tomato paste

Method

Place onion and garlic in a large pan and cook until onion is soft. Add tomatoes, and stir until combined, then add remaining ingredients. Simmer gently for 45 minutes stirring occasionally.

This dish is suited to freezing in serving sized quantities. It is ideal for a pizza base.

Lamb Meatballs with Pasta and Pine Nuts

Ingredients

The Meatballs

1 ½ cup ciabatta, crusts removed and crumbled

½ cup milk

1 ¼ pounds minced lamb

½ cup toasted pine nuts

½ cup dried currants

2 shallots, chopped

1 clove garlic, chopped

1 ½ tablespoon chopped fresh thyme

salt and pepper

1 egg

1 tablespoon olive oil

The Sauce

2 tablespoon vegetable oil

3 clove garlic, minced

1 tablespoon rosemary

3 large tomatoes, peeled and chopped

1 bay leaf

Pasta 1 package fresh fettuccine, cooked and drained

¼ cup chopped fresh parsley

¼ cup parmesan cheese, grated

salt and pepper

The pine nut lamb meatballs:

Crumble bread in a small bowl, cover with milk and soak until bread becomes soft, approximately 10 minutes. Place pine nuts, dried currants, shallots, garlic, thyme, black pepper, salt, egg, and oil in a large bowl, add the bread and mix thoroughly. Form meatballs and place on a large plate or baking tray.

Heat oil in a pan over medium to high heat, add the meatballs and fry until meat has browned, turning frequently. Remove the meatballs from ?the heat.

The tomato sauce

Preheat the oven to 190C.

Heat the oil in a large wide-mouthed pan over medium-high heat, add the garlic and rosemary to infuse the oil. Once the garlic has softened, add the ?tomatoes and bay leaf, stir, season with salt and pepper. Add the meatballs to the tomato sauce, put in the oven for approximately 30 minutes, until ?the tomato sauce has reduced slightly.

Place the cooked pasta in the centre of the plate, spoon the tomato sauce over and serve 6 meatballs per person. Garnish with parsley and Parmesan cheese.

Serves: 4

Gnocchi

Ingredients

1 kg floury potatoes, peeled

¼ teaspoon ground nutmeg

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 ¼ cups plain flour

½ cup grated parmesan cheese

Method

Boil and mash the potatoes. Add the nutmeg, salt, and pepper.  Blend the flour into the mixture, about ½ cup at a time.  The dough should be smooth.

Divide the dough into about six portions.  Roll each portion into lengths about 2cm in diameter. Cut each stick into 2cm pieces, on a diagonal.  Press a fork into each piece.

Bring 4 litres of unsalted water to a boil.  Add the dumplings to the water a few at a time. When they float remove them with a slotted spoon and put them into a warm bowl.

Toss with the sauce of your choosing, or just pats of butter, and sprinkle with parmesan cheese.

Serves: 6

Penne with Aubergine, Pesto and Walnuts

Ingredients:

penne (or other pasta)

1 tablespoon olive oil

1 small aubergine

1 tablespoon pesto

¼ cup walnuts, chopped

salt

Method

Slice the aubergine lengthways 1cm thick, then crossways so you have strips. Place in water for 30 mins, then rinse well.

Heat oil in a pan and fry aubergine. Add walnuts and cook for about 3 minutes.

Stir in cooked pasta and heat through. Top with pesto to serve

Pasta Primavera

Ingredients

1 tablespoon vegetable oil

1 tablespoon flour

¼ cup chicken stock

¼ cup milk

2 oz whole grain whole wheat rotini

1 teaspoon dried herbs – basil, oregano

1 small chilli, chopped

1 red capsicum, sliced into thin strips

1 shallot, diced

1 celery stalk, diced

¼ cup frozen corn & peas

½ cup red cabbage, sliced into thin strips

¼ cup white kidney beans, rinsed and drained

2 cloves garlic, minced

reserved pasta water

salt and pepper to taste

parmesan cheese to garnish

Method

Cook pasta until al dente. Drain pasta and reserve some pasta water.

Heat oil in a large pan. Add garlic, shallot and celery, cook until softened. Add cabbage and red peppers, cook until cabbage softens.

Sprinkle in flour, cook for another minute.

Add in chicken stock and milk. Add in dried herbs and chilli. Let the mixture come to a boil, then reduce heat and let simmer until sauce thickens.

