Pasta by chef reno

Pasta

By Chef Nazzareno

Easy Pasta Recipes You Can Make

Pasta is perfect for a quick lunch, or family dinner

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Take my Advice Follow these Tips.

Use the Best Quality Ingredients Italian 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, 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 Italian 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 Italian 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 like I do, 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!

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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.

How to Cook Pasta Use a large, deep pot with plenty of water: 4 litres of water per 450g of pasta used. If using a pasta pot with a built-in colander, add extra water to cover the pasta completely.

NO OIL NEEDED...save your good olive oil!

Add a heaping tablespoon of salt to the water once it is at a rolling boil to season the pasta.

Add pasta carefully. NEVER BREAK IT! Stir gently with a pasta fork to allow it to cook evenly and prevent it from sticking.

Start the cooking time (on pasta package directions) from when the water boils again.

Stir pasta occasionally.

Carefully reserve a 250ml or so of the pasta water. You may need to use this flavourful starchy liquid to loosen up the sauce later.

Start tasting the pasta for doneness 2 minutes or so before the end. Pull out a piece, let it cool slightly, and then taste. The pasta should be firm (al dente) but cooked through Not done yet? Try again in 30 seconds. Repeat until it's the way you like it. DON'T OVERCOOK YOUR PASTA! TIP: If the recipe calls for further cooking...a baked lasagne cheese with a crispy breadcrumb topping, for example, you'll want to slightly undercook the pasta so it doesn't get too soft in the oven.

Drain the pasta into a large colander. DON'T RINSE! The cooking water helps the sauce coat the pasta more evenly.

TIP: If the pasta is not to be served immediately (for a cold pasta salad or for lasagne, etc.), add a bit of a small amount of olive oil and toss to coat. This will keep the pasta from clumping together.

Combine the pasta with your sauce. You can mix it right in the large cooking pot or the sauce pot. The larger the pot, the easier it will be to mix and it will stay warmer longer. Add in the reserved pasta water - in small batches - to loosen the sauce as

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needed. Transfer it to the final serving dish or individual plates; add garnish and you're ready to serve.

Fettuccine with Pancetta and Peas Ingredients 450g fettuccine pasta 250g cooked ham diced or julienne 2 tablespoons of butter 2 tablespoons of extra virgin olive oil 250g of peas, fresh or frozen 60g parsley, rough chopped 250g Parmesan cheese, finely grated Salt & fresh-cracked black pepper

Method Put a large pot of water on to boil.

While the water is heating up..

Add the butter and olive oil to a large saucepan and sauté the ham until brown and crispy.

Don’t drain it... you need the oil for the sauce! Keep warm on low.

When the water is at a rolling boil, add 2 tablespoons of salt and drop in the pasta.

Stir gently to prevent sticking. Add the peas to the pasta water in the last 2-3 minutes.

This will slow down the cooking process so taste-test the pasta before draining to make sure it is al dente.

The peas should be a beautiful, bright green colour. Don’t overcook.

Just before draining the pasta, carefully reserve 250ml of the starchy pasta water and set aside.

Drain the pasta and peas and add them back into the hot pot, OFF the heat.

Add the ham and oil to the pasta. Stir to coat well.

Add in the grated cheese and parsley and toss gently to combine.

Add in the starchy water, a splash at a time.

Stir together for about a minute for a velvety smooth sauce.

Plate and garnish with more grated cheese and plenty of fresh-cracked black pepper.

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BAKED CHICKEN PENNE REGATE INGREDIENTS (SERVES 1-2) 250 grams of penne 200 grams of boneless chicken, cubed into small pieces, 6-7 cloves of garlic, finely chopped, 1 medium onion, finely chopped, 1 large capsicum, finely chopped, 1 tsp each of dried oregano 1 tsp of red chili flakes [optional] Fresh basil leaves 2-3 tsp of extra virgin olive oil, 3-4 cheese slices, 5 small tomatoes, blanched and chopped 6 cherry tomatoes 2 tablespoons tomato paste 100 ml of cream of chicken soup [PKT] Salt to taste

Method Boil the chicken pieces, until cooked and keep aside. Use the same water, to cook the penne. This will allow the penne to absorb the goodness and the aroma of the chicken.

Strain and keep the cooked penne aside. Do not throw away the broth. Keep it for reuse.

Meanwhile, in a pan, take some extra virgin olive oil and add the finely chopped garlic, followed by onions. After sautĂŠing for about a minute or two on high flame, add the finely chopped capsicum and cook for a minute.

Add the chopped tomato and tomato paste cook for 3 minutes on low flame. Into this, now add the diluted cream of chicken soup and cook. The broth should be thick and creamy. At this stage add the leftover chicken pasta broth, in small additions. Bring it to a boil stage before adding the dried spices.

Since I had some fresh basil leaves, I added them along with the dried herbs. You can skip using dried basil if you have substantial amount of basil to support the penne sauce.

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Once it starts boiling again, toss in the boiled chicken pieces and salt and cook on low heat for 3-4 minutes or until the sauce is thick and creamy.

Take a glass casserole and drizzle some olive oil over it. Now layer the dish with cooked penne, the prepared sauce and a final touch of cheese slices and cherry tomatoes on top. Place it in a preheated oven for about 15 minutes, until the cheese has melted or could be seen bubbling.

Garnish with some more fresh basil before serving hot onto a plate.

