Cacio e Pepe

My favourite pasta recipe is Cacio e Pepe. It’s so simple to make but the flavours are out of this world- lemony, peppery, cheesy, smokey… soooo good! I’ve saved this recipe to my highlights 🙌

Serves 4

INGREDIENTS

400g dried spaghetti

250g diced pancetta

1 tbsp olive oil

2 cloves of crushed garlic

1 pinch of chilli flakes

Ground pepper

Juice of 2 lemons

70g rocket (arugula)

30g grated Parmesan

METHOD

1. Cook the spaghetti in boiling water for 11 minutes.

2. Fry the pancetta in the olive oil for 6-7 minutes until it starts to brown.

3. Add the garlic, chilli and pepper and fry for a further minute.

4. Turn the heat down and add the lemon juice.

5. Drain the spaghetti (reserving some of the water) and toss into the fried pancetta mixture.

6. Add the grated cheese and a little of the pasta water and stir.

7. Finally add the rocket and toss into the spaghetti until wilted.

Gnocchi al Tegamino

I found out about this dish while searching for gnocchi recipes. I ended up finding an Italian account where there was no recipe but just a photo and the name of this dish and I thought it looked delicious. I found out it is a simple recipe with tomato sauce, gnocchi, cheese and basil so ideal for a midweek meal. I love @morrisons Savers range, the mozzarella is amazing and fantastic value at 45p!

Serves 4

INGREDIENTS

2 tbsp olive oil

1 large clove of garlic, crushed

2 tins of plum tomatoes

1 tsp dried oregano

Seasoning

2 x 500g fresh gnocchi

Fresh basil leaves

125g mozzarella, cut into cubes

A good grating of Parmesan

METHOD

1) Fill the kettle and boil.

2) Preheat the oven to 180oC.

3) Heat the oil in an ovenproof dish and gently fry the garlic for 1 minute until soft.

4) Add the tomatoes and break them up with a spoon.

5) Sprinkle in the oregano and season. Simmer gently for 5 minutes.

6) Pour the boiled water from the kettle into a pan, add salt and the gnocchi and simmer for 2 minutes until the gnocchi starts to float.

7) Drain and gently stir into the tomato sauce.

8) Scatter torn basil leaves and the mozzarella over the top.

9) Finish with a good grating of parmesan and bake in the oven for approx 5 minutes or until the cheese has melted.

10) Serve with a salad.

Pasta Concoction

When I was a child, one of my favourite meals was my Mum’s Pasta Concoction. I always thought it sounded really intriguing and it was different every time! Basically she was using up what was left in her fridge and making a pasta sauce with it. The pasta was always tossed in the sauce and it was always delicious every time.

So in honour of my Mum, here is a Pasta Concoction that I made last night for tea. And I’m pleased to say my children enjoyed it just as much as I did all those years ago!

Serves 4

INGREDIENTS

50g curly kale, roughly chopped in processor

12 cherry tomatoes, halved

One onion, chopped

2 spring onions, chopped

2 tbsps red pesto

150g creme fraiche

80g prosciutto

300g spaghetti

Seasoning

1 tbsp olive oil

Parmesan

METHOD

1. Cook the spaghetti for 12 minutes.

2. While the pasta is cooking, fry the onions in the oil until soft.

3. Add the prosciutto and fry until crispy.

4. Lower the heat and add the kale and stir until wilted.

5. Next add the tomatoes and stir.

6. Drain the spaghetti, reserving a little of the pasta water.

7. Pour the spaghetti into the pan with the prosciutto etc and stir the pesto and creme fraiche through. Add a little of the pasta water to loosen the sauce if necessary.

8. Serve with grated parmesan.

Two Tomato Pasta

Two tomato pasta, hastily made after I defrosted the sausage cassoulet and realised there wasn’t enough for the four of us 🤦‍♀️😆

Simple and delicious.

Serves 1

INGREDIENTS 

75g pasta, I used @morrisons casareccia

1 small red onion, diced

5 cherry tomatoes, halved

4 sun dried tomatoes, sliced

Seasoning 

3 basil leaves

Parmesan

METHOD

1) Gently fry red onion in a little oil from a jar of sun dried tomatoes.

2) Once softened add cherry tomato halves and sliced sun dried tomatoes. Season.

3) Warm through and pour in cooked pasta. Toss to coat in the oil and tomato juices. 

4) Tear over some basil leaves. Serve with grated Parmesan.