Pasta

My starting point with pasta, portionwise, is 100g dried weight of pasta per person for a main, on average; there are variables, of course, appetite and age chief among them. Other factors that come into play, when it comes to weight out pasta, are what – if anything – else is being eaten and which kind of sauce partners it.

36 Pins

Nigella Lawson

two bowls filled with pasta on top of a blue table

Sardine Spaghetti

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Wild Garlic Pesto

Nigella Lawson Recipes

Pasta Risotto With Peas & Pancetta

a bowl filled with pasta and mussels on top of a striped table cloth

Linguine With Mussels

a skillet filled with meat and vegetables on top of a stove burner covered in seasoning

Pasta With Mackerel, Marsala & Pine Nuts

a blue pot filled with pasta and meatballs on top of a marble countertop

Meatballs with Orzo

Gemelli with Anchovies, Tomatoes and Mascarpone

a white bowl filled with food sitting on top of a wooden table next to a spoon

Pasta E Fagioli

This is a real rib-sticker of a soup.

a bowl filled with pasta and vegetables on top of a table

Pasta With Courgettes

This is one of my favourite pastas, but I must start with a warning: it isn’t as easy on the eye as on the palate; this is a dish made for pleasure not a photo-op. In order for the courgettes to acquire the sweet, braised flavour they imbue the pasta with here, they are cooked to a squashy khaki.

a bowl filled with pasta and parsley on top of a table

Pasta With Onions and Anchovies

I know that people feel very strongly about anchovies, but this is guaranteed - as much as one can guarantee anything - to overcome the most squealing of prejudices. Do not think of that salty dried-up thing that curls up and dies on top of cheap takeaway pizzas: the anchovies here are mellow and, with the soft-cooked onions, have a savoury but honeyed intensity - not strong, just deep-toned and harmonious.

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Ligurian Pasta with Basil, Beans and Potatoes

My children wouldn't care if all I ever gave them was pasta with some bottled sauce poured over, and I don't deny that's sometimes indeed what they are given; but to please myself, and them, this is what I make when I get it together a little. Making this is hardly effortful; the potatoes cook in the pasta water - requiring a little extra time, nothing more - and the pinenutless pesto is whizzed up easily by the processor.

an image of a casserole dish on a wooden board

Best Macaroni And Cheese

Macaroni Cheese Recipes

Macaroni Cheese

This is the shortcut version: no cheese sauce, but a gorgeously huge amount of cheese, bound with egg and evaporated milk. Yum.

a pan filled with pasta and meat being stirred by tongs on top of it

Linguine With Garlic Oil and Pancetta

Three ingredients: one great supper. I like this greedily mounded in a bowl and taken up to bed to be eaten, or rather shovelled in, in front of the television.

Linguine With Mussels

You might label this shiny black musselled variation of linguine alle vongole, linguine alle cozze, but to be frank, this version is not very Italian-flavoured. It owes something to the French taste for moules mariniere, and reaches Spainwards for a slug of sherry, in place of the usual white wine, to add oomph to the molluscs' briney juices.

a white bowl filled with pasta and vegetables on top of a blue tablecloth next to a fork

Linguine With Chilli, Crab and Watercress

You know, I'd eaten this a couple of times and made it myself (throwing in handfuls of peppery watercress as I did so) a few more before I realised it was, give or take, the River Cafe's recipe - by which I mean to say that although the amounts and full list of ingredients vary, it is an English seaside version of their fabulous original. I suppose that's how you know something's become a classic: it just seeps its way into the culinary language.