BUCATINI WITH ANCHOVIES &
PANGRATTATO; PASTA E FAGOLI
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THROWING SHAPES
We don’t want to curb your creative moves in the kitchen,
but some pastas have classic sauce matches. We’ve given
you a few ideas – but which shape will you choose?
Recipes & styling Anna Jones Illustration Danny Allison Photography Martin Poole
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KNOW YOUR PASTA
LONG
SPAGHETTI (7) Named after spago,
meaning string, its long, thin strands are
made for Disney dogs and bored children
to slurp. Can carry most sauces, but in Rome they eat it
with cacio e pepe (cheese and pepper) or alle vongole
(with clams). Its little sibling, spaghettini, is better
suited to lighter sauces. LINGUINE (NOT PICTURED)
Flatter than spaghetti, the name means ‘little tongues’.
Said to originate from Genoa, where it’s paired with the
local speciality, pesto. BUCATINI (12) Hollow and
spaghetti-like, this is commonly eaten all’amatriciana.
Great with wet sauces that get sucked into its tubes.
TAGLIATELLE (6) Usually a fresh pasta, so its surface
is porous and perfect for grabbing the beefy ragù of its
homeland of Bologna. PAPPARDELLE (15) Slightly
wider than tagliatelle, this substantial pasta needs
serious meat sauces to stand up to its broad strands.
Classic dishes are al cinghiale (wild boar) from EmiliaRomagna and alla lepre (with hare) from Tuscany.
MAFALDE (9) Similar to pappardelle, but with ruffled
edges that are expert at trapping sloppy sauces.
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SHORT
PENNE (13) Tubular pasta cut on
an angle to resemble a quill, or pen,
hence the name. Versatile enough
to take anything you throw at it, except for light, oily
sauces that rarely work with any short pasta.
RIGATONI (2) Wide, ridged tubes that are good at
handling big hearty meat ragùs, baked dishes and
tomato-heavy affairs. The classic accompaniment is
chilli-tastic arrabbiata. CONCHIGLIE (14) Shells with
deep interiors that are great for scooping up sauces.
Jumbo shells, conchiglioni, are popular in the south of
Italy, where they are stuffed and baked. FARFALLE
(10) We know it as bow-tie pasta, though the name
means ‘butterfly’. Can easily be made by hand at home.
Best with delicate or creamy sauces. FUSILLI (5)
A short triple helix that catches sauces in its twists and
delivers a great texture. MACCHERONI (8) A generic
term for short, hollow shapes. RUOTE (1) These wagon
wheels are said to be a product of the Industrial age.
Loved by Fascists. And children.
SOUP
HAND ROLLED
DITALINI (NOT PICTURED) Soup calls
for tiny shapes that can be thrown in at
the end for texture and will cook quickly.
ORRECCHIETTE
(11) A Puglian
classic, these
chewy ‘little ears’ are often eaten with cime di rapa or
peas, which fill its curves. MALLOREDDUS (4) Also
known as gnocchetti sardi as it resembles gnocchi –
and is from Sardinia. STROZZAPRETI (3) Meaning
‘priest stranglers’, this twisted pasta is very amenable
and works with sauces of all textures and weights.
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53
RIGATONI WITH ROASTED TOMATOES
& RICOTTA SALATA
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anchovy sauce. Serve sprinkled with the
lemon zest, the remaining chilli, the
pangrattato, and the parsley.
Per serving 730 cals, 31.4g fat (4.5g saturated),
22g protein, 88.4g carbs, 1.1g sugars
PASTA E FAGOLI
midweek
PHDO
SPAGHETTI WITH AGLIO, OLIO & SPRING GREENS
BUCATINI WITH ANCHOVIES
& PANGRATTATO
With 18 anchovies in it, this Venetian
sauce is only for those who love the tiny
fish. Personally, we can’t get enough of
its saltiness, crunch and punch.
Serves 4
• Olive oil
• 3 garlic cloves, thinly sliced
• 3 dried red chillies
• 18 anchovy fillets, roughly chopped
• Grated zest and juice of 2 lemons
• 400g bucatini pasta
• ½ bunch flat-leaf parsley, finely chopped
Pangrattato
• 125ml olive oil
• 6 garlic cloves
• ½ ciabatta loaf, bottom crust removed,
blitzed into coarse crumbs
• ½ dried red chilli
1 For the pangrattato, heat the oil in a
small saucepan and add the garlic cloves.
