Full of pastabilities

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Ready in less time than it takes to do homework, pasta has long been a go-to ingredient for busy families. Give your crew a carb-load before or after sports this season with these delicious Italian-inspired recipes.

Spaghetti with Prawns and lemon in Arrabbiata sauce

Serves 4

pasta
  • 340g Barilla Spaghetti
  • 1 jar Barilla Arrabbiata sauce
  • 400g peeled prawns, tails on
  • 1 clove garlic, chopped
  • 1g chilli flakes
  • 20g capers
  • 1/4 glass dry white wine
  • 20g parsley, chopped
  • 1 lemon, zest and juice
  • 40g butter, cubed
  • Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Sea salt, to taste

Bring a large saucepan of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water. Drop Spaghetti into the boiling salted water and cook as per instructions on the box.

In a large fry pan gently heat some Extra Virgin Olive oil. Add the garlic, and once golden in colour add the chilli, prawns and capers. Season with salt and sprinkle with wine, allowing the alcohol to evaporate. Add the Arrabbiata sauce and bring a simmer. Drain the pasta 2 minutes before the recommended time, saving 1 ladle of cooking water. Place the drained pasta and cooking water in with the sauce to finish cooking. Add butter, parsley, lemon zest and juice. Mix until well combined.

Serve with a drizzle of olive oil and top with parsley.

Casarecce with Spicy Salami, Saffron and Ricotta in Napoletana sauce

Serves 4

pasta
  • 340g Barilla Casarecce
  • 1 jar Napoletana sauce
  • 100g spicy salami, cut julienne
  • 1g saffron
  • 1 clove garlic, chopped
  • 40ml white wine
  • 20g butter, unsalted
  • 20g fresh basil, sliced
  • 100g ricotta 
  • Extra Virgin Olive oil
  • Rock salt, for pasta water

Bring a large saucepan of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water. Drop the Casarecce into the boiling salted water and cool as per instructions on the box. Heat small amount of oil in a large fry pan, add salami and cook for 2 minutes or until golden. Add garlic and saffron. Pour wine and allow the alcohol to evaporate. Add the Napoletana sauce and simmer for 2 minutes. Drain the pasta 2 minutes before the recommended cooking time, reserving a small ladle of cooking water. Place pasta and cooking water in with the sauce to finish cooking.

Stir through basil and ricotta, mix until well combined then serve.

Recipes courtesy of Barilla Group AAA’s Executive Chef, Andrea Tranchero.

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