Enjoy pasta dishes

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Enjoy Cooking Pasta Dishes Nazzareno Casha

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Fine Pasta Dinning Not only are pasta dishes delicious, but they are also great.

Just the thought of pasta makes the mouth water!

Created by Nazzareno Casha

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Introduction Pasta is one of the world’s most accessible foods. Nearly every country has its own unique version of this popular, inexpensive staple. In Malta we have the Baked Macaroni with meat sauce; in Germany and Hungary they have spaetzle. In Greece, orzo, Jewish families make kreplach dumplings. And in America, pasta is prepared and served similarly to the way it is found in Italy– with the exception of all-American spaghetti and meatballs. In fact, when many of us think of pasta we think of Italian food, and most people believe that it originated there. While pasta is traditionally Italian, it actually has a very ancient history that makes it almost impossible to know who came up with the dish first.

So in this book of pasta recipes it is easy to prepare, here are pasta dishes for you to try.

Pasta is so popular around the world; you've probably tried all these recipes, enjoy and share these recipes with family and friends. If you'd like to try something a bit different, you can opt for a type of fresh pasta, with cherry tomatoes and herbs.

Created by Nazzareno Casha

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Penne Ala Vodka Ingredients 400g penne regate 1 Tbsp butter 1 Tbsp olive oil 1 small onion, finely chopped 1 Tbsp garlic chopped 180 ml fresh cream 60ml vodka 1/4 tsp chilli flakes 1x 450g can tomatoes pelati deseeded and chopped Freshly grated Parmesan cheese

Method Melt butter and olive oil in a saucepan with onion and garlic till translucent.

Add tomatoes and cook till almost no liquid remains in pan (med-low heat) stirring frequently.

Add cream, vodka and chilli flakes and boil until thickened to sauce consistency.

Adjust seasoning with salt and pepper.

Cook penne pasta in a large pot of boiling water with salt till al dente.

Transfer to a bowl and bring the sauce to simmer and toss pasta. Sprinkle with Parmesan.

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Spinach and Ricotta Lasagne Rolls

Ingredients 9 lasagne noodles, cooked 450g frozen chopped spinach, thawed and completely drained 400g ricotta cheese 120g grated Parmesan cheese 1 egg 3g chopped garlic 1g dried oregano Salt and fresh pepper 750ml tomato sauce

Method Preheat oven to 180°c. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, oregano and salt and pepper in a medium bowl. Pour about 250ml sauce on the bottom of a baking dish.

Place a piece of wax paper on the counter and lay out lasagne noodles. Make sure noodles are dry by patting them with a paper towel after are boiled up.

Take about 100g of ricotta mixture and spread evenly over each noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish. [OPTIONAL top each noodle with grated mozzarella cheese]. Cover baking dish tightly with aluminium foil and bake for 40 minutes, or until cheese melts.

To serve, ladle a little sauce on the plate and top with lasagne roll and freshly chopped parsley on top.

Boil the noodles until they’re al dente‌ Created by Nazzareno Casha

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Step one

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Butterfly Shrimp with Linguini Nazarene Ingredients 450g linguini 4 tablespoons butter 4 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion finely chopped 2 cloves garlic, chopped Pinch red pepper flakes, optional 450g butterfly shrimps, peeled and deveined Rock salt and freshly ground black pepper 125ml dry white wine Juice of 1 lemon 50g finely chopped fresh parsley leaves

METHOD For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. SautĂŠ the onion, garlic, and red pepper flakes (if using) until the onions are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

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Oven Baked Pasta

INGREDIENTS 450g rigatoni pasta 60 ml olive oil 1 large eggplant, cubed 10 large sun-dried tomatoes, chopped 15 green olives, pitted and chopped Pinch peppers flakes, optional 2 cloves garlic, chopped 750 ml tomato sauce Salt 400 g freshly grated mozzarella 50g grated parmesan cheese and few extra for sprinkling

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METHOD Preheat the oven to 180°c until the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up the olive oil and sautÊ the eggplant, sun-dried tomatoes, olives, pepper flakes, if using, and garlic, for a few minutes. Add the tomato sauce and adjust seasoning. Let the sauce cook for approximately 10 minutes on medium heat.

Drain the rigatoni; add the pasta to the saucepan, sprinkle with some Parmigiano and cook for another 30 seconds. Then place 1/2 the rigatoni in a baking dish, adding a layer of 1/2 the mozzarella, ½ of the Parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.

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Spaghetti with Olives & Lemon

Ingredients 450g spaghetti or other pasta Sea salt 80ml olive oil 250g pitted kalamata olives 50g chopped fresh parsley 4 cloves chopped garlic 3 Tbsp freshly squeezed lemon juice Grated lemon zest Freshly ground black pepper

Method Fill a large pot with water.

Add the salt and 1 Tbsp of olive oil and bring to a boil.

Add the spaghetti, stirring to prevent sticking.

