Pasta is an ideal weekday go-to meal. Bookmark this page with our easy classic pasta recipes.
Heat a splash of oil on medium-high and fry 2 crushed garlic cloves and 5ml dried chilli flakes (optional) for
30 seconds until fragrant, but not browned. Add 15ml tomato paste and a 410g tin chopped tomatoes and cook
for 5 minutes. Season. Stir in 80ml pasta water, a handful finely chopped basil and 500ml cooked penne pasta.
Serve scattered with grated pecorino and extra basil.
Optional: Sauté 225g sliced chorizo with the garlic.
Mac and cheese
Cook 500ml macaroni in salted, boiling water for about 8 minutes, or until al dente. Drain. Stir in 100g butter, 250ml cream, 4 eggs, 250ml milk, 250g grated Cheddar and 250g grated mozzarella. Season. Spoon into a 23cm x 33cm baking dish. Bake at 180°C for about 30 minutes, or until bubbling.
Ham and mushroom alfredo
Cook ½ x 500g packet fettuccini in salted, boiling water for about 12 minutes, or until al dente. Heat a splash of olive oil on high and fry 250g sliced mushrooms for 5 minutes, or until browned. Add 100g butter and 25ml cake flour and cook for 2 minutes. Stir in 250ml cream and 250ml milk and cook for about 5 minutes, or until slightly reduced. Season. Stir in 150g sliced sandwich ham. Serve sprinkled with finely grated pecorino.
Heat a splash of olive oil on medium-high and sauté 1 chopped onion and 3 crushed garlic cloves. Add 500g beef mince and cook for about 8 minutes, or until browned. Season. Add 2 x 410g tins chopped tomatoes, 400g tin tomato purée, 125ml red wine or chicken stock, 5ml dried oregano and 15ml sugar. Bring to a boil and cook, stirring occasionally, for about 20 minutes. Serve with cooked spaghetti, basil and finely grated pecorino.
Cook ½ x 500g packet spaghetti in salted, boiling water for about 12 minutes, or until al dente (reserve 180ml of the cooking liquid). Fry a 250g packet diced bacon for about 8 minutes, or until crisp. Stir in the pasta. Combine reserved cooking liquid, 2 egg yolks, 1 whole egg and 125ml finely grated pecorino, add to the pasta and cook for about 2 minutes, or until the sauce is hot. Serve immediately, topped with extra pecorino and chopped parsley.
FEATURE: MARGIE ELS-BURGER ASSISTED BY: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART