Casarecce with Tomatoes, Chilli and Feta

When Pasta Garofalo asked me to create a recipe with their Casrecce, I wanted to create something with a lighter sauce to match with this pasta shape. So this recipe combines the sweetness of the cherry tomatoes, the salty tanginess of the feta, and a little heat from the chilli flakes, for a simple yet flavoursome dish.

This recipe for Casrecce is simple to make with basic ingredients. Garofalo’s Casarecce is available as; quality durum wheat pasta, gluten free, whole wheat and also organic - you can shop the full range on their Amazon store and it’s also available on Ocado.

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Casarecce with Tomatoes, Chilli and Feta

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 10 MinCooking time: 35 MinTotal time: 45 Min

The combination of cherry tomatoes with the feta makes this a perfect pasta dish for a lighter lunch or dinner. It's quick and easy to make with simple ingredients.

Ingredients

• 400g cherry tomatoes
• 1tsp oregano
• 1/4 tsp chilli flakes
• 2tbsps of extra virgin olive oil
• 2 garlic cloves
• Small bunch of fresh basil
• 180g Garofalo Casarecce
• 100g feta, diced

Instructions

1. Heat the oven to 160 degrees (fan).
2. Halve the cherry tomatoes and add them to a baking dish.
3. Remove the skin from 2 garlic cloves, gently crush with the back of a knife and add whole to the tomatoes.
4. Season with salt and add the chilli flakes, oregano and olive oil and place on the middle shelf in the oven for 30 - 35 minutes, until the tomatoes are soft and juicy.
5. While the tomatoes are cooking, bring large pan of water to the boil and season with salt.
6. Add 180g of Garofalo Casarecce Pasta and cook according to the instructions on the packet.
7. Once cooked, save yourself a little pasta water before draining using a mug or measuring jug - about 50ml.
8. Drain the pasta and add to the oven dish with the tomatoes. Stir to combine, and if needed add 1 tbsp of the reserved pasta water.
9. Tear in some of the fresh basil and leave some to garnish when served.
10. Crumble 2/3rds of diced feta into the dish.
11. Serve, finish with more torn basil and a final crumble of feta.

Nutrition Facts

Calories

299.68

Fat (grams)

25.06 g

Sat. Fat (grams)

8.62 g

Carbs (grams)

11.53 g

Fibre (grams)

1.82 g

Net carbs

9.7 g

Sugar (grams)

5.06 g

Protein (grams)

9.39 g

Sodium (milligrams)

597.18 mg

Cholesterol (grams)

44.5 mg

Values per whole meal

'Nduja and Cherry Tomato Rigatoni

Adding ‘nduja is an easy way to pack in plenty of flavour without having to do much else. ‘Nduja can be such a versatile ingredient, it can be spread on warm toasted bread, added to pizza, or it melts perfectly into tomato sauces like this one!

‘Nduja is made with pork, chillies and paprika and originates from Calabria in the south Italy . It’s fiery taste means it adds a good hit of spice and heat and the sweetness of the cherry tomatoes in this dish really complement the flavour. Plus the nduja helps the sauce cling to the gorgeous Garofalo Rigatoni pasta.

I’ve used tinned cherry tomatoes in this as I love the tomato juice they come in but you could always make with fresh cherry tomatoes too. This is a great quick, pasta dinner that doesn’t need much thought and is no faff!

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'Nduja and Cherry Tomato Rigatoni

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 20 MinTotal time: 25 Min

Combine fiery 'nduja with sweet cherry tomatoes for a deliciously easy dinner

Ingredients

• 180g Garofalo Rigatoni
• ½ red onion, finely chopped
• 2 x pork sausages, skinned
• 75g 'nduja
• 400g tinned cherry tomatoes
• 2 tbsps Olive Oil
• Salt and Black Pepper
• Parmesan for serving, optional

