There’s more to life than spaghetti! We dive into the different pasta shapes and show you how to partner each with the perfect sauce.   

1. Penne 

These short, straight tubes work best with chunky or meat-based sauces as the sauce fills the tubes, making every single mouthful a flavour explosion. 

2. Fusilli 

Shaped like short spirals or screws, fusilli is ideal for baked pasta dishes with rich, creamy or heavy sauces that coats it well. The grooves in the pasta allow for sauces to cling to it perfectly. 

3. Spaghetti 

Long, thin ‘strings’ of pasta make them ideal for herbed butters or light sauces such as pestos or vinaigrettes. Heavier sauces tend not to stick to this type of pasta. 

4. Cannelloni 

Very large, tube-shaped pasta, that is perfect for filling with chunky meat or vegetable based sauces. Great when covered with a creamy sauce, sprinkled with cheese and baked until golden. 

5. Macaroni 

These narrow tubes have a similar function to penne. They work well in soups, baked pasta dishes and creamy thick sauces. Think of the classic Mac n Cheese. 

6. Tagliatelle  

As it holds it shape quite well, it’s deal for light and heavy cream based sauces. The long, flat ribbon shape has plenty of surface area for the sauce to cling to. 

Words by: Penny Setti
Recipes and styling: Sjaan Van Der Ploeg 

The post A complete guide to pasta types appeared first on MyKitchen.

From everyday butternut and posh pumpkins to an array of squash (gourd) and more, Mother Nature treats us to her autumn bounty in our round-up of recipes. 

Posh squash 

When selecting squash, pick those that are heavy for its size and solid to the touch. The earlier you get them in the season, the more tender and delicate the flavour. 

Butternut squash 

Although this gourd is now available all year round, it is traditionally a winter variety. This means your butternut will taste the best in autumn and winter. 

Spaghetti squash 

A squash variety unlike any other, spaghetti squash is usually ovular in shape and ranges from bright yellow to cream in colour. This squash is known for its generous string-like flesh that resembles – you guessed it – spaghetti!  

Hokaido pumpkin 

These teardrop-shaped pumpkins have a red-orange skin with yellow-orange flesh. The soft skin is edible too, with a rich nutty flavour when roasted whole, halved or cut in wedges. These pumpkins are also great for pickling. 

Carnival pumpkin 

Much like a carnival, this pumpkin has a fun and unique appearance – creamy yellow in colour with stripes and speckles of green and orange. Once these little guys are roasted, the flesh is nuttier and sweeter than butternut with a buttery-like flavour. 

Gem squash 

Gems or “skorsies” have quite a thick, green skin with light to deep-yellow flesh. They are really versatile and the perfect vessels for adding flavour. It can be halved, then boiled or steamed, or cut into quarters for roasting. The skin can be eaten too, but as they mature (the bigger, darker ones) the skin and seeds become quite tough and the flavour of the flesh deepens. 

This is a large winter pumpkin with a bumpy skin that comes in a range of deep dark green, pale-blue green to orange and even yellow colours. The flesh has quite a sweet flavour, but it’s texture can be quite grainy, making it great for purées and soups.  

Pumpkin & ginger dumpling pudding 

Serves 4-6 

Autumn comfort in a bowl! 

Ingredients

½ cup (125ml) cooked and mashed pumpkin or butternut
¼ cup (60g) butter, melted
½ cup (125ml) milk or cream
2 tsp (10ml) bicarbonate of soda
2 cups (300g) flour, sifted
1 tsp (5ml) each ground ginger and ground cinnamon
½ tsp (3ml) each ground cloves and nutmeg
1 tsp (5ml) salt 

For the syrup 

2 ½ cups (625ml) orange juice
1½ cup (375ml) water
1½ cup (330g) sugar
1 tsp (5ml) each ground ginger and ground cinnamon
Fresh mint, orange slices and vanilla ice cream, for serving 

Method

1. In a large bowl, mix together the pumpkin, butter, milk and bicarbonate of soda. Set aside.
2. Combine the flour, spices and salt.
3. Add to pumpkin mixture and mix well until combined.
4. Place syrup ingredients in a pot and boil, stirring to combine.
5. Add spoonful’s of pumpkin batter into bubbling syrup.
6. Cover and cook dumplings over low heat for about 12-18 minutes or until cooked through, rotating regularly.
7. Top with mint and orange slices, then serve with ice cream on the side.

