Pasta-recipes-2

3 Quick And Easy Pasta Bake Dishes

Pasta bake dishes are quick and easy to prepare, especially if you’re hosting some picky eaters. Customise each dish with some of your favourite vegetables, seasoning and even types of pasta which the family find most appealing. Below are just three dishes which are filling, and certainly make for a yummy dinner during winter!

Tuscan Spaghetti Pasta Bake

If you love a classic Italian bolognese sauce, then this is definitely one recipe you need to try for yourself. Packed with beef, ricotta cheese and a classic Italian seasoning for an authentic homemade taste. Don’t forget to pair with your favourite wine to complete the meal.

3 Easy Pasta Bake Dishes

Chilli Pasta Bake

For a healthier alternative try using wholemeal pasta which won’t leave you feeling bloated! Top off the dish with chives, cherry tomatoes and a touch of parmesan cheese for a yummy dinner option.

3 Easy Pasta Bake Dishes

Baked Gnocchi with Bacon and Tomato

In need of some comfort food after a long and stressful day? Start with a few packets of ready-made gnocchi, especially if you’re pressed for time – then prepare the sauce by frying the bacon and adding the tomatoes. Include a splash of cream to give the sauce a thicker consistency.

3 Easy Pasta Bake Dishes

Images via Simply Delicious Food, Adventure Foodz, Windy Kitchen

September 15, 2015

Easy One Pot Pasta Recipes

Treat the entire family to a delicious, homemade pot pasta dish this weekend. Not only are these usually made from scratch, but you can throw in a few delicious veggies and really personalise the dish to suit your taste.

RELATED: Delicious Red Wine Pasta Recipe

Try a few of our favourite one pot pasta dishes below and be sure to tag us on Instagram @shesaid to share your creation!

Tomato and mascarpone

This delicious vegetarian dish is light on the calories and takes just 30 minutes to create – too good to be true? Not at all! Cook with fresh basil, spinach and Italian herbs to bring out the flavour of the pasta.

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Roasted red pepper and sausage alfredo

If you’re looking for something a little spicy, a sausage alfredo is the perfect dish the family is going to love. Don’t forget to top off the dish with freshly grated Parmesan cheese!

One Pot Pasta Recipes

Pasta primavera

For a signature pasta primavera make sure to stock-up on asparagus, broccoli, button mushrooms, garlic, peas and parsley to make the dish irresistible. It takes just 20 minutes to create from scratch and will serve up to six adults.

One Pot Pasta Recipes

Hawaiian pasta

Update your pasta dish with sweet pineapple for that authentic Hawaiian taste. It’s just like a pizza and pasta dish merged together – yummy!

One Pot Pasta Recipes

One Pot Lasagna Pasta

Combine the best parts of lasagne and pasta into one very special dish for dinner tonight. Not only does it take just 45 minutes to cook, but the leftovers are delicious. Top off with fresh basil before serving.

One Pot Pasta Recipes

Images via Ciao Veggie, Host The Toast, Oh My Veggies, Taste To Tell, Oh Sweet Basil

July 29, 2015

Cherry Tomato Carbonara Recipe

Treat the family to a delicious Sunday lunch with one of our all-time favourite pasta dishes, carbonara. This recipe is perfect for beginners since it isn’t too complicated and doesn’t take long to create.

RELATED: Delicious Red Wine Pasta Recipe

Ingredients

2 pints cherry tomatoes

1 pound fettucini pasta

4 tablespoons olive oil

1 pound bacon

5 large eggs

1/2 cup freshly grated Pecorino Romano or Parmesan cheese

1/4 teaspoon ground black pepper

Method

  1. In large pot of salted boiling water, cook spaghetti as label directs(8-10 minutes)
  2. Slice the cherry tomatoes in half, drizzle with olive oil, then roast for 5-10 minutes until golden brown.
  3. Meanwhile, in a large nonstick skillet, heat oil on medium 1 minute. Add bacon and cook slowly until crispy.
  4. Drain pasta, add to skillet with bacon stirring. In bowl, whisk egg yolks with cheese and 1/4 teaspoon coarsely ground black pepper and a bit of salt.
  5. Pour pasta in bowl mixing fast and well, as the eggs must not thicken, but stay creamy. Add the cherry tomatoes, and season with pepper and extra cheese.

