10 pasta recipes that take you from pan to plate in minutes

Simply gorgeous pasta recipes that take you from pan to plate in minutes… Say hello to your weekday heroes.

Pasta with crispy salami, cabbage and toasted pine nuts

Chris Court

SERVES 4

60ml extra-virgin olive oil
150g mild nduja
200g green savoy cabbage, chopped
2 cloves garlic, thinly sliced
6 sprigs thyme
sea salt and cracked black pepper
300g fresh green or plain linguine
250g buffalo mozzarella, chopped
40g toasted pine nuts, chopped

1. Heat 2 tbsp of the oil in a large nonstick frying pan over a high heat. Add the nduja and cook for 4 minutes or until crispy. Place in a small bowl and set aside.

2. Wipe the pan clean with paper towel. Add the remaining oil and place over a high heat. Add the cabbage, garlic, thyme, salt and pepper and cook for 2 minutes or until wilted.

3. While the cabbage mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml of the cooking water. Add the pasta, reserved cooking water and nduja, reserving the nduja oil, to the cabbage mixture and toss to coat.

4. Divide among bowls, top with the mozzarella and pine nuts and drizzle with the reserved nduja oil to serve.

INGREDIENT NOTE
Nduja is a spicy spreadable Italian salami, available from delicatessens and speciality grocers. If unavailable, you can substitute finely chopped spicy salami.

Pasta with peas & torn prosciutto

Chris Court

SERVES 4

1 tbsp extra-virgin olive oil
2 cloves garlic, crushed
sea salt and cracked black pepper
280g frozen peas
250g tub crème fraîche
300g fresh tagliatelle
8 slices prosciutto, torn
baby mint leaves, to serve (optional)
grated parmesan, to serve

1. Heat the oil in a large nonstick frying pan over a medium heat. Add the garlic, salt and pepper and cook for 1 minute. Add the peas and crème fraîche, bring to a simmer and cook for 2 minutes.

2. While the peas are cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml of the cooking water. Add the reserved water to the pea mixtureand lightly crush the peas. Add the pasta and toss. Top with the prosciutto, mint (if using), parmesan and pepper to serve.

Roasted pepper pasta with sundried tomato pesto

Pasta recipes
Chris Court

SERVES 4

2 tbsp extra-virgin olive oil
150g semi-sundried tomatoes, drained
120g chargrilled red peppers, drained
80g toasted pine nuts
15g finely grated parmesan
1 clove garlic
½ tsp dried chilli flakes, plus extra to serve
1 tsp pink peppercorns, plus extra to serve
sea salt flakes
300g fresh pepper fettuccine or plain fettuccine
240g ricotta, to serve

1. Place the oil, tomatoes, red peppers, pine nuts, parmesan, garlic, chilli, peppercorns and salt in a food processor and process until combined.

2. Cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml of the cooking water. Return the pasta to the saucepan, add the pesto and reserved cooking water and toss to combine. Divide the pasta among bowls and top with the ricotta, extra chilli flakes and peppercorns to serve.

Crispy pancetta & black pepper linguine with goat’s cheese

Pasta recipes
Chris Court

SERVES 4

2 tbsp extra-virgin olive oil
4 cloves garlic, thinly sliced
150g rindless flat pancetta, finely chopped
300g fresh black-pepper flavoured linguine or plain linguine
sea salt and cracked black pepper
200g goat’s cheese in ash, sliced

1. Heat the oil in a large nonstick frying pan over a high heat. Add the garlic and pancetta and cook, stirring occasionally, for 3-4 minutes.

2. While the pancetta mixture is cooking, cook the pasta in a large saucepan
of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml of the cooking water. Add the pasta, salt, pepper and reserved cooking water to the pancetta mixture and toss to combine. Divide the pasta among bowls and top with the goat’s cheese and a little extra pepper to serve.

Lemon & garlic squid with courgette pasta

Pasta recipes
Chris Court

SERVES 4

6 cleaned squid tubes (about 350g), thinly sliced
1 tsp dried chilli flakes
1 tsp finely grated lemon rind
2 cloves garlic, crushed
sea salt and cracked black pepper
300g fresh linguine
1 tbsp extra-virgin olive oil, plus extra for drizzling
2 courgettes, spiralised or shredded
baby lemon balm, to serve

1. Place the squid, chilli, lemon rind, garlic, salt and pepper in a medium bowl and mix to combine. Set aside.

2. While the squid is marinating, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain and keep warm.

3. Heat the oil in a large nonstick frying pan over a high heat. Add the squid and cook for 3 minutes or until golden and just cooked through. Add the courgettes and pasta and toss to combine. Divide among plates, top with the lemon balm and drizzle with the extra oil to serve.

