9 Spaghetti Recipes To Make At Home

Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again.

Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little a time, until you have a paste consistency. Season with salt to taste.

Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml of the pasta water before draining.

Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little of the pasta water. Toss everything over a high heat until well coated.

Season well with freshly ground black pepper and serve with extra parmesan, if you like.

Bring a large pan of salted water to the boil.

Add 2 tbsp of olive oil to the pan on a low heat, add the anchovies, garlic and chilli to the pan, allow to fry for a minute or so until the anchovies melt into the oil.

Add the breadcrumbs and toast them in the oil for 5-10 minutes stirring continuously to get an even golden-brown colour. Remove the breadcrumbs and set aside

Add the pasta to the boiling water and cook al dente.

To the same pan you used to toast the breadcrumbs add the remaining olive oil, onion and double concentrate. Allow to cook for a few mins on a medium heat until there is a rich red oil. Add a ladle of the pasta water and turn the heat to low.

Once the pasta is cooked add to the sauce along with half the breadcrumbs and toss the pasta well adding more pasta water when needed to achieve a glossy sauce.

Serve with a final sprinkle of breadcrumbs some cracked black pepper and enjoy.

Preheat the oven to 200°C/Gas Mark 6. Add the tomatoes to a deep roasting tray, drizzle with olive oil and sprinkle with sea salt. Toss to coat, using your hands and roast for 20 minutes.

Bring a large pan of water to the boil. I find most spaghetti takes about 10 minutes so use this as a marker for the next stage. As the spaghetti cooks, temporarily remove the tomatoes from the oven. Finely grate in the garlic and give everything a toss. Return to the oven and allow it to cook for a further 5 minutes, then switch off the oven leaving the tomatoes in there until the pasta is cooked.

Using tongs, lift the pasta into the tray with the tomatoes (a little water coming along with it is fine too). Add the basil leaves, a pinch of salt and a good drizzle of olive oil, then toss everything until the pasta and tomatoey juices have combined and the basil has slightly wilted.

Twist the pasta into bowls and break over the burrata. Finish with olive oil and freshly cracked black pepper.

Put the raisins and capers in a small bowl, cover with boiling water and set aside to soak.

Heat the oil in a large frying pan (one with a lid) and add the onion and lardons, if using. Cook gently for a full 7-10 minutes, till golden and caramelised.

Crush the anchovies and garlic – you can put them both through a garlic crusher, anchovies first – and add to the pan with the tomato purée and oregano. Season to taste with the sugar, chilli flakes and salt and pepper and cook for 1-2 minutes.

Stir in the tomatoes, water and spaghetti (snapping it if necessary to fit in the pan) and bring to the boil. Cover the pan and simmer for the time suggested on the spaghetti packet – typically 8-12 minutes – stirring occasionally to ensure the pasta is immersed in the sauce. If towards the end of the time the mixture is looking wet, remove the lid to thicken slightly.

Check the spaghetti is al dente – cooked by this method, it may need 2-3 minutes extra – then stir in the drained raisins and capers, plus the olives and parsley if using, to heat through. Check the seasoning – again be generous – serve with lots of grated parmesan and add a scattering of pine nuts and chopped parsley, if you wish.

In a large, shallow ovenproof casserole dish or deep 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 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.

Place the halved tomatoes onto a baking tray then scatter over the garlic then drizzle with the oil and agave, season with salt and pepper then roast in a pre-heated oven set at 150°C/gas mark 2 for around 30 minutes. Remove and set aside.

Marinade the chicken breasts in the lemon juice; zest and oil then leave for a couple of hours for the flavours to develop.

Season and seal skin side down in a hot pan for around 3 minutes until golden turn over then glaze with the agave, transfer to an oven set at 200°C/gas mark 6 for 12-14 minutes or until cooked through.

Place the basil into a mini blender along with the almonds, garlic and lemon juice and oil then blend until you have a loose consistency, add the parmesan cheese and season to taste with salt and pepper.

Cook the pasta according to the packet instructions, drain then stir through the pesto and serve with the sliced chicken, tomatoes. Finish with another grating of parmesan cheese and some fresh basil.

Preheat the oven to 200°C/Gas Mark 6 and bring a saucepan of water to the boil ready for the spaghetti. Heat the olive oil in a heavy-based frying pan, then add the garlic, bay leaves, tomatoes and pepper. Season, cover and sauté over a low heat for 6-8 minutes.

Uncover, turn up the heat and add the chorizo, paprika, and most of the oregano, sauteing for 3 mins. Add the stock, stir, then remove from the heat.

Cook the spaghetti in the pan of boiling water until al dente (6-7 minutes, depending on the brand). Drain and add to the sauteed mixture. Toss everything together nicely and spoon into two small ovenproof dishes. Make a well in the middle of each dish, gently crack an egg into the centre and pop the dishes in the oven. Cook for 12 minutes, or until the eggs are done to your liking.

Remove from the oven and top with the mozzarella, some black pepper, a drizzle of olive oil, the remaining oregano and the pecorino, if you're using it.

First prep the squid. Pull off the head so the insides come out, then cut down the middle of the squid, ensuring you go through only one side. Open the squid like a book and, with a serrated knife, scrape out all the innards. Cut away the head just below the eyes and reserve the tentacles. Give the body and the tentacles a good wash in cold water, then cut the body into small slices.

Halve the tomatoes then chop each half to a rough pulp. Place the pulp in a fine sieve, sprinkle over some sea salt, then leave the pulp to drain for 10 minutes (discard the liquid).

Toss the squid in a bowl with ½ tablespoon of the olive oil and some salt and pepper. Heat a large, non-stick frying pan over a high heat. Add the squid slices and cook them for 1 min, so that the squid gets a bit of colour. Add the anchovies, red chilli, capers, parsley, garlic and 1 tablespoon of the olive oil, then cook everything for 1 minute.

Add the drained tomato pulp, cook for a couple of mins more, then remove the pan from the heat and set the sauce to one side while you cook the pasta.

Bring a large pot of salted water to a boil, add the linguine and cook for 2 minutes less than the packet suggests.

Using tongs, transfer the pasta to the frying pan with the squid. Place it over a medium heat and add a ladleful of the pasta cooking water. Cook for 3 minutes, stirring, so that the pasta and the sauce become emulsified. Check the seasoning and add some freshly ground black pepper.

Serve the pasta in warmed bowls, drizzled with a little of the remaining olive oil.