Image via Half Baked Harvest

July 15, 2015

Quick And Easy Tuna Pasta Pies Recipe

Looking for something quick and easy to whip up for dinner? Then look no further than this tuna pasta pies recipe! Not only is it an inexpensive option containing tinned tuna and packet pasta, it’s also a tasty and enjoyable meal for the kids.

RELATED: Meatballs With Fettucine And Tomato Sauce Recipe

Ingredients

300g broccoli, trimmed, cut into small florets

1 corn cob

1 tbsp cornflour

2 tsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 tsp finely grated lemon rind

2/50ml (1 cup) reduced fat milk, plus 60ml (1/4 cup) extra

185g tin tuna in spring water, drained, flaked

2 tbsp chopped flat-leaf parsley

25g (1/4 cup) finely grated parmesan

30g (1/2 cup) fresh white sourdough breadcrumbs

Method

  1. Cook the pasta in a saucepan of lightly salted water according to packet instructions or until soft, adding broccoli for last 2 minutes. Drain well.
  2. Meanwhile, cut corn kernels from cob and set aside. Combine the cornflour and extra 60ml (1/4 cup) milk until smooth. Heat the oil in a large saucepan over a medium heat. Add the onion, cook stirring occasionally, for 3-4 minutes or until softened.
  3. Add garlic and lemon rind, cook stirring for 1 minute. Add the corn kernels and cornflour mixture, stir to combine, then gradually add the remaining milk, stirring until all the milk has been added and the sauce thickens.
  4. Add the tuna, parsley, pasta and broccoli, stir until well combined. Season with salt and pepper.
  5. Preheat grill on high. Transfer mixture to 4 x 500ml (2 cup) capacity ovenproof dishes. Combine the parmesan and breadcrumbs and sprinkle the breadcrumb mixture evenly over the pasta.
  6. Place ramekins under preheated grill and grill for 2 minutes, or until breadcrumbs are golden and crisp.

Recipe via Taste

June 4, 2015

Healthy Tuna Linguine Recipe

If it’s your turn to cook dinner tonight, try this delicious tuna linguine recipe. Packed with delicious tomato, cheese, and of course, an easy to prepare serving of protein for your day.

RELATED: Tuna and Couscous Salad Recipe

Serves 2

Ingredients

2 cups linguine

1 cup cherry tomatoes (chopped)

1 tbspolive oil

1 tin canned tuna (drained)

Salt and pepper to taste

Method

  1. Preheat the oven to 200ºC (400ºF) and line a tray with baking paper.
  2. Slice the cherry tomatoes in half, lay them on the tray, then drizzle with olive oil. Cook until golden brown with a crusty layer on top.
  3. Cook the pasta in boiling water, then drain and set aside.
  4. Crumble the tuna over each serving of linguine, then top off with cherry tomatoes, black cracked pepper, chilli flakes and finely chopped parsley.

Image via Olive Magazine

May 1, 2015

Quick Pesto Fettuccine Recipe

Nothing beats a fresh and healthy dish of pasta after a long week at work. Rather than slaving away in the kitchen for hours, this recipe takes only 15 minutes and tastes delicious!

Pack away any leftovers and treat yourself to a homemade lunch for tomorrow, with a pinch of Parmesan cheese, no doubt.

RELATED: Chicken Pesto Sandwich Recipe

Ingredients

2 cups fettuccine

1 clove garlic (chopped and peeled)

1 tablespoon Parmesan cheese

1 tablespoon pine nuts

Basil leaves

Method

  1. Cook the pasta according to the instructions on the packet, then drain, and allow it to cool.
  2.  Combine the pine nuts, garlic, basil leaves, and Parmesan cheese into a food processor, or use a pestle and mortar. Add a teaspoon of oil for a creamy texture.
  3. Serve each dish of pasta with a generous serving of pesto sauce, and additional Parmesan cheese sprinkled on top.

Image via Beauty In The Feast

February 25, 2015

Creamy Avocado Pasta Recipe

Enjoy a delicious avocado pasta dish which is perfect if you want something light for the summer.

Perfect for those on a gluten-free and paleolithic diet who love avocado a little bit too much, the recipe is easy enough to cook and serve for two.