Bobotie baked squash 

Serves 4-6 

Add some raisins to your mince filling for an extra kick of sweetness. 

Ingredients

2 gem squash, halved and seeds removed
1 Hokkaido pumpkin, halved and seeds removed
1 butternut, halved and seeds removed 
Canola oil
Salt and milled pepper
500g lean beef mince
1 onion, chopped
2 Tbsp garlic and ginger paste
2 Tbsp medium curry powder
2-3 fresh or dried curry leaves (optional)
¼ cup chutney
2 large eggs
1 cup milk
Plain yoghurt and tomato-and-onion sambal, for serving 

Method

1. Preheat oven to 200°C.
2. Place onto a baking tray and brush the squash, pumpkin and butternut halves with oil. Season. 
3. Roast for about 20 minutes until almost tender.
4. Place oil in a pan over medium heat and brown mince for about 6-8 minutes. Remove and set aside.
5. Fry the onion and garlic and ginger paste in the same pan until soft.
6. Stir through cooked mince, curry powder, curry leaves (if using) and chutney. Season.
7. Spoon mince mixture into squash halves to fill three- quarters.
8. Whisk together eggs and milk, and pour over mince.
9. Bake at 180°C for 20 minutes or until cooked through.
10. Serve drizzled with plain yoghurt and sambal on the side.

Mushroom & barley stuffed pumpkins 

Serves 4 

You can swap out the barley for spelt or risotto rice. 

Ingredients

2 Hokkaido pumpkins, halved and deseeded (butternut works well too)
2 Tbsp olive oil, plus extra for drizzling
200g brown portobello or wild mushrooms
1 large onion, chopped
2 cloves garlic, grated
4 cups stock of choice
1 cup pearl barley
2 sprigs each fresh rosemary and thyme
¾ cup grated Parmesan, plus extra for serving
½ packet (50g) pumpkin seeds (any roasted seeds or nuts work well too) 

Method

1. Preheat oven to 200°C.
2. Place pumpkin on a roasting tray, drizzle with oil and season.
3. Roast for 20-25 minutes (or 35-40 minutes for butternut) until tender.
4. Heat oil in a pan and fry mushrooms until golden. Remove and set aside.
5. Sauté onion for about 8 minutes or until golden, then add garlic and fry for a minute.
6. Add stock, barley and herbs. Season and simmer for 35-40 minutes, stirring at regular intervals.
7. Return the mushrooms to pan and stir through grated Parmesan.
8. Fill pumpkins with barley mixture and sprinkle with pumpkin seeds or nuts and extra Parmesan, if using.
9. Serve while hot garnished with extra fresh herbs.

Roasted butternut tagliatelle

Serves 4  

Swap out butternut for pumpkin or try out our nifty gem squash sauce. To save time, cook the veg in an air fryer for 25 minutes. 

Ingredients

1½ packets (750g) butternut, finely cubed
2 cloves garlic, peeled
½ tsp chilli flakes
2-3 sprigs fresh sage
2 Tbsp olive oil
Salt and milled pepper
2 cups vegetable stock
2 cups cream
1 packet (500g) tagliatelle, cooked  

For the pangrattato topping 

1 cup day-old ciabatta breadcrumbs
½ cup grated Parmesan
¼ cup olive oil
4 sprigs crispy-fried sage, plus extra for serving 

Method 

1. Preheat oven to 180°C.
2. Place the butternut into an oven tray.
3. Toss with garlic, chilli, sage and olive oil. Season and cover with foil.
4. Roast for about 30 minutes or until soft.
5. Gently simmer stock and cream in a large pot over low heat.
6. Add roasted butternut and garlic cloves and blend using a stick blender. Set aside.
7. Mix or blitz pangrattato ingredients together.
8. Toast in a dry pan (or in the oven) until brown and crispy.
9. Stir butternut sauce through hot pasta and top with pangrattato and extra sage, if using.

Easy gem squash & corn sauce 

Combine the flesh of 4-6 cooked gem squash, 1 can (400g) charred corn kernels, 1½ cup (375ml) chicken or vegetable stock, 2 tsp paprika, 1 Tbsp crushed garlic and ginger, 3 sprigs picked thyme, 2 Tbsp melted butter, ½ tsp chilli powder or flakes in the jug of a blender. Blitz until smooth. Pour into a pot and bring to a simmer over medium heat for 10-15 minutes. Add 1 ½ cups (375ml) cream stir well. Simmer for another 5-8 minutes. Season. (If the sauce is too thick, thin it down with some chicken or vegetable stock.) 