Cook for 10 to 12 minutes, or until al dente (slightly chewy).

While the spaghetti is cooking, put the olives, parsley, Roasted Garlic Puree, lemon juice, lemon zest, pepper and the remaining of olive oil in a food processor.

Pulse the mixture until finely chopped, stopping to scrape down the sides of the work bowl as needed.

Drain the spaghetti in a colander (do not shake!). Quickly return the spaghetti to the pot. Add the olive mixture and toss well. Serve at once.

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Cream and Tomato Smoked Salmon Pasta

Ingredients 100g smoked salmon cut into strips 2 cloves of garlic, finely chopped 1/2 onion, finely chopped 6 pieces sun dried tomatoes, finely chopped 2 Tbs tomato paste 50ml dry white wine 100ml fresh cream 50g butter Salt & ground black pepper Chopped parsley & chilli flakes, to garnish

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200 dried pasta pappardelle or other pasta of your choice (cooked according to the packet, drained and set aside)

Method Place a pan over medium heat and melt the butter. Add the garlic, onion and sun dried tomatoes and fry till the onions soften. Careful not to burn the garlic, as it will turn bitter. Add the white wine and cream and allow it to come to a boil. Add the tomato paste and mix till well combined. Pour the pasta into the pan and mix it well, making sure the pasta is coated well with the sauce.

Take the pan off the heat, and put in the smoked salmon. Fold the salmon into the pasta and bring it back onto the heat for a further 2-3 minutes. Adjust seasoning with salt and freshly ground black pepper. Serve and garnish with parsley and chilli flakes.

This recipe serves for two persons.

There is one great thing about this recipe You get to eat as if you are in Malta Now with that said, there’s only one other thing left to say – Enjoy

Created by Nazzareno Casha

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Seafood Pasta with Mussels & Calamari Chef Style Serves: 4

Ingredients 350g Calamari – sliced into rings 400g fresh mussels – cleaned 2 cloves chopped garlic 1 small onion chopped 3 tablespoons Parsley chopped 300g Linguine 2 Tbsp cooking oil Anchovy paste (optional) 10g capers 400g can dice tomatoes drained of liquid 30ml White wine ½ a lemon juice

Method Bring a saucepan of water to boil. Salt generously and add linguine. Cook until al dente, tender but not soggy. Drain.

Heat a sauté pan over medium-high heat. Add cooking oil and then garlic, onions, anchovy paste, and capers to heated oil. Cook for ~2 minutes.

Add diced tomatoes and wine, and sauté for another 3 to 4 minutes. Add mussels to the pan. Cover with a lid and cook for ~5 minutes. Give the pan a shake before removing lid and folding in calamari. Cook for another 3 to 4 minutes, until squid is cooked through.

Toss with linguine and finish with lemon juice and then season to taste with salt and pepper. Garnish with parsley.

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Family style Tortellini

Ingredients 450g tortellini [meat or cheese tortellini] 2 tablespoons olive oil 120g cooked ham chopped 10g chopped garlic 1 tablespoon tomato paste 60ml fresh cream 200g frozen peas (uncooked) 2 tablespoons chopped parsley 125g grated Parmesan cheese

Method In a large skillet over medium heat, sautĂŠ the ham in olive oil until crisp, 3-4 minutes.

Add the garlic and tomato paste and cook for about 1 minute. Meanwhile, bring a large pot of salted water to a boil. Add the tortellini. Once the garlic and tomato is fragrant, add 250ml of the water from the cooking pasta and simmer the sauce until it is reduced by about half, 3-4 minutes. Add the cream and simmer for 2-3 minutes or until slightly thickened.

About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until tender, 2-3 minutes. Drain the tortellini and peas and add to the skillet. Toss to coat with the sauce, and sprinkle the parsley and Parmesan cheese on top.

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Easy Tortellini Carbonara Ingredients 125g grated Parmesan cheese 400g refrigerated cheese tortellini 8 bacon strips, cooked and crumbled 250ml fresh cream 60g chopped fresh parsley

Method Cook tortellini according to package directions. Meanwhile, in a large saucepan, sautĂŠ slightly the bacon with 1 tablespoon of butter, than add cream, parsley and cheese; cook over medium heat until heated through. Drain tortellini; toss with cream sauce. Serve immediately. Serves 4

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My favourite Classic Lasagne Ingredients Serves 4-6 12 dried lasagne noodles Butter or margarine to coat the baking dish 250g lean ground beef or ground pork 250g pork Maltese sausage skin off 250g chopped onion 125g finely chopped carrot 1 tablespoon chopped garlic 800g [can crushed] polpa tomatoes 30g tomato paste 2 teaspoons packed brown sugar 2 teaspoons dried oregano 1 bay leaf 50g chopped fresh basil 1 egg 400g ricotta cheese 125g grated Parmesan cheese Ground black pepper 250g chopped spinach, thawed and well-drained 300g shredded mozzarella cheese

Method Cook lasagne noodles according to package directions, drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.