Instructions

1. Add 2tbsps of olive oil to a flat based pan, add your finely chopped red onion to the pan and season with a little salt. Allow to cook gently on a low heat for 5 minutes.
2. As the onion continues to cook add the meat from two skinned pork sausages. Break up with the back of a wooden spoon or spatula, season with a few grinds of black pepper.
3. Allow the onion to continue cooking with the sausage for another 5 minutes.
4. Meanwhile bring a pan of water to the boil and salt, add your Garofalo Rigatoni pasta and allow to cook for ten minutes.
5. Add your 75g of nduja to the pan with the onion and sausage and allow to start to melt away into the pan.
6. Next add the 400g of tinned cherry tomatoes and stir the sauce together. Allow to simmer gently while the pasta continues to cook.
7. Once the pasta is ready, drain and add the rigatoni to your sauce, including a splash of pasta water. Toss together so the rigatoni is coated in the deliciously juicy tomato sauce.
8. Serve and add a good grating of parmesan and extra drizzle of olive oil

Nutrition Facts

Calories

906.98

Fat (grams)

49.47

Sat. Fat (grams)

14.62

Carbs (grams)

78.28

Fibre (grams)

4.75

Net carbs

73.53

Sugar (grams)

8.66

Protein (grams)

36.35

Sodium (milligrams)

1084.66

Cholesterol (grams)

91.56

Values per whole meal

This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

Artichoke, Pea And Speck Lumaca Rigata

This pasta dish combines the fresh tasting flavours of lemon alongside artichoke and peas with the gently spiced, saltiness of speck.

Ready in just over 10 minutes this recipe is perfect for a quick lunch or dinner, particularly in spring or summer.

It uses the pasta shape Lumaca Rigata, known for its distinct shape of looking like a snail shell, which comes from the Italian lumaca for snail! Its distinct ridges are bronze drawn in Gragnano, home of Garofalo Pasta. It’ perfect for soaking up the flavour of the dressing and creating a tasty dish that can be served as a main or even serve it up as a side dish for BBQs and buffets.

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Artichoke, Pea and Speck Lumaca Rigata

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 10 MinTotal time: 15 Min

Lumaca Rigata from Garofalo is the perfect shape for this pasta dish that pairs artichoke and peas with crispy speck

Ingredients

• 180g of Garofalo Lumaca Rigata
• 75g fresh or frozen peas
• 80g speck or prosciutto
• 1 tin of artichoke hearts, quartered
• 1 tbsp garlic olive oil
• 1tsp oregano
• 40ml extra virgin olive oil
• 5ml white wine vinegar
• Juice of half a lemon and zest
• Black Pepper

Instructions

1. Bring a large pan of water to the boil, salt the water once boiling
2. Add your Garofalo Lumaca Rigata to the salted, boiling water. After 8 minutes of the pasta boiling, add the peas to the pasta and boil for a further 2 minutes.
3. Meanwhile prepare the lemon dressing - mix the extra Virgin olive oil, white wine vinegar and lemon juice in a small measuring jug or bowl, and season with black pepper
4. Then using a flat based pan or frying pan, add 1tbsp of garlic flavoured olive oil (or extra virgin olive oil with a crushed garlic clove to flavour, just remember to remove before serving) on a low heat. Add the quartered artichokes with 1tsp of dried oregano, stir to coat in the oil and oregano
5. Tear in the speck to the pan and increase the heat a little and allow the speck to crisp up.
6. Then drain your pasta when cooked, and stir into the artichokes and speck. Drizzle the lemon dressing over and toss together to coat the pasta. Add the zest of half a lemon.
7. Serve and season with black pepper. This dish can be served hot or cold, as a meal on its own or as an accompaniment for grilled chicken or fish - especially from the BBQ!
8. Add some fresh Parmesan to serve if desired.

Nutrition Facts

Calories

695.48

Fat (grams)

36.57

Sat. Fat (grams)

8.23

Carbs (grams)

46.93

Fibre (grams)

5.75

Net carbs

7.67

Sugar (grams)

3.45

Protein (grams)

15.12

Sodium (milligrams)

710.62

Cholesterol (grams)

26.4

Values per whole meal

This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Stuffed Conchiglioni Pasta Shell

This pasta shape from Garofalo is perfect for stuffing; the shape is Conchiglioni, which is a giant pasta shell. In this recipe we’re stuffing it with a classic spinach and ricotta filling but they also work beautifully with my Easy Baked Conchiglioni with Bolognese.