Cook over a medium heat until golden,
then throw the garlic away – it’s done its
work. Add the breadcrumbs to the garlicky
oil in the pan and cook for a few minutes
until crisp and golden. Drain on kitchen
paper, then season to taste and crumble
over the dried chilli. Set aside.
2 In another pan, heat a little olive oil and
gently fry the garlic over a medium heat
until it begins to colour. Crumble in 1 of
the dried chillies, add the anchovies and
stir to make a silky sauce. Remove the pan
from the heat. Grate the lemon zest and
set aside, then squeeze in the juice and
grind over some black pepper.
3 Bring a pan of salted water to the boil
and cook the bucatini according to the
packet instructions. Drain and add to the
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With pasta and beans among its
ingredients, this hearty soup with
robust flavours was just made to eat
after working in the vineyards.
Serves 4
• 100g dried borlotti beans, soaked
overnight or 450g tinned beans, drained
• 1 tomato (if using dried beans)
• 4 garlic cloves, peeled (plus 3 extra
cloves, unpeeled, if using dried beans)
• Extra-virgin olive oil
• 1 red onion, finely chopped
• 2 celery stalks, chopped
• 1 small carrot, roughly chopped
• 1 small potato, diced
• 2 rosemary sprigs, leaves picked
and roughly chopped
• 80g ditalini
• A bunch of flat-leaf parsley, leaves
picked and roughly chopped
• 1 lemon, to serve
• Grated parmesan, to serve
1 If you are using dried borlotti beans,
start here. Rinse the beans well under
cold running water and place in a medium
saucepan with the whole tomato and
unpeeled garlic cloves. Add enough water
to cover and simmer, with the lid on, over
a medium-low heat for about 1 hour, or
until the beans are completely soft. Once
cooked, season the beans with salt.
2 If you are using tinned beans start here.
Heat a drizzle of olive oil in a heavy-based
pan or casserole and fry the peeled garlic,
vegetables and rosemary over a medium
heat for at least 30 minutes, until the
vegetables are soft and sweet. Add a
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season. Scatter over the garlic cloves,
thyme sprigs and bay leaves then transfer
to the oven and roast for 25 minutes, until
the tomato skins are burnished and split.
2 Let the tomatoes cool for a minute or
two, then pull them off the vines and
place in a frying pan with the red wine
vinegar and a pinch more salt and pepper.
Squash with a spoon and simmer for
15 minutes, until you have a thick,
strawberry-red sauce with an almost
creamy consistency.
3 Bring a pan of salted water to the boil
and cook the rigatoni according to the
packet instructions. Drain, reserving
a cupful of cooking water, and add to the
sauce with a little of the water to loosen.
Drizzle over a good glug of olive oil and
serve with grated ricotta and a scattering
of basil leaves, if you like.
Per serving 517 cals, 10.1g fat (3g saturated),
STROZZAPRETI WITH WALNUT PESTO,
SALAMI & RADICCHIO
splash of water if they start to catch.
3 If you are using dried beans, discard the
garlic from the cooked beans, then add
the beans and the tomato to the pan or
casserole with about 100ml water and
stir. As the beans heat, break them up
with the back of a wooden spoon to make
a thick, glossy, soup.
4 Bring a pan of salted water to the boil
and cook the ditalini for 5 minutes. Drain,
reserving a little of the cooking water, and
add the pasta and reserved water to the
bean soup. Let the soup cool a little, then
taste and adjust the seasoning. Squeeze
over the lemon juice and sprinkle over the
parsley. Serve at room temperature with
a generous drizzle of extra-virgin olive oil
on top and a little grating of parmesan
too, if you like.
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17.4g protein, 86.5g carbs, 15.6g sugars
RIGATONI WITH ROASTED
TOMATOES & RICOTTA SALATA
This tomato sauce is cooked twice –
once in the oven, and once on the hob.
The result is a doubly-sweet and rich
sauce that clings to the rigatoni. Grate
over some ricotta salata at the end to
lift the dish to simple perfection.