Lightly coat an 8.9 Inch X 13.2 Inch rectangular baking dish with butter; set aside.

For meat sauce: In a pot, cook and stir beef, sausage, onion, carrot and garlic over medium-high heat until meat is browned. Drain off fat. Stir in undrained tomatoes, tomato paste, brown sugar, oregano and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in fresh basil. Remove bay leaf; discard. Set sauce aside.

For filling: In a medium bowl, combine egg, ricotta cheese, 1/2 of the Parmesan cheese and black pepper. Stir in spinach.

To assemble, spread the sauce evenly in the bottom of prepared baking dish.

Arrange lasagne noodles in the dish. Spread with half of the filling. Top with 1/2 of the mozzarella cheese. Top with half of the remaining sauce, spreading to

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evenly cover cheese. Top with more noodles, remaining filling, and mozzarella.

Top with remaining noodles and sauce.

Bake the lasagne covered, in a 180°c oven for 40 minutes. Uncover; sprinkle with more Parmesan cheeses and if prefer sprinkle some more grated mozzarella cheese on top. Bake uncovered, for 15 to 20 minute more or until heated through. Let stand for 15 minutes before serving.

"Make this classic lasagne recipe with good quality pork sausage.

Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for family and easy to adjust for varying tastes. The leftovers are even better when reheated the next day."

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Tagliatelle Pomodoro a la CasaLinga

Ingredients Serves 2 250g Tagliatelle pasta 8 tomatoes 60ml olive oil 2 cloves garlic (whole and peeled) 1/2 medium onion Sea salt Black pepper 1 pinch chili pepper 16-18 basil leaves 125ml water grated parmesan cheese

Method Make a cross hatch incision just through the skin at the top of each tomato. Blanch the tomatoes in boiling water for 30 seconds. Peel the skin from the tomatoes. Cut the tomatoes in half and squeeze out the seeds. Remove the tomato cores and chop.

Smash the garlic with the side of a cook's knife and finely chop. Finely chop the onion. Julienne cut 10 of the basil leaves.

Heat the oil in a large sautĂŠ pan over medium high heat. SautĂŠ the garlic for one minute, then add the onions and cook 3 to 5 minutes, stirring continuously to avoid sticking, until light brown. Add the red chili pepper and basil and cook for 15 seconds, then add the tomatoes, sea salt and black pepper. Turn the heat down to medium low and simmer for 30 minutes. Check the tomatoes regularly. If the sauce start to dry out, add water a teaspoon at a time. As needed. Tomatoes in season will be juicy enough that you won't need to add water.

Cook the Tagliatelle until al dente. Toss the cooked pasta with the tomato sauce until evenly combines. Plate the pasta and top with olive oil, basil leaves and grated cheese.

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Fettuccine with Bolognese Sauce Meat sauce is a rich and hearty slow-cooked tomato sauce made with 4 different types of meat. This recipe makes enough for 12 people but the sauce freezes well if you don't need all of it at once.

Ingredients 80g cooked ham, diced 450g minced beef 450g minced lean pork 200g Maltese sausages 1 large white onion 1 carrot 1 celery stalk 2-4 cloves chopped garlic 1 bay leaf 2 (400g) cans whole plum tomatoes 500ml beef stock 200ml red wine A large handful of fresh basil leaves, washed, dried and chopped (reserve a few sprigs for garnish) 2 tbs. table salt for the pasta water Sea salt Fresh ground black pepper

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1kg dried packet fettuccine Freshly grated Parmesan cheese

Method Use a large, heavy pot for best results.

Cook the cooked ham over medium heat until crispy, about 10-12 minutes.

Add the beef, pork and sausage and brown gently, stirring frequently to mix ingredients and ensure even cooking, about 30 minutes. Drain off any excess liquid and discard.

While meat is cooking, dice the carrot, onion and celery and mince the garlic.

Combine in a small bowl.

Once the meat is done, add in the vegetables and the bay leaf and stir. Cook for 15 minutes, stirring frequently.

Add the tomatoes, including the juice from the can. Crush the tomatoes with the back of a wooden spoon. Than add the beef stock.

Add half of the basil leaves and season with sea salt and fresh ground black pepper.

Reduce heat, cover pot and simmer for 2 hours, stirring occasionally. If sauce is very thick, add little beef stock to thin it a bit.

About 30 minutes before the sauce is done, put a large pot of water on to boil over high heat. Once the water is at a rolling boil, add 1heaping tablespoon of table salt and add the pasta. Stir gently and cook until al dente. Reserve a 125ml of the starchy pasta water.

Remove the lid and add the remainder of the chopped basil to the sauce. Mix gently.

Drain the pasta and transfer to a large serving bowl. Add a bit of the sauce and toss gently to thoroughly coat the pasta. Add a splash of the reserved pasta water to smooth out the sauce. Top with additional sauce, freshly grated Parmesan cheese and garnish with basil. Serve immediately.