This recipe serves two but you can easily double up the quantities if you’re feeding friends or family. If you wanted to get ready ahead of time you could prep ahead and then bake in the oven when you’re ready to serve.

Combining a classic filling of spinach and ricotta with a simple tomato sauce, topped with melted mozzarella on top - it’s such a great vegetarian pasta dinner.

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Stuffed Conchiglioni Pasta Shells

Servings: 2-3

Recipe by: Cooking & Carafes

Prep time: 20 MinCooking time: 25 MinTotal time: 45 Min

These giant stuffed pasta shells make a surprisingly easy vegetarian dinner, and are perfect served with a side salad of Italian salad leaves and cherry tomatoes

Ingredients

• 200g Garofalo Conchiglioni pasta shells
• 250g ricotta
• 150 - 200g spinach (fresh or frozen, but will need defrosting before)
• 400g chopped tomatoes
• 1 onion, finely chopped
• 1-2 garlic cloves, crushed
• 40g parmesan
• 1 ball of mozzarella
• Fresh Nutmeg
• Olive oil
• Salt and Pepper
• Fresh basil leaves
• 1/4 tsp chilli flakes (optional)

Instructions

1. Pre-heat the oven to 200 degrees.
2. Start by bringing a pan of water to the boil, salt, and begin to cook your pasta.
3. Meanwhile prep your filling while the pasta is cooking.
4. For the spinach, if you're using fresh wilt it first by pouring some boiling water over the top and letting it cool until you can handle it. If frozen, defrost it first.
5. Then squeeze out any excess water using your hands initially and then wrap in some kitchen roll or clean cloth the squeeze out any remaining water. Roughly chop the spinach.
6. Add the ricotta and half (20g) of the grated parmesan to a bowl. Grate some whole nutmeg (about a quarter) into the mixture and season with salt and pepper. Mix together, and with a clean spoon have a taste to check your seasoning.
7. Once your pasta is ready, drain the pasta and leave it to cool in a colander or spread out on a plate.
8. While the pasta is cooling you can make your tomato sauce. In a pan, add 2tbsps of olive oil and add your onion on a low heat. If you want a little heat add 1/4 tsp of chilli flakes now. After 5 minutes or so, once the onion starts to soften add the crushed garlic to the pan.
9. Next add your tomatoes and allow to gently simmer. Tear in some fresh basil and season with a little black pepper. Let the sauce reduce a little, simmering for about 10 minutes.
10. Spread half of the sauce on the base of an oven dish (approx 16 x 26cm).
11. Once your pasta has cooled, gently take a shape and fill with a small teaspoon of mixture and nestle the shell neatly in the dish, continue this putting the shells side by side, nestle in any extra ones at the end.
12. Once you have filled them all, gently spoon over the rest of the sauce filling any gaps around the shells and forming a little layer on top.
13. Then roughly slice the mozzarella and tear each slice evenly covering the top of the pasta. Add the remaining parmesan on top and season with black pepper.
14. Place the dish in the oven, on the top shelf and bake for ten minutes or until golden brown on top.
15. Finish with a few fresh basil leaves and serve with a side salad of italian leaves and cherry tomatoes.

Nutrition Facts

Calories

1155.45

Fat (grams)

56.38

Sat. Fat (grams)

30.16

Carbs (grams)

99.08

Fibre (grams)

8.83

Net carbs

90.23

Sugar (grams)

12.64

Protein (grams)

64.45

Sodium (milligrams)

1322.97

Cholesterol (grams)

166.62

Values per whole meal

This recipe is from my Cook Along series and is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Sun-Dried Tomato and Black Olive Baked Spaghetti

Baked Spaghetti isn’t necessarily an obvious Italian dish, you’re more likely to see a spaghetti frittata which is made using leftover spaghetti, cheese and eggs. I wanted to experiment as it’s not a shape you’d usually turn to for a pasta bake but this combination of sun-dried tomatoes and black olives makes a tasty choice when baked with mozzarella on top.