RELATED: Avocado Summer Rolls Recipe

Ingredients

4 medium zucchinis

350g boneless, skinless chicken breast

1/4 tsp Himalayan salt

1/4 tsp freshly cracked black pepper

1 large endive

12 fresh asparagus spears

1/4 cup walnuts

2 tbsp fresh parsley

Creamy avocado sauce

1 large ripe avocado

1/2 cup full fat coconut milk

1/2 cup water

1 lemon (juice)

1 tsp Himalayan salt

1/4 tsp freshly cracked black pepper

1 tsp fresh thyme

Method

  1. Turn the zucchinis into noodles using a spiraliser (it’s too difficult to cut them so finely yourself). Then set them aside in a large bowl.
  2. Cook the chicken over a pan on medium heat, and sprinkle with salt and pepper. Make sure it’s cooked through – this will take 5-10 minutes depending on your cooktop.
  3. Add the endive and asparagus, and cook until the vegetables are tender (another 5 minutes).
  4. Add the ingredients for the avocado sauce into a food processor, and mix until smooth and creamy.
  5. Now add the chicken and vegetables to the zucchini and mix well. The heat should cook the zucchinis just enough to become soft and tender.
  6. Sprinkle the fresh parsley and walnuts over the top before tossing and serving.
December 10, 2014

Homemade Gnocchi Recipe

Follow our easy step-by-step guide to create the perfect gnocchi dish for yourself and the entire family. This Italian potato dumpling won’t have you slaving in the kitchen for hours, and tastes almost as good as it looks!

Pair with your favourite red or white wine for a delicious meal any night of the week.

RELATED: Easy Pasta Bake Dishes For Dinner Tonight

Ingredients

2 medium potatoes (peeled)

2 cips all-purpose flour

1 egg, slightly beaten

Pinch of salt

Method

  1. Place your peeled potatoes into a medium saucepan, then bring the water to a slow boil. After 15 minutes the potatoes should be tender, then drain the water and mash them.
  2. Take away 1 cup of the mashed potatoes, and transfer into a medium sized bowl. Add the flour, egg, and salt before kneading the mixture well. Divide into 4 equal portions, then roll into long snakes on a flat surface.
  3. Use the back of your fork to make small indentations, and roll each piece into a small gnocchi roll.
  4. Drop them into a large pot of boiled water (with a pinch of salt), and cook until the gnocchi float to the top. Drain, then serve with your favourite pasta sauce.

Image and Recipe via Love Bakes Good Cakes, MM Forsberg

November 13, 2014

Irresistible Beef Ragu Recipe

Tired of the same old beef dish which is not only out-dated but also lacks flavour? This delicious beef ragu recipe is made with fresh veggies, a pinch of Parmesan cheese, and is so filling you won’t be going back for seconds (even though you’d like to!)

RELATED: Healthy Baked Asparagus Fries Recipe

Ingredients

1kg beef brisket, cut into 4 pieces

 plain (all-purpose) flour, for dusting

 ¼ cup (60ml) olive oil

 1 brown onion, thickly sliced

 3 cloves garlic, peeled

 1 cup (250ml) dry red wine

 2 cups (500ml) beef stock

 1 cup (250ml) water

 400g cherry tomatoes

 4 bay leaves

 2 tbsp tomato paste

 1 tbsp caster (superfine) sugar

 400g caserecci+ pasta

 Sea salt and cracked black pepper

 ½ cup basil leaves

 Finely grated Parmesan, to serve

Method

  1. Preheat your oven to 350ºF (180ºC), then move onto the beef. Dust it lightly in flour and remove any excess by shaking it softly.
  2. Pour 2 tablespoons of olive oil over a hot pan on high heat. Cook the beef for 2-3 minutes on each side until brown and crispy. Remove from the pan, and set aside to cool.
  3. Reduce the heat back down to low, then cook the onion and garlic for a few minutes or until it starts to brown slightly.
  4. Increase the heat back to high, and add the wine before mixing well with a wooden spoon. Wait for the mixture to reduce before adding stock, water, tomatoes, bay leaves, tomato paste and some sugar.
  5. Place the beef into a pan, and roast in the oven for 2 hours (depending on your oven this should be the average time).
  6. Cook the pasta in a large saucepan filled with water until al dente. Drain, then toss with sauce, salt, and pepper. Season with basil and Parmesan cheese.

Image and Recipe courtesy of Donna Hay via Domayne

October 29, 2014

Delicious Red Wine Pasta Recipe

There is no denying that red wine brings a pop of flavour to an otherwise mediocre dish. The subtle peppery accents work perfectly with pasta, especially if you have left overs for the next day!

Follow this simple recipe to achieve a delicious and flavoursome meal in under an hour, and serves 4-5.

