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Seven delicious and simple pasta recipes

Enjoy an at-home Italian experience


Emilia’s Crafted Pasta

Puglian lentils, tomatoes and mixed vegetable ragu by Emilia’s Crafted Pasta

Puglian lentils, tomatoes and mixed vegetable ragu by Emilia’s Crafted Pasta

Puglian lentils, tomatoes and mixed vegetable ragu

In this vegan ragu, the Puglian lentils are stewed with other vegetables creating a hearty, comforting pasta dish.

Serves five people

  • 625g dried rigatoni/penne (or a similar tubular shape) 
  • Homemade tomato sauce (800g) 
  • Pasta water (approx. 500ml) 
  • Diced aubergines (150g) 
  • Puglian lentils (150g) 
  • White onions (100g) 
  • Celery (100g) 
  • Carrots (100g) 
  • Garlic-infused extra virgin olive oil (three to five tbsp) 
  • Fresh chillies or a few shakes of cayenne pepper, depending on your spice comfort level 
  • Dried oregano (10-15g) 

For the garnish

  • Ten cherry tomatoes 
  • Fresh and crunchy mixed peppers (50g) 
  • Freshly chopped parsley (small bunch) 
  • Skin the aubergines and cut them into 1cm cubes
  • Dice the onions and chop the carrots/celery into small cubes
  • Prepare the lentils
  • Bring a pan to boil and salt generously (with approximately 35-50g of salt per litre of water) 
  • Add the garlic oil to another pan and sauté together for 5-10 minutes with the onions/carrots/celery until golden 
  • Add all the pasta water into the same pan, followed by the aubergines and lentils, and season generously with salt and pepper 
  • Cook on high heat for 10-15 minutes until there is little to no water left and the vegetables are cooked through 
  • Add the tomato sauce, all the dried oregano, a few shakes of the cayenne pepper and cook for another few minutes until the mixture thickens and all flavours have mixed properly. Then lower the heat and let it all cook slowly 
  • Add the pasta into the other pan with salted boiling water and cook until it is nearly al dente (it is important to take the pan out before it is fully al dente as the pasta will finish cooking itself in the sauce)
  • Add the cooked rigatoni pasta in and mix until the sauce covers it from all sides (add more pasta water in if it’s too dry) 
  • Slice the cherry tomatoes into four and cut the peppers into thin, short slices a few minutes before serving 
  • Garnish each dish with cherry tomatoes, sliced peppers, parsley and a grind of black pepper


Alex Hollywood

Alex Hollywood’s Leftover Veggie Pasta

Alex Hollywood’s leftover veggie pasta

Leftover veggie pasta

This recipe is ideal to make with leftover roasted vegetables in the fridge. But if you don’t have any, don’t panic! You can either roast some or fry off quick-cooking ones like courgettes, peas and spinach. 

Serves two people

  • 150g short pasta, for example, penne
  • Salt and freshly ground black pepper
  • Any leftover roasted vegetables, such as butternut squash, peppers, onion and aubergine
  • 1 tbsp olive oil
  • 1 tbsp thyme leaves
  • 3 tbsp ricotta cheese
  • The grated zest of 1 lemon
  • 100g Roquefort cheese

For the croutons

  • Two slices of sourdough bread
  • 1 tbsp olive oil
  • For the croûtons, brush the sourdough slices with oil, cut them into squares and then pan-fry until crisp. Set to one side
  • Cook the pasta in lightly salted boiling water according to the packet instructions. Drain while reserving a little of the cooking water
  • Fry the roasted vegetables in olive oil until warmed through. then add the thyme leaves
  • Remove from the heat and stir through the ricotta and lemon zest
  • Add the pasta and the reserved water to loosen everything
  • Crumble in three-quarters of the Roquefort and stir. 
  • Season with black pepper and serve in warm bowls with the remaining crumbled Roquefort and the croutons on top


Pasta Evangelists

Rotini with rocket pesto, cherry tomatoes and pine nuts

Rotini with rocket pesto, cherry tomatoes and pine nuts by Pasta Evangelists

Rotini with rocket pesto, cherry tomatoes and pine nuts

Rotini, one of the lesser-known pasta varieties, takes on a corkscrew-like shape and is traditionally made with semolina flour. Literally meaning “twists” in Italian, Rotini is enchantingly like fusilli, except the helix of the ‘corkscrew’ is much tighter. 

Serves four


For the pesto

  • 100g fresh rocket
  • 40g parmesan, grated
  • 40g pecorino romano, thinly sliced
  • 50g pine nuts
  • 150ml extra virgin olive oil
  • Salt

For the dish

  • 400g dried rotini (if you can’t find it then fusilli is a good substitute)
  • 200g cherry tomatoes
  • 30g pine nuts
  • 1 lemon (optional)
  • Extra grated parmesan for sprinkling
  • Salt and pepper
  • In a dry pan, lightly toast the pine nuts until they gain a golden-brown colour. Once toasted, be sure to transfer them onto a cold plate so they don’t continue to cook and burn
  • Weigh out all the ingredients for the pesto and place them one by one into a food processor or blender
  • Firmly close your blender and blitz momentarily until all the ingredients are thoroughly combined
  • Don’t blend for too long, as you want your pesto to have a slightly rough, grainy texture
  • Cook your pasta in a large pot of salted water according to packet instructions. Check the pasta a good two minutes before the end of the cooking time to ensure it is perfectly al dente
  • While the pasta is cooking, half the cherry tomatoes along the equator and place them a large bowl with the pesto
  • Once the pasta is cooked, transfer it into the bowl with the pesto and tomatoes, tossing it to ensure it's fully coated
  • If you like an extra citrus kick, cut a lemon in half and squeeze a little of the juice into the pasta and mix
  • Season with salt and pepper then sprinkle over the remaining pine nuts. Add a generous handful of grated parmesan on top and serve immediately


