10 Midweek Pasta Recipes

Cook the fregola in a large saucepan of boiling water according to the pack instructions, then drain and set aside to cool, reserving about 250ml of the cooking water.

Heat 2 tablespoons of the oil in a large sauté pan over a medium heat. Add the shallot and courgettes plus some salt and pepper, and cook for a few minutes. Add the garlic and chilli flakes, and cook for a few more minutes until the garlic is fragrant. Add the corn and continue sautéing for 5-6 minutes until the corn is tender, but still a little snappy.

Add the cooked fregola to the courgette mixture, drizzle with another tablespoon of olive oil and stir in the manchego, basil and lemon zest. Add 60-120ml of the pasta water to loosen, and more if you prefer it more ‘saucy’. Garnish with fresh basil and an extra sprinkling of Manchego.

Place the block of ricotta on a serving dish and drizzle with olive oil and runny honey, then finish with the oregano and chilli flakes. Serve alongside the fregola with courgettes, placing a few tablespoons into the mixture or letting guests help themselves.

Preheat the oven to 220°C/200°C Fan/Gas mark 7.

Cook the pasta following the pack instructions, then drain, rinse under cold running water until cool, then drain again.

Place all the vegetables in a roasting pan with the garlic and drizzle with oil. Season well with salt and pepper. Roast the vegetables in the preheated oven for 20 minutes. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool.

In a bowl, mix the dressing ingredients and taste for seasoning. Place the dressing in the base of a serving bowl, add the cooked pasta and roasted vegetables and mix through the dressing. Top with the sultanas, basil, rocket, lemon zest, pine nuts and pecorino.

Drizzle the oil into a large ovenproof dish, about 30cm across.

Preheat the oven to 200°C/180°C Fan/Gas mark 6.

To make the gnudi, finely chop the squeezed-dry spinach by hand or pop it into a food processor and briefly blitz it. Then mix all the ingredients together in a large mixing bowl until well combined. It should form a thick paste; if it is very sticky, add a spoonful of coconut flour to absorb the moisture.

Use your hands to roll the mixture into balls about 3cm across and put them into the prepared baking dish.

Scatter the tomatoes around the gnudi and shake the dish so that they roll around in the oil. Fleck the butter over the top, add a little seasoning and then bake for 10 minutes or until warmed through.

Add the parmesan and basil leaves and serve straight away.

Cook the spelt or alternative according to the packet instructions. Drain and toss in a bowl with the oil. Leave to cool.

Add the remaining ingredients, with any additions of your choice, stir well and season to taste. Serve straight away or keep in the fridge for up to 2 days.

Put the basil leaves into a mortar and bash them with the pestle until they become a rough pulp. Add the garlic and nuts and bash repeatedly. Using a metal spoon, stir in the olive oil, followed by the cheese. Add salt to taste, if necessary, but bear in mind that the parmesan is salty. Alternatively, put all the ingredients into a small food processor and blitz until you have a roughish paste.

Cook the pasta, if using, in plenty of well-salted water in a large pan until al dente. Steam or boil (in the pasta water) the green beans until tender. Drain the pasta and beans and put into a mixing bowl with a tablespoon of olive oil to stop them sticking. Allow to cool.

Stir in the chicken, tomatoes and pesto. Taste and adjust the seasoning as necessary. Serve with a few basil leaves.

Bring a medium-sized pan of water to the boil, season the water with table salt and blanch the cime di rapa for 3 minutes, then transfer immediately to ice-cold water (this helps to maintain the colour of the leaves). Squeeze out the excess water and chop roughly, then leave to one side.

Heat the olive oil in a large saucepan and fry the garlic and chilli on a medium heat for a couple of minutes until fragrant but not coloured.

Add the anchovy fillets (if using) and cook on a low heat, stirring occasionally, until the anchovies break up into the sauce. Leave on a low heat while you cook the pasta.

Bring a large pan of water to the boil, season it generously with table salt and cook the orecchiette for 2-3 minutes. Meanwhile, add the cime di rapa to the saucepan of garlic and anchovies, along with half a ladleful of the pasta cooking water.