Use it for: 

1. Creamy squash chowder. Stir through shredded chicken, cubed and roasted potatoes or butternut and top with bacon bits. 
2. Use as a quick pasta sauce and top with toasted peanuts or almonds.
3. Bulk up stews or curries and swap out the cream for coconut milk. 

Compiled by: Gail Damon
Photographs: Fresh Living Magazine 

The post Squash, butternut and pumpkin recipes to try in autumn appeared first on MyKitchen.

The colder days bring with them a need for warmth and heart in the type of food we indulge in. Those cravings for refreshing salads are suddenly replaced with the yearning for bowls of comfort. Our seven-ingredient spaghetti squash recipe is a dish you’ll want to add to your collection. The best part? The halved spaghetti squash becomes the dish it cooks in, and ultimately the bowl you eat it out of! 

Spaghetti squash bowl 

Serves 2 

Preheat oven to 200°C. Peel and halve 1 medium spaghetti squash lengthways and remove the seeds with a spoon to create two “bowls”. Place onto a baking tray, drizzle with olive oil and sprinkle with 3 chopped garlic cloves and 2 tsp chilli flakes. Season well. Roast for about 30-35 minutes and remove from the oven. Divide 2 discs crumbled feta, a handful of cherry tomatoes and 2 Tbsp chopped fresh basil between each “bowl”. Drizzle once more with oil and roast for a further 15 minutes or until softened and cooked through. Remove from the oven and use a fork to shred the flesh into strands (which resembles spaghetti), leaving it inside the squash. The tomatoes and feta will create a delicious sauce. Season well and serve hot.

Cook’s note
Don’t discard the spaghetti squash seeds. Place onto a baking tray, drizzle with oil and season. Roast for about 10-15 minutes or until golden to add some crunch to your dish. 

Words by: Chad January
Photographs: Zhann Solomons, Shutterstock, Supplied 

The post Easy to make spaghetti squash recipe  appeared first on MyKitchen.

The colder season’s appetite for oozing decadence is best met in the comfort of your home. From rich sauces to handmade ravioli, editor Chad January shows you how to get the better of your carb craving.

SLOW-COOKED BEEF RAGU LASAGNE 

SERVES 4-6  

TOTAL TIME 1 HR 45 MIN  

Ingredients 

800g-1kg beef neck or knuckles 
Salt and milled black pepper 
Flour, for dusting
Canola oil, for frying 
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, chopped
2 bay leaves
Handful fresh thyme
1 sachet (50g) tomato paste
2 tsp brown sugar
1⁄2 cup red wine (optional)
1 can (410g) chopped tomatoes
2 cups beef stock
1 box (250g) lasagne sheets, blanched
1 batch white sauce 
2 cups grated mozzarella
1⁄4 cup grated Parmesan
Handful fresh basil   

Method

1. Season beef well and dust in flour, shaking off the excess.
2. Heat oil in a large pot and brown beef in batches. Remove and set aside. 
3. Sauté onion and carrots for about 5-6 minutes or until golden.
4. Add garlic and herbs and fry for another 2 minutes. 
5. Stir through tomato paste, cook for 1 minute and stir through sugar. 
6. Deglaze pan with wine, if using, and stir to lift off all the bits stuck to the bottom of the pan. 
7. Add browned beef, tomatoes and stock to the pot. Simmer over a low- medium heat for 1 hour or until meat is tender and sauce has thickened and reduced. 
8. Shred meat, discard bones and toss through the sauce. Season well. 
9. Preheat oven to 180°C.
10. In a greased oven dish, alternate between layering lasagne sheets, beef ragu and 3⁄4 of the white sauce. 
11. Cover with remaining white sauce and sprinkle with cheese.
12. Bake for 25-30 minutes or until golden and cheese is bubbling.

Make these simple swaps: 

• Mozzarella for cheddar.
• Beef neck for lean beef mince or ground beef.
• Wine for beef stock (add a dash of red wine vinegar).