The Watercress Company

Linguine pasta dish

The Watercress Company’s watercress, pea and spring onion linguine

Watercress, pea and spring onion linguine

Serves four people

  • 200g dried linguine
  • 130g frozen peas, defrosted
  • 50g watercress
  • 50g parmesan
  • One garlic clove
  • 20g basil
  • One lime (juice and zest)
  • 60ml olive oil
  • six spring onions, finely chopped
  • toasted seeds for sprinkling 
  • Cook the pasta according to the packet instructions until al dente (usually a minute or two less than suggested), then drain and reserve a ladle of pasta water
  • For the pesto, add all the ingredients (aside from the spring onions) to a food processor or blender and pulse until combined. You may need a touch more oil
  • Fold through the pasta along with the spring onions and enough cooking water to make a silky coating
  • Serve immediately, with some toasted seeds sprinkled on top


10 Greek Street

Gnocchi with gorgonzola, walnuts and sage

Gnocchi with gorgonzola, walnuts and sage from 10 Greek Street

Gnocchi with gorgonzola, walnuts and sage

Serves four to six people


For the gnocchi

  •  1kg Maris Piper potatoes
  • 100g 00 flour, plus extra for dusting
  • Three egg yolks
  • 30g grated parmesan
  • Half a tsp of nutmeg

For the sauce

  • 100g gorgonzola
  • 200g cream
  • Pinch of pepper
  • Fried sage & roast walnuts (as a topping)

For the gnocchi

  • Cook potatoes in salted water until tender
  • Put potatoes on a baking tray & dry in the oven at 150 degrees for ten minutes
  • Mash the potatoes using a ricer
  • Mix in the nutmeg, parmesan and egg yolks. Add salt and pepper to taste
  • Sift in flour and knead softly
  • Roll out adding a little more if the dough is too wet
  • Once rolled out into thin sausages, cut into 3cm little pillows
  • Bring water to a boil. Drop the gnocchi in and remove once they float to the surface
  • Using a slotted spoon, place in a bowl filled with ice water to cool down

For the gorgonzola sauce

  • Bring the cream and gorgonzola together in a pan and boil them
  • Once you’ve achieved a nice consistency, add the gnocchi until they are warm through
  • Check seasoning and add salt and pepper if necessary
  • Before serving, sprinkle fried sage and walnuts over the top for garnish


Ben Ebbrell of SORTEDfood on YouTube

Chef Ben Ebbrel’s one pot creamy pea pasta with almonds

Chef Ben Ebbrel’s one pot creamy pea pasta with almonds

One pot creamy pea pasta with almonds

Serves two people

  • One brown onion
  • Two cloves of garlic
  • 2 tbsp olive oil
  • One vegetable stock cube
  • 300g frozen peas
  • 200g dried pasta
  • 100g hard Italian cheese (like parmesan) 
  • 10g parsley
  • 150g crème fraîche
  • 20g almonds
  • Peel and finely dice the onion and two cloves of garlic. Pour 2 tbsp of oil into a large saucepan followed by the onion and garlic and place on medium heat
  • Gently fry the onion and garlic for five minutes, until the onion begins to go soft and translucent
  • Crumble the stock cube into the pan and pour in 600ml of water - this needs to be precise!
  • Turn the heat up to high and tip in 200g of pasta. Turn the heat down and simmer with a lid for 14-16 minutes, stirring every 3-4 minutes. Just before the pasta is cooked, add 300g of peas and cook them in the sauce until the pasta has softened and peas are tender
  • Season with salt and pepper then finely chop 10g of parsley, grate 100g of Italian hard cheese and stir in three quarters of each. Stir in 150g of crème fraiche
  • Divide the pasta between two plates and top with 20g of flaked almonds, leftover cheese and reserved parsley



Foraged mushroom linguine with brown butter and thyme by Daylesford

Foraged mushroom linguine with brown butter and thyme by Daylesford

Foraged mushroom linguine with brown butter and thyme

This recipe is nice and timely, using a mixture of mushrooms which are seasonal at the moment.

Serves two people

  • 300g linguine or spaghetti
  • 100g butter
  • Three cloves of garlic, finely sliced
  • Four sprigs of thyme, plus extra to garnish
  • 200g foraged mushrooms (such as chanterelle, ceps or puffballs)
  • Juice of half a lemon
  • Sea salt and black pepper
  • Bring a pan of salted water to a boil and add the linguine. Cook the pasta in a pan with a little salt for 6-8 minutes or until al dente
  • While the pasta is cooking, place a large frying pan over a high heat. Add the butter, garlic and thyme sprigs and fry for a minute or so until the butter has turned slightly golden and is foaming.
  • Add the mushrooms to the pan and sauté for 2-3 minutes until they are evenly coated in the butter and just tender
  • Remove the stalks of thyme, add the lemon juice and a generous sprinkling of seasoning and toss together
  • Drain the pasta and return to the pan, tossing through a generous glug of olive oil.
  • Tip the mushroom and brown butter mixture into the pasta and toss together really well to evenly combine all of the ingredients
  • Taste to check the seasoning and serve with freshly grated parmesan and a sprinkling of chopped parsley


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