Pasta with Shrimp, Garlic and Parsley Ingredients 450g spaghetti pasta 20-30 large frozen cooked shrimp 2 cloves of garlic, minced or crushed 2 tablespoons of butter 3 tablespoons of extra virgin olive oil 1 teaspoon of fresh lemon zest 1 tablespoon of fresh lemon juice A handful of fresh parsley, rough chopped Salt & fresh-cracked black pepper

Method Put a large pot of water on to boil.

Thaw the shrimp under cool running water in a colander. Don’t let them sit in water...it needs to be moving. Remove the shell from the tails. Drain on paper towels and pat dry.

Add the butter and olive oil to a large saucepan and sauté the garlic until fragrant, about 1 minute. Don’t let it brown or it will become bitter.

Add the parsley, lemon zest and lemon juice and season the sauce very lightly. The shrimp will be fairly salty so be careful. Add the shrimp and toss to coat thoroughly.

Turn the heat to low. Don’t cook them...just warm them through.

When the water is at a rolling boil, add 2 tablespoons of salt and drop in the pasta. Stir gently to prevent sticking.

Just before draining the pasta, carefully reserve a some of the starchy pasta water and set aside. Drain the pasta and add it back into the hot pot, OFF the heat. Toss the pasta with the shrimp sauce. Add the starchy pasta water, a splash at a time, to smooth out the sauce.

Plate and garnish with fresh parsley and a lemon wedge.

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Pasta with Basil, Garlic and Pine nuts Ingredients 450g pappardelle pasta 125ml- 180ml olive oil 2 cloves garlic, whole 250g pine nuts 150g basil leaves, whole A handful of fresh parsley, optional 250g grated Parmesan cheese, plus some for garnish Salt & fresh-cracked black pepper

Method Put a large pot of water on to boil.

Place the garlic, pine nuts, cheese and basil 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 sticking. Cook according to package directions or until al dente.

Just before draining the pasta, carefully reserve some 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 a dusting of grated cheese and a few sprigs of fresh parsley.

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Tortellini and Zucchini Alla Nazarene Ingredients: 400g cheese tortellini 60ml olive oil 4 cloves garlic, very finely chopped 100g onion, chopped 450g diced tomatoes 1/4 teaspoon dried oregano Salt and freshly ground black pepper to taste 2 small zucchini, quartered lengthwise and sliced 1 tablespoon of fresh basil 1 tablespoon fresh leaf parsley, chopped

Method Put a large pot of salted water on to boil for the tortellini. Heat the olive oil over medium heat in a large skillet. Add the onion and cook until soft and translucent, 2 minutes. Add the garlic and continue cooking until fragrant, 2 minutes more.

Stir in the tomatoes, oregano. Adjust seasoning with salt and pepper and simmer, uncovered for 10 minutes. Add the zucchini and cook until tender, 5 to 6 minutes more. While the sauce simmers, cook the tortellini according to the package directions, drain and set aside. Remove the sauce from the heat, stir in the basil and parsley and toss with the tortellini.

Plate and serve immediately with grated parmesan cheese separately.

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Spinach and Ricotta Stuffed Pasta Shells Ingredients 240g limacine pasta, cooked al dente so that it is still firm (you will need to bake it later so it will finish off cooking in the oven. It needs to be firm enough so you can handle it while stuffing) 125g mozzarella cheese, grated

For the tomato sauce 500g tinned chopped tomatoes 3 cloves garlic, crushed 1 tbsp concentrated tomato puree 1 tbsp olive oil Salt to taste Pinch of sugar

For the spinach and ricotta stuffing 180g fresh spinach, well squeezed and chopped 500g ricotta cheese Salt to taste 1 tsp black pepper 2 tbsp fresh basil leaves, chopped

For the white sauce 200g cream cheese, warmed with a splash of milk until it resembles a sauce

Method Preheat the oven to 180°C.

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In a saucepan heat the olive oil and gently sautĂŠ the garlic. Add the tomatoes, tomato puree, salt and sugar. Reduce to a thick sauce (this usually takes around 15-20 minutes.

Cover the bottom of a wide baking dish with the sauce.

Mix together all the ingredients for the stuffing and with a small spoon or a piping bag; stuff the pasta with the filling. Lay the shells on top of the tomato sauce and top with the cream cheese sauce and torn mozzarella and chopped basil leaves.

Drizzle with a little olive oil and bake until golden brown on top.

Family Spaghetti Pie Ingredients 400g spaghetti, cooked, 125ml cooking water reserved 1 small yellow onion, chopped finely 450g minced lean beef 200g tomato paste 3 large eggs 200g grated parmesan cheese 250g shredded mozzarella 2 tablespoons olive oil Salt to taste

Method Preheat oven to 180°C. Use a large pot sautÊ the onions until soft. Add minced beef, and the tomato paste.

Add half the reserved pasta water and stir well. Adjust season to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.

In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese and 200g of the mozzarella cheese.

Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, and then sprinkle the remaining mozzarella on top.

Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Cut into wedges like and serve.

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Creamy Pesto Fettuccine Nonna Style Ingredients 3 Tablespoons butter 3 Tablespoons white flour 370ml milk 1 tablespoon fresh cream 125g grated Parmesan cheese 250g prepared pesto 259g fettuccine pasta Salt and pepper to taste Additional grated Parmesan for topping, optional

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

Very slowly, whisk milk and heavy 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 fettuccini pasta according to recipe instructions, reserving 250ml pasta cooking water.