Fettuccine with sardines, tomato & currants

Pasta recipes
Chris Court

SERVES 4

60ml extra-virgin olive oil
12 sardine fillets
400g can chopped tomatoes
2 tbsp currants
1 tbsp balsamic vinegar or vincotto
sea salt and black pepper
300g fresh fettuccine

1. Heat 1 tablespoon of the oil in a large nonstick frying pan over a high heat. Add the sardines, skin-side down, and cook for 1 minute. Turn and cook for a further 30 seconds. Remove and keep warm. Add the tomatoes, currants, balsamic vinegar, salt and pepper to the pan, bring to a simmer and cook for 3 minutes.

2. Meanwhile, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml cooking water. Add the pasta, sardines and reserved cooking water to the tomato mixture and toss to coat. Divide among bowls and sprinkle with pepper to serve, and a drizzle of remaining olive oil.

Burnt butter, crab & chilli pasta

Pasta recipes
Chris Court

SERVES 4

200g unsalted butter, chopped
1 long red chilli, thinly sliced
2 cloves garlic, thinly sliced
1 tsp lemon zest
400g cooked picked crab meat
300g fresh chilli linguine or plain linguine
1 tbsp lemon juice
sea salt and cracked black pepper
baby sorrel or micro herbs, to serve

1. Place a large nonstick frying pan over a high heat. Add the butter and cook for 2-3 minutes or until it starts to foam. Add the chilli, garlic, lemon zest and crab and cook for 1 minute.

2. While the crab mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain and add to the crab mixture. Add the lemon juice, salt and pepper. Divide among bowls and sprinkle with pepper and sorrel to serve.

Squid ink pasta with olives & manchego

Pasta recipes
Chris Court

SERVES 4

1. Heat the oil in a large nonstick frying pan over a high heat. Add the olives and cook for 4 minutes. Add the vinegar and cook for a further minute or until syrupy.

2. While the olives are cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 60ml of the cooking water. Add the pasta, reserved cooking water and tapenade to the olive mixture and toss to combine.

3. Divide among plates and serve with the manchego.

Gnocchi with kale, fennel & smoked-almond pesto

Pasta recipes
Chris Court

SERVES 4

60ml extra-virgin olive oil
1 medium fennel, finely chopped
sea salt and cracked black pepper
100g chopped kale leaves
10g finely grated parmesan, plus extra to serve
4 tbsp flat-leaf parsley leaves
40g smoked almonds
450g baby spinach gnocchi or plain gnocchi

1. Heat 1 tablespoon of the oil in a large nonstick frying pan over a medium heat. Add the fennel, salt and pepper and cook, stirring occasionally, for 4 minutes or until soft. Set aside.

2. Place the kale in a colander and pour over boiling water. Set aside to cool slightly, then squeeze out the excess water. Place the fennel, kale, parmesan, parsley, almonds and remaining oil in a food processor and process until finely chopped.

3. Cook the gnocchi in a large saucepan of salted boiling water for 3 minutes or until done (or according to the packet instructions). Drain, reserving 250ml of the water.Return the pasta to the saucepan, add the pesto and reserved cooking water and toss to combine. Divide among bowls, sprinkle with pepper and top with extra parmesan to serve.

Chilli tomato gnocchi with mascarpone & crispy capers

Pasta recipes
Chris Court

SERVES 4

60ml extra-virgin olive oil
2 cloves garlic, crushed
½ tsp dried chilli flakes
sea salt and cracked black pepper
400g can chopped tomatoes
500g baby gnocchi
250g mascarpone
2 tbsp baby capers, patted dry

1. Heat 2 tablespoons of the oil in a large nonstick frying pan over a high heat. Add the garlic, chilli, salt and pepper and cook for 1 minute or until fragrant. Add the tomatoes and mix to combine. Bring to a simmer and cook for 4 minutes or until slightly reduced.

2. While the tomato mixture is cooking, cook the gnocchi in a large saucepan of salted boiling water for 3 minutes or until done (or according to the packet instructions). Drain, reserving 125ml of the cooking water. Add the gnocchi and reserved cooking water to the tomato mixture and toss to combine. Divide among bowls and top with the mascarpone.

3. Heat the remaining oil in a small frying pan over a high heat. Add the capers and cook for 30 seconds or until crisp. Top the gnocchi with the crispy capers and sprinkle with pepper to serve.

FRESH OR DRIED? YOU CHOOSE
In the recipe photographs we used fresh pasta varieties, available from selected supermarkets, speciality grocers and delicatessens. If you can’t find fresh flavoured pasta, use plain. Dried pasta also works well – follow the cooking times on the packet. If using dried, read the recipes through first and be sure to have your cooked pasta ready at the right time.

Visit donnahay.com.au for ideas, recipe inspiration and more

Recipes by Donna Hay. Styling by Steve Pearce.