RELATED: 5 Ways To Avoid The Dreaded Red Wine Lips

Ingredients

500g fettucine

1 small white onion

2 garlic cloves

2 sprigs fresh basil

1 bay leaf

2 tablespoons olive oil

2.5 cups vegetable stock

2 cups red wine

3/4 cup water

Salt and pepper to season

1/2 cup Parmesan cheese to serve

Method

  1. Combine the fettucine, olive oil, and vegetable stock before bringing the water to a boil. Cook for 10 extra minutes until the pasta is al dente, making sure to stir it well.
  2. Chop the onion and mince in the garlic, then all the ingredients bar the Parmesan cheese and bring to a boil.
  3. Slightly reduce the heat, then cook for 8-10 minutes or until the pasta is cooked through. Serve with pepper, cheese and an extra sprig of basil.

Image and Recipe via A Beautiful Mess

October 22, 2014

Broccoli and Garlic Shrimp Pasta For Two

Give your significant other something to look forward to with with delicious pasta recipe that just makes enough for two. Although this recipe is best served warm, you can also pack it away and enjoy for lunch or dinner the next day.

Serve with a delicious red wine pinot noir, grenache or even a deep sangiovese if you really want to bring out the taste of the seafood.

RELATED: The Health Benefits of Wine

Ingredients

8 ounces uncooked angel hair pasta

1-1.5 pounds uncooked large shrimp (peeled)

5 tsp canola oil

1 bunch broccoli

4 garlic cloves

6 tbsp butter

6 tbsp white wine or chicken broth

2 tbsp grated Parmesan cheese

1/2 tsp salt

Method

  1. Cook pasta according to the individual directions – you can also enjoy this with fettuccini if you don’t enjoy or have angel hair.
  2. In a large wok, fry the shrimp in 3 teaspoons of oil each for 1-2 minutes, or until they are cooked. Remove the wok from the heat, and keep the shrimp warm.
  3. Stir the broccoli for 3 minutes in the oil, then add garlic.
  4. Now add the remaining butter, wine, cheese, salt and pepper then stir well until they have all combined. Drain the pasta, then serve immediately.

Image and Recipe via Taste of Home, Kraft

October 14, 2014

Stefano De Pieri’s Vegetarian Farfalle Pasta Recipe

Chef Stefano De Pieri has partnered with Italian premium pasta brand Garofalo to create a pasta dish inspired through the company’s latest produced short film Caserta Palace DreamGarofalo has long enjoyed a connection with the arts as producers of Italian short-films, sharing its creativity and passion for the ‘art of pasta’ through world cinema.

Stefano has created the pasta dish ‘vegetarian farfalle with cream of red capsicums and basil’ to pay homage to the natural beauty and radiance of the gardens of Caserta featured in the film, to share with SHESAID. 

Vegetarian Farfalle Pasta With Cream Of Red Capsicums And Basil

Serves 4

2 fleshy red capsicums

1 garlic clove

2 tabsp extra virgin olive oil

1 medium onions or three shallots, coarsely chopped

½ cup cream

Basil to taste

Salt and pepper to taste

3 tbsp Parmesan cheese or good grana padano

360g Garofalo Farfalle pasta

Method

  1. Remove talk, seeds and membrane from the capsicums and chop. Chop onion and garlic
  2. In a saucepan heat the oil, add the garlic, onions and capsicums and gently heat. Place a lid on the saucepan (or small pot). Simmer gently adding perhaps a touch of water and cook until very tender. It should not take more than 15 minutes.
  3. Place contents in a food processor and pulse to obtain a fine cream.
  4. Return this to a saucepan large enough to accommodate the pasta and reheat gently. Add the cream (double is better – or mascarpone), add salt and pepper to taste and basil likewise.
  5. Cook the farfalle as per the packet instructions al dente, drain, place in the saucepan, sprinkle with cheese and toss. Serve at once with more basil and cheese if desired.
  6. By sprinkling the cheese on the pasta before you toss it, you will ensure that the cheese sticks to the pasta and then is coated with the sauce.

Recipe by Italian celebrity chef Stefano De Pieri, Garofalo pasta ambassador

August 14, 2014

Whole Wheat Rigatoni with Roasted Vegetables Recipe

Indulge in this healthy pasta dish which is packed with essential vitamins and minerals to keep you full and satisfied. Substitute your usual pasta for whole wheat, which is not only a healthier alternative but also tasty and full of heart-healthy fats!