Pour sauce over pasta and gently toss with a small wooden spoon until noodles are coated with the sauce.

Slowly add in reserved pasta water until pasta is creamy.

Season pasta with salt and pepper and serve with additional cheese separately. If desire served with sprinkled roasted pine nuts or roasted flaked almonds on top.

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LEMON BUTTER GARLIC SHRIMP WITH ANGEL HAIR PASTA Serves 2 as a main dish

Ingredients 125g angel hair pasta, cooked according to package directions 125g butter 1 teaspoon finely chopped garlic 450g large shrimp, peeled, de-veined, and cleaned with tails off (about 16 shrimp) Salt Pepper 60ml lemon juice 1 teaspoon lemon zest, optional Fresh chopped parsley leaves and lemon wedges for garnish

METHOD Cook pasta according to package directions, drain, and set aside.

Use a large pan, add the butter and heat over medium-high heat to melt. Stir in the garlic.

Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through. Flip shrimp halfway through cooking Add the lemon juice, optional lemon zest, and stir briefly to combine.

Turn the heat to low, add the pasta to the pan with the shrimp, and toss to combine and coat. Adjust seasoning if needed and serve immediately. Garnish with chopped fresh parsley and a lemon wedge.

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SPINACH AND CHEESE CANNELLONI

SAUCE

Ingredients Nazzareno Casha

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5 tablespoons butter 4 tablespoons all-purpose flour 1 litre milk salt 2 teaspoon freshly grated nutmeg 125g of parmesan cheese

Method In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy colour, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt, parmesan cheese and nutmeg, and set aside until ready to use.

SIMPLE TOMATO SAUCE

olive oil ¼ of a carrot , grated a couple of stems of parsley , chopped ¼ of a celery stick, chopped 400g Canned Tomatoes polpa 1 handful of basil leaves 1 clove garlic finely chopped To make a classic tomato sauce, heat some olive oil, add the garlic. Then add the carrot, parsley and celery and fry gently until brown. Then add the tomatoes. Stir in the basil and 125ml of water, simmer for 30 or more minutes until sauce is flavourful and reduced. Use a regular kitchen blender being careful because hot to blend the sauce and make it smooth. Set aside.

TO MAKE FILLING 2 egg, lightly, beaten 350g frozen spinach, cooked, drained, and chopped 1 500g ricotta cheese 120g freshly grated parmesan cheese 2 pinches of salt 2 pinches of pepper 1 pinch of nutmeg In a large bowl mix the cooked and chopped spinach, the ricotta with the egg and the Parmesan cheese. Add a little bit of nutmeg if needed. Season generously.

PUT IT TOGETHER Around 18 dried cannelloni pasta (or you can use dried lasagne sheets) Spoon the ricotta and spinach mixture into the cannelloni tubes using a piping bag to squeeze the mixture. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up . (If you are using the instant lasagne sheets let them soak in cold water for 15 minutes until soft. Pat dry and place the filling in the centre and roll them to form a tubular shape. Make sure there is enough filling in each of them.

Place a little bit of tomato sauce at the bottom of a buttered baking dish. Lay the cannelloni over the tomato sauce. Now coat with the Béchamel Sauce on top of the cannelloni (if it is too thick you can add a little water or milk until you can easily it over the cannelloni. Once covered, add a little more tomato sauce on top, sprinkle Nazzareno Casha

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with parmesan cheese, drizzle with olive oil and bake at 180F covered with foil for about 30-35 minutes + the last 5-10 minutes without foil to get it golden and bubbling.

Farfalle Pasta Maltese Sausage and green stuffed olives

Ingredients 200g pasta bows 1 red onion, chopped 1 tbsp olive oil 150g Maltese sausage, remove skin and chopped 400g can tomatoes chopped 75g green olives stuffed with peppers, sliced Nazzareno Casha

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Small handful parsley leaves

Method Cook the pasta in boiling salted water for 10 mins until just tender. Keep the pasta al dente Meanwhile, fry the onion in the olive oil with the sausages for 2-3 mins. Add the tomatoes and simmer for 12 mins. Adjust seasoning.

Drain the pasta and tip into the tomato mixture. Stir well to coat and scatter the olives and parsley over the top. Serve with grated parmesan cheese separately.

My Favourite Penne and meatballs

Ingredients for Marinara Sauce 2-3 tablespoons olive oil 1 large onion chopped 1 celery stalk finely sliced 2-3 garlic cloves garlic crushed ½ teaspoon chilli flakes (optional) 1 vegetable bouillon cube (optional) 8 medium tomatoes, skinned and chopped 2 tablespoons tomato paste 125ml quality red wine 3 tablespoons shredded fresh basil (or 1 teaspoon dried basil or other preferred fresh herbs) Basil sprigs Salt and freshly ground black pepper to taste 500g pre-cooked meatballs [ready made from your local food market]

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Method Heat the olive oil in a saucepan over medium heat. Add onion, celery, garlic and chilli flakes (if using) and cook, stirring until onion is soft (5-7 minutes) Stir in tomatoes, tomato paste, wine and bouillon cube (if using). If using dried spices, add them now; if using fresh basil or other fresh herbs add, just before serving.

Bring to the boil, throw in the basil sprigs, and reduce heat and simmer, stirring occasionally, until the sauce has thickened, about 20 minutes. Add your favourite precooked meatballs and simmer for another 5 minutes, until meatballs are heated through. Season with salt and pepper, remove basil sprigs. Serve with pasta of your choice garnished with fresh chopped basil on top. I like to serve this dish with Pecorino cheese shavings.

