Tag Archives: pasta

Pasta with Courgettes, Lemon and Basil

Light, lovely, fragrant and beautifully flavoursome, this lunch or supper dish feels like a nod towards Spring and the promise of warmer days but is also wonderfully comforting because of the inclusion of the rich mascarpone, contrasting brilliantly with the lemon. Simple to do, lovely to enjoy, packed with flavour!

Serves 4

What you need…

450g your favourite dried pasta (I chose gluten-free fusilli)

2 tablespoons olive oil

3 medium courgettes, halved lengthways and then sliced thinly

100g mascarpone cheese

3 tablespoons milk

Zest of 1 small lemon, finely grated

1 tablespoon basil leaves, finely chopped

A large handful of basil leaves, roughly torn

Sea salt and black pepper

What to do…

Bring a large pan of salted water to the boil and cook your pasta as per the packet instructions (mine takes about 12 minutes).

Meanwhile, heat the olive oil in a large frying pan over a high heat, tip in the courgettes and cook for 5 minutes or until softened and lightly golden. In a bowl, mix together the mascarpone, milk, lemon zest and the chopped basil. Scrape this little lot over the courgettes and toss together for a minute or so until the mascarpone has melted. Season to taste.

Drain the pasta and return to the pan. Pour over the creamy courgette mixture and gently stir to mix evenly together. Scatter over the torn basil leaves, give them a quick stir and serve. Marvel in how lovely it is to find a simple dish that packs such lovely flavours!

Inspired by…

Rachel Allen

How easy…

Simplicity itself!

Absolutely Delicious Tuscan Chicken Spaghetti

One from my daughter, Maddie, who found this recipe on the Internet to liven up her Uni dinners. What a joy when she offered to cook the recipe on her last trip home! As much as I love cooking, it is an absolute treat when someone else offers to do it and this recipe went straight to the top of my ‘favourites’ list of pasta dishes – it’s hearty and really flavoursome – the tomatoes and spinach contrast perfectly with the richness of the cream and the dish is quite honestly, just fantastic! A perfect family supper dish – thanks Madz – you can do it again!!!!

Serves 6

What you need…

Splash of olive oil

4 chicken breasts, seasoned

8 rashers back bacon, roughly chopped

3 cloves garlic, chopped

300ml double cream

8 tomatoes, roughly chopped

150g spinach

Sea salt and black pepper

150g Parmesan, grated

A large handful fresh basil leaves, torn

Dried spaghetti (amount depends on how hungry you are)

What to do…

In a large saucepan, bring to the boil salted water in which to cook the spaghetti.

In a large frying pan, warm the oil over a moderate heat and then cook the chicken breasts for 6 minutes on each side. Use a slotted spoon to remove the chicken from the pan and set aside.

Pop your spaghetti into the pan of boiling water and cook according to the packet instructions: mine is about 12 minutes.

Add the bacon to the chicken pan and fry until crisp. Remove with a slotted spoon and set aside onto kitchen paper.

Into the pan chuck the garlic. Fry for 1 minute and then add the tomatoes, cooking for 5 minutes. Toss in the spinach and pour in the cream, cooking through until the spinach has mostly wilted.

Chop the chicken into bite-sized pieces and then tip it and the bacon into the sauce. Stir to evenly incorporate and then add the Parmesan and basil.

Drain the spaghetti and add to the sauce. Mix the whole lot together so the sauce beautifully coats the pasta.

Serve to six hungry people, perhaps with a glass or two of robust red wine and enjoy this truly hearty, really tasty pasta dish.

Inspired by…

Maddie, who found the recipe on the Twisted Food website

How easy…

Fast, easy and very student-friendly!

Fennel and Feta Linguine

OK, so the image might not excite but this is a totally gorgeous, light, relaxing dish and is comforting and flavoursome. A perfect supper dish that is quick and easy to make and combines the lovely sweet, fried flavours of the fennel and shallot with tangy, salty earthiness of the feta.

Serves 4

What you need…

400g linguine (I use gluten-free as it’s lighter on my old tummy)

Splash of rapeseed oil

2 fennel bulbs, peeled and sliced

2 shallots, peeled and sliced

A generously large handful of basil leaves, torn

200g feta cheese

What to do…

Cook the pasta in a pan of boiling, salted water in accordance with the packet instructions – my takes around 12 minutes.

In a large saucepan, warm the oil over a moderate heat and then sauté the fennel and shallot until soft.

Scatter over the basil and crumble in the feta.