Ingredients

1.5 pound squash, cut into thick rings, with seeds discarded

1 small red onion, sliced

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

6 large tomatoes, halved and cored

12 unpeeled garlic cloves

1/2 pound whole wheat rigatoni

2 tbsp pine nuts

1/4 tsp crushed red pepper

4 kalamata olives, pitted

1/4 cup thinly sliced basil leaves

2 tbsp chopped parsley

2 tbsp freshly grated pecorino cheese

Instructions

  1. Preheat the oven to 350ºF (180ºC), and line a large tray with baking paper. Toss the squash, onion and 1 tablespoon of oil and season well with salt and pepper.
  2. Drizzle 2 tablespoons of oil on another lined tray, and add the tomato and garlic pieces. Season with salt and pepper.
  3. Cook in the oven for approximately 40 minutes, before transferring just the garlic into another bowl. Keep cooking the tomatoes for about 20 minutes, or until soft. Roast the squash and onion for a total of 45 minutes until golden brown.
  4. Prepare a pot of boiling water, then cook the pasta until al dente. Drain the water, only keeping 1/2 cup, before putting the pasta back into the pot.
  5. In another pan, heat 1 tablespoon of oil before adding the pine nuts until they’re golden brown. Now include the crushed pepper and olives before cooking for another minute. Add the vegetables, and stir through for another 2 minutes.
  6. Season with salt and pepper before combing with the pasta. Serve with 1/2 tablespoon of pecorino.

Image and Recipe via Slothful Slattern, Food and Wine

August 14, 2014

Green Pasta Salad Recipe

Want to try a relatively healthy pasta dish which won’t make you feel bad about the extra carbohydrates? This green pasta recipe is packed with essential vitamins – and is completely oil free! Add in your favourite green vegetables, to make it extra appealing to kids who are picky about their food.

Ingredients

2 ripe avocados

1 large clove of garlic

1 lime (just the juice)

Leaves of 5 sprigs of lemon thyme

2 tablespoons white balsamic vinegar

2 tablespoons water

2 teaspoons coconut palm sugar

1 teaspoon wasabi powder

1/2 teaspoon black pepper

1/2 teaspoon salt

250g conchiglie pasta

2 servings of fresh baby spinach

2 handfuls of peas

2 handfuls of edamame beans

1 handful cashews

1 spring onion

Method

  1. To prepare the sauce, add the two avocados into a food processor along with the garlic, lime juice, lemon thyme, balsamic vinegar, water, palm sugar, wasabi powder, black pepper and salt. Mix until completely smooth.
  2. Boil pasta according to the instructions, then cool down by putting them aside and straining out the remaining water.
  3. Add the spinach, edamame, peas and sliced spring onion onto the pasta. Chop up the cashews and sprinkle them in a pinch of salt for extra flavour.

Recipe and image via Milking Almonds

July 25, 2014

Chilli and Prawn Spaghetti Recipe

Pasta is one of our favourite quick dinner ideas, and this delicious chilli and prawn spaghetti is ready in under 20 minutes.

Serves: 4

Ingredients

375g Vetta Smart Pasta Cholesterol Lowering Spaghetti #1
2 tbsp olive oil
½ small red onion, finely chopped
1 garlic clove, crushed
1 long red chilli (seeds removed), finely chopped
¼ cup parsley leaves, finely chopped
16 prawn cutlets, deveined and tails intact

Method

1. Cook pasta according to packet directions in a large pan of salted, boiling water.

2. Meanwhile, heat the olive oil in a large fry pan. Quickly cook prawns until pink. Remove from pan and add onion, garlic and chilli; cook, stirring for 2 minutes.

3. Drain the pasta, reserving ¼ cup cooking liquid.

4. Return the cooked prawns to the pan; add cooked pasta and 2 tablespoons of the cooking liquid. Stir to combine.

5. Add the parsley and serve immediately.

 What is your favourite quick pasta recipe?

February 17, 2014

Zucchini, Chilli and Herbed Ricotta Pasta Recipe

This high protein, low carb pasta recipe is one of our favourite dinner ideas for when the fridge is empty but you still want a delicious dinner.