For this dish I’m using Garofalo’s Spaghettone Gragnanese, which is thicker than your traditional spaghetti, I think it holds the sauce well and makes it perfect for baking in this dish.

To add an extra umami punch of flavour I recommend using the anchovy in this recipe, even if you think you’re not a fan(!), or if you’re vegetarian you can leave it out.

I use creme fraiche in the sauce as I find this combines well (I use reduced fat as my preference) but you could always substitute for cream or a soft cheese like Philadelphia.

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Sun-Dried Tomato and Olive Baked Spaghetti

Servings: 2-3

Recipe by: Cooking & Carafes

Prep time: 10 MinCooking time: 25 MinTotal time: 35 Min

This easy baked spaghetti is a great tasty combination of sun-dried tomatoes and black olives topped with gooey mozzarella

Ingredients

• 200g Garofalo Spaghettone Gragnanese
• Olive oil
• 1 shallot, finely chopped
• 1 garlic, clove finely sliced
• 1 anchovy
• 50g pitted black olives
• 50-60g sun-dried tomatoes
• 1 tsp tomato purée
• 2 tbsps creme fraiche
• 50g grated mozzarella
• Pinch of chilli flakes
• Fresh basil
• Freshly grated parmesan

Instructions

1. Pre-heat the oven to 200 degrees celsius (fan).
2. Bring a large pan of water to the boil, salt the water and add the Spaghettone
3. While the pasta begins cooking, prep your other ingredients.
4. In a small blender add your sun dried tomatoes and give them a quick blitz. Then add 2tbsps of creme fraiche and 1tsp of tomato puree and blitz again for 10 - 15 seconds.
5. Once the pasta has been cooking for 10 minutes, add a good plug (at least 1tbsp of olive oil) to the pan and on a low heat add your shallot and anchovy, allow to cook slowly until the shallot starts to soften.
6. Next add the garlic, a pinch of chilli flakes and the olives. Then add the sun-dried tomato sauce to the pan and a splash of pasta water to loosen it. Tear in some fresh basil leaves and season with black pepper.
7. The pasta should be ready now so ideally using a spaghetti spoon or tongs transfer the spaghettone to the pan so it carries some pasta water with it. Combine together and if needed add another splash (about 25ml) of pasta water to the pan and combine.
8. In an oven dish spoon in half the mixture to cover the base, then scatter with half the grated mozzarella. Add the other half of spaghettone and top with the rest of the mozzarella. Finish by grating a layer of fresh parmesan on top.
9. Place in the oven and cook for 10 minutes until browned on top. Leave to rest for a couple fo minutes before serving.

Nutrition Facts

Calories

341.62

Fat (grams)

23.55

Sat. Fat (grams)

8.55

Carbs (grams)

20.71

Fibre (grams)

4.69

Net carbs

16.02

Sugar (grams)

12.38

Protein (grams)

16.25

Sodium (milligrams)

825.6

Cholesterol (grams)

38.23

Values per whole meal

https://www.cookingandcarafes.co.uk/recipes/baked-spaghetti-sun-dried-tomato-and-olive

baked spaghetti, sun dried tomatoes, spaghetti bake

Spaghetti, Pasta, Pasta Bake

Italian

This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

Spaghetti Bolognese

There are hundreds of variations of Spaghetti Bolognese recipes, but this is mine. This Bolognese can be cooked in an hour, if you have more time of course leave it simmering low and slow for several hours and just add more tomatoes or stock but I know we don’t always have three hours to cook up the perfect ragu.

I’ve added mushrooms as an optional ingredient, they’re not traditional perhaps but then nor is spaghetti! Ragus are often served with Tagliatelle or Fettucine but we mostly know this classic with spaghetti. I’m sure many of you have family recipes and happy memories of this being cooked at home, it’s a week night staple and is perfect for batch cooking or leftovers (check out my other recipe ideas for leftover bolognese).

You can also add pancetta at the start of the ragu if you want to add an extra layer of flavour.

