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