Email
Orange pesto and aubergine
You will only need 2-3 tbsp pesto for the dish, the rest will keep in the fridge for 2 weeks.
Serves 4
1 aubergine
Salt
180ml olive oil
400g linguine or other long pasta
1 garlic clove, peeled and cut in half
150g ricotta
Freshly grated parmesan, to serve
For the orange pesto
3 oranges, pith removed, roughly chopped
80g basil leaves
200g blanched almonds
50g capers, rinsed and dried
A pinch of salt
60ml olive oil
1 Cut the aubergine into 1cm-thick slices, place in a colander, sprinkle with salt and leave for 40 minutes. Rinse the salt off, then pat dry with kitchen roll.
2 Blend the pesto ingredients on a low speed, adding more oil if necessary.
3 Heat 180ml olive oil in a frying pan, then cook the aubergine until golden, turning once. Drain on kitchen roll, then cut into strips.
4 Cook the pasta, then rub a serving bowl with the garlic. Add the ricotta, aubergine, 2-3 tbsp pesto and 1 tbsp of the cooking water. Mix well. Drain the pasta, add to the bowl and toss gently, adding more pesto to taste. Sprinkle with parmesan and serve.
The Art of Pasta by Lucio Galletto and David Dale (Grub Street)
Tomato, bacon and mint
To make this dish vegetarian, just omit the bacon.
Serves 4
Olive oil
1 small onion, peeled and finely diced
200g bacon, fat removed and chopped
4 garlic cloves, peeled and lightly crushed
500g vine tomatoes
A handful of mint leaves, roughly torn
3 tbsp capers in vinegar
400g spaghetti
Freshly grated parmesan, to serve
1 Add 1 tbsp oil to a large, nonstick frying pan and warm over a medium heat. Fry the onion for 2-3 minutes, then add the bacon and cook 4-5 minutes, stirring often, until the bacon is crispy. Remove and drain on kitchen roll.
2 Add 2 tbsp oil to the same pan and warm over a medium heat. Toss the garlic in the oil for a few minutes until browned, then discard.
3 Cut each tomato in half, squeeze out the juice and seeds, chop into bite-size pieces and add to the oil with a good pinch of salt, then simmer over a low-medium heat for 5-6 minutes. Add the bacon, onion, capers and mint, combine and simmer for 5 minutes.
4 Cook the spaghetti then add to the pan with 2-3 tbsp of the cooking water. Toss everything together then serve with the parmesan.
Recipe supplied by whatkatieate.com
Beef short rib ragu
Start this recipe a day in advance so the flavours can develop further overnight.
Serves 8
4 beef short ribs (about 400g each)
500ml red wine
2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
2 tbsp tomato puree
2 litres beef stock
2 x 400g tins whole tomatoes
4 rosemary sprigs
1 fresh bay leaf
Freshly grated pecorino or parmesan, to serve
800g dried pasta
1 Place the ribs in a plastic container in one layer, add the wine, cover and chill overnight.
2 Preheat the oven to 150C/300F/gas mark 2. Heat the oil in a casserole over a medium heat, remove the ribs from the wine (reserving 250ml liquid), pat dry, and cook, occasionally turning, for about 5 minutes or until browned.
3 Remove the ribs, reduce the heat, add the veg and tomato puree, then stir until tender. Add the wine and cook until reduced by half, then gradually add half the stock, a cup at a time, reducing by half each time. Add the tinned tomatoes, herbs, remaining stock and ribs, cover and place in the oven for 4-6 hours until the meat is falling off the bone. Allow to cool. Remove the meat and shred with a fork.
4 Remove the fat from the top of the liquid and set aside 750ml. Strain the reserved liquid and then reduce by half. Add the meat, season to taste and serve tossed with pasta and scattered with pecorino or parmesan.
Recipe supplied by Michelle Power; mybestdaysever.com
Avocado, basil and lemon
This is easily halved or doubled – just have 1 avocado per person and another for luck.
Serves 4
400g dried spaghetti
5 ripe avocados
Juice of 2 lemons
2 garlic cloves
75ml olive oil
1 big handful of fresh basil
Salt
Freshly grated parmesan, to serve
1 Put your spaghetti on to boil, then scoop out the avocado flesh and blend with the lemon juice, garlic, oil, salt and basil until smooth. Toss through the pasta, serve with parmesan.
Recipe supplied by Rose; thelondoner.me
Lentil 'meatballs' '
A vegetarian twist on the Italian classic – serve with spinach or greens instead to make it lighter, if you like.
Serves 4
200g cooked lentils (green or puy)
2 eggs, lightly beaten
200g ricotta
30g parmesan, grated
1 large garlic clove, crushed
½ tsp fennel seeds, crushed
2 tbsp fresh parsley, finely chopped
A large pinch of fresh or dried thyme
60g breadcrumbs (fresh or panko, preferably)
400g dried pasta, cooked to taste
Salt and black pepper
For the lemon pesto sauce
1 garlic clove
25g pine nuts
Zest and juice of 1 lemon
½ tsp salt
A large handful of basil leaves
4-6 tbsp olive oil
2 tbsp freshly grated parmesan, to serve
1 Blend the lentils in a food processor. Mix with the eggs, ricotta, parmesan, garlic, fennel seeds, parsley, thyme and seasoning. Add the breadcrumbs and set aside for 20 minutes.
2 For the pesto sauce, put the garlic, pine nuts, lemon zest and juice and salt in a food processor or blender, and whizz until smooth. Add the basil and enough oil to achieve a sauce-like consistency. Add 2 tbsp water, oil
or lemon juice to thin. Stir in the parmesan.
