Sun’s out, forks up! These simple summer pastas are light, bright and ready to rescue dinner with minimum fuss and maximum flavour. 

Chicken, basil & pasta rice 

Serves 4 

A comforting and easy meal, with a touch of pesto for freshness. 

Ingredients

2 Tbsp olive oil
550g skinless, boneless chicken breasts, cut into 3 pieces each
Salt and milled pepper
1 punnet (500g) cherry tomatoes
½ cup white wine
3 cups chicken stock
3 cloves garlic, crushed
1 cup pasta rice (also called risoni pasta)
Basil pesto, for serving
Basil leaves, for serving 

Method

1. Heat oil in a heavy-bottomed pan over medium heat.
2. Season chicken and brown all over. Remove and set aside.
3. Add tomatoes, wine, stock, garlic, pasta rice and seasoning and bring to the boil. 
4. Reduce heat and simmer for about 8 minutes.
5. Return chicken to pan and cook for another 5-8 minutes or until pasta and chicken is cooked. 
6. Serve straight from the pan with dollops of basil pesto and basil leaves. 

Stovetop beef lasagne

Serves 4-6 

This Italian classic is made in half the time by cooking the pasta in the sauce. 

Ingredients

1 Tbsp olive or canola oil
1 onion, chopped
500g beef mince
Salt and milled pepper
1 Tbsp crushed garlic
2 Tbsp tomato paste
½ tsp chilli flakes
1 tsp smoked paprika
1 tsp dried Italian mixed herbs (or parsley, added at the end)
8-10 lasagne sheets
1 jar (400g) tomato passata
1½ cups beef stock
1 lemon, zested and juiced
½ cup mozzarella, grated
½ cup Cheddar, grated
Basil leaves, for serving
Side salad or crusty bread, for serving 

Method

1. Heat a large pan over medium heat and add oil.
2. Sauté onion until soft and fragrant. Add mince and cook to brown. Season. 
3. Add garlic, tomato paste, chilli, paprika and herbs, allowing to cook for 5 minutes. 
4. Add lasagne sheets, passata and stock, then bring to a boil. 
5. Reduce to a simmer, gently pressing pasta into sauce. 
6. Cover with a lid and cook for 15-20 minutes, gently stirring every 5 minutes for even cooking. (Make sure pasta is covered in sauce.) 
7. Stir in lemon juice and zest.
8. Top with cheese and cook for another 10 minutes with the lid on, steaming until melted. 
9. Serve with basil, a side salad or crusty bread, if you like.

Garlicky basil & mussel pasta 

Serves 4 

This pasta is a quick, mid-week summer meal that’s filled with flavour. 

Ingredients

1 box (500g) crumbed garlic half shell West Coast mussels
1 Tbsp olive oil
1 packet (400g) red lentil pasta, linguine or spaghetti
1 tub (120g) basil pesto
1 Tbsp butter
1 packet (125g) mangetout
2 cloves garlic, chopped
4-5 radishes, sliced
Salt and milled pepper
Lemon or lime juice, to finish
Basil leaves, to garnish 

Method

1. Preheat oven to 200˚C.
2. Place mussels on a baking tray, drizzle with oil and roast for 15-20 minutes. 
3. Cook pasta according to packet instructions.
4. Drain, rinse and toss pasta with pesto.
5. Heat a pan with butter on a medium-high heat, fry garlic and manget out for about 3-4 minutes. 
6. Divide pasta, mussels and radishes between 4 plates. 
7. Season and drizzle with lemon or lime juice and garnish with fresh basil. 

Also read: Green goddess chicken salad

One-pan tomato sauce & pasta 

Serves 4 

The oven turns tomatoes even sweeter to create a punchy pasta sauce. 

Ingredients

2.5kg ripe salad tomatoes, quartered
Salt and milled pepper
¼ cup olive oil
¼ cup balsamic vinegar
3 Tbsp brown or white sugar
5 cloves garlic, sliced
½ punnet (10g) thyme or origanum, leaves picked
1 packet (500g) tagliatelle nests
Parmesan shavings
Handful basil leaves 

Method

1. Preheat oven to 180°C.
2. Arrange tomatoes in a single layer on two baking trays (take care not to overcrowd the trays). 
3. Season, drizzle with oil and balsamic vinegar.
4. Sprinkle with sugar, add garlic and herbs. 
5. Roast for 40-45 minutes or until tomatoes have gone soft and slightly caramelised. 
6. Meanwhile, cook pasta according to packet instructions.
7. Toss tomatoes and pan juices with pasta.
8. Garnish with Parmesan shavings and basil leaves just before serving. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Workday wins: Inspiration for 4 quick pasta lunches

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