Drain the cooked pasta, reserving a little of the cooking water, then add the pasta to the sauce and toss together. Squeeze the lemon juice into the pan and season to taste with sea salt and freshly ground black pepper, adding more cooking water if you need to.

Place the pan in the centre of the table (or transfer to a warmed bowl if you prefer) along with a bowl of pangrattato, so everyone can help themselves.

Prepare a tray dusted with fine semolina, ready for your finished malfatti.

First, strain the ricotta by placing it in a muslin cloth and squeezing it to remove the excess liquid. The ricotta will lose around 10-15% of its overall weight and have a much firmer consistency. Scoop it into a medium bowl and set aside.

Heat the olive oil in a large saucepan and cook the onion and garlic until soft and golden, around 7 minutes on a medium heat. Add the spinach, cover with a lid and cook for 2-3 minutes until the spinach has wilted. Transfer the spinach mixture to a colander and squeeze any excess liquid out by pressing it hard with a wooden spoon; otherwise, allow it to cool and just squeeze with your hands until the spinach has lost all its moisture.

Finely chop the spinach and add it to the bowl of ricotta along with the Parmesan, nutmeg, egg and semolina. Beat together with a wooden spoon and season to taste. Leave in the fridge to rest and firm for 30 minutes.

When you are ready to shape the malfatti, I suggest wetting your hands just a little, as this stops the soft mixture from sticking to them. Shape into walnut-sized balls, placing them on the prepared tray, then slide the tray into the fridge for an hour to firm up (you can leave them overnight if you’d like to prepare them ahead).

In a large saucepan, heat the olive oil, add the garlic and fry for a minute until fragrant, then add the tinned tomatoes. Cook on a medium-low heat for 35-40 minutes, stirring occasionally. Season to taste with sea salt and freshly ground black pepper. Leave on a low heat while you boil the malfatti.

Set a large pan of water on the hob and, when the water is boiling, season it generously with table salt. Carefully drop the malfatti into the water and cook for 2 minutes, or until they bob to the surface.

Ladle the tomato sauce into four warmed bowls, then, using a slotted spoon, fish out the malfatti and place them into the sauce. Alternatively, you can scoop them directly into the pan of sauce and gently mix them together before plating – it’s up to you. Finish with a basil leaf or two and a generous grating of parmesan.

Gently warm the olive oil in a large saucepan, add the onion and garlic and scatter over a large pinch of salt. Stir everything together, cover with a lid and cook on a medium-low heat for 5 minutes. Take the lid off, stir again, and cook uncovered for a further 5 minutes.

Turn the heat up to medium, add the tomatoes and cook for 3 minutes, stirring occasionally. When the tomatoes soften and start to burst a little, take the pan off the heat and set to one side to cool slightly.

Place the avocado in a large bowl and toss it in the zest and lemon juice. Add the tomato mixture and the olives and stir everything together, then set aside while you cook the pasta.

Bring a large pan of water to the boil and season it well with table salt. Cook the orzo for 2–3 minutes until al dente. Drain the pasta and add it to the avocados and tomatoes, along with all the chopped herbs and the parmesan. Mix well and season to taste with sea salt and freshly ground black pepper.

Transfer the salad to a large bowl, preferably set outside for a summer lunch, and scatter over a handful of toasted pine nuts just before serving.

In a large, shallow ovenproof casserole dish or high-sided frying pan, add the pasta, garlic, lemon zest, chilli flakes and olive oil. Add plenty of seasoning, then pour in the boiling water and bring to the boil.

Drop in the kale, pushing it under the water with a pair of tongs or a long spoon. Cook, stirring the spaghetti and kale frequently for 8-10 minutes, or until the pasta is cooked to your liking.

Stir in most of the parmesan and twirl the pasta to melt. Drop the courgettes into the pan and let the heat of the pasta wilt the courgette.

In a small bowl, mix the crouton crumbs (if using) with some extra parmesan and chilli flakes. Divide the pasta between four plates, add a dollop of ricotta and finish with the crunchy crouton crumbs, if you like. I always love a drizzle of extra oil. Add a cup of frozen peas for more greens.