Mushroom and thyme pasta

SERVES 4-6 

TOTAL TIME 1 HR 20 MIN 

Ingredients 

Glug olive oil
1 punnet (180g) exotic mushrooms
1 onion, chopped
1 punnet (250g) button mushrooms, sliced
3 cloves garlic, chopped
Handful fresh thyme, plus extra for serving
3 Tbsp butter
3 Tbsp flour
¼ cup vegetable stock
1 cup cream
1 lemon, zested and juiced
Salt and milled black pepper
500g tagliatelle, farfalle or penne, cooked 

Method

1. Heat oil in a large pan.
2. Brown exotic mushrooms for about 3-5 minutes, remove and set aside.
3. Add onion and sauté for 5 minutes.
4. Add bu. on mushrooms and cook for 3-5 minutes.
5. Stir through garlic, thyme and butter and cook for 2 minutes.
6. Add flour, stir through until smooth, and pour in vegetable stock.
7. Simmer for 3 minutes then add cream.
8. Reduce heat to low and simmer gently for 6-8 minutes.
9. Stir through cooked exotic mushrooms, lemon zest and juice and simmer for another 3 minutes.
10. Season well and toss through cooked pasta. Garnish with fresh thyme before serving.

Creamy Tuscan chicken pasta

SERVES 4 

TOTAL TIME 25-30 MIN 

Ingredients 

1 pack chicken breast fillets
Salt and milled pepper
2 Tbsp smoked paprika
2 Tbsp dried mixed herbs
2 Tbsp olive oil
2 Tbsp butter
1 onion or 4 shallots, chopped
4 cloves garlic, chopped
240g sundried tomatoes
1 cup chicken stock
300g baby spinach
1 tub (230g) plain cream cheese
500g penne pasta, cooked al dente
Handful fresh basil or micro greens 

Method

1. Season chicken and rub with paprika and herbs, taking care to coat evenly.
2. Heat olive oil in a large pan and brown chicken for about 4-5 minutes per side. Chicken should not be cooked all the way through. Remove and set aside.
3. Add butter to the pan and sauté onion or shallots and garlic for 5-6 minutes.
4. Stir through half the sundried tomatoes and cook for a few minutes more.
5. Add chicken back to the pan and pour in stock. Simmer gently for about 8-10 minutes.
6. Stir through cream cheese, remaining sundried tomatoes and simmer for 3-5 minutes.
7. Fold through spinach and wilt gently. Remove from heat and season well.
8. Slice chicken and toss through sauce.
9. Serve with penne and garnish with herbs.

Spinach and feta cannelloni

SERVES 4-6 

TOTAL TIME 1 HR 10 MIN 

Ingredients 

Glug olive oil
2 onions, finely chopped
4 cloves garlic, chopped
Handful fresh thyme
2 bags (300g each) spinach or Swiss chard, finely chopped
3 discs feta, crumbled
1 Tbsp Dijon mustard
1 Tbsp chilli flakes
1 tsp smoked paprika 

For the white sauce 

¼ cup butter
¼ cup flour
3 cups milk
Pinch nutmeg
Salt and milled black pepper
250g cannelloni
3 Tbsp chopped fresh thyme
¼ cup grated Parmesan or mature Cheddar 

Method

1. Heat olive oil in a pan and sauté onions for 3-5 minutes.
2. Add garlic, thyme and fry for another 2-3 minutes.
3. Add spinach or Swiss chard to pan and wilt while stirring. Remove from heat.
4. For the white sauce, melt butter in a saucepan and whisk in flour until smooth.
5. Add milk a little at a time while stirring until thickened. Stir through nutmeg and season well.
6. Place spinach mixture into a dry tea towel and squeeze to remove excess moisture.
7. Add spinach to a bowl and stir through feta, mustard, chilli flakes, paprika and season with black pepper.
8. Preheat oven to 180°C.
9. Add ¼ cup of white sauce to a greased deep baking dish and spread to cover the base.
10. Fill each cannelloni tube with spinach and feta mixture and arrange side-by-side in prepared baking dish.
11. Pour over remaining sauce to cover cannelloni.
12. Sprinkle with thyme and cheese and bake for 30-35 minutes or until cooked through and golden. Serve hot.