Long, thin ribbons of pasta sold either in curled nests or straight, like spaghetti. Fettuccine can be plain or green (flavoured with spinach) and is available fresh or dried.

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Pork Ragu Sage Pasta Ingredients 1 large red bell pepper – roasted, skin & seeds removed, then diced 1 medium chopped onion 2 cloves chopped garlic 2 tablespoons fresh chopped sage 1/2 tsp. red pepper flakes Olive Oil to cover bottom of pot 2 can x 400g each tomatoes pelati 300ml tomato sauce 250ml good red wine 400g loin of pork or any cut you desire

Method To begin with, season raw boneless piece of pork loin cut in strips with a mixture of a fennel seeds, roasted garlic & chili powder, wrapped it tightly and put it in the refrigerator overnight to let the flavours marinate. Fry the meat pieces slowly until well cooked and tender.

Heat the olive oil in the bottom of heavy pot until medium hot. Add onion, garlic, red bell pepper, sage & pepper flakes. SautĂŠ until very soft, being careful not to burn.

De-glaze pan with Red Wine. Simmer for a few minutes until flavours begin to develop. Put tomatoes & the juice in blender, blend until smooth and then add with tomato sauce to vegetables. Cook over medium heat for about 10 minutes or until sauce begins to slightly thicken. Taste and adjust seasonings, adding salt & pepper as necessary. Reduce heat and let simmer on very low heat. Add 400g of cooked pork julienne cut and continue to simmer for another half hour. I used a Gigantic Rotini to stand up to this hearty sauce, but another good choice would be a Pappardelle. Serve grated parmesan cheese sprinkled on top.

Fresh Sage

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Use the Best Quality Ingredients Pasta dishes use just a few key Ingredients. To get the best results, use the best quality products you can find. Fresh herbs, premium-quality extra virgin olive oil, real Parmesan cheese, etc. The better the ingredients are the better the flavour.

Best Practices: Mise en Place Before you begin cooking, gather all your ingredients, tools and equipment. These recipes go together very quickly. You don't want to have to stop mid-recipe to dig out the colander, refill the pepper mill, or find the grater for the Parmesan cheese. Not having everything ready and at hand could easily result in overcooked pasta, curdled cream or burned garlic.

Extra Virgin Olive Oil Extra virgin olive oil is an absolutely essential ingredient in cooking. However, there are so many to choose from that it can be confusing. Start with a small bottle of a reputable brand and taste test until you find one you love! Buy only what you need and keep it in a dry, dark space like a cabinet or pantry. Don't leave it on the counter, stove top or window sill.

Real Parmesan Cheese Real Parmesan cheese is quite expensive but, like good quality extra virgin olive oil, it's an excellent investment. Authentic Parmegiano-Regianno has enormous flavour so a little bit goes a long way. Buy it in a block and always grate it fresh.

Use Fresh Herbs Fresh herbs make a huge difference. Avoid dried herbs, especially basil and parsley, as they have virtually no flavour compared to the real stuff. Flat-leaf parsley has more flavour than curly parsley so that’s what I recommend. Avoid over chopping herbs you want the fragrant oils in the dish, not on the cutting board. Add herbs just before serving for the best results.

Use Fresh Garlic The size of the garlic pieces you use in a recipe is a personal preference. I like to use crushed or grated garlic in delicate sauces thinly sliced or minced garlic in aglio e olio and whole, lightly smashed cloves to flavour sauces (remove them before serving).

Whatever size you choose, avoid letting it brown or it will become bitter. Garlic loses strength as it cooks so for the boldest flavour, add it near the end.

Salt and Fresh-Cracked Black Pepper Sea salt or kosher salt adds great flavour to any dish. No need to use it for the pasta water though - table salt is fine for that. Fresh-cracked pepper is the best but go easy it can be strong!

Using Fresh Pasta Fresh pasta cooks in just a few minutes so adjust your timing accordingly make the sauce first, and then cook the pasta. No need to thaw frozen fresh pasta. Just add it to the boiling water, stir gently and cook until just al dente.

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Pasta with Olive Oil and Garlic

Ingredients 450g linguini pasta 3 cloves of garlic, sliced very thin 60ml olive oil A handful of fresh roughly chopped 1/2 tablespoon crushed red pepper flakes, or more to taste [optional] 125g Parmesan cheese, finely grated

Method Put a large pot of water on to boil.

When the water is at a rolling boil, add 2 tablespoons of salt and drop in the pasta. Stir to prevent sticking. Cook according to package directions or until just al dente.

While the pasta is cooking...Add the oil to a cold saucepan. Turn the heat to medium and add the garlic. Don’t allow garlic to brown or it will be bitter. Turn heat to low.

Just before draining the pasta, carefully reserve 125ml or so of the starchy pasta water and set aside.

