 Breadcrumbs

  



   ![9 Spaghetti Recipes To Make At Home](https://media.sheerluxe.com/ZjVvayUPYoBpGkbj2h9Jde-0CGo=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F02%2Fsl-site-assets-thumb-spaghetti-recipes-to-come.jpg?itok=TWhW-8Kd)

  

 

 



 

  Image: CLARE WINFIELD/RYLAND PETERS &amp; SMALL 

 

 

 

[Recipes](/life/food/recipes)

 /  01 March 2024  

#  9 Spaghetti Recipes To Make At Home  


Cheap, comforting and endlessly versatile, spaghetti is a store-cupboard staple for more than one reason. But next time, why not ditch your regular bolognese for one of these fresh recipes?  


BySherri Andrew

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  Image: CLARE WINFIELD/RYLAND PETERS &amp; SMALL 

 

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

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### Courgette Carbonara



Serves

 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    1 tbsp of olive oil  

   20g of butter  

   150g of diced pancetta  

   4 courgettes, halved &amp; cut into 5mm diagonal slices  

   3 garlic cloves, finely grated  

   400g of spaghetti  

   6 large eggs (2 whole, 4 yolks)  

   80g of parmesan, finely grated, plus extra to serve  

   1 tsp of black pepper (or to taste)  

 



  

 



Method

 Step 1 

Warm the oil and butter over a medium heat in a sauté pan and add the pancetta. Cook for 5 mins then add the courgettes.



 Step 2 

Continue to cook for another 10 mins, stirring often until the courgettes have softened. Then stir in the garlic and cook for another 2 mins. Turn off the heat and put the pan to one side.



 Step 3 

Bring a large saucepan of salted water to the boil and add the spaghetti. Cook according to packet instructions. Meanwhile, beat the eggs and yolks together, before stirring in the parmesan.



 Step 4 

Save some of the pasta cooking water then drain the pasta and return to the pan. Add the courgettes to the spaghetti and mix.



 Step 5 

Add the egg mix and stir vigorously until everything is coated. Use the cooking water to loosen and make a creamy sauce.



 Step 6 

Divide between four bowls and top with more parmesan plus lots of black pepper.



 



 

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 ](https://maryberry.co.uk/) 

 

 

 

 

### Spaghetti With Peas &amp; Pesto



Serves

 4-6 

 



Total Time

 11 Minutes 

 



 

 

Ingredients

    350g of spaghetti  

   250g of frozen petits pois  

   115g of unsalted cashew nuts  

   55g of parmesan, grated, plus extra to serve (optional)  

   2 large garlic cloves, halved  

   1 large bunch of basil, roughly chopped  

   100ml of olive oil  

 



  

 



Method

 Step 1 

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



 Step 2 

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.



 Step 3 

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



 Step 4 

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.



 Step 5 

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



 



 

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 ](https://mutti-parma.com/) 

 

 

 

 

### Mutti Pasta Mollicata



Total Time

 25 Minutes 

 



 

 

Ingredients

 INGREDIENTS  


   160g of bucatini (or spaghetti)  

   3 cloves of garlic  

   ½ tsp of dried chilli flakes  

   1 white onion  

   2 anchovy fillets  

   50g of breadcrumbs (stale bread torn up will work)  

   2 tbsp of Mutti double concentrate tomato purée  

   80ml of olive oil  

   Black pepper  

 



  

 



Method

 Step 1 

Bring a large pan of salted water to the boil.



 Step 2 

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.



 Step 3 

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



 Step 4 

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



 Step 5 

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.



 Step 6 

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.



 Step 7 

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



 



 

Visit[Mutti-Parma.com](https://mutti-parma.com/)

 

 

 

 

 

 

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 ](https://www.instagram.com/alexandradudley/?hl=en-gb) 

 @ALEXANDRADUDLEY 

 



 

 

 

 

### Lazy Roasted Tomato Spaghetti With Burrata 



Serves

 2 

 



Total Time

 29 Minutes 

 



 

 

Ingredients

 INGREDIENTS  


   500g of cherry tomatoes  

   1 garlic clove  

   200g of dry spaghetti  

   1 handful of basil  

   200g of burrata  

   Olive oil  

   Sea salt  

 



  

 



Method

 Step 1 

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.



 Step 2 

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.



 Step 3 

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.



 Step 4 

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



 



 

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 ](https://amzn.to/49wsnxh) 

 CLARE WINFIELD © RYLAND PETERS &amp; SMALL 

 



 

 

 

 

### One-Pan Puttanesca



Serves

 2 

 



Total Time

 40 Minutes 

 



 

 

Ingredients

 INGREDIENTS  


   1 tbsp of raisins, currants or sultanas/golden raisins (chopped if large)  

   1 tbsp of capers, rinsed if salted  

   1 tbsp of olive oil  

   1 onion, sliced  

   60g of smoked lardons, chopped pancetta, or bacon pieces (optional)  

   3 anchovy fillets (optional)  

   3 garlic cloves  

   A generous squeeze of tomato purée/paste  

   1 tsp of dried oregano  

   1-2 pinches of sugar (to taste)  

   1 x 400g can of chopped tomatoes  

   ½-1 tsp of crushed chilli/hot red pepper flakes (to taste)  

   400ml of water (use the empty tomato can to measure)  

   150g of dried spaghetti  

   3-4 tbsp of black olives, pitted &amp; roughly chopped  

   Parmesan, to serve  

   Toasted pine nuts, to serve (optional)  

   1 small handful of fresh parsley, finely chopped (optional)  

 



  

 



Method

 Step 1 

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



 Step 2 

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.