Homemade pasta dough

SERVES 4-6 

TOTAL TIME 10–15 MIN PLUS 30 MIN RESTING TIME 

Ingredients 

1 cup flour 
½ tsp salt 
1 egg 
1 Tbsp olive oil 

Method

1. Place flour onto a large floured surface in a heap. Make a deep well in the centre.
2. Whisk egg and olive oil together and add to the well.
3. Using a fork, slowly work the flour into the egg, starting from the inside and moving outwards, until it starts to form a sticky dough.
4. Knead for a few seconds, adding extra flour if needed, until smooth.
5. Shape into a disc, wrap in clingfilm and set aside to rest for 30 minutes before shaping.

Classic carbonara

SERVES 6 

TOTAL TIME 15 MIN 

Ingredients 

500g spaghetti or tagliatelle
Glug olive oil
200g streaky bacon, chopped
2 cloves garlic, chopped
2 Tbsp butter
3 whole eggs
½ cup grated Parmesan
Salt and milled black pepper
2 Tbsp chopped parsley 

Method

1. Cook pasta in a pot of boiling salted water, reserving pasta water.
2. Meanwhile, heat oil in a large pan and fry bacon until crispy.
3. Add garlic and fry for another minute.
4. Add butter to the pan and, once bubbling, add cooked pasta and 3 Tbsp pasta water.
5. Whisk together eggs and half the Parmesan.
6. Add to pasta, tossing for 2 minutes. Remove from heat. The heat from the pan and pasta will cook the eggs.
7. Season well. Serve hot garnished with parsley and remaining Parmesan.

Red pepper ravioli with herby goat’s cheese filling 

SERVES 2 

TOTAL TIME 35–40 MIN PLUS 30 MIN RESTING TIME 

Ingredients 

For the pasta dough 

1 red pepper
1 batch pasta dough

For filling 

100g goat’s cheese
2 Tbsp cream cheese, softened
3 Tbsp chopped chives
2 tsp chilli flakes
Milled black pepper  

For serving 

¼ cup butter
2 cloves garlic, sliced
Handful fresh basil
1 lemon, juiced
125g red pepper pesto 

Method

1. Preheat oven to 200°C.
2. Place red pepper onto a baking tray and bake for 8-10 minutes or until blistered and well charred.
3. Place pepper in a bowl, cover with clingfilm and allow to steam (this makes it easier to remove the skin).
4. Use a sharp knife to skin the pepper and remove all seeds.
5. Blitz pepper until smooth.
6. Knead red pepper mixture into pasta dough on a lightly floured surfaced. Add more flour if needed.
7. Shape into a round disc, cover in clingfilm and rest for 30 minutes.
8. Combine goat’s cheese and cream cheese until smooth.
9. Fold through chives and chilli flakes. Season with milled black pepper and set aside.
10. Use a rolling pin to roll dough to 2cm on a floured surface.
11. Cut dough into 4 wide strips and place spoonfuls of filling onto 2 strips. Leave space between the balls of filling, as shown below.
12. Cover with remaining pasta strips and press down to enclose ravioli filling.
13. Using a round cutter, cut out ravioli and set aside.
14. Cook ravioli in a pot of boiling salted water for about 6-7 minutes. Drain and set aside.
15. Heat butter, garlic and basil in a large pan and add ravioli in batches.
16. Once butter starts to burn, add lemon juice and red pepper pesto. Toss to coat the ravioli evenly and season well.
17. Serve hot and garnished with fresh basil.

Parsley pesto pasta with lemon prawns

SERVES 4 

TOTAL TIME 35 40 MIN 

Ingredients 

4 cloves garlic, peeled
Glug olive oil
700g queen prawns, deveined
Salt and milled black pepper
2 lemons, zested
2 Tbsp smoked paprika
3 Tbsp butter 

For the pesto 

¼ cup flaked almonds, toasted
10g parsley
½ lemon, juiced
2 Tbsp grated Parmesan
½ cup canola or olive oil
500g linguine or spaghetti, cooked al dente
Pink peppercorns (optional) 

Method

1. Preheat oven to 180°C.
2. Drizzle garlic with oil, wrap tightly with foil and bake for 15-20 minutes. Set aside.
3. Season prawns well, drizzle with oil and coat well with lemon zest and paprika.
4. Heat a pan with oil and fry prawns for about 5-6 minutes per side until cooked through.
5. Add bu. er to pan and baste prawns for the last 2 minutes of cooking time. Set aside.
6. In a food processor, blitz roasted garlic, almonds, parsley, lemon juice and ¼ of the oil.
7. Add Parmesan and remaining oil and blitz to desired consistency. Season well.
8. Toss cooked pasta with rocket pesto, top with prawns and serve sprinkled with peppercorns.