Stir in corn and peas, and white kidney beans. Add pasta and stir well to heat through. Add a splash of pasta water to loosen up the sauce if necessary.

Season with salt and pepper. Serve with parmesan.

Pasta with Capers and Sardines

Ingredients

1 tin of sardines, roughly chopped

60g capers

4 cloves garlic, crushed

chopped parsley

olive oil

salt and pepper to taste

500g spaghetti

Method

Boil spaghetti to el dente and set aside and keep warm.

Fry garlic and parsley in a little olive oil, add capers and sardines and cook for a couple of minutes. Season with salt and pepper and spoon over spaghetti

Greek Pasta Salad

Ingredients

500g cooked penne pasta

500g cooked chicken breast strips

1 red pepper, chopped

1 handful of baby spinach

½ red onion, sliced

¼ cup black olives, chopped

1 small handful of feta cheese

Dressing

½ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon dijon mustard

3 garlic cloves, crushed

½ teaspoon oregano

1 small red pepper, chopped

salt and ?pepper

Method

Combine ingredients in a large bowl. Mix dressing ingredients and whisk. Pour over pasta salad and toss. Serves 4-6.

Farfalla Pasta

Ingredients

300g packet of farfalla

5-6 tablespoon of butter

1 onion, chopped

1 capsicum, chopped

200g tomato paste

2 cloves garlic, crushed

1 teaspoon dried oregano

1 teaspoon dried basil

Method

Cook pasta to el dente, set aside.

Heat oil in pan and brown onion, add garlic, add tomato paste, oregano and basil. Cook on low heat for 5 minutes. Add capsicum and cook a further 2 minutes.

Add the cooked pasta to the sauce and stir to combine. Serve with parmesan.

Tomato Pasta Sauce

Ingredients

1 kg minced beef

2 tablespoons olive oil

2 onions, chopped

3 medium carrots, finely chopped

4 cloves of garlic, crushed

500g roma tomatoes, peeled and chopped

1 tablespoon sugar

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

2 bay leaves

salt and pepper to taste

Method

Brown the minced beef in a large pot. Remove from pot and set aside. Add olive oil, onions and garlic to the pot and cook until onion is softened Add mushrooms and cook a few minutes. Return beef to the pot and add onions and remaining ingredients. Simmer on very low for at least an hour and up to two hours.

Serve with pasta of your choice sprinkled with parmesan cheese.

Shitake Mushroom Pasta

Ingredients

tortellini, or pasta of your choice

sheet of toasted nori, shredded

shitake mushrooms, sliced

three shallots, sliced

two cloves of garlic, crushed

1 small can crab meat

¼ cup of white wine

olive oil

salt and black pepper to taste

basil

Method

Boil pasta in water until el dente.

Heat olive oil in pan and cook shallots and garlic until softened. Add mushrooms, salt and pepper, and crab meat, then add wine. Cook until wine is reduced.

Remove pan heat and add nori. Garnish with basil. Toss pasta and serve.

Pasta with Ricotta and Pesto

Ingredients

500g spiral pasta, or other

3 leaves silverbeet or spinach, cut in to ribbons

1 large onion, chopped

4 cloves garlic, crushed

5 slices ham, roughly chopped

½ cup pesto

½ cup ricotta cheese

¼ cup white wine

2 tablespoons olive oil

salt

Method

Cook the pasta in salted water.

In a large skillet, heat the olive oil, add the onions and saute until soft. Stir in the garlic and the silverbeet, and ham, and toss to combine with the onions. Cook until greens are tender. Cook 1-2 minutes, and then remove pan from heat.

Mix pasta with sauce and serve hot.

Pasta with Italian Sausage

Ingredients

1 cup coloured pasta

handful of continental sausage, sliced

1 clove garlic, crushed

2 shallots, sliced

1 tomato, peeled and chopped

2 teaspoon of pesto

1 tablespoon parsley

salt and pepper to taste

grated parmesan cheese

Method

Heat a pan with olive oil and cook garlic and shallots for 2 minutes. Add the sliced sausage and brown. Add tomatoes and cook until softened. Add salt and pepper.

Boil water and cook pasta to al dente. Add sauce to pasta and top with pesto and parsley. Sprinkle with parmesan to serve.

