Category: Pasta

Do-ahead · Meat · Pasta

Classic Tuscan Lasagna

Belinda

This is the classic lasagna recipe, the same lasagna you would find on the table of many Tuscan and northern Italian families for Sunday lunch or Holiday feasts. No messing around with added ingredients, keep it traditional and make sure you have enough ground nutmeg in the bechamel sauce that you can taste it.

Serves 4 people

3lbs Tuscan Ragù see below for recipe
1 package Lasagna sheets about 4 portions of fresh pasta
2 cups Parmigiano cheese grated
For the Béchamel sauce:
4 cups whole Milk
½ cup Butter
½ cup Flour
Salt
Black Pepper
Ground fresh nutmeg

Prepare the Bechamel:
In a pot, melt the butter and add the flour. Mix until you get a paste and cook it for a minute or two until it gets thicker.
Add the room temperature or warm milk and turn down the heat. Mix occasionally, to melt the roux and to make sure it doesn’t stick to the pot.
Let it simmer for 15-20 minutes until it gets thick enough to coat a spoon, then season with salt, black pepper and a pinch of ground nutmeg to taste.

Tuscan Ragu
1 cup Red Onion
1 cup Carrots
1 cup Celery
4 cups mixed Pork and Beef ground meat
4 Italian Sausages
28 oz peeled San Marzano tomatoes , canned
2 tablespoon Concentrated Tomato Paste
0.67 cup Red Wine
1 tablespoon Juniper berries (dried)
Beef Stock
6-8 Bay Leaves
4-6 tablespoon EVO Oil
2-4 teaspoon Sugar
Salt, Pepper
Start making the soffritto by finely chopping the onion, carrot and celery or if you don’t want chunks in the sauce, you can use a mixer until they’re finely shredded.
Add 4-5 tablespoon of EVO oil in a large pot and add the soffritto. Turn on the medium heat and cook until they become really soft (do not brown).
Add the ground meat and the sausages and turn the heat to high and cook until the meat changes color, then add salt and pepper to season the meat. Finally pour the wine and let evaporate the alcohol.
Purèe the San Marzano tomatoes in a blender, then turn the heat to low and add the pureed tomatoes to the pot. Add enough beef stock to cover all. Add also the concentrated tomato paste and mix.
Taste and season accordingly; if necessary, add some sugar to break the acidity of the tomatoes.
Finally, add the bay leaves and the juniper berries. Mix well with a wooden spoon and cover the pot with the lid. Let it simmer for at least 2 hours stirring every once in a while.
If the sauce reduces too much, add some more beef stock.
Notes
You can add ⅓ cup of milk 15 minutes before the cooking time ends to add more creaminess, break the acidity of the tomatoes and make the flavors more delicate.
You can let the sauce cool and then pour it into freezer bags or freezer containers and freeze for up to 2 months.

Assemble the layers for the lasagna:
Preheat the oven at 200°C (400°F).
Spread a thin layer of bechamel sauce on the bottom of the pan, cover with a layer of pasta, then a layer of Ragù sauce, a layer of bechamel sauce and grated Parmigiano.
Repeat the layers, pressing down a little bit when you add the pasta. When the pan is full, finish with a last layer of pasta, sauce and a generous amount of grated Parmigiano cheese. (You will probably have spare ragu sauce so freeze it for another lasagna.)
Bake in the middle rack of the oven for about 35-40 minutes. If the crust is not crunchy enough, finish with 3-4 minutes under the broiler.
If instead you notice the crust getting too brown before the cooking time is over, cover the pan loosely with foil.

Asian flavors · Dairy-free · Pasta

THE BEST Sesame Soba Noodles

Belinda

This noodle side dish is delicious alongside meats and seafood, but it makes a great noodle bowl or light lunch with shredded cabbage, carrots, bean sprouts and more.
And even better, you can serve it hot or cold.

Serves 4-6

10 oz soba or buckwheat noodles
1/3 cup double fermented soy sauce
2 tbsp rice vinegar
3 tbsp toasted sesame oil
1/4 tsp freshly ground black pepper
1 tbsp sugar
1 tbsp canola oil
2 cups green onions chopped in 1/4-inch pieces
1/2 cup green onions minced
3 tablespoons toasted sesame seeds

Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don’t clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar and black pepper. Set aside.

Heat a large skillet over medium high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.
Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.

Pasta · Vegetarian pasta

Lightened Up Greek Yogurt Lemon Pasta

Belinda1 Comment

This Lightened Up Greek Yogurt Lemon Pasta is the perfect, quick weeknight meal that will leave you feeling warm and toasty without being weighed down!