How to make home made meatballs Ingredients 250g lean minced beef, 250g minced pork, two eggs, 2 slices of white bread, the crusts cut off, enough milk to soak the bread, a bunch of parsley, ground nutmeg or mixed spices, salt, pepper.

Method Put the meat and eggs in a bowl. Tear the bread into little pieces, then soak them in the milk and squeeze them out, adding them to the bowl. Chop up the parsley and add it to the bowl. Add bit of nutmeg or mixed spices into the bowl. Adjust mixture with salt and pepper. Then, using your hands, mix all together until it's a smooth, uniform mass. Cover the bowl with a plate or some plastic wrap and put it in the fridge for a few hours. When you're ready to cook, form the meatballs. Into small sized balls, about the size of a small plum. Put them on a plate.

Prepare Marinara sauce as written above, when the sauce is nearly cooked it takes about 25 minutes, gently put the meatballs into the sauce and simmer slowly for 20 minutes.

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IÂ love flavourful meatballs in a tomato sauce. This is one of those quick, comforting, homemade suppers that should be taken to the sofa with a glass of red wine.

Shredded beef Ragu with Pasta Farmer Style Ingredients Ragu

1.2kg beef knuckle, cut into equal 4 pieces 1 tbsp salt Black pepper 3 tbsp olive oil, separated 3 cloves garlic, chopped 1 onion, diced 250g carrots, diced 250g celery, diced 800g crushed canned tomatoes 3 tbsp tomato paste 2 beef bouillon cubes 750ml water 3 dried bay leaves Extra salt and pepper, to taste if needed To Serve 500g dried spaghetti or other pasta of choice (rigatoni and pappardelle are ideal) Freshly grated parmesan cheese or parmigiano reggiano Fresh parsley, finely chopped (optional)

Method Pat beef dry and sprinkle with salt and pepper Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sides until browned (around 3 minutes in total), then remove onto a plate.

Turn stove down to medium low and add remaining 2 tbsp of olive oil.

Add garlic and onion and sautĂŠ for 2 minutes. Then add the carrots and celery and sautĂŠ slowly for 5 minutes.

Add remaining Ragu ingredients and return the beef to the pot (add the juices too).

Turn the stove up and bring it to a simmer, then turn it down to low Cover the pot and let it cook for 1 hr 45 minutes. Then remove the lid and let it cook for a further 30 minutes until the beef is tender enough to pull apart with forks and the liquid has reduced to be a thick sauce.

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Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO add a little bit of sugar (1/2 tsp at a time!) if it is a bit sour for your taste Turn the stove off and remove the beef from the sauce into a large bowl. Shred it coarsely with two forks. Then return it to the sauce. Place the lid on and set aside until ready to serve (it's even better the next day!).

To Serve

Bring a very large pot of water with 1 tbsp of salt to the boil.

Add pasta and cook for 2 minutes less than the recommended cooking time as per the packet instructions.

Meanwhile, place of the Ragu in a very large fry pan, Heat over high heat while the pasta is cooking.

When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.

Add some of pasta water into the fry pan.

Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.

Serve it immediately with plenty of freshly grated parmesan cheese.

Ragu with pasta is so comforting on a rainy day.

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Hungarian Mushroom Pasta

Ingredients 2 tablespoons butter

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1 large onion, diced 1 clove garlic, minced 600g sliced button mushrooms 2 tablespoons paprika 2 teaspoons dried dill 2 beef bouillon cube Salt Black pepper 3 tablespoons butter 4 tablespoons flour 25oml milk 500 ml water 1 tablespoon soy sauce 125ml fresh cream 450g fusilli pasta, cooked according to package instructions Parsley, chopped, for garnish

Method Melt 2 tablespoons of butter in small pan. Sauté the onions until translucent just barely beginning to brown. Add the garlic and sauté for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add the paprika, dill, salt and pepper. Set aside.

In a pot, melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown. Add the milk, water, bouillon cubes, and soy sauce, still whisking until the mixture is smooth. Add the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.

If the sauce is too thin, allow it to simmer uncovered for a few more minutes to reach desired consistency. If it's too thick, add a little extra milk. Stir in the cream and dill and simmer for another 2 minutes. Add salt and pepper to taste.

Serve immediately over pasta with fresh chopped parsley or sprig of fresh dill as garnish. Serve four portions.

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Shrimp and linguine pasta

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Serves 4 Ingredients: 450g linguine 350g king prawns shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, chopped 125ml white wine 2 tablespoons butter 2 tablespoons chopped fresh parsley

Method Cook the linguine according to the package's directions; drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the shrimp and sautĂŠ until light pink, about two minutes. Add the garlic, butter and parsley and cook until fragrant, another minute or two.

Stir in the wine, scraping up the browned bits with a wooden spoon. Continue cooking until the shrimp is cooked all the way through, three to five more minutes.

Add the linguine to the skillet and toss until coated with the wine sauce. Serve immediately.

Baked Ziti Nazzareno Casha

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I used Barilla Serves: 4 -6 servings

Ingredients 450g dry ziti pasta 1 onion, chopped 400g minced lean beef 2 teaspoons chopped garlic 750ml garlic tomato passato 120g pecorino Romano cheese, sliced 350ml Béchamel sauce light consistency 200g mozzarella cheese, shredded Grated Parmesan cheese Salt and pepper

Method Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

In a large pan, brown onion and minced beef over medium heat. Drain the fat. Add garlic and cook for a minute or so. Add tomato passato adjust seasonings and simmer 15 minutes.

