5 Dead Easy Pasta Recipes Now You're a Pastafarian

Blog & Vlog-5 Dead Easy Pasta Recipes Now You're a Pastafarian-Unico Zelo-Blog-Vlog-Wine

Situation: you may have bought a little bit more pasta than you should have at the beginning of all this and you've run out of passata - who needs passata? You certainly don't, and we're gonna help you get rid of all that stockpiled pasta! We've got some absolutely gob-smackingly delicious pasta recipes that super simple too - they've all got like 5 ingredients! Good news on top of that, the recipes are so good that they're gonna last you well past social distancing. And some of them might even go spiffing with a bottle of Pastafarian... How good! We're not gonna teach you how to cook pasta because by gum you're an adult you should know by now. If you're a real adult you'll know how to make your own fresh stuff, but we're digressing, let's give you 5 recipes that you should never forget

Cacio e Pepe

Cacio e Pepe - Pasta

This is one of those recipes that you really should have been cooking your whole life. Cheese and Pepper. That's it. Too Good. If you wanna be a bit lush, make sure you use a healthy knob of butter, one that would make Anthony Bourdain proud. The perfect ratio in my view, is 3/4 Cup of Pecorino to 1/4 of a cup of Parmesan per 100gms of Pasta. Pecorino is plenty salty and it's nice and creamy when it's melted, the parm is there to fill in the gaps of funk and cheesy goodness. Make sure you use plenty of pepper. Like ridiculous amounts. Trust me. Way Better. But feel free to adjust to your desired level!

100gms pasta (spaghetti is best)
reserved pasta water
3/4 cup of pecorino
1/4 cup of parmesan (use parmigano reggiano, please)
LOTS of black pepper
a healthy knob of butter (optional)

combine cheese and pasta water in a large mixing bowl and add pasta water until it becomes nice and smooth. Add appropriate amounts of black pepper and cooked spaghetti then toss to combine. Add that knob of butter and stir in. Serve.
If you really want to step it up - chilli oil and fried shallots are a game changing garnish


Carbonara - Pasta

Use cream for your carbonara just like mum did? Guess what, you've been it cooking it wrong your entire life. Cream is banned from carbonara and i'm a really staunch advocate for it. You know what you need? Eggs. Thats it. Egg yolks. That's how you make it rich and creamy. And once you've tasted it the right way you'll never go back to the wrong way. And to be honest, I'm not into cream pastas anyways. Sorry for the hot take, way to fired up about noodles. Here's a yummy carbonara recipe. Vegetarians - sub the guanciale or pancetta for mushrooms!

100gms pasta (bucatini is best)
reserved pasta water
3 egg yolks
20gms of guanciale/pancetta (bacon is fine too)
1/2 cup parmesan
Lots of black pepper

cook pancetta over medium in saucepan until crispy. place three separated egg yolks in large mixing bowls with pepper and parmesan and whisk to combine. Add pancetta and just a lil bit of pasta water and stir to combine. Add cooked pasta and toss to combine. Serve and garnish with more parmesan and toasted panko breadcrumbs!


all'Amatriciana - Pasta

Honestly, a pasta that's only recently entered my life and damn i'm glad it has. It's got all the things that make a red sauce great. Canned tomatoes for ease and all round use, Guanciale - yum, a nice amount of spice and pepper, a versatile sauce good with any pasta, and of course, garlic. Use lots. Wanna upgrade this if you've got a bit of time? Instead of pan frying the tomatoes, roast them with some butter! Change your life like mine was.

100gms of pasta (fusilli is best!)
1 can of whole peeled tomatoes
2 Cloves of garlic, minced
20gms of guanciale
1/2 a finely chopped onion
black pepper
red chilli flakes
olive oil

cook guanciale in splash of olive oil over medium heat until crispy. add desired amout of black pepper and chilli flakes and cook until fragrant. add onions and garlic, then cook till translucent. add can of tomatoes, crush with a fork until homogoneous, then cook over a simmer for 20 minutes. add cooked pasta and toss too combine, and add any pasta water as necessary. garnish with some pecorino!

Aglio e Olio

Aglio e Olio - Pasta

This is some badass pasta. Unbelievably simple, and if you nail it, unbelievably good. We've talked about it a little bit previously, but if you've seen the movie Chef, you'll know what we're talking about. Garlic, Parsley, Chilli Flakes, Lemon. That's all you need besides pasta and olive oil. You should have all that stuff at home anyway, no need to go to the shops. The best. Whip it up in less than 10 minutes on a Tuesday Night and be amazed.

100gms pasta (linguini is best)
reserved pasta water
olive oil
4 cloves of garlic, thinly sliced. 
1/3 cup finely chopped parsley
pinch of chilli flakes
1/2 a lemon for juice
parmesan for garnish

heat a saucepan over medium with a good glug of olive oil. Add sliced garlic and cook untli just browning. Add pinch of chilli flakes and cook for 10 seconds. Add small splash of pasta water and reduce for about 30 seconds before adding pasta and tossing. Take off the heat and toss to combine. Add fresh parsley and lemo and toss again. Serve and garnish with fresh parmesan.


Puttanesca - Pasta

Allegedly a sauce invented in a brothel by sex workers in an attempt to lure in those walking nearby, a salty, briny and umami rich red sauce. Definitely not one for everyone but if you love anchovies, olives and all those lovely things, you'll be all about this. Plus it's from Campania and so is Fiano so we're totally on board!

100gms of pasta (penne is best)
3 cloves of garlic sliced finely
2 anchovies, diced
1 can of tomatoes
6 or so green olives
1tbsp of capers
a decent handful of basil

heat a saucepan over medium heat and add garlic and anchovies. cook until garlic has turned light brown. add can of tomatoes and crush. simmer for around 10 minutes. add capers and green olives de-pipped and chopped and continue simmering. add pasta and a little pasta water as necessary. toss to combine and take off the head. toss in basil and then serve. garnish with parmesan.


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