Once the pasta is cooked, drain and then tip into the shallot mixture. Stir thoroughly but gently, mixing all the ingredients together.

Enjoy this perfectly lovely supper, perhaps with a glass of cold, crisp white wine on the side. Simply delightful!

Inspired by…

Nigel Slater

How easy…

So very, very easy and it takes no time at all.

 

 

Pasta Puttanesca

 

I haven’t made this for years (pre-kids!) and I don’t know why – just forgotten about the recipe I suppose. I make lots of pasta dishes – some follow recipes, some are made-up favourites and some depend on what’s languishing in the bottom of the fridge. But this one stands apart from the crowd – it’s gutsy with intense flavours – tomatoes, garlic, anchovies, capers and olives all party together against the backdrop of tomatoes and basil – a great pick-me-up of a lunch or supper. Really yummy.

Serves 4

What you need…

2 tablespoons olive oil

4 garlic cloves, chopped

2 fresh chillis, de-seeded and chopped

1 tablespoon fresh basil, chopped, plus extra for garnishing

Black pepper

100g anchovies (bought in jars in olive oil)

300g black olives, pitted

2 tablespoons capers, drained

2 x 400g tins good quality Italian chopped tomatoes

1 x 142g tin tomato purée

Sea salt

Spaghetti! (How much is dependent on how hungry you are! I use gluten-free, just because it doesn’t sit so heavily on my stomach)

What to do…

Heat the oil over a moderate heat and add the garlic cloves, chillis and basil. Cook briefly until the garlic is pale gold. Then tip in all the other sauce ingredients except the salt (anchovies are salty so leave the addition of salt until the end).

Reduce the heat to low and let the sauce simmer very gently without a lid for 40 minutes – the smell will be amazing and at the end, the sauce will be lovely, thick and bursting with flavour. Taste and add salt, if required.

Meanwhile, cook your spaghetti according to the packet instructions – mine takes about 12 minutes, so I put the water on to heat up about 20 minutes before the sauce is ready.

Drain the pasta pour over your gutsy sauce and mix together. Serve garnished with basil and a sprinkling of grated Parmesan cheese. A glass or two of a robust Italian red wouldn’t go amiss either!

Puttanesca close up w

Inspired by…

Delia Smith

How easy…

So very easy. It also has the added benefit of comprising store cupboard ingredients so it’s a great mid-week special when your scouring the kitchen for inspiration!

 

Two-Ways Salmon Pasta with Basil and Lemon

This is a lovely pasta dish that is simultaneously light but comforting, zesty and fresh but soothing on the stomach. It comes from a book published in the early 1990s by the wonderful Keith Floyd called ‘Floyd on Hangovers’ – a witty little tome that contains advice on detoxing and a selection of recipes for the day after the night before! Having never suffered a hangover (I know, I’m sorry!) I’m not sure why I was bought the book and have since mislaid it, but I’ve been doing this version of one of his recipes for years. It seems a fitting one for New Year’s Day, I thought, although we enjoy it throughout the year.

As delicious as it is, I feel that on this occasion that I should share some of the nutritional benefits (and the reasons why the recipe was in the book, I guess). Both salmon and basil have anti-oxidant qualities, with the former offering omega 3 and vitamins D and B12 and the latter providing vitamins A, K, C, magnesium, iron, potassium and calcium (who knew?!!!!) and from lemon of course, vitamin c. So there’s a real ‘feel-good’ aspect to this one – great kick off for the New Year!

Serves 2

What you need…

A splash olive oil

2 salmon fillets

2 lemons

120g smoked salmon

Sea salt and black pepper for seasoning

2 good handfuls of basil, torn

Pasta of your choice (I prefer gluten-free)

What to do…

Preheat the oven to 200°c / 400°f / gas 6.

Rub olive oil all over a piece of foil and pop the salmon fillets in it. Squeeze half a lemon over the fish, season and then make the foil into a loose parcel. Pop in the oven for 10-15 minutes or until the fish is cooked al dente.

Bring a pan of salted water to the boil and pop in your pasta according to the packaging instructions – mine normally takes about 12 minutes.

In another large saucepan, squeeze into it the juice of 1½ lemon plus some sea salt and loads of roughly ground black pepper. Roughly tear up the smoked salmon into bite-sized pieces and arrange around the top edges of the saucepan – some will drop into the lemon juice – no worries. Using a fork, remove the skin from the oven-baked salmon and flake the fish into chunks, tipping them into the saucepan as you do. Throw the basil in over the top.

