Pile on the pasta

Easy to cook and great to taste, the sheer variety of possibilities with this well-loved Italian staple can make it a regular on your home menu too

BASIC SPAGHETTI FRITTATA
Serves: 4-5
Prep time: 10 mins
Bake time: 20 mins

Ingredients
. 500 gm spaghetti no.5
. 5 eggs, large, free-range
. 50 gm Parmesan cheese, plus extra to serve
. 3 tbsp extra virgin olive oil
. Salt and pepper to taste

Method
Preheat the oven to 200°C.    
Whisk the eggs in a large bowl; add finely grated Parmesan to it. Season with salt and pepper (to taste). Mix well; then stir in cooked pasta.
To cook the frittata: Heat oil in an ovenproof frying pan over medium heat. Add the frittata mix and cook until the underside is crisp (about 5 minutes); then place the frittata in the oven for another 5 minutes (till firm).
Carefully flip the frittata onto a large plate, then slide it back into the pan. Place it in the oven for another 5 minutes, or until crisp underneath. Cut into triangles and serve with an extra grating of Parmesan cheese.
TIP: Delicious hot or cold, pasta frittata is a great way of using up leftover pasta. You can replace the Parmesan with any other cheese of your choice - such as cheddar, pecorino or Gruyère - and also experiment by adding vegetables and meat of your choice.

CANNELLONI STUFFED WITH CHARD, SWEET POTATO & RICOTTA
Serves: 4
Prep time: 30 mins
Cooking time: 20 mins + 5 mins to rest

Ingredients
. 250 gm cannelloni
. 400 gm Mediterranean vegetables sauce
. 800 gm ricotta cheese, full milk
. 120 gm Parmesan, grated
. 1 egg, free range
. 350 gm sweet potato, cooked, mashed
. 2 bunches of chard, cooked, finely chopped
. 20 gm unsalted butter
. 1/3 cup extra virgin olive oil
. Salt and pepper, to taste

For the béchamel:
. 1 L milk
. ½ onion, roughly chopped
. 1 bay leaf
. Salt and pepper to taste
. 50 gm butter, unsalted
. 50 gm "00" or plain flour

Method
For the béchamel: add the milk, onion, bay leaf, salt and pepper to a saucepan and bring to boil. In a separate saucepan, gently melt the butter. Add the flour and cook over low heat for 2-3 minutes.
When the milk starts boiling, transfer a little at a time to the butter/flour mixture, whisking constantly to prevent lumps. Bring to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve before using.
Preheat oven to 180°C.
In a large bowl, mix the ricotta (save 100 gm for garnish), Parmesan, egg, sweet potato, chopped chard, and salt and pepper to taste. Using a spoon or a piping bag, fill the cannelloni.
Lightly grease the bottom of the baking tray, then place ½ of the béchamel and ½ of the Mediterranean Vegetables pasta sauce and spread evenly.
Place the cannelloni on top and then cover with the remaining béchamel and Mediterranean vegetable pasta sauce. Add the remaining fresh ricotta, a sprinkle of Parmesan and a drizzle of oil.
Bake in the oven for 20 minutes, and allow to rest for 5 minutes before serving.

FUSILLI NAPOLETANA WITH FRESH AROMATIC HERBS
Serves: 4
Prep time: 15 mins

Ingredients
. 350 gm fusilli
. 400 gm Napoletana sauce
. 50 gm single cream
. Bunch of parsley, chopped,
. Few leaves of mint and basil
. 2 tbsp extra virgin olive oil
. Few slices of Pecorino  

Method
Bring water to the boil and cook the fusilli.
Meanwhile, pour the Napoletana sauce in a pan, together with the single cream.
Heat gently and add the chopped parsley, mint and basil, and set aside.
Drain the fusilli al dente and toss with the sauce.
Drizzle with a little extra virgin olive oil, add some slices of pecorino and serve.

LINGUINE WITH SHRIMPS & PESTO ALLA GENOVESE
Serves: 4
Prep time: 20 mins

Ingredients
. 12 shrimps
. 350 gm linguine
. 200 gm pesto alla genovese
. 2 tbsp extra virgin olive oil

Method
Peel and de-vein the shrimps; cut them into halves lengthways. Heat a pan and cook the shrimps, stirring frequently until the flesh is pink. Set aside and keep warm. Boil the linguine and drain when al dente, reserving some of the cooking water. Combine the linguine, pesto alla genovese, and the reserved cooking water and mix well. Serve the linguine in individual portions and top with shrimps.


MAC 'N' CHEESE MUFFINS
Makes: 8
Prep time: 10 mins
Cooking time: 20 mins

Ingredients
. 200 gm pipette
. 30 gm butter
. 30 gm plain flour
. 500 ml milk
. 100 gm cheddar cheese, grated, plus extra to top
. 100 gm frozen peas
. Salt and pepper to taste

Method
Preheat oven to 180°C.
Place pipette/ pasta in a pan of boiling water; cook as per instructions on packet.
In a separate saucepan, melt the butter; add in flour, and stir until combined. Pour in the milk, slowly, and whisk until there are no lumps left.
Cook this sauce for 4-5 minutes (until thickened), stirring regularly. Add the cheese and remove the mix from the heat.
Now, take the cooked, drained pasta and add to the cheese sauce. Add  the frozen peas, and  salt and pepper to taste.
Grease a muffin tin with a little butter or spray oil; spoon in the macaroni cheese mix.
Top with some extra cheese and bake in the oven for 20 minutes.
Once the macaroni cheese muffins are nicely baked, allow them to cool first. If you remove them from the muffin tins immediately, they will fall apart.

SPAGHETTI SALMON SLIDERS WITH FRESH TOMATOES, PESTO & ROCKET LEAVES
Serves: 6
Prep time: 20 mins
Cooking time: 10 mins

Ingredients
. 250 gm spaghetti n.5
. 1 egg
. 2 tbsp extra virgin olive oil
. 2 tbsp Parmesan cheese
. 450 gm salmon, cut into small slider size pieces
. 2 tbsp pesto alla genovese
. 6 slices plum tomato
. 200 gm rocket
. Salt & black pepper, to taste

Method
Bring a large pot of water to boil and add salt.
When the water begins to boil, add the spaghetti and cook according to the instructions on the pack.
Meanwhile, combine the egg, olive oil and cheese in a bowl and mix well.
When the pasta is ready, drain carefully; allow to cool for 5 minutes, then place in the egg mixture and carefully stir to coat the pasta.
Place the pasta in a flat baking pan (about ½ inch) and bake in the oven at 200°C for a little more than 5 minutes or until lightly brown and crispy.
Allow to cool for 5 minutes, then using a cookie cutter, cut into small rounds.
Season the salmon with salt and pepper to taste then cook over medium heat for about 5 minutes on each side.
Top the salmon with pesto, tomato and rocket, and sandwich between two pasta 'buns'.
Use cocktail sticks to hold together. Serve.

• Food and Dining