Drain the pasta and add it back into the hot pot, OFF the heat. Add the garlic oil, half of the grated cheese, all of the chopped parsley and the pepper flakes, if using. Stir to combine. Add the starchy pasta water, a ladle or splash at a time, to smooth out the sauce. . Plate and garnish with the remainder of the cheese, fresh parsley and crushed red pepper flakes.

Created by Nazzareno Casha

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Pappardelle al pesto di basilico

Ingredients 450g pappardelle pasta, fresh is ideal 400ml olive oil 2 cloves garlic, whole 250g pine nuts 500g fresh basil leaves, whole A handful of fresh parsley 250 grated Parmesan cheese, plus some for garnish Salt & fresh-cracked black pepper

Directions Put a large pot of water on to boil.

Place the garlic, pine nuts, cheese and basil and parsley in a food processor or blender.

Pulse until blended. Slowly drizzle the olive oil in through the top and pulse until the sauce acquires a thick, grainy consistency. Season lightly. Add more oil to thin as needed. Don’t over process.

When the water is at a rolling boil, add 2 tablespoons of salt and drop in the pasta. Stir to prevent ticking. Cook according to package directions or until al dente. Just before draining the pasta, carefully reserve 125ml of the starchy pasta water and set aside.

Drain the pasta and add it back into the hot pot, off the heat. Add the pesto to the hot pasta and stir to combine. The heat from the pot and the pasta will warm the sauce and release the fragrant aroma. Add the starchy pasta water, a splash at a time, to smooth out the sauce as needed. Plate and garnish with sprinkled of grated cheese and a few sprigs of fresh basil.

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Penne rigate con salsa di pomodoro Ingredients 450g penne regate pasta 3 tablespoons olive oil 2 tablespoons of butter 1 small chopped onion 1 small carrot, chopped 2 chopped cloves of garlic 400ml can polpa tomatoes or fresh, ripe plum tomatoes, peeled, seeded and chopped 125g of fresh parsley, rough chopped 120g of fresh basil leaves, whole plus sprigs for garnish 250g Parmesan cheese grated Salt & fresh-cracked black pepper

Directions

Add the oil to a deep saucepan. SautĂŠ the carrot and onion on medium heat until soft. Add the garlic, sautĂŠ carrots, onion and garlic until fragrant. Add

the tomatoes, season and stir. Simmer on medium heat about 20 minutes.

Transfer to a blender and pulse until smooth. Return the sauce to the pot and keep on low heat. Stir in half of the basil. Let the tomato sauce simmering for more few minutes. Put a large pot of water on to boil.

When the water is at a rolling boil, add 2 tablespoons of salt and drop in the pasta. Stir gently to prevent sticking. Cook until just al dente. When the pasta is almost ready, reserve some of the pasta water and set aside.

Drain the hot pasta and put it back in the hot pot, OFF the heat. Add a small amount of the sauce and stir to coat the pasta well. Add more sauce and the remainder of the basil. Stir to combine. Add in the starchy water, a splash at a time, and stir together about a minute.

To finish, add in the butter and a drizzle of olive oil and season with salt and freshly ground pepper, than plate, garnish with a grated fresh Parmesan cheese and a sprig of basil leaves.

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Homemade Marinara Sauce Ingredients 60 ml olive oil 3 cloves garlic, thinly sliced 180g onion, finely chopped 60g carrot, grated Two 400g cans whole peeled tomatoes 1 dried bay leaf 20 fresh basil leaves, roughly chopped (optional) Salt and freshly ground black pepper

Method Prepare Sauce: Heat olive oil in a large pot over medium-low heat. Add onions and Garlic then cook, stirring occasionally, until softened but not browned - about 8 to 10 minutes.

Add the grated carrots and a pinch of salt then cook another 3 to 5 minutes, stirring occasionally until softened.

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Crush and Add Tomatoes: While the vegetables cook, open tomato cans then pour tomatoes with juices into a large bowl. Use you hands or a potato masher to crush the tomatoes until desired sauce consistency

Add crushed tomatoes with all juices and bay leaf to pan. Stir sauce then bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 20 to 30 minutes. Adjust seasoning to taste with salt and pepper, adding a pinch of sugar to balance the acidity from the tomatoes. Remove bay leaf and discard then stir in chopped basil.

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Chicken Sausage Pasta Ingredients 500g pasta of your choice (I used Rotini), cooked according to package directions 1 medium yellow onion, finely chopped 4 cloves chopped garlic 2 tablespoons olive oil, divided 1/2 teaspoon red pepper flake 450g good Chicken Sausage, cut into 1/4 inch thick chunks 350ml cream sauce or buy pre-made from the store 500ml marinara sauce 1 teaspoon dried oregano 10g chopped fresh basil leaves 1og chopped fresh parsley for garnish Grated parmesan cheese for garnish Method Heat 1 tablespoon olive oil over medium heat in a large skillet. Add red pepper flake when hot and sautĂŠ for about one minute. Add in onions and cook until they are translucent. When the onions are almost done, add in garlic and cook for a minute or two.

