World Pasta Day: Celebrate by creating these 15 famous pasta recipes
| Author | Lerato Maimela |
| Published date | 25 October 2021 |
| Publication title | Citizen, The (South Africa) |
Choose the yummy pasta recipe you would like to celebrate with on this day, and then recreate the other pasta dishes throughout the week.
Pasta carbonara
* 6 eggs
* 400g of rigatoni pasta
* ¼ cup of extra virgin olive oil
* 1 onion, finely chopped
* 2 garlic cloves, crushed
* 1 cup of chicken stock
* 1 cup of shredded smoked ham (off the bone)
* 100g of unsalted butter, chopped
* ½ cup of finely grated parmesan
* Finely chopped flat-leaf parsley leaves, to serve
1. Bring a saucepan of water to the boil, carefully add eggs and cook for 6 minutes 30 seconds for soft-boiled. Remove immediately and transfer to a bowl of iced water. When cool enough to handle, peel and chop.
2. Cook pasta in a large saucepan of boiling, salted water according to packet instructions. Drain, reserving ¼ cup (60ml) pasta cooking water.
3. Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 7 minutes or until softened but not coloured. Add stock, increase heat to high and bring to the boil. Cook, stirring occasionally, for 5 minutes or until reduced by two-thirds. Stir through ham and butter, and bring back to the boil for 30 seconds or until ham is warmed through. Remove from heat and gently fold through the pasta, reserved pasta water, parmesan eggs and some of the parsley. Serve immediately scattered with remaining parsley.
This recipe was found on delicious.com.au
Pesto and kale pasta
* 1 tablespoon of rapeseed oil
* 2 red onions, thinly sliced
* 300g of kale
* 300g of wholemeal pasta
* 4 tablespoons of reduced-fat cream cheese
* 4 tablespoon of fresh pesto or vegetarian alternative
1. Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
2. Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.
This recipe was found on olivemagazine.com
Pilchard puttanesca
* 300g of spaghetti
* 1 tablespoon of olive oil
* 1 onion, finely chopped
* 2 garlic cloves, crushed
* 1 red chilli, deseeded and finely chopped
* 1 tablespoon of tomato purée
* 1 can pilchard in tomato sauce
* 70g of pack dried black olive with herbs, roughly chopped
* shaved parmesan, to serve
1. Cook the pasta following pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce. Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.
2. Drain the pasta and add to the pan with 2-3 tabelspoons of the cooking water. Toss everything together well, then divide between plates and serve, scattered with Parmesan.
This recipe was found on bbcgoodfood.com
Cauliflower cheese pasta bake
* 250g of shell pasta
* 100g of unsalted butter
* 2 bay leaves
* 1 onion, finely chopped (we used Woolworths Macro)
* 3 garlic cloves, crushed
* ½ bunch sage, roughly chopped, plus extra whole leaves
* 1 tablespoon of plain flour
* 900ml of pure cream
* 200g of smoked cheese, coarsely grated
* 1¼ cups of finely grated parmesan
* 1 large cauliflower, blanched until just tender, cut into wedges
* ¼ teaspoon of freshly grated nutmeg
1. Preheat the oven to 200°C. Grease a 2.5L baking dish. Cook pasta according to packet instructions, drain and rinse under cold water. Set aside.
2. Heat butter in a large frypan over medium-high heat. Reduce heat to low and add bay leaves, onion and garlic, and cook, stirring occasionally, for 5 minutes or until onion is softened and butter is lightly...
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