Cooking time: 20 min

Serves 4

Ingredients

375g Vetta Smart Pasta High Protein Low Carb Penne
2 tbsp olive oil
400g (approx. 3 large) zucchini, finely sliced
2 cloves garlic, crushed
1 large red chilli (seeds removed), finely chopped
Pepper and salt to taste
Grated zest and juice of 1 lemon
200g fresh ricotta
4 tbsp fresh herbs chopped (parsley, chives, mint)

Method
1. Cook pasta according to packet directions in a large pan of salted, boiling water.

2. Meanwhile, heat the oil in a large fry pan on medium heat. Add zucchini, garlic, chilli and lemon zest and stir fry until golden for about 5 minutes.

3. Remove the pan from the heat and add the lemon juice.

4. Drain pasta, reserving ¼ cup cooking liquid and return pasta to the pan.

5. Stir through the zucchini mix with cooked pasta, adding the reserved liquid if needed.

6. Combine the ricotta, lemon and herbs and set aside.

7. To serve, place pasta on each plate with the ricotta mix divided equally on top.

What are your favourite empty fridge dinner ideas?

January 28, 2014

Spaghetti and Meatballs Recipe

One of our go-to beef mince recipes is meatballs. This best-ever spaghetti and meatballs recipe from the fabulous new cookbook New York Cult Recipes uses pork and beef mince, roasting the meatballs in the oven before simmering them in a classic Italian tomato sauce. Feel-good, comfort food at its best.

Recipes and images from New York Cult Recipes by Marc Grossman, Published by Murdoch Books, RRP: $49.95. Makes a great Christmas gift idea for the New York lover in your life.

Nothing fancy here. Big, authentic meatballs, a generous smothering of home-made tomato sauce, a little grated parmesan on top and some garlic bread. Good old-fashioned American–Italian food.

Serves 4

Preparation time: 30 minutes. Cooking time: 1 hour

Ingredients

Meatballs
250 g (9 oz) minced (ground) beef
250 g (9 oz) minced (ground) pork
2 garlic cloves, crushed
1 egg, beaten
50 g (1 3/4 oz) parmesan cheese, grated
50 g (1 3/4 oz) fresh breadcrumbs
1 tablespoon flat-leaf (Italian) parsley, finely chopped
100 ml (3. fl oz) milk
1/2 teaspoon salt
1 pinch ground black pepper

Tomato sauce
2 tablespoons finely chopped onion
1 tablespoon each of finely chopped carrot and celery
45 ml (1 1/2 fl oz) olive oil
5 garlic cloves, crushed
2 pinches dried oregano (or basil)
500 ml (17 fl oz/2 cups) tomato passata (pureed tomatoes)
100 ml (3 1/2 fl oz) water

Garlic bread
1 baguette (not too thin)
100 g (3 1/2 oz) butter, softened
1 1/2 tablespoons olive oil
3 garlic cloves, crushed
1 tablespoon flat-leaf (Italian) parsley, finely chopped

Other ingredients
400 g (14 oz) spaghetti

Method

The meatballs
Preheat the oven to 200C. Mix all of the ingredients together until combined and form 10 –12 large meatballs with your hands. Arrange them on a baking tray lined with baking paper. Bake for 15 minutes.

The tomato sauce
Meanwhile, sauté the onion, carrot and celery in the olive oil over medium heat for about 5 minutes until the onion is translucent. Stir in the crushed garlic and cook for another minute before adding the oregano, tomato passata and water. Simmer for 15 minutes. Season with salt and pepper, and a pinch of raw (demerara) sugar if you like. Add the meatballs and simmer for 15 minutes just before serving.

The garlic bread
Preheat the oven to 180C. Split the baguette in half lengthways. Mix all the other ingredients into a paste. Spread this mixture on the cut sides of the bread and place the two halves on a baking tray with the buttered sides up. Bake for about 10 minutes until they’re slightly browned. Slice and serve with the dish.

Spaghetti
While you’re making the garlic bread, start cooking the spaghetti. Cook in boiling salted water until al dente, then drain and serve with the meatballs and tomato sauce. Offer garlic bread on the side.

newyorkcultrecipes

November 27, 2013

Silvia’s Cucina’s Fresh Pasta Squares with Ricotta + Vegetables

Italian food lover, blogger and actress Silvia Colloca shares her easy fresh pasta recipe – sagne a pezze – topped with a simple ricotta and vegetable sauce from her new cookbook Silvia’s Cucina.

This is a very popular dish in the mountainous villages of Abruzzo. My second cousins run a restaurant in Torricella, and they serve freshly made pasta squares in a simple but splendid tomato sauce, crowned with a generous dollop of cow’s-milk ricotta (full-cream and unpasteurised). This is my personal take on the classic dish, devised to celebrate the crisp sweetness of spring vegetables.