Sweet potato gnocchi with burnt butter and fresh sage 

SERVES 4-6 

TOTAL TIME 1 HR 20 MIN 

Ingredients 

For the gnocchi 

¼ cup coarse salt
6 medium sweet potatoes, pierced with a fork
2 cups flour
1 tsp salt
¼ cup chopped mixed herbs (parsley, basil or sage works well)
1 egg
Canola oil, for frying
3 Tbsp butter
2 cloves garlic, sliced
Handful fresh sage
A half lemon, juiced
Salt and milled black pepper 

Method

1. Preheat oven to 200°C.
2. Scatter salt over a baking tray and place potatoes on top.
3. Bake for 45 minutes or until flesh is soft. Allow to cool slightly.
4. Scoop out the flesh and place into a bowl.
5. Add flour, salt, herbs and egg. Mix well until a smooth, soft dough forms.
6. On a floured surface, roll dough into a thin log.
7. Cut into bite-sized chunks of about 3-5cm each, making an indent with a fork on each.
8. Cook gnocchi in batches in a pot of boiling salted water for 6-8 minutes. Drain and set aside.
9. Heat oil in large pan and fry gnocchi in batches until crispy. Set aside.
10. Heat butter and garlic in the same pan and fry for 2 minutes.
11. Return gnocchi to the pan and toss through fresh sage.
12. Stir through lemon juice and toss gnocchi with butter and garlic. Season.
13. Serve while hot.

Go with the dough 

• You can use any variety of potato to make gnocchi. Roasting the sweet potato changes its colour, so if you prefer white gnocchi, use regular potato.
• Roasting potato on a bed of salt helps to remove excess moisture for fluffier gnocchi.
• Add flavour to your gnocchi by adding ground spices, fresh herbs, pestos or pastes to the dough.
• You’ll know the gnocchi is cooked when it rises to the surface of boiling salted water.

Spaghetti with garlic chilli oil

SERVES 4 

TOTAL TIME 25 30 MIN 

Ingredients 

1 cup canola oil
2 shallots, sliced or 1 onion, sliced
4 cloves garlic, sliced
2-3 dried chillies
2 Tbsp onion powder or onion flakes
2 Tbsp chilli flakes
2 tsp salt
2 Tbsp smoked or regular paprika
500g spaghetti, cooked al dente
Fresh coriander, for serving 

Method

1. Heat oil in a pan and, once hot, add shallots or onion, garlic and chilli.
2. Once bubbling, reduce heat to low and stir. Cook for about 10 minutes or until shallots and garlic have crisped.
3. Combine onion powder or flakes, chilli flakes, salt and paprika in a heatproof bowl.
4. Pour oil mixture through a sieve over the seasoning. Set shallots, garlic and chilli aside to cool.
5. Whisk oil mixture to combine with seasoning.
6. Once oil is cool, add crispy shallots, garlic and chilli.
7. Toss cooked spaghetti with chilli oil and garnish with fresh coriander before serving.

The post Rich sauces and homemade ravioli perfect for winter appeared first on MyKitchen.

From carbonara to meatballs, we love a good, comforting bowl of spaghetti. Treat your family to one of these pastalicious meals!  

Spaghetti with boerie meatballs

Serves 4  

Cooking time ± 1 hour 

Ingredients 

200 g boerewors, casing removed 

3 tbsp breadcrumbs 

1 tbsp olive oil 

410 g tin chopped tomatoes 

1 tbsp caster sugar 

1 tbsp soy sauce 

2 tbsp Worcestershire sauce 

2 tbsp balsamic vinegar 

Salt and pepper 

500 g spaghetti 

Parsley, to garnish 

Method

1. Mix the boerewors and breadcrumbs in a bowl. Roll into 20 balls.
2. Heat the oil in a pot over high heat and brown the meatballs.
3. Reduce the heat, and add the tomatoes, sugar, soy and Worcestershire sauces and balsamic vinegar. Simmer for 25 minutes, then season.
4. Cook the pasta according to the package instructions, then drain.
5. Serve the meatballs and sauce with the pasta, and garnish with parsley.