Add an additional tablespoon of oil if needed, and add chicken Sausage chunks. Add in oregano and basil and cook the sausage for 3-4 minutes or until it starts to brown.

Stir in cream and marinara sauce and cook over medium heat for a few minutes.

Reduce the heat to low and simmer for 15-20 minutes over low heat.

Add in cooked pasta and stir to combine. Garnish with fresh grated parmesan cheese and chopped fresh parsley.

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White Sauce Ingredients 2 Tbs butter 2 Tbs plain flour 250ml milk 1 pinch salt

Method Place all ingredients into a saucepan at once, over a medium heat and whisk until thick. Once the sauce thickened and simmering cook for another 2 minutes to cook the flour out.

You can use margarine instead of butter. Once you start making this sauce you can't stop whisking until it's thick. You can use this sauce for pasta dishes.

Ham Chilli Basil Pasta Created by Nazzareno Casha

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Ingredients 400g Spaghetti 60ml Olive Oil 3 cloves chopped garlic 2 long Red Chillies, chopped 20g capers 450g cooked Ham julienne cut 40g roughly chopped basil Leaves, plus extra, to serve

Method

Cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan.

Heat the oil in a large frying pan on medium. Cook the garlic, chilli and capers for 2 mins, or until fragrant. Add ham and cook for 2-3 mins, or until warmed through. Add ham mixture and basil to spaghetti and toss to combine. Serve topped with extra basil.

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Eggplant Timbale

Ingredients Serves 4

2 medium eggplants, sliced 1/4-inch thick 50ml olive oil, plus 2 tablespoons salt freshly ground black pepper 300g penne regate pasta 1 medium chopped onion 250g minced beef 250g Maltese pork sausage 60ml Marsala wine 200g frozen peas, thawed 500ml marinara sauce 200g diced mozzarella cheese 180g grated parmesan cheese, plus 60g 150g chopped fresh basil leaves 9-inch spring form pan

Method Place a grill pan over medium-high heat. Using a pastry brush, lightly brush the eggplant slices with olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colour with grill marks, about 4 minutes per side. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until

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tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and sauté until tender, about 3 minutes. Add the beef and pork sausage, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala wine and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.

Preheat the oven to 180. Line the spring form pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.

To serve, invert the timbale onto a serving plate and remove the spring form pan.

Sprinkle the remaining grated cheese over the top. Slice and serve.

This Sicilian specialty, called Pasta ‘Incaciata, is a lovely baked pasta dish made with layered eggplant and stuffed with pasta, peas, ground veal, tomatoes and cheese.

The Italian word timballo comes from an Arabic word meaning ‘drum’ — the dish is cooked in a round drumlike vessel, which, in this case, is a spring form pan. Basically it’s an eggplant and cheese “cake” that is a delicious one-pot dish perfect for a chilly winter day.

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Stuffed Pasta Shells

Ingredients 1 pkt 300 g frozen chopped spinach, thawed, well drained 500 g ricotta cheese 250g Mozzarella Shredded Cheese, divided in half 120g Parmesan cheese (divided in half) 1 red pepper, chopped 1 egg 1 tsp dried oregano 1/2 tsp finely chopped garlic Salt/pepper to taste 20 jumbo pasta shells cooked, drained and cooled 11/2 litre tomato sauce

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Method Heat the oven to 180°c. Mix spinach, ricotta cheese, 125g mozzarella, 60g parmesan cheese, peppers, egg, garlic, oregano and salt/pepper until well blended. Spoon the mixture into shells, adding about 1 heaping tablespoon to each shell. Spread half the sauce onto bottom of 13×9-inch baking dish. Arrange shells, filled-sides up, in baking dish; top with sauce, mozzarella and parmesan cheeses. Cover with foil.

Retain extra sauce for serving. Bake 40 min. or until heated through, removing foil after 30 min to allow cheese to melt and brown.

TOMATO AND GARLIC PASTA Serves: Serves 4

Ingredients 1kg good quality spaghetti or other pasta of your choice Salt 4 - 5 Fresh tomatoes 2 garlic cloves 2 tablespoons olive oil Fresh basil 130g grated Parmesan cheese Salt and pepper to taste

METHOD Bring a large pan of water to a boil. Cut an X in the bottom of the tomatoes. Add to the boiling water. Cook for 25 seconds. Remove from pan and run cold water over the tomatoes. Remove the skins from the tomatoes.

Cut the tomatoes in half. Gently squeeze the tomatoes to remove the seeds. Chop the tomatoes into bite size pieces.

Bring a pan of water to a boil. Add the pasta and cook according to package directions. Drain reserving 125ml of liquid.

Add the oil to a large sauté pan. Add the garlic. Cook for 2 - 3 minutes, do not let it brown.

Add the tomatoes to the pan. Cook for 5 - 7 minutes. Add 125ml of the water from the pasta pan.