When Nonna Irene taught me to make sagne, she wasn’t her usual vague self about size and measures. She insisted  the squares must be an even 2.5 cm × 2.5 cm. Given that this is the only time she has ever advocated precision in the kitchen, I make it a point to follow her instructions to the letter.

silviascucinarecipe

Extract from the book ‘Silvia’s Cucina’ by Silvia Colloca, & photography by Chris Chen, published by Lantern, RRP $39.99 

Serves: 4

Ingredients

1 quantity of egg pasta dough , rolled into 2.5 mm thick sheets
coarse semolina, for dusting

Ricotta and vegetable sauce

3–4 tablespoons extra virgin olive oil, plus extra to serve
1 clove garlic, skin on, bashed with the back of a knife
2 spring onions, thinly sliced
2 zucchini (courgettes), thinly sliced
150 g broad beans with pods removed salt flakes
150 g full-cream ricotta finely grated zest of 1 lemon small mint leaves, to garnish freshly ground black pepper

Method

1. Dust the pasta with semolina, then cut into 2.5 cm squares. Place them in one layer on a tea towel or wooden board generously dusted  with semolina.

2. Bring a large saucepan of salted water to the boil.

3. For the sauce, heat the olive oil in a medium frying pan over medium heat, add the garlic and spring onion and cook for 1–2 minutes  or until fragrant. Add the zucchini and and cook, tossing often, for 5–6 minutes or until golden. Turn off the heat.

4. When the water comes to a rolling boil, drop in the broad beans and cook for 1–2 minutes. Lift them out with a slotted  spoon and rinse them under cold water to arrest  the cooking. Peel off the skins and add them to the zucchini and season with salt.

5. Return the water to the boil, then gently drop in the pasta squares and cook for 1–2 minutes  or until nicely al dente.

6. Turn the heat back on under the zucchini and broad bean mixture and remove the garlic clove. Using a slotted spoon, take out the cooked pasta squares and add them to the pan, along with a little pasta cooking water. Toss the pasta through the vegetables for 1–2 minutes or until well coated with the sauce. Add a little more pasta cooking water if the sauce looks a bit dry.

7. Divide the pasta and vegetables among shallow bowls and top with a good dollop of ricotta and a drizzle of olive oil. Scatter over the lemon zest and mint leaves and finish with a grinding of pepper. Serve and enjoy!

Note
Sagne a pezze are also quite wonderful dressed with roasted tomato sugo or Abruzzese-styl meat sauce.

silviascucina

October 24, 2013

Best-Ever Pasta Bolognese Recipe

Elevate your midweek pasta dinner with our best-ever Bolognese recipe – a great way to hide vegetables from the kids. Instead of serving over spaghetti, we like to dollop the ragu into pasta shells, then grill for 5 minutes to melt the cheese and crisp up the edges of the pasta shells.

Cooking time: 40 minutes

Serves: 4

Ingredients

400g button mushrooms
1 zucchini, roughly chopped
1 brown onion, roughly chopped
1 large carrot, roughly chopped
2 sticks celery, roughly chopped
2 tbs olive oil
2 garlic cloves, crushed
400g beef mince
1 tsp dried oregano
¼ cup tomato sauce
800g can chopped tomatoes
400g large pasta shells
Finely grated parmesan cheese, to serve

Method
1. Place mushrooms and zucchini in a food processor, use pulse button to finely chop. Transfer to a bowl. Repeat with onion, carrot and celery.

2. Heat olive oil in a large saucepan over medium heat. Add onion, mushroom mixture, and garlic. Cook, stirring 5-8 minutes or until soft.

3. Add mince, increase heat to medium-high and cook, stirring, for 5 minutes until browned all over. Add oregano and cook a further 3 minutes. Add tomato sauce and tomatoes and bring to a simmer. Season to taste. Reduce heat to low and simmer 30 minutes or until the sauce thickens.

4. Cook pasta shells in a saucepan of boiling salted water following packet instructions. Drain and set aside.

5. Combine pasta and sauce, mix well. Scatter with cheese and serve. For an interesting touch, place in an oven-proof dish and heat under a hot grill for 5 minutes to melt the cheese and crisp up the pasta shells slightly.

What’s your favourite midweek pasta recipe?

September 3, 2013