1lb spaghetti, linguine or any other pasta of your choice
3 tbsp unsalted butter
6 cloves garlic, finely minced
1 large lemon juiced
2 cups full fat plain Greek yogurt
2 tsp lemon zest
salt and pepper to taste
1/4 cup of chopped Italian parsley and basil to stir through at the end
Parmigiano Reggiano, grated

Bring a pot of salted water to a boil and add a tablespoon of olive oil. Cook pasta according to it’s package until al dente.
In a large non-stick pan, melt butter over medium-low heat.
Stir in the garlic for 30 seconds, or until fragrant.
Whisk in lemon juice.
Remove from the heat and whisk in greek yogurt, lemon zest, salt and pepper to taste.
Place back on low heat to warm.
Pour in the (drained) cooked pasta and stir to combine. Sprinkle over more herbs and grated Parmigiano Reggiano.
Serve immediately.

Pasta · Vegetable sides · Vegetarian pasta

Creamed spinach pasta

Belinda

This pasta nods to everyone’s favorite steakhouse side, and it comes together in no time, making for a fine weeknight meal. One full pound of fresh spinach is cooked down in garlicky butter before cream is added, then simmered until thickened.
The cooked pasta is added directly to the sauce, then tossed with ricotta cheese for even more richness.
Fettuccine or tagliatelle pasta work best, but the creamy sauce will cling to any long noodles.
Top with toasted pine nuts, walnuts or hazelnuts for crunch, or leave the nuts out entirely.
Serve as a side to grilled steak, chicken or fish, or serve it on its own, paired simply with a glass of bubbles.

Recipe by Colu Henry for the New York Times

Serves 4-6

1 cup whole-milk ricotta
Kosher salt and black pepper
1 lb long pasta, such as fettuccine or tagliatelle
3 tbsp pine nuts (optional)
4 tbsp unsalted butter
5 garlic cloves, thinly sliced
1 lb fresh baby spinach
1 cup heavy cream
1/2 tsp grated nutmeg
Grated pecorino or Parmesan, for serving

Add the ricotta to a large bowl; season well with salt and pepper and set aside.
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.

Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
Wipe the skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls.
Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

Dairy-free · Pasta · Vegetarian pasta

Asian-style garlic noodles

Belinda

Asian-style garlic noodles only takes 15 minutes to make and are perfect for a busy weeknight when you need dinner on the table fast!

Serves 2 but can be easily doubled

8 oz thin spaghetti

For the sauce:
1 tbsp butter or olive oil
4-5 cloves garlic, minced
1/4 tsp turmeric
1/4 tsp pepper flakes
1 cup thinly sliced or chopped mushrooms
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp oyster sauce
1 tsp brown sugar
1 tsp sesame oil
1/4-1/3 cup water, broth or pasta water
2 green onions chopped reserve green parts for garnish
3 tablespoons freshly grated parmesan cheese plus more for garnish

Cook your spaghetti according to the instructions on the package. Boil a large pot of water and once boiling, add a good helping of salt and add the spaghetti and cook until al dente.

Meanwhile, to make the sauce, heat the butter or oil in a large skillet over medium heat. Once starting to get hot, add in your garlic and cook until the garlic is starting to get golden on some edges. Stir frequently to avoid burning.
Then add in the turmeric and pepper flakes and mix in. Then add in soy sauce, oyster sauce, brown sugar, and mushrooms and mix well.
Cook for 2 minutes and add in the sesame oil, green onions, and parmesan and mix in.

Add in a 1/4 cup to 1/3 cup of the pasta water and mix in. Then mix your pasta and toss well to coat. Then take off of heat.
Taste and adjust salt and flavor then plate. Add some more parmesan on top and some green onions and serve immediately.

Pasta

TikTok’s “viral” baked feta pasta

Belinda

I just had to post the viral TikTok recipe that is going around.

Serves 4

1 lb / 500g italian durum wheat pasta
1 block (7 oz / 200 g) Greek feta cheese
1/2 cup good quality olive oil
1/2 red chili pepper or some fried red chili flakes
1lb /500g cherry tomatoes
4 large garlic cloves, crushed
black pepper
salt
dried oregano
Grated lemon zest
large bunch of fresh basil leaves

Set the oven to 400F

Pour some olive oil on the bottom of the baking dish.
Add the tomatoes and crushed garlic, drizzle them with olive oil, season with salt and pepper and toss until they’re evenly coated.
Place the whole feta block on top and snuggle it in. Pour more olive oil on top of the feta then add the chopped chili or chili flakes, some dried oregano and grated lemon zest.