Preheat the oven to 180°C. Butter a baking dish. Layer as follows: ½ of the ziti, ½ sauce mixture, cheese, béchamel sauce remaining ziti, remaining sauce mixture and then mozzarella cheese. Top with grated Parmesan cheese.

Bake Ziti for 30 minutes in the preheated oven, or until cheeses are melted. You may want to cover it for the first 20 minutes with foil and then let the cheese melt and brown for the last 10 minutes.

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Pasta alla Nonna Ingredients 300g linguine or spaghetti 2 tablespoons olive oil 3 or 4 cloves garlic finely chopped 4 eggs, beaten 120g grated Parmesan cheese 60g fresh chopped basil

Method Bring a large pasta pot of water with ½ teaspoon salt to a boil Add pasta and cook according to package directions until just al dente While you are waiting for the water to boil and the pasta cook, chop the garlic, beat the eggs and season with salt and pepper, grate the cheese and chop the basil About 2 minutes before the pasta is done (usually 5 or 6 minutes into the cooking time, or when it is still slightly crunchy in the middle) add the oil and garlic to a large sautÊ pan and heat over medium until it starts to sizzle. Do not brown the garlic.

Before you drain the pasta, reserve some of the hot, starchy pasta water, set aside Drain the pasta and add to the sautĂŠ pan Remove the pan from the heat and pour the beaten eggs over the pasta Gently but quickly stir the pasta with a wooden spoon very well until the pasta are coated with the eggs. Add the hot water and cheese and stir well to combine Add the fresh basil at the end. Adjust seasoning if needed with salt and pepper and serve immediately.

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PASTA PUTTANESCA 4 SERVINGS

INGREDIENTS : 3 tbsp olive oil 4 garlic cloves chopped 450g can diced tomatoes 2 - 3 tablespoons capers 200g pitted olives, diced and drained 6 anchovies fillets [can] roughly chopped 20g fresh chopped parsley 450g whole wheat linguine

METHOD Cook pasta according to package instructions.

While pasta cooks, in a pan add the oil, and garlic. Let the garlic cook for about 1 minute or until lightly browned. Add tomatoes, capers, and olives. Cook over medium to high heat for about 8 minutes.

Add anchovies and half the parsley. Cook for a further 5 minutes. The sauce will thicken. (I normally add 1/2 teaspoon of corn starch, I like my sauce even thicker) Add cooked pasta and remaining parley and mix through with the sauce. Serve while hot.

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Pasta Pipette Regate with Pumpkin Cream Ingredients 320g short pasta 200grams of pumpkin flesh 20g grated carrot 1 medium size onion 100g cherry tomatoes 60 grams of diced bacon 30 grams of pecorino Romano Rosemary Extra virgin olive oil Salt and pepper

Method Braising carrot and chopped onion in a little oil and salt, then add the pumpkin, cut into very small cubes, sautĂŠ gently for about 2 minutes, then add a teaspoon of chopped rosemary leaves, just cover with boiling water and leave simmer until the pumpkin is not showing very soft.

Meanwhile boil the water, add salt, drop the pasta and cook until al dente.

Fry the diced bacon in a pan to make them crispy. Set aside.

Cut the tomatoes into quarters.

Mix with the blender the pumpkin sauce, adding a tablespoon of oil until you have a smooth sauce. Adjust to taste with salt and pepper.

Toss the pasta with the sauce, add the tomatoes and bacon, stir and serve with shavings of pecorino cheese, decorate with a fresh sprig of Rosemarie. Serve for two as a main dish.

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Pasta with Tuna Nazarene Style Ingredients 320g of short pasta 3 cans of 80 g tuna in oil 200ml light cream 1 medium onion 1 clove of garlic 50ml white wine Salt to taste Grated Parmesan cheese to taste 2 egg yolks

Method To prepare the pasta, put water on to boil for the pasta. When the water salted bubbles and throw the pasta.

Meanwhile, prepare the sauce and tuna. Chop the onion and garlic. Pour directly the tuna oil in a small pan, heat it and let cook the onion and garlic for a minute or two. Add tuna, and with a fork break the tuna chunks. Cook for a few minutes, until there is no more oil on the bottom of the pot. Pour the white wine, let it evaporate and add the cream. Salt, add grated parmesan to taste and cook over low heat until the pasta is cooked.

When the pasta is ready, drain, put it back into the pot, add the sauce with tuna and stir. Then add the 2 egg yolks and stir to mix well. Serve your pasta to tuna hot. Serve four portions as a starter.

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Easy Bacon and Tomato Pasta Bake Ingredients 500g penne pasta or pasta of your choice, cooked al dente 4 large tomatoes, chopped 6 slices bacon, diced 400g parmesan cheese grated 300ml light consistency bĂŠchamel sauce or unsweetened Hopla cream 3 eggs, lightly beaten 2 medium onions chopped 2 tablespoons fresh chopped basil 300g Cheddar or Gruyere cheese (grated)

Method Preheat the oven to 180°C. Combine all ingredients except for the Edam cheese in a bowl and toss to coat well.

Pour into a large baking dish and top with grated cheese.

Bake for 40 minutes or until it is nicely golden baked.