 Step 3 

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.



 Step 4 

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.



 Step 5 

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.



 



 

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 © CLARE WINFIELD 

 



 

 

 

 

##  Spaghetti With Kale, Courgette, Lemon &amp; Ricotta 

 

Serves

 4 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

 INGREDIENTS  


   300g of spaghetti  

   2 garlic cloves, finely chopped  

   Grated zest and juice of 2 lemons  

   ¼ tsp of chilli flakes, plus extra to serve  

   5 tbsp of olive oil, plus extra for drizzling  

   Salt &amp; freshly ground black pepper  

   1l of boiling water  

   250g of kale, chopped &amp; any tough stems discarded  

   100g of parmesan, finely grated, plus extra to serve  

   2 courgettes, peeled with a julienne peeler  

   250g of ricotta  

   Handful of crunchy croutons, bashed into rubble (optional)  

 



  

 



Method

 Step 1 

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.



 Step 2 

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.



 Step 3 

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.



 



 

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 ](https://www.groovyfood.co.uk/) 

 

 

 

 

### Lemon, Chicken &amp; Pesto Spaghetti



Serves

 4 

 



Total Time

 55 Minutes 

 



 

 

Ingredients

 For the lemon chicken:  


   4 free-range chicken breasts  

   Juice &amp; zest of 1 lemon  

   2 tbsp of The Groovy Food Company Omega Cool Oil  

   1 tbsp of The Groovy Food Company Agave Nectar Amber &amp; Mild  

 



  

 For the sauce:  


   200g of baby plum tomatoes halved  

   2 cloves garlic crushed  

   1 tsp of The Groovy Food Company Agave Nectar Amber and Mild  

   1 tbsp of The Groovy Food Company Omega Cool Oil  

   240g of dried linguine  

 



  

 For the pesto:  


   Large bunch of fresh basil  

   ½ clove garlic  

   50g of almonds  

   30g of parmesan  

   Lemon juice to taste  

   60ml The Groovy Food Company Omega Cool Oil  

   Fresh basil for serving  

 



  

 



Method

 Step 1 

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.



 Step 2 

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



 Step 3 

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.



 Step 4 

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.



 Step 5 

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.



 



 

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 ](https://www.ocado.com/webshop/startWebshop.do) 

 

 

 

 

### Baked Spaghetti With Chorizo, Pepper, Eggs &amp; Mozzarella



Serves

 2 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    250g of spaghetti  

   130g of chorizo picante, skin removed &amp; chopped  

   7 vine tomatoes, quartered, deseeded &amp; chopped  

   1 Romano pepper, deseeded &amp; cut into strips  

   200g mozzarella, drained &amp; torn into pieces  

   100ml of chicken stock  

   2 eggs  

   1 clove of garlic, grated  

   5 tbsp of extra virgin olive oil, plus extra to drizzle  

   4 bay leaves  

   1 tsp of smoked paprika  

   15g of fresh oregano, chopped  

   1 large handful pecorino, (or parmesan) to finish  

 



  

 



Method

 Step 1 

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.



 Step 2 

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.



 Step 3 

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.



 Step 4 

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.



 



 

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 ](https://amzn.to/3TeyPTQ) 

 © LIZZIE MAYSON 

 



 

 

 

 

### Spaghetti With Beef Tomatoes &amp; Squid



Serves

 2-3 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    2 large, ripe beef tomatoes  

   2 squid, gutted, cleaned &amp; cut into 5mm (¼in) slices  

   3 tbsp of extra-virgin olive oil  

   4 anchovy fillets in olive oil, finely chopped  

   1 red chilli, deseeded &amp; finely chopped  

   1 tsp of miniature capers in vinegar  

   1 tsp of chopped flat-leaf parsley leaves  

   1 garlic clove, finely sliced  

   300g (10½ oz) of dried spaghetti  

   Sea salt &amp; freshly ground black pepper  

 



  

 



Method

 Step 1 

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.



 Step 2 

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).



 Step 3 

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.



 Step 4 

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.



 Step 5 

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



 Step 6 

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.



 Step 7 

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



 



 

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 ![7 Easy Mid-Week Recipes Under 30 Minutes](https://media.sheerluxe.com/3vMqOjzACDqvc7rOj6XoA2rLtEs=/400x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F09%2Fsl-site-assets-100925-thumbhero-mid-week-healthy-meals-under-30.jpg?itok=NIGYj8x4)

 

 

 



 

[Recipes](/life/food/recipes)

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  10 September 2025  

 [##  7 Easy Mid-Week Recipes Under 30 Minutes  


 

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[Recipes](/life/food/recipes)

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  09 September 2025  

 [##  How To Entertain This Month, With Alexandra Dudley  


 

 ](/life/food/recipes/how-to-entertain-this-month-with-alexandra-dudley-20) 

 

 

 

 

           

 

 

 

 

 



  

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