Bake for 20 – 30 minutes until the tomatoes are roasted and the feta is soft and melty.

Meanwhile, cook the pasta al dente according to cooking instructions.

Remove the tomatoes from the oven and add chopped basil to the top. Use a spoon to break up the cheese and stir everything together to create a sauce.

Add the cooked pasta and mix until evenly coated.

Pasta · Vegetarian pasta

Fusilli & roasted cauliflower with capers and pinenuts

Belinda

This is a super tasty and super-easy recipe from Melissa Clarke
(You can also substitute cauliflower with Brussels sprouts or broccoli)

1/2 head cauliflower, cut into bite-sized florets (about 2 1/2 cups)
3 tbsp drained capers
1/4 cup plus 1 tbsp extra-virgin olive oil
1/4 tsp kosher salt, plus more as needed
Freshly ground black pepper to taste
2 large garlic cloves, grated on a Microplane or smashed into a paste
Finely grated zest of 1 lemon
1 tbsp unsalted butter
4 tbsp grated Parmigiano-Reggiano cheese (optional)
8 oz fusilli pasta
1/3 cup pine nuts, toasted
Fresh lemon juice, as needed

Heat the oven to 425°F.
In a bowl, toss the cauliflower and 2 tablespoons of the capers with the 1/4 cup olive oil, the 1/4 teaspoon salt, and black pepper to taste. Spread the mixture out in a single layer on a large rimmed baking sheet, and roast it, tossing it occasionally, until golden brown, 25 to 30 minutes.

Meanwhile, mince the remaining 1 tablespoon capers. Scrape the capers and garlic into a large bowl and add the lemon zest, butter, remaining 1 tablespoon olive oil, and cheese if you like.

Bring a large pot of heavily salted water to a boil. Cook the pasta until it is al dente; drain.

Add the pasta, cauliflower, and pine nuts to the bowl containing the caper mixture. Squeeze in lemon juice to taste.
Season with salt and pepper, toss well, and serve.

Asian flavors · Pasta

Five-Ingredient Creamy Miso Pasta

Belinda

This is my kind of recipe that allows for a huge variety in flavors and has that wow factor with the added miso and nori.

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity.
But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso.
To achieve a silky smooth pasta, you’ll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable.
The optional nori or furikake imparts an unexpected flavor of the sea, and it’s worth using if you have it on hand.
Recipe by Alexa Weibel

Kosher salt
16 oz spaghetti, linguine or bucatini
6 tbsp unsalted butter
3 tbsp white (or red) miso
4 oz Parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Bring a large pot of salted water to a boil.

Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.

Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes.

Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)

Divide among shallow bowls and sprinkle with nori or furikake, if using.

Pasta · Vegetarian pasta

Spicy Butternut Squash Pasta With Spinach

Belinda

Here’s a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself.
If you’re sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
Recipe by Yasmin Fahr

Serves 4

Kosher salt
3 tbsp olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tbsp ground cumin (see Tip)
½ tsp red-pepper flakes, plus more as needed
1 lb penne or other tubular pasta
1 cup vegetable broth
¾ cup grated Parmesan
3 packed cups baby spinach
1 (8-oz) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
⅓ cup flat-leaf parsley and tender stems, roughly chopped

Bring a large covered pot of heavily salted water to a boil.

Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.

Meanwhile, heat the oven to 400 degrees.

Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn’t stick together.

When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mash-able, 10 to 12 minutes.
Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.

Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping.

Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

Tip
If you have a preferred curry powder, then you can use 1 to 3 teaspoons of that (according to taste) in place of the cumin and red-pepper flakes.

Pasta · Vegetarian pasta

One-Pan Orzo With Spinach and Feta

Belinda1 Comment

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables.
A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

Recipe c/o Melissa Clark

One-Pan Orzo With Spinach and Feta

Serves 4
2 tbsp unsalted butter
4 large scallions, trimmed and thinly sliced
2 large garlic cloves, minced
8 oz baby spinach leaves (8 cups), coarsely chopped
1 tsp kosher salt
1 ¾ cups chicken or vegetable stock
1 cup orzo
1 tsp finely grated lemon zest (from 1 lemon)
¾ cup crumbled feta (3 ounces), plus more for garnish
½ cup frozen peas, thawed (optional)
1 cup chopped fresh dill, or use parsley or cilantro

Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.