Pasta with Continental Sausage

Ingredients

spiral pasta, or pasta of your choice

olive oil

3 cloves garlic, chopped finely

1 onion, sliced

1 large tomato, peeled and chopped. Or use a can of diced tomatoes

2 continental sausages

fresh basil

1 tablespoon dried basil

1 glass of red wine

grated parmesan cheese

1 dried chilli pepper, crushed

salt and pepper to taste

Method

Slice sausage into 1 cm pieces, heat a large pan, add olive oil and brown the sausage. Add onions and garlic, add tomatoes, dried basil, dried chilli pepper and red wine. Allow to simmer gently while you cook the pasta.

Boil water and cook pasta to al dente. Add fresh basil to the tomato sauce. Season with salt and pepper to taste.

Drain pasta and stir in the tomato sauce. Serve with grated parmesan.

Pasta with Artichokes

Ingredients

6 large artichokes hearts

1 large packet linguine

½ cup breadcrumbs

3 cloves garlic, crushed

4 tablespoons parsley, finely chopped

50g anchovy fillets in olive oil

1 cup dry white wine

½ cup parmesan

salt and pepper to taste

olive oil

Method

Cut each artichoke heart  into about 6 pieces. Heat the pan with some olive oil, add anchovies and garlic. Cook until anchovies become very soft. Add artichokes and cook until they are golden brown. Add half of the parmesan and all of the parsley, mix thoroughly. And add the wine. Cover and cook on low heat for about 10 minutes. Add breadcrumbs and season with some salt and pepper.

Cook pasta and drain. Spoon artichoke sauce over pasta and add the rest of parmesan. Garnish with fresh parsley leaves and serve hot.

Chicken with Pasta Sauce

Ingredients

500g green tagliatelle

75g devondale dairy soft

500g chicken thigh fillets, sliced

250g button mushrooms

6 spring onions, sliced

2 cloves garlic, crushed

2 tablespoon plain flour

500ml milk

1 teaspoon chicken stock powder

½ red capsicum, chopped

½ cup frozen corn kernels

2 teaspoons grain mustard

¼ cup fresh basil to garnish

Method

Add tagliatelle to a large pan of boiling water, boil uncovered until just tender. Drain and keep warm.

Heat dairy soft in a pan, add chicken in batches, cook stirring until chicken is lightly browned. Remove from pan.

Stir chicken, capsicum, corn, mustard, and chives into mushroom mixture; stir until hot.

Serve chicken sauce over tagliatelle. Garnish with fresh shredded fresh basil.

Chicken with Pasta Sauce

Ingredients

500g green tagliatelle

75g devondale dairy soft

500g chicken thigh fillets, sliced

250g button mushrooms

6 spring onions, sliced

2 cloves garlic, crushed

2 tablespoon plain flour

500ml milk

1 teaspoon chicken stock powder

½ red capsicum, chopped

½ cup frozen corn kernels

2 teaspoons grain mustard

¼ cup fresh basil to garnish

Method

Add tagliatelle to a large pan of boiling water, boil uncovered until just tender. Drain and keep warm.

Heat dairy soft in a pan, add chicken in batches, cook stirring until chicken is lightly browned. Remove from pan.

Add mushrooms, spring onions, and garlic to same pan, cook stirring for 1 minute. Remove from heat. Gradually stir in milk and stock powder. Return to heat and stir until mixture boils and thickens.

Stir chicken, capsicum, corn, mustard, and chives into mushroom mixture; stir until hot.

Serve chicken sauce over tagliatelle. Garnish with fresh shredded fresh basil.

Tortellini with Tomato and Cream

Ingredients

4 tablespoons butter

1 onion chopped

1 stick celery finely chopped

400 g tomato paste

155ml sour cream

600 g fresh tortellini and spinach

salt and pepper to taste

grated parmesan to serve

Method

Melt butter in a large pan. Add onion, celery, tomato paste, and simmer 20 minutes or until thick.

Add sour cream and simmer a further minute.

Cook pasta as per the packet instructions, pour over sauce and add parmesan.

Spaghetti Alla Siciliana

Ingredients

2 medium eggplants, diced

¼ cup olive oil

3 onions, sliced

2 tablespoons olive oil

450g can diced tomatoes, undrained

1 cup diced celery

½ cup stuffed olives

2 tablespoons capers, drained

1 tablespoon pine nuts

½ cup apple cider vinegar

3 tablespoons sugar

½ teaspoon salt

¼ teaspoon pepper

Method

Sauté eggplants in 1/4 cup hot oil in large frypan until tender and slightly brown. Remove eggplant, and set aside.

Brown onions in 2 tablespoons olive oil in pan until soft.