Serves 4
• 1.5kg ripe tomatoes on the vine
• 4 garlic cloves, unpeeled
• 3 bay leaves
• 5 thyme sprigs
• A tiny splash of red wine vinegar
• 400g dried rigatoni
• 80g ricotta salata
• A small bunch of basil, leaves picked
(optional)
Per serving 249 cals, 6g fat (1g saturated),
1 Preheat the oven to 200C/gas 6. Put
10.1g protein, 34.9g carbs, 5.8g sugars
the tomatoes on a large baking tray, and
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SPAGHETTI AGLIO, OLIO
& SPRING GREENS
The simplest, loveliest pasta we can
think of. Fresh garlic (aglio), good oil
(olio) and great parmesan are key.
Serves 4
• 400g spaghetti
• Extra-virgin olive oil
• 2 garlic cloves, chopped
• 1 red chilli, deseeded and finely
chopped
• 1 head of spring greens, rinsed
and finely sliced
• Zest and juice of 1 large unwaxed lemon
• A good handful of finely grated
parmesan
1 Cook the spaghetti in a saucepan of
salted boiling water according to the
packet instructions, around 8 minutes.
2 Meanwhile, heat a drizzle of olive oil in
a frying pan. Add the garlic and chilli and
On the boil
Dried pasta is such a useful pantry staple for
a quick meal, but don’t cut corners. Cook it in
plenty of salted boiling water, and make sure
it’s cooked al dente – still with a little bite.
fry for a minute or so, until the garlic is
starting to colour. Add the spring greens
and cook, stirring occasionally, for 3–4
minutes or until the greens have wilted
a little. Grate over the lemon zest.
3 Drain the pasta and add it to the pan
with a splash of the water it was cooked
in. Squeeze over the lemon juice and
serve topped with a drizzle of olive oil and
a whispy pile of grated parmesan.
Per serving 435 cals, 6.7g fat (2g saturated),
18g protein, 74.1g carbs, 1.3g sugars
STROZZAPRETI WITH WALNUT
PESTO, SALAMI & RADICCHIO
Marjoram, salami and radicchio in a
pasta – we may be in trouble with the
purists but these flavours are worth it.
Serves 4
• 400g strozzapreti pasta
• 8 slices of fennel salami, sliced
into strips (see note)
• 1 head of radicchio, shredded
Walnut pesto
• 100g walnuts
• 1 garlic clove
• ½ bunch of marjoram, leaves picked
• A small bunch of parsley, leaves picked
• 80ml–120ml extra-virgin olive oil
• 30g pecorino, grated, plus extra to serve
1 First make your pesto. Toast the walnuts
in a dry pan for a few minutes until golden.
Bash the garlic and a pinch of salt with a
pestle and mortar, then add the walnuts
and bash until you have a thick paste.
2 Add the herbs and bash again. Drizzle
in the olive oil, and mix into a deep green
slick. Stir in the pecorino, and season to
taste, if needed.
3 Cook the strozzapreti in salted boiling
water according to packet instructions.
4 Meanwhile, heat a frying pan until hot
and fry the salami until crisp. Drain the
pasta, reserving a little of the cooking
CRAB LINGUINE
water for later, then return the pasta to
the pan and add the pesto, stirring well.
Add enough reserved cooking water to
loosen and make a creamy sauce. Stir in
the salami and radicchio and serve with
extra pecorino grated over.
Note Fennel salami is available from
Waitrose and Italian delis. If unavailable,
substitute regular salami.
Per serving 726 cals, 43.5g fat (8g saturated),
19.7g protein, 61.9g carbs, 4.2g sugars
CRAB LINGUINE
Serves 4
• Extra-virgin olive oil
• 1 garlic clove, finely sliced
• 1 tbsp fennel seeds, bashed
• 2 dried red chillies, crumbled
• 400g picked crabmeat
• Zest and juice of 2 unwaxed lemons
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• 400g linguine
• 1 fennel bulb, finely sliced, fronds
reserved
1 Heat a good drizzle of oil in a heavybased pan. Add the garlic, fennel seeds
and chilli and fry for 1–2 minutes. Add the
crab to the pan with most of the lemon
zest and all of the juice. Season, then stir
just enough to heat the crab. Set aside.
2 Meanwhile, cook the linguine in salted
boiling water for 5 minutes, then add the
fennel and continue cooking until the
pasta is al dente. Drain, keeping a little of
the cooking water, and tip into the crab
mixture. Lightly stir, adding some cooking
water, if needed, to loosen. Serve drizzled
with olive oil, and scattered with the rest
of the lemon zest and the fennel fronds.
Per serving 530 cals, 5.5g fat (0.6g saturated),
38.9g protein, 76.3g carbs, 0.3g sugars
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