Tomato and bacon pasta

Serves 4  

Prep time: 10 minutes 

Cooking time: 20 minutes 

Ingredients 

500 g spaghetti 

200 g pack of bacon 

2 cloves garlic, minced 

1 tin (410 g) tomato & onion mix 

Parmesan, to serve 

Handful basil, to serve 

Method 

1. Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
2. Fry the bacon over medium-high heat until golden. Remove and drain on a paper towel. Chop into pieces.
3. In the same pan, add the garlic and cook for 30 seconds until fragrant. Add about ½ cup of the reserved pasta water, bring to a simmer and stir, scraping off all the bits stuck to the base of the pan.
4. Add in the tomato-and-onion mix and cook, stirring, for 2 minutes until slightly reduced. 
5. Add your pasta to the sauce and toss until all the sauce is soaked up. Add a little more pasta water if it is too thick.
6. Place the pasta into serving bowls, sprinkle over chopped bacon and grate over some Parmesan. Garnish with basil leaves to serve.

Pro tip: If the sauce tastes too acidic, add a teaspoon or two of sugar to help balance it out. 

Wholewheat spaghetti with feta and maca pesto

Serves 4 

Cooking time 35 minutes 

Ingredients 

400 g wholewheat spaghetti 

4 tbsp olive oil, plus extra to drizzle 

2 avocados, sliced 

2 wheels feta, plus extra to serve 

½ cup rocket 

½ cucumber, sliced 

6 tbsp basil pesto 

½ lemon, juiced 

2 tbsp maca powder 

Pinch salt 

1 handful of pine nuts, toasted 

1 handful fresh basil 

Method 

1. Cook pasta according to package instructions, drain and drizzle with oil.
2. In a food processor, blend together the avocado, feta, rocket, cucumber, pesto, lemon juice, maca powder and salt.
3. Stir the sauce through the spaghetti.
4. Serve topped with pine nuts, crumbled feta, basil and a drizzle of olive oil.

Recipe & styling: Amerae Vercueil 

Photography: Andreas Eiselen // HMimages.co.za 

Spicy shrimp pasta

Serves 4  

Ingredients 

Vegetable oil, to sauté 

1 red onion, peeled and chopped 

10 baby tomatoes, halved 

½ tsp chilli flakes 

1 tsp crushed ginger 

1 tsp crushed garlic 

250 ml sour cream or double-thick plain yoghurt 

100 ml milk 

½ tsp cornflour 

400 g shrimp 

1 bunch of spring onions, sliced 

500 g spaghetti 

Salt 

Parmesan, to serve  

Method 

1. Heat oil in a pan. Add the onion, tomatoes and chilli. Fry until the onion is soft. (About 5 minutes).
2. Mix the corn flour into the milk and add to the pan with the ginger, garlic, and sour cream or yoghurt. Cook until the sauce is creamy.
3. Cook pasta according to package instructions and drain.
4. Add the shrimp and spring onions. Sauté until the shrimp is cooked and the sauce is thick. (This should only take about 1–2 minutes).
5. Mix in the pasta, season and serve with Parmesan.

Also read: Fresh pastas to celebrate summer

The post 4 Delicious spaghetti dishes  appeared first on MyKitchen.

If you’re struggling to decide on what to make for dinner then this quick and delicious pasta puttanesca recipe has your name on it. You’re also likely to have many of these ingredients in your pantry.

SERVES 4

INGREDIENTS
2 tbsps olive oil
3 garlic cloves, peeled and crushed
12 cherry tomatoes, halved
Zest of ½ orange
2 × 170 g tins tuna in oil
1 cup black olives, pitted and chopped
⅓ cup capers, drained and chopped
½ tsp red wine vinegar
Salt and pepper
400 g linguine, cooked
2 tbsps chopped chives, to garnish

METHOD
1. Heat the olive oil in a large frying pan over low heat. Add the garlic and fry until it starts to brown.
2. Stir in the cherry tomatoes, orange zest, tuna (along with the oil), olives and capers. Allow to simmer for about 20 minutes, then remove from the heat. Add the vinegar and season.
3. Toss the linguine with the sauce to coat. Serve garnished with the chopped chives.

Feel like you’re eating a restaurant-quality meal in the comfort of your own home, with this delicious spicy shrimp pasta recipe. You must try it!

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