18 November 2018Last updated


Pasta pronto!

Make a quick and easy midweek meal to impress with these tasty and tempting pasta recipes

Camera Press
28 Aug 2015 | 12:00 am
  • Linguine with mussels.

    Source:Camera Press Image 1 of 4
  • Spaghetti with aubergine, baby marrows and ricotta cheese.

    Source:Camera Press Image 2 of 4
  • Pasta Al Forno.

    Source:Camera Press Image 3 of 4
  • Spaghetti Frittata.

    Source:Camera Press Image 4 of 4

Linguine with mussels

Serves 4

400g linguine
3 tbsp extra-virgin olive oil
2 red chillies, finely chopped
2 garlic cloves, finely chopped
500g mussels, beards removed and cleaned
Handful Italian parsley, roughly chopped


1 Bring a large pan of salted water to the boil, then add the linguine and cook until almost al dente.

2 Heat the olive oil in a large frying pan over medium heat. Add the chillies and garlic and cook for a few seconds.

3 Reduce the heat, add the mussels, cover and cook until the mussels have opened. Discard any mussels that remain closed.

4 Remove most of the mussels from the pan, leaving the liquid and a few mussels to help give a better flavour to the pasta.

5 Drain the linguine and add to the mussels pan. Cook the pasta through and stir in the remaining mussels, scatter the parsley on top and serve with a drizzle of extra-virgin olive oil.

Spaghetti with aubergine, baby marrows and ricotta cheese

Makes 4

250ml sunflower oil
3 aubergines, thinly sliced
2 tbsp olive oil
3 tbsp extra-virgin olive oil, extra as needed
400g courgettes, sliced
2 red chillies, finely chopped
2 garlic cloves, finely chopped
2 x 400g cans whole peeled tomatoes, crushed
Handful basil leaves
150g Pecorino Romano, grated
200g ricotta
400g spaghetti


1 Heat the sunflower oil in a large pan and deep-fry the aubergines until browned. Drain on paper towel and pat dry.

2 Heat the olive oil in a pan and cook the courgettes, covered, over low heat. Remove and set aside.

3 If necessary, add 1 tbsp of olive oil to the same pan and gently fry the chilli and garlic for a few seconds, then add the tomatoes. Simmer for 10 minutes, covered, over low heat. Stir in the sautéed marrows and fried aubergines and cook for another 5 minutes. Add the basil and simmer for a further 3 minutes. Turn off the heat and stir in the grated cheese and half of the ricotta, mixing vigorously until combined.

4 Cook the spaghetti in boiling water until al dente. Mix the pasta with the sauce, adding a splash of the pasta cooking water to loosen, if necessary. Season to taste and sprinkle the remaining ricotta over the top and finish with a drizzle of extra-virgin olive oil.

Pasta Al Forno

Serves 4

2 tbsp olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
1 large carrot, finely chopped
400g beef mince
1 x 680g bottle tomato passata
400g rigatoni
For the Béchamel sauce:
50g butter
50g flour
500ml milk
200g Parmigiano Reggiano, grated


1 Preheat the oven to 190ºC and grease an ovenproof dish.

2 Heat the olive oil in a large pan over medium heat. Add the onion, celery and carrot and cook until soft.

3 Add the beef mince and sauté until the meat is browned. Add the tomato passata, then reduce the heat and simmer for at least 1 hour.

4 Cook the rigatoni in boiling water until al dente. Drain and set aside.

5 Make your sauce by melting the butter over medium heat, then adding the flour and stirring to combine. Gradually add the milk and, stirring with a whisk to avoid lumps, simmer until bubbling and thick.

6 Combine the cooked rigatoni with the beef, sauce and cheese. Season to taste then pour the mixture into the dish and bake for 45 minutes.

Spaghetti Frittata

Serves 4

350g cooked spaghetti
250g baby marrows, sliced
150g pastrami, chopped
200g Parmigiano Reggiano, finely grated
4 eggs, lightly beaten
2 tbsp olive oil


1 Put all the ingredients, except the olive oil, in a mixing bowl and toss together until well combined.

2 Heat the oil in a medium to large frying pan, and, when hot, pour in the mixture.

3 Cook the frittata over medium heat for 5 minutes then carefully flip it over and cook the other side. Invert the frittata on to a plate and serve.

 This recipe is handy when you have leftover pasta. It is very popular in southern Italy. A great snack, delicious even when served chilled.

Camera Press

Camera Press