3 Preheat the oven to 200C/400F/gas mark 6. Check the lentil mix by rolling it in a ball between your palms – it should hold together. If it's falling apart, stir in more breadcrumbs.
4 Line a baking sheet with baking paper. Roll the mix into balls and line them up on a baking sheet. Bake on the middle rack for 15‑20 minutes until the tops are golden brown, gently turning the balls over halfway through baking. Remove to cool slightly then serve with the sauce and a pasta of your choice.
The Sprouted Kitchen Cookbook, Sara Forte (Ten Speed)
Ricotta and tomato sauce
A simple and delicious dish in which the ricotta adds a comforting milky note to the freshness of the tomato. Traditional and tasty.
Serves 2
100g fresh ricotta
30g grated parmesan, pecorino or provolone
30ml olive oil
200g short dried pasta
100g fresh tomatoes, finely chopped
10 basil leaves, roughly torn
For the tomato sauce
2 garlic cloves, thinly sliced
2 tbsp olive oil
A small pinch of crushed chilli flakes
500g tinned chopped tomatoes
¼ tsp salt
1 For the sauce, fry the garlic in the oil until golden, then add the chilli, tinned tomatoes and salt. Bring to a boil then simmer gently until the sauce is very thick and the oil has risen to the top. A small wooden spoon should be able to stand upright in it. Set aside.
2 Mix 150ml sauce with 50ml water then bring to the boil and transfer to a warmed bowl. Add the cheeses and oil, then stir and season.
3 Cook the pasta until al dente, then stir it through the sauce with the fresh tomatoes and basil. If you like you can top with extra ricotta, parmesan, provolone or olive oil.
Recipe supplied and adapted by Jacob Kenedy, from The Geometry of Pasta (Quirk Books)
Purple pesto pasta
A vibrant, stir-through sauce that can be topped with your choice of green vegetables.
Serves 2
½ head red cabbage, chopped coarsely
2-3 garlic cloves, peeled
2 tbsp sunflower seeds, plus extra to serve
Salt
Olive oil
200g dried pasta
2 large handfuls of steamed green vegetables
1 Pulse the cabbage, garlic, sunflower seeds and a few pinches of salt in a food processor. Gradually add the olive oil while pulsing until the mixture forms a paste. Add salt to taste.
2 Cook and drain the pasta, reserving a spoonful of the pasta water. Toss several spoonfuls of the pesto and pasta water with pasta. Top with more sunflower seeds and a handful of steamed green vegetables.
Recipe supplied by Sarah Searle; casayellow.com
Pasta with walnut sauce
To make your own walnut paste, blend 150g walnuts with a few tbsp olive oil, a handful of parmesan, a pinch each of paprika and nutmeg, a garlic clove and a squeeze of lemon.
Serves 4
400g dried short pasta
4 tbsp walnut paste
5 tbsp olive oil
2 tomatoes, blanched, skinned and deseeded
2 tbsp freshly grated parmesan
5 sage leaves, finely chopped
Sprig of rosemary, leaves finely chopped
Salt and black pepper
1 Put your pasta on to boil. While it is cooking, gently heat the walnut paste in a large frying pan with 3 tbsp oil.
2 A minute before your pasta is ready, drain it, reserving a little cooking water, then add it to the walnut sauce and toss well. If the sauce needs loosening, add a splash of the water.
3 Quarter the tomatoes and add to the sauce along with the parmesan, herbs and oil. Toss well and serve.
Recipe supplied by Locanda Locatelli
Tomato, miso and lemongrass
Miso adds a deeper, savoury note to balance with the fragrant lemongrass, ginger and basil.
Serves 4
2 banana shallots, finely diced
2 garlic cloves, finely sliced
10g ginger, finely chopped
1 lemongrass, outer leaves and base removed
5 large tomatoes, diced
2 tbsp white miso paste
100ml olive oil, plus extra for frying
2 handfuls of basil, roughly chopped
400g dried short pasta
1 Heat a little oil in a pan over a moderate heat and add the shallots. Cook until just softened then add the garlic, ginger and lemongrass.
2 Cook for another 3 or 4 minutes then add the tomatoes and miso. Add the oil and gently simmer until the tomatoes soften. Check for seasoning, adding more miso if you like. Add the basil, then stir through the cooked pasta.
Recipe supplied by Anna Hansen; themodernpantry.co.uk
Tuna, eggs and capers
This really comes alive if you use a good-quality tuna, packed in olive oil.
Serves 4
1 large onion, finely chopped
6 tbsp olive oil, plus extra to finish
200g tuna in olive oil, drained
200ml dry white wine
125ml fish stock
Juice of 1 lemon
4 tbsp capers, rinsed, roughly chopped
400g dried pasta
2 tbsp whole milk or double cream
2 egg yolks
1 Gently fry the onion in the oil for about 5 minutes. Add the tuna, cook for a minute then break with a wooden spoon. After 4-5 minutes the tuna should be flaked and coated in oil.
2 Turn up the heat and add the wine. Allow to bubble for about 3 minutes, then add the fish stock, lemon juice and capers. Cook for a few more minutes until the sauce has thickened and the oil has come to the surface. Set aside.
3 Cook the pasta until al dente. Beat the milk and eggs together.
4 Drain the pasta and transfer to a heated bowl. Toss first with the tuna sauce, then add the egg mix and toss again. Finish with oil.
Adapted from Sauces & Shapes: Pasta the Italian Way by Oretta Zanini de Vita and Maureen B Fant (WW Norton & Company)