Add tomatoes and celery. Simmer, stirring occasionally, until celery is tender. Add olives, capers, and pine nuts.

Return eggplant to pan. Stir apple cider vinegar, salt, sugar, and pepper into mixture. Cover and simmer for 30 minutes.

Rigatoni with Meat Sauce

Ingredients

1 tablespoon butter

1 clove garlic, chopped

1 onion, chopped

90g mushroom

500g minced beef

1 cup tomato puree

250g tomato paste

pinch cayenne

250 rigatoni, cooked

grated parmesan to serve

Method

Cook onions, garlic, and mushrooms in a pan for 5 minutes. Add meat and cook a further 6 minutes. Add tomato paste, tomato puree, and seasoning. Simmer gently for 40 minutes.

Serve with grated cheese.

Ravioli and Spinach with Ricotta

Filling

150g Ricotta cheese

250g fresh spinach, steamed (or can of spinach)

1 egg

nutmeg

salt and pepper

Method

Steam fresh spinach and chop finely. Or drain can can very well.

Make pasta as per pasta recipe. Cut wide flat sheets and place filling at desired spacing. Lay another sheet on top and press and cut between filling.

Ravioli trays are available in various sizes and they take the work out of making ravioli. Boil ravioli rapidly for 4 or 5 minutes and serve right away.

Pesto

Pesto can be used as a topping over any pasta dish, or as added flavouring to other sauces.

Ingredients

60g fresh basil

30 g pine nuts

2 cloves garlic,crushed

salt to taste

4 tablespoons oil

45g parmesan cheese

Method

Chop basil and nuts. In a mortar and pestle, grind garlic, basil, and pine nuts to a paste. Add oil gradually.

(A blender could be used also).

Stir in cheese and serve.

Tomato and Sour Cream Sauce

Ingredients

2 cloves garlic, chopped

2 tablespoons olive oil

500 g fresh tomatoes

2 tablespoons tomato paste

1 beef stock cube

¾ cup sour cream

salt and pepper to taste

2 teaspoons fresh herbs, or 1 teaspoon dried herbs

Method

Peel tomatoes.

Fry garlic in oil, add tomatoes, add tomato paste, stock cube and herbs. Simmer 30 minutes. Add sour cream, reheat but do not boil.

Serve with pasta of your choice. Tortellini or ravioli is good

Pasta with Tomato Sauce

Ingredients

1 tablespoon olive oil

1 onion finely chopped

2 sticks celery, finely chopped

1 tablespoon tomato paste

400g can tomatoes

280 ml vegetable stock

250 g cherry tomatoes halved

1 teaspoon sugar

340 dried penne or similar

2 tablespoons sour cream

salt and pepper to taste

Method

Heat oil in pan, add onion and celery and cook 5 minutes. Add chopped tomatoes, stock, and tomato paste. Simmer 15 minutes

Add cherry tomatoes, sugar, and seasoning. Heat through.

Cook pasta according to packet directions and pour over sauce.

Pasta Recipe

Ingredients

220ml water

1 tbs olive oil

1 ½ tsp salt

2 cups plain flour

1 cup semolina

Method

Combine all ingredients to a firm dough.

Roll thinly using a pasta machine.

Mushroom Anchovy Sauce

Ingredients

125g butter

1 small onion

250g mushrooms, chopped

220g canned tuna

2 tablespoons plain flour

2 tablespoons tomato paste

1 cup cream

300ml milk

salt and pepper to taste

60g anchovies

200g mozzarella, chopped

Method

Brown onion in butter and add mushrooms. Cook 4 minutes. Add flour and stir covering mushrooms with flour. Add milk whilst stirring and blend well. When sauce has thickened, add tomato paste, anchovies, cream, salt and pepper, and tuna.

Serve with pasta, sprinkle with parmesan cheese

Pasta with Green Almond Sauce

Ingredients

1 bunch fresh spinach or silverbeet

½ cup chopped parsley

60g blanched green almonds

60g butter

1 clove garlic, chopped

2 tablespoons olive oil

½ cup parmesan cheese

Method

Blend all ingredients to a paste. Add small amounts of boiling water to achieve desired consistency.