Add the pasta, basil, salt and pepper. Stir in the parmesan cheese. Serve on warm plates sprinkled with extra grated cheese on top and garnish with fresh crispy basil leave.

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Pasta with Turkey Meatballs

Serves 4

Ingredients: MEATBALLS:

500g lean minced turkey or you can use chicken breast 1 egg 1 tbsp Dijon mustard

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130g grated Parmesan cheese 1 tbsp freshly chopped thyme leaves 8 cream crackers, finely crushed Sea salt Pepper olive oil SAUCE:

2 tbsp olive oil 1 medium onion finely chopped 1 tbsp dried oregano leaves Pinch red chili flakes 250g halved cherry tomatoes 250g fresh diced tomatoes 1 small bunch fresh basil leaves, roughly chopped Pinches of sea salt and freshly cracked black pepper TO SERVE:

1 package x 500g whole wheat dried linguine or other pasta of your like 250g freshly grated Parmesan 120g freshly chopped basil

Method MEATBALLS - Line a baking sheet with parchment paper and set aside. In a large

bowl combine minced turkey or chicken, egg, Dijon mustard, Parmesan, thyme, crushed crackers, salt and pepper. Using your hands, blend ingredients together until combined. Shape into 1-inch balls and transfer to your prepared baking sheet. At this point these can be covered with wrap seal and placed in the fridge until ready to cook.

Heat olive oil in a large non-stick skillet over medium heat. Add meatballs and brown on all sides until golden and cooked through, about 15 to 20 minutes (this will depend on size. Check they are cooked by opening one up – there should be no sign of pink).

SAUCE - Heat oil in a large saucepan over medium heat. Add onion and sautĂŠ for 5 to 7 minutes, until softened and lightly golden. Stir in dried oregano, chili flakes, cherry tomatoes and diced tomatoes. Bring to a boil, and then reduce heat and simmer, stirring occasionally for about 25 to 30 minutes to let flavours come together. Add a

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splash of water to loosen if necessary. Stir in fresh basil and season to taste with sea salt and freshly cracked black pepper. Once meatballs are cooked, add them to the sauce. Continue to simmer gently while you prepare your pasta.

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 10 to 12 minutes. Drain and return to the pot. Toss the pasta with a little of olive oil and a sprinkle of sea salt. Add about 260ml of the pasta sauce and stir to coat the spaghetti. Divide between on four plates. Top with additional sauce and meatballs. Sprinkle with freshly grated Parmesan and basil. Serve immediately with freshly stone baked crusty bread!

Arrabbiata Pasta Ingredients 450ml tomato sauce 6 cloves chopped garlic 1 tsp red pepper flakes 1 1/2 Tbsp olive oil 120g fresh parsley leaves

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Salt 500g penne regate Servings: 4

Method Heat the oil in a small pot over medium heat. Add garlic, red pepper flakes, and a pinch of salt. SautĂŠ until garlic starts to brown, about 2 minutes. Add tomato sauce and 125ml of water. Stir and reduce heat to low.

Simmer sauce while cooking pasta as per package directions. The sauce will taste better the longer it cooks, but just 10 minutes or so should do the trick to meld the flavours.

The pasta is ready, cooked al dente, drain. Add parsley to the sauce. Stir to combine and top with Parmesan cheese.

Pasta Village Style

Serves 4

Ingredients: 2 medium-sized capsicums/peppers (1 red / 1 orange) diced

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2 small thin zucchini/courgettes diced 2 small thin eggplants/aubergines diced 400g pappardelle pasta 2 fresh medium tomatoes diced 2 garlic cloves Frying/sunflower oil Extra virgin olive oil Salt Tomato paste/purée

Method Cover the base of one frying pan with frying/sunflower oil heat through on medium heat and add one garlic clove. Fry this clove until it turns golden (roughly 4-5 mins).

Then add all the chopped peppers and zucchini plus salt. Cover and fry, stirring regularly, until pepper turns soft.

Fry the diced eggplants in another pan when nicely fried, drain away a little of the remaining oil and add the tomatoes. Cover for 4-5 minutes to soften the diced tomatoes then remove lid and add ½ a spoon of tomato paste and cook tomatoes on a low-medium heat (without lid) until they lose their sourness for 5-6 mins. Than add the eggplant to your pan of cooked pepper and zucchini, remove garlic cloves and add the cooked diced tomatoes.

Cook up your pasta as per its packet’s timings in well-salted water then drain the pasta.

Reheat the sauce to a little. - Now a final choice: either mix the drained pasta through with your veggie sauce directly, or serve the sauce directly on top of each pasta serving. Serve grated parmesan cheese separately.

Village Style sauce is so flexible you can really serve it in whatever you like. Many cooks like to add chicken with pasta village Style, or you can add whatever other vegetables you have in hand: diced carrots, sweet corn, onions… it’s up to you... You can serve this sauce with steamed basmati rice.

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Pasta- More than a food, pasta is the symbol of entire culinary traditions all around the world. Although it is often associated with specific cultures, like Italian, pasta is in fact a universal food.

