16 easy-peasy pasta ideas

Try these su­per-sim­ple pasta dishes on balmy, sum­mer days – the fresh flavours burst with en­ergy. Bel­lis­sima!

Woman's Weekly (UK) - - Hello! - Food Ed­i­tor JulEs

Ca­cio e P epe

This quick and easy recipe high­lights all the things we love about au­then­tic Ital­ian pasta dishes – hot, al dente strands, evenly coated in a sauce that’s all about the fifth flavour

sen­sa­tion of umami.

ServeS: 2

200g (7oz) dried bu­ca­tini or spaghetti 60g (2oz) Parme­san, grated, plus extra to serve

20g (½oz) but­ter

½tsp ground black pep­per, plus extra to serve 1

Cook the bu­ca­tini or spaghetti ac­cord­ing to the in­struc­tions on the pack. 2

Put the Parme­san, but­ter and ground pep­per in a bowl. Half­way through the pasta’s cook­ing time, take 100ml of the pasta water from the pan and put it in a bowl.

Leave to cool for a minute, then slowly add to the Parme­san, but­ter and black pep­per. Whisk un­til it all comes to­gether as a sauce. 3

When the pasta is cooked, drain and toss with the sauce un­til thor­oughly coated. Di­vide the pasta be­tween two plates and serve with extra Parme­san and black pep­per.

Per Serv­InG: 560 cals, 19g fat, 11g sat fat, 72g carbs

Gnudi With Tomato Sauce

Mak­ing these gnoc­chi-like dumplings is a dod­dle. Ri­cotta makes the dough rich, so a sim­ple tomato sauce is all that’s needed.

ServeS: 6

450g (1lb) ri­cotta

1 large free-range egg, plus 1 egg yolk 45g (1½oz) Parme­san cheese, grated, plus extra for serv­ing

60g (2oz) plain flour

4tbsp olive oil

2 cloves gar­lic, crushed

1 x 400g tin chopped toma­toes

Fresh basil leaves, to serve 1

Mix to­gether the ri­cotta, egg, extra yolk and Parme­san. Sea­son, then stir in the flour and knead into a soft dough. Place on a

well-floured bak­ing tin. Us­ing two spoons, shape pasta into 30 rough ob­longs a bit larger than gnoc­chi. Dust with flour and set aside. 2

In a pan, heat the olive oil. Fry the gar­lic for 1 min, and sea­son well with black pep­per. Stir in the toma­toes. Cook for 10 mins, then blend to a smooth sauce.


Cook gnudi in a large pan of boil­ing water for 4-5 min, un­til they rise to the top.

Drain, toss in the sauce and serve with Parme­san and basil leaves.

Per Serv­InG: 280 cals, 20g fat, 8g sat fat, 12g carbs

Ravi­oli Pasta Bake

A kind of cheat’s lasagne, us­ing store­bought ravi­oli and sauce, and scrimp­ing on time but max­ing on

the com­fort fac­tor.

ServeS: 4

1 x 500g tub fresh tomato and mas­car­pone pasta sauce

400g (14oz) store-bought ravi­oli

100g (3½oz) baby spinach leaves

3tbsp sin­gle cream

60g (2oz) sour­dough bread­crumbs

90g (3oz) pecorino cheese, grated, plus extra shav­ings to serve

15g (½oz) flaked al­monds, toasted Bunch of basil leaves 1

Pre­heat the oven to 200C/Gas 6. In a saucepan, gen­tly heat the pasta sauce. Add the ravi­oli, spinach, 200ml (7fl oz) water and cream, then cook for 2 min, un­til the spinach wilts. Turn off the heat. In a bowl, mix to­gether the sour­dough bread­crumbs, pecorino and al­monds.


Pour the pasta into a gratin dish and tuck in the basil leaves (re­serv­ing a few). Top with bread­crumb mix­ture, bake in the oven for 15-18 min, un­til golden brown on top and cooked through. Serve topped with the re­served basil leaves and pecorino shav­ings.

Per Serv­InG: 524 cals, 24g fat, 12g sat fat, 50g carbs

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