SUMMER TOMATO SAUCE WITH PACCHERI
SERVES 4
350g dried pasta, such as paccheri, penne, rigatoni or farfalle
4 tbsp extra-virgin olive oil
1 large garlic clove, finely chopped
1/2-1 fresh red chilli, depending on strength, or 1/2 tsp dried chilli flakes
200g fresh ripe tomatoes, roughly chopped
2 large sprigs of basil, leaves roughly torn
Salt
25g finely grated Parmesan or Grana Padano
▪ Make sure you have all the ingredients to hand and then cook the pasta in a large pan of well-salted boiling water.
▪ Heat the oil in a large frying pan and fry the garlic and chilli for 1-2 minutes, but no more as they will burn. Add the tomatoes, half the basil and some salt. Squash the tomatoes using the back of a spoon. When the pasta is just al dente, remove it with tongs and toss it into the tomato sauce, along with a tablespoon of cooking water to lengthen the sauce.
▪ Stir the pasta into the sauce and let it finish cooking - this way it will absorb more of the flavour of the sauce. Add the remaining basil and toss again. Serve in warmed bowls with a sprinkling of Parmesan or Grana Padano. →
COOK'S NOTE
Perfectly ripe cherry, baby plum tomatoes that burst with flavour are perfect for this dish - you can use the heirloom varieties too for a dash of colour as well as flavour
LEMON RAVIOLI IN BUTTER & MINT SAUCE
SERVES 4 AS A MAIN COURSE OR 6 AS A STARTER,
MAKES 25-30 RAVIOLI
350g fresh pasta
Semolina or plain flour, for dusting
FOR THE FILLING
250g ricotta
Finely grated zest of 2-1 lemon
Salt and freshly ground black pepper
1/2 tsp freshly grated nutmeg
FOR THE SAUCE
125g butter
1 tbsp roughly chopped mint leaves
This story is from the June 2022 edition of Homes & Gardens.
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This story is from the June 2022 edition of Homes & Gardens.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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