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Winter Pasta Dish Ingredients 200g mozzarella Cheese 5 tablespoons olive oil 500g macaroni or Rigatoni pasta 80g Gruyeer cheese Salt 5tsp sugar 1kg tomatoes 1 onion 1 bunch basil Pinch chili powder 1 clove garlic

Method Blanch the tomatoes in boiling water for 30 seconds, drain, cool them and deprive them of the skin and seeds, cut the flesh into chunks. SautĂŠ chopped garlic and sliced onion in a saucepan with 4 tablespoons of oil, add the tomatoes, a pinch of salt, sugar, a pinch of red pepper and chopped basil leaves and cook for 15 minutes.

Cut the mozzarella into small cubes and let them drain in a colander. Boil pasta is half cooked, cool it under running water, drain well and toss with the prepared tomato sauce.

Brush the remaining oil in a 22x30 cm baking pan and pour the pasta mixed with mozzarella; sprinkle with grated Gruyere cheese and bake at 200°C. for about 30 minutes. Before serving, garnish with more basil.

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Filled Pasta with Sage Butter

Ingredients 500g ravioli pasta, filling of your choice [you can buy fresh or frozen] 3 tablespoons butter 8-12 sage leaves, whole but with stems removed 125g Parmesan cheese, freshly grated

Method Put a large, wide pot of water on to boil. The ravioli will float to the top as they cook and will need plenty of room to “swim around” so they don’t stick together.

While the water is heating up

Melt the butter in a large saucepan on medium heat. Add the sage leaves in a single layer and gently sauté until crisp, about 2-3 minutes, turning them once very gently.

The butter will turn a warm, caramel brown. Do not let it get too dark. Carefully remove the crispy leaves and set them on paper towels. Turn the heat to low. Warm the serving plates in the oven on low.

When the water is at a rolling boil, add 2 tablespoons of salt, reduce the heat slightly and slide the ravioli into the water. If you are using frozen ravioli, there is no need to thaw them first. Just add an extra minute or so to the cooking time. Stir gently to keep the ravioli moving. Cook according to package directions or until al dente.

Remove the pasta with a slotted spoon to the warmed plates. Blot gently with a paper towel to remove any excess water. Drizzle the brown butter over the top and carefully garnish them with the delicate sage leaves. Dust with the freshly grated cheese and serve immediately.

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Pasta with Parmesan Cream Sauce Ingredients 450g fettuccine pasta, 120g butter 2 cloves of garlic, chopped1 1small onion chopped 600ml white cream sauce 1/2 tablespoon of freshly grated nutmeg 3 tablespoons of fresh parsley, rough chopped 300g Parmesan cheese, finely grated Salt & fresh-cracked black pepper

Method Put a large pot of water on to boil.

Chop the parsley and grate the cheese and set aside.

Add the olive oil and butter to a large saucepan and sautĂŠ the onion for 2 minutes.

Add the garlic and sautÊ one minute more or until fragrant. Add in the cream and nutmeg and heat until bubbles just start to form around the edges. Don’t let it come to a full boil.

Add in half of the cheese and whisk together until fully combined. Season lightly.

Turn heat to low. Keep warm.

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 starchy pasta water and set aside. Drain the hot pasta and transfer it directly to the saucepan. Toss to coat well. Add in the fresh parsley. Add in the starchy water, a splash at a time, and stir together about a minute for a rich, velvety creamy sauce. Plate and garnish with finely grated Parmesan cheese and plenty of fresh-cracked black pepper White cream sauce

Ingredients 25g butter 25g plain flour 600ml milk Salt and white pepper Method

Melt the butter in a saucepan. Stir in the flour and cook for 1-2 minutes.

Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil. Simmer gently for 8-10 minutes and season with salt and white pepper.

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Pappardelle with Basil, Garlic and Pinenuts Ingredients 450g pappardelle 1/2 - 3/4 cup extra olive oil 2 cloves garlic, whole 250g Pinenuts roasted 700g fresh basil leaves, whole A handful of fresh parsley 250g grated Parmesan cheese, plus some for garnish Salt & fresh-cracked black pepper

Method Put a large pot of water on to boil.

Place the garlic, Pinenuts, cheese and basil 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, rainy consistency. Season lightly. Add more oil to thin as needed.

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.

Just before draining the pasta, carefully reserve 130ml 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 a dusting of grated cheese and a few sprigs of fresh parsley.

Fresh basil leaves

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Simple Spicy Pasta Ingredients 1 onion diced 1x 400g can chopped tomatoes 2 Tbsp tomato paste 1 bay leaf 1 Tbsp mixed herbs 60g black olives sliced 1 Tbsp capers 50g sun dried tomatoes chopped 1/2 tsp chilli flakes 250g fettuccine pasta Serves for two as a main dish

Method Cook Brown onion for around 5 minutes Add tomato paste and mix through Then add the bay leaf and mixed herbs, stir through for a minute or so, you may want to think about putting your pasta on now! (Then it will all be ready at the same time!)

We love fettuccine with this dish, but any pasta of your choice is fine.

Add the tin of chopped tomatoes to the onion mix, together with the capers, olives, sun dried tomatoes and chilli, and cook for another 10 minutes or so until the sauce thickens up Drain the pasta, put it back in the saucepan and mix the sauce through. Serve immediately with grated parmesan cheese.