SEAFOOD PASTA WITH GARLIC AND OIL

Ingredients: 1kg mixed seafood 500g of long pasta like spaghetti or linguine 60ml olive oil 2 tablespoons finely chopped garlic 120g chopped parsley Salt to taste Crushed red pepper

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Method Cook the pasta according to package directions and set aside. Reserve a cup of the pasta water for the sauce. In a pan over medium/low heat, add the oil, garlic, crushed red pepper, and salt. Let the mixture combine for about a minute.

Add in the mixed seafood, making sure there’s plenty of room in the pan so there’s no overlapping. Cook seafood for about 3-4 minutes, or until the shrimp is pink on both sides.

Combine the pasta with the sauce. Add more olive oil or water (i.e. the pasta water reserved above) if necessary to make a creamier sauce. This step must be done on very low heat, to control the heat element as much as possible to avoid overcooking the seafood. Toss with fresh chopped parsley and serve. Serves for 4 portions

Meatless CANNELLONI

CANNELLONI CANNELLONI CANNELLONI WITH RICOTTA AND SPINACH CONCHIGLIE WITH TOMATO & PANCETTA

INGREDIENTS 300g Conchiglie Pasta shells

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4 tablespoons Olive Oil 1Medium Carrot, finely diced 1Medium Onion, finely diced 2 gloves of garlic chopped 1 stick of Celery, finely diced 200g Pancetta or thick Smoked Bacon, cubed 400ml tomato sauce 1 tablespoon paste A handful of Fresh Basil, roughly torn A pinch of Salt and Black Pepper to taste A good sprinkling of parmesan cheese

METHOD Warm the Olive Oil in a pan on a medium heat, then add the chopped garlic and cook, stirring, for about a minute, until it is softened but not burnt. Add the carrots, onion and celery and cook gently for 10 minutes, stirring occasionally until softened but not burnt. Add the cubed pancetta and cook for a further 10 minutes until it’s browned and sizzling. Turn the heat to low, then carefully pour in the tomato sauce and the Tomato paste with a pinch of salt and pepper and stir well, then let the sauce bubble gently for about 10 minutes whilst you cook the Pasta.

Cook the Pasta in a large pan of boiling water, with a pinch of salt, for 11 to 13 minutes. When it is how you like it – ‘al dente’ or slightly softer – drain the Pasta.

Add the cooked, drained Pasta, and the fresh basil if using, to the pan with the sauce, and stir them together so that the Pasta is thoroughly coated in the sauce. Serve immediately, Serve sprinkled parmesan cheese and freshly ground black pepper on top.

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Fresh Tomato, Sausage, and Pecorino Pasta 4 servings

Ingredients 400g penne 250g Maltese sausage 2 teaspoons olive oil 350g sliced onion [lyonnaise cut] 2 teaspoons chopped garlic 500g fresh tomatoes, chopped 60g grated fresh pecorino Romano cheese, divided

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Salt Black pepper 60g torn fresh basil leaves

Method Cook pasta according to package directions, in salted boiling water, drain.

Heat a large non-stick pan over medium-high heat. Remove casings from sausage.

Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 6 minutes.

Remove from heat; stir in pasta, 20g cheese, salt, and pepper. Sprinkle with remaining cheese and basil.

Pecorino cheese

Maltese sausages

An important part of Maltese cuisine, this sausage is enjoyed in many ways. Dry types may be eaten raw without any cooking despite the appearance. It can be served with sun dried tomatoes, biscuits, bread and many others. When sliced thinly it may be eaten as an antipasto, added to salad or even scooped out and mixed with other ingredients to create a spread or used in pasta sauce.

Creamy Pesto Alfredo Fettuccine

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Cooking Pasta for family & friends is my favourite dish - especially spaghetti & meatballs but this book will give you so much more. From one family to another I'm sure this book will quickly become a family favourite. I love Pasta, is so much more than a Recipe collection of different pasta dishes.

I can sum up this book in just one word‌. Enjoyable Ingredients 3 Tablespoons butter 3 Tablespoons flour 375 ml milk 1 Tablespoon fresh cream 120g grated Parmesan cheese 250g prepared pesto 450g fettuccine pasta or linguini Salt and pepper to taste Additional grated Parmesan for topping, optional

Method Place butter in a medium skillet. Melt over medium-high heat, then quickly whisk in flour until smooth.

Very slowly, whisk milk and fresh cream into flour mixture until smooth. Bring sauce to a low simmer, stirring occasionally until sauce is slightly thickened.

Remove from heat and whisk in Parmesan and pesto until smooth.

Meanwhile, prepare pasta according to instructions, reserving 260ml pasta cooking water.

Pour sauce over pasta and gently toss until noodles are coated.

Slowly drizzle in reserved pasta water until pasta is creamy.

Season pasta with salt and pepper and serve warm with additional cheese if desired.

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