When your pasta is cooked, turn on the heat under the saucepan with all the ingredients in to moderate. Drain the pasta and tip into the salmon, basil, lemon juice mixture. Splash in a little olive oil and then mix everything together, incorporating the salmon from the edges of the saucepan evenly throughout.

Then, simply serve and enjoy your lovely, fresh, enlivening and gentle two-ways salmon pasta with basil and lemon!

Inspired by…

Keith Floyd, Floyd on Hangovers

How easy…

Very, very easy. A good one for a mid- eek supper

 

 

 

 

Scrumptious Seafood Pasta

Seafood with loadsa garlic in a rich tomatoey sauce with a distinctive fishy edge provided by lovely anchovies – a really wonderful autumn treat

Serves 4

What you need…

1 tablespoon olive oil

2 teaspoons garlic, chopped

1 teaspoon red chilli, chopped

A handful basil, shredded

3-4 anchovies

4 tomatoes, roughly chopped

1 big glass white wine

Salt and black pepper

150-200g salmon fillet, cut into 2cm squares

A handful of each of the following cooked seafood (scallops, clams, prawns, squid, mussels)

180g raw prawns

Pasta shapes of your choice

What to do…

In a large saucepan, heat salted water to boiling point (for the pasta, in a little while).

In another saucepan, gently heat the oil with the garlic, chilli and anchovies and bring slowly to the boil, mashing up the anchovies as they heat up. Turn down to a low heat and add the tomatoes. When softened, season and then tip in the white wine, bring to the boil and simmer to cook off the alcohol.

At this point, pop your pasta into the boiling water – I use dried gluten-free (lighter on the digestive system) – it normally takes about 12 minutes to cook through.

Add the salmon fillet to your herbs and tomatoes and when cooked, chuck in the seafood and raw prawns. Cook on a gentle heat until the raw prawns have turned pink, the seafood is warm and, in the other pan, the pasta is cooked. Throw in the basil, stirring into the sauce so it’s evenly dispersed.

Drain the pasta and add to the sauce. Mix the whole lot together and add more seasoning if necessary. Serve your lovely, garlicky-fragrant comfort scrumptious seafood pasta straight way and enjoy. It’s not a dish to eat quietly – a noisy family or slightly riotous friends are ideal.

Tip…

The quantities of seafood and salmon are vague because a lot has to do with personal taste – you may prefer more fish and less seafood or vice versa. Alternatively, you may not like mussels (my husband doesn’t) so the quantity of those needs to be reduced. Basically, pop in what you’re going to love eating!

I keep a selection of frozen chopped herbs in my freezer – Cooks Ingredients from Waitrose – makes cooking soooo easy: a shake of fresh herbs from the foil bag rather than teaspoons of this and that! In this recipe, the garlic, chilli and basil all come from those lovely foil bags!

Inspired by…

I kinda made this one up, but can promise you that it’s lovely.

How easy…

Simples!

Broccoli, Anchovy and Garlic Pasta

We love pasta in our house as the number of recipes evidence! This one is a lovely, light and fresh dish with the vitamins of broccoli and the tangy edge provided by the garlic and anchovy. Freshly grated Parmesan cheese finishes it off perfectly! Really yummy!

Serves 4

What you need…

2 heads of broccoli

4 garlic cloves, peeled and chopped

12-16 anchovy fillets, depending on your taste – I love them!

2 hot chillies, de-seeded and chopped

3 tablespoons olive oil

Dried pasta (see tip)

Sea Salt and black pepper

Freshly grated Parmesan cheese

What to do…

Chop the broccoli into florets, halving them if they are big ones.

Take a big saucepan and bring to the boil salted water. Add the pasta and cook following the instructions on the packet (mine normally takes about 12 minutes).

Whilst the pasta is cooking, heat the oil in a large frying pan or wok to a medium heat, adding the garlic, anchovies and chillis, smashing up the anchovies as they warm up. Keep the oil warm but not spitting.

Four minutes before the pasta is finished cooking, add the broccoli florets to the pasta water.

Drain the pasta and broccoli and add them to them to the other pan, tossing them in the oil. Season to taste and serve with a generous your broccoli, anchovy and garlic pasta with a sprinkling of Parmesan. Quite simply delicious!

Tip…

I tend to use gluten-free pasta, simply because it doesn’t weigh down my digestive system like the normal option. Eating pasta with gluten makes me feel uncomfortably full and also very tired at the end of the meal – capable of doing nothing but collapsing in front of the TV. Gluten-free definitely suits me better.

Inspired by…

Jamie Oliver

How easy….

Ever so! Great lunch or quick supper