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Pasta with Lamb and Pecorino

Ingredients 450g minced lamb 1 small red pepper diced 3 clove garlic chopped 1½ tsp. ground cumin 1½ tsp. ground coriander 450g penne regate 3 tbsp. tomato paste 15g fresh mint leaves roughly chopped 60g grated Pecorino cheese

Method Heat covered pot of salted water to boiling on high.

Heat a 12-inch pan on medium-high. Add lamb; sprinkle with salt. Cook for 3 minutes or until browned, breaking up with back of wooden spoon. Add red pepper, garlic, cumin, coriander, and cook for 3 minutes or until beginning to soften, stirring occasionally.

Meanwhile, cook pasta as label directs. Reserve 250ml cooking water; set aside.

Drain pasta and return to pot. Stir in tomato paste and reserved pasta cooking water.

Cook for 2 minutes, stirring. Stir lamb mixture, mint, and Pecorino into pasta in pot, tossing to combine and serve.

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Creamy Smoked-Salmon Pasta

Ingredients 1 lemon 129g cream cheese 120ml milk 15g capers 20g chopped chives 1 tablespoon horseradish cream 400g Farfalle pasta 150g sliced smoked salmon cut in strips 200g halved cherry tomatoes

Method Heat large covered pot of salted water to boiling.

Meanwhile, into large bowl, from lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. To same bowl, add cream cheese, milk, capers, chives, horseradish cream, pinch of salt, and white ground pepper.

Gently whisk until combined.

Cook pasta as label directions. Reserve about 100ml cooking water; add to cream cheese mixture. Drain the pasta well and transfer, along with salmon and tomatoes, to large bowl with cream cheese mixture. Toss until well coated. Serve with sprinkled chopped chives on top.

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Cooking Pasta tips Don't forget to add the salt!

Once the water begins to boil, consider adding salt. As a rule of thumb, you should use approximately Âź tablespoon of salt for each cup of water, or add to taste. Pour in the pasta once the salt has dissolved and the water is at a rolling boil. Stir the pasta frequently for the first two minutes and then occasionally until the end of the cooking process. As the pasta absorbs the liquid and expands, the water will enhance the flavor of the cooked pasta.

Skip the oil in your cooking water!

You may have heard that you should add oil to the cooking water when making pasta. But actually, because oil is lighter than water, it will not mix with the pasta and will only sit on top.

A good quality pasta such as Barilla will not stick together, making it a perfect choice for any pasta recipe.

Never rinse pasta after cooking!

Rising pasta after cooking is not recommended as it will wash away the great flavor, starch & nutrients. The sauce will bind best when the pasta is promptly removed or strained from the cooking water and immediately combined with the sauce in a separate pan.

When cooking with sauce take your pasta out a minute early!

Approximately 1 minute before the end of the suggested cook time, remove the pasta from the pot of boiling water. In a separate pan, add the strained pasta to sauce. The pasta will finishing cooking in the pan with the sauce, which will allow pasta and sauce to truly bind together, creating the best results.

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Chef Pasta Bake

Ingredients 500g pork mince plus 30g diced bacon 1 large onion, diced 3 cloves garlic, crushed ½ a teaspoon dried oregano 2 carrots, diced 400g can tomatoes polpa 3 tbsp tomato paste 250ml stock + 250ml water 500g rigatoni pasta 20g butter 200g cheddar cheese 125g grated parmesan cheese Salt and black pepper

METHOD: Pre heat the oven to 180°C. Heat the oil in a large heavy based pot over high heat. Add a splash of oil and minced pork, bacon and cook for 5 minutes until browned.

Add onion, garlic, oregano and carrots and cook until softened.

Add the tomatoes, paste, beef stock and water then season with salt and pepper and simmer for 45 minutes until the liquid has reduced and sauce has thickened. Remove from heat.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente then drain well.

Add drained pasta, butter and half of the cheese to the sauce and season with salt and pepper.

Place in a large baking dish and top with the remaining cheese. Bake in oven for 20 minutes until cheese is melted golden brown. Remove from oven and allow the pasta to rest for a few minutes and then serve.

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Good spaghetti pie recipe The recipe takes about 10 minutes to prepare and 30 minutes to bake. It requires seven ingredients, including spaghetti, olive oil, eggs and pasta sauce, in addition to Parmesan, ricotta and mozzarella cheeses.

Begin making spaghetti pie by cooking 170g of spaghetti according to the package directions. Toss the cooked spaghetti with 2 tablespoons of olive oil, and then stir in 2 beaten eggs and 129g of grated Parmesan cheese. Place the spaghetti mixture into a greased 10-inch pie plate, and press it up the sides and on the bottom to form a crust.

Evenly spread 250g of ricotta cheese over the spaghetti crust, then pour 250ml of tomato sauce evenly over the ricotta cheese.

Bake in a 180°C oven for 25 minutes. Remove the spaghetti pie from the oven, and top with 120g of shredded mozzarella cheese. Return the pie to the oven, and bake for an additional five minutes or until the cheese melts.

If desire sprinkle grated Parmesan cheese on top, and allow the pie to cool for 10 minutes before slicing and serving.

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Research

PASTA IS NOT ORIGINALLY FROM ITALY

Worldwide, pasta has become synonymous with Italian cuisine. Italian immigrants themselves brought pasta everywhere they went. While it is true that the most famous varieties and recipes of cooking pasta really do come from Italy, surprisingly, the actual origin of pasta lies elsewhere!