Serve with your choice of pasta

Marinara Sauce

Ingredients

1 tablespoon butter

1 clove garlic, crushed

500g fresh tomatoes, skinned and chopped, (or canned)

2 tablespoons tomato paste

1 chicken stock cube

½ cup water

salt and pepper to taste

750g scallops, or mussels, or similar

½ cup parsley

Method

Heat butter in pan, add garlic until soft. Add tomatoes, tomato paste, stock cube and water. Simmer 15 minutes. Add seafood, simmer 5 minutes. Add parsley and serve.

Serve with pasta of your choice

Lasagne

Meat Sauce

Ingredients

1 tablespoon oil

1 onion, finely chopped

1 clove garlic, chopped

500g minced beef

2 x 425g cans tomatoes undrained

150g tomato paste

1 tablespoon fresh oregano

1 tablespoon fresh basil

1 teaspoon salt

½ teaspoon sugar

Cheese Sauce

60 g butter

3 tablespoons flour

2½ cups milk

125 g tasty cheese

Topping

80g mozzarella cheese

½ cup cream

½ cup grated parmesan

Method

Heat oil, saute onion and garlic, add meat and cook until brown. Add chopped tomatoes, tomato paste, and remaining ingredients.

Cook lasagne in boiling water until just done.

Make cheese sauce Melt butter, stir in flour, cook 2 minutes on low heat. Gradually add milk and stir over low heat until boiling. Stir in grated cheese.

In a baking dish place alternate layers of lasagne and meat sauce. Repeat till ingredients are used. Lay slices of mozzarella. Cook at 180 for 15 minutes. Pour over parmesan and cream and return to oven for 3 minutes more.

Gnocchi

Ingredients

1kg desiree potatoes

250g plain flour

30g butter

2 eggs

salt and pepper

Method

Boil potatoes, drain and mash. Add flour, butter, eggs, and seasoning.

Mix very well and knead by hand. Mixture should not be sticky or dry.

Form a long sausage shape and cut into required lengths. Drop into boiling water and cook for 3 minutes. Pieces will float when done.

Egg Pasta Recipe

Ingredients

4 eggs

1tablespoon olive oil

1 teaspoon salt

2 cups plain flour

1 cup semolina

small amount water

Method

Combine all ingredients to a firm dough.

Use pasta immediately: Pasta will discolour if kept for a day or so.

Chicken Tetrazzini

Ingredients

1½ kg chicken pieces, skinned

350g pasta

2 tbsp butter

200g bacon, chopped

1 large onion, chopped

½ red pepper, chopped

½ green pepper, chopped

200g grated cheese

150g button mushrooms

salt and pepper to taste

Method

Cook chicken slowly in 1 litre of water for 1 hour. ?Drain and reserve stock. Remove chicken from bones and set aside.

Place pasta into chicken stock and cook until el dente and drain.

Melt butter, add bacon and onion and cook until lightly ?browned. ?Add peppers, cheese and mushrooms. Add chicken pieces and spaghetti and stir well to mix thoroughly.

Heat and serve.

Bolognese Sauce

courtesy  Giovanna
Ingredients

1 onion, finely chopped

1 clove garlic

500g minced beef

1 tablespoon olive oil

1 tablespoon parsley

1 small packet Ariosto herbs (from Italian deli)

1 can tomatoes

1 bottle crushed tomatoes

1 beef cube

1 tablespoon butter

salt and pepper

1 teaspoon chopped basil

1 grass red wine

1 tablespoon tomato paste

2 bay leaves

Method

Brown onion and garlic with a little oil. Add parsley, butter, beef, salt and pepper, and herbs.

Stir well and add stock cube and wine. Cook 10 minutes.

Reduce heat and simmer for 2 hours adding more wine if necessary.

Pizza Dough

Ingredients

1 tablespoons dried active baking yeast
1 cup warm water
315g bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons caster sugar

Method

Combine yeast and warm water, let stand until for 10 minutes

Combine bread flour, olive oil, salt, sugar and the yeast mixture; stir well. Knead until a stiff dough has formed. Cover and let rise until doubled in volume, about 30 minutes.

Farfalle Alla Carbonara

Ingredients

Farfalle: Boe-tie or butterfly noodles

12 rashers bacon
4 eggs
2 tablespoons chopped parsley
90g grated parmesan cheese
pepper to taste

Method

Cut bacon into thin strips 5cm long.

Fry bacon until crisp and set aside.

Beat eggs, add cheese, parsley, and pepper. Mix well and add half the cooked bacon.

Cook the farfalle in boiling water until tender but not soft. Drain and immediatley add the egg mixture to the hot pasta. Sprinkle with remain bacon and serve.