Pasta recipes Archives

Pasta recipes

Baked tomato pasta

40 minutes

Beetroot recipes

Beetroot-top ravioli with fennel and burnt butter

35 minutes

Broccoli recipes

Frugal-ish broccoli-and-basil pesto pasta salad

30 minutes

Chicken recipes

Coconut chicken with pumpkin tagliatelle

30 minutes

Broccoli recipes

Tenderstem Broccoli-and-ricotta pasta bake

20 minutes

Chicken recipes

Rotisserie chicken soup

6 hours

Cheese recipes

Abigail’s famous mac ‘n’ cheese

1 1⁄4 hours

Pasta recipes

Rotolo with burnt sage and lemon

30 minutes

Bacon recipes

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

15 minutes

Battered and

Deep-fried lasagne

10 minutes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 T butter
1 T olive oil
300 g Brussels sprouts, halved
150 g sourdough bread, broken into small pieces
4 garlic cloves, crushed
1 T Italian parsley, roughly chopped
40 g anchovies, roughly chopped
20 Woolworths queen green olives, pitted and roughly chopped
1 cup cream
Sea salt and freshly ground pepper, to taste
500 g Woolworths Al Nero Di Seppia spaghetti (cuttlefish ink), cooked al dente
Pecorino, grated, for serving

Method

Heat a nonstick pan over a high heat. Melt the butter and olive oil and quickly fry the Brussels sprouts until golden. Remove from the pan.
Add the remaining ingredients, except the pasta and pecorino, to the pan and fry for 5 minutes over a high heat. Serve over the pasta with the Brussels sprouts and pecorino.

Cook's note: Cuttlefish-ink pasta is delicious with creamy seafood sauces – or this one with anchovies and olives. The sourdough and cream are the perfect foil for all that delicious saltiness.

Discover more pasta recipes here.

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Beer-box (braai) platter

Tagliatelle with smoky tomato sauce, olives and capers

Baked tomato pasta

Beetroot-top ravioli with fennel and burnt butter

Frugal-ish broccoli-and-basil pesto pasta salad

Coconut chicken with pumpkin tagliatelle

Tenderstem Broccoli-and-ricotta pasta bake

Rotisserie chicken soup

Abigail’s famous mac ‘n’ cheese

Rotolo with burnt sage and lemon

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Deep-fried lasagne

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Ingredients

Method