So how did pasta make its way to Italy? One of the more popular theories was published in the ‘Macaroni Journal’ by the Association of Food Industries. It states that pasta was brought to Italy by Marco Polo via China. Polo ventured to China in the time of the Yuan Dynasty (1271-1368) and the Chinese had been consuming noodles as early as 3000 B.C. in the Qinghai province. There is even some evidence there of 4,000-year-old noodles made from foxtail and broomcorn millet.

Unfortunately, there are problems with this theory, least of which is that the noodles they were making in China aren’t technically considered pasta. Polo also described Chinese noodles as being like “lasagne”, which implies he was possibly already familiar with a pasta-like food before going to China. Further, in 1279, there was a Genoese soldier that listed in the inventory of his estate a basket of dried pasta. Polo didn’t come back from China until 1295. For those who don’t know, Genoa is a sea port in Italy. Further, the modern pasta like we know it was first described in 1154 by an Arab geographer, Idrisi, as being common in Sicily. So Marco Polo could not have brought pasta to Italy via China. It was already in Italy at that time.

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Tuna and broccoli pasta bake Ingredients 200g fusilli or penne 250g small frozen broccoli florets 40g butter 40g plain flour 600ml milk 85g grated cheddar cheese Salt and freshly ground black pepper 1 x 185g tin tuna chunks drained 2 firm, ripe tomatoes, sliced (optional)

Method Half-fill a large saucepan with salted water and bring it to the boil. Add the pasta, return the water to the boil and cook according to the packet instructions until just tender. Just before the end of the cooking time, add the frozen broccoli florets to the pan and cook with the pasta for the final 2-3 minutes, until just tender.

Meanwhile, heat the butter, flour and milk in a saucepan over a medium heat until the mixture is just bubbling, whisking constantly with a balloon whisk until smooth and thickened to a roux.

Continue to cook the roux for a further 2-3 minutes, stirring constantly until it has thickened enough to coat the back of a spoon. Stir in half of the cheese until melted, then season, to taste, with salt and freshly ground black pepper.

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Preheat the grill to its highest setting.

Drain the pasta and broccoli in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the pasta and broccoli.

Pour the cheese sauce over the pasta mixture, then top with the sliced tomatoes, if using. Sprinkle over the remaining cheese and if desire top with sliced tomatoes.

Place the pasta bake under the hot grill for 4-5 minutes, or until the cheese melts and starts to turn golden-brown. Serve immediately.

Baked Ravioli Ingredients 1kg bag frozen ravioli [filling of your choice] 1 litre tomato garlic Sauce 350g Shredded Mozzarella Cheese Parmesan Cheese grated for sprinkling on top

Method Grease a pan with margarine or butter.

Spread 250ml of tomato Sauce on the bottom of your pan.

Layer the ravioli on the bottom of the pan.

Sprinkle with cheese.

Repeat layers, ending with sprinkled mozzarella and grated parmesan cheese on the top.

Cover with foil and bake at 180 for approx. 30 minutes.

Remove foil.

Bake uncovered for 10-15 minutes longer or until bubbly and hot in the centre.

Let stand for 5 min. before serving.

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Fun with Pasta Shapes Did you know that there are more than 600 pasta shapes worldwide? From twisted pasta to tubular pasta to stuffed noodles to long noodles—it’s so easy to get confused. Let’s take a quick trip and learn about some of the more common varieties of pasta:

Spaghetti, or little strings in Italian, is the prototype of long

pasta reaching about 10 inches long. It’s nearly the perfect pasta for any sauce or can be used in casseroles and stir-fry dishes.

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Farfalle is the Italian translation for butterflies, while Americans

commonly refer to them as bow ties. Traditionally, farfalle is accompanied by colourful sauce, with herbs or fresh vegetables. Miniature farfalle, or tripolini, are typically used in soups and salads.

Orzo is tiny rice-shaped pasta that can be used in a variety of ways! Either used as a side or main dish, orzo can be used with any sauce, added to soups and salads or baked as a casserole.

Gemelli, or twins in Italian, is short, twisted pasta that

looks like two strands of spaghetti intertwined with one another. Typically, this pasta shape works best with light vegetable or olive oil-based sauces.

Rotelle in Italian means little wheels. Because of its short

length and small size, rotelle is best used in soups or salads.

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Penne, known for resembling feathers, is a short pasta about 1 Âź inch long, tubular shaped and has slanted cuts at both ends. Penne compliments almost any recipe and pairs nicely with meat, vegetables and any type of sauce. While there are both ridged and smooth versions, the ridged penne allows sauce to cling a bit more.

Ditalini, or little thimbles, have a short, yet versatile, shape

that can be used as the base of any dish. Bake it, stir it into soups, create great salads or make a great stir-fry dish!

PASTA RECIPES EASY TO PREPARE

Penne, macaroni, spaghetti, long tubular fusilli, conchiglioni, ziti and many other shapes are currently produced.

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I love pasta of all kinds. Anything with pasta is always delicious, especially if it’s from Mediterranean countries. For many countries, pasta is a new addition to the menu. In England just after the war, there was no pasta. Once, a newspaper tricked people with a photo of a spaghetti tree. Today, everyone in England knows about pasta. It’s one of the most popular foods in the world. Spaghetti Bolognese and lasagne are now international dishes. What I don’t know is how many different types of pasta there are. Hundreds, I think; in all different shapes and colours. What I do know is that they are all delicious. Pasta is very versatile because it has so many uses. You can also eat it when it’s hot or when it’s cold.

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