I shared this recipe in my Cook Along with Garofalo, where we used their spaghetti and tinned tomatoes for the recipe.

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Spaghetti Bolognese

Servings: 4

Recipe by: Cooking & Carafes

Prep time: 10 MinCooking time: 45 MinTotal time: 55 Min

Ingredients

• 400g Garofalo Spaghetti (75 - 100g per person)
• 1 small onion, finely chopped
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 1 garlic clove, sliced or pressed
• 500g of minced beef / mince alternative
• 600g of plum/chopped tomatoes plus additional tin or stock
• 1 tbsp tomato puree
• Handful of mushrooms (optional)
• 1 bay leaf
• Mixed Italian Herbs / Oregano
• Red wine
• Olive oil
• Salt & Pepper
• Parmesan (if you have a rind of used parmesan keep it as we’ll use this too!)
• Fresh basil 10 leaves

Instructions

1. Add 2 tbsps of olive oil to your pan on a low heat. Add your onion, celery and carrot to the pan and season with a little salt and add 1tsp of your dried herbs.
2. Cover loosely with a lid to allow the soffritto (the mix of onion, celery and carrot) to cook, stirring occasionally to ensure it doesn’t burn or stick to the pan. Cook for about ten minutes until soft.
3. Add the garlic and cook for a further minute before adding the mince. If you’re adding mushrooms add these too.
4. Increase to a medium heat and stir in 1 tbsp of tomato puree.
5. Add a glass of wine and allow to simmer with the mince.
6. Add 400g of tinned tomatoes, bay leaf and season with pepper. Initially and allow to gently simmer with the lid off.
7. After about 15 minutes you can top up with the remaining 200g of tomatoes or add 100ml of beef stock.
8. Continue to let the ragù simmer for another 30 minutes. If it looks a little dry at any point add more tomatoes or stock.
9. If you have a leftover parmesan rind I recommend adding this now. It will help the sauce become a nice rich, thick consistency.
10. Prepare a saucepan of boiling water, salt it once boiling and when you're ready add your Garofalo Spaghetti and cook for 10 minutes.
11. I recommend turning the heat off your bolognese 5 minutes before your pasta is ready to allow it to rest before serving. If you have them stir in torn, fresh basil leaves.
12. If you're saving some sauce for leftovers split this out first, then add your spaghetti straight to the pan with a splash of pasta water, using tongs or a spoon coat the pasta in the sauce and serve with extra on top and a good grating of parmesan!

Nutrition Facts

Calories

777.24

Fat (grams)

31.81

Sat. Fat (grams)

10.90

Carbs (grams)

61.86

Fibre (grams)

9.21

Net carbs

52.64

Sugar (grams)

17.61

Protein (grams)

53.69

Sodium (milligrams)

315.50

Cholesterol (grams)

137.56

Values per whole meal

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Don't forget to tag @cookingcarafes #

Beef Shin Ragu with Pappardelle

For anyone who asks, Pappardelle is always my answer when it comes to my favourite type of pasta! And what pairs better with Pappardelle than a Beef Shin Ragu. Cooked low and slow, this really is a deliciously simple recipe that you let the cooking do the hard work for you.

After some initial prep all that is left to do is leave the ragu cooking for several hours, allowing the meat to become so tender it falls apart and leaves a rich, flavoursome sauce that just needs some pasta adding to it.

The best bit is this recipe is bound to leave you with leftovers that can be frozen or will taste even better the next day!

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Beef Shin Ragu with Pappardelle

Servings: 4-6

Recipe by: Cooking & Carafes

Prep time: 15 MinCooking time: 3 HourInactive time: 1 HourTotal time: 4 H & 15 M

Beef shin ragu cooked low and slow for the perfect comfort pasta dish

Ingredients

• 400g Pappardelle
• 500g Beef Shin
• 75g diced pancetta
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 1 white onion, finely chopped
• 1-2 garlic cloves
• 1 tbsp tomato puree
• 1 large glass of red wine
• 750ml beef stock
• 400g chopped tomatoes
• 3 sprigs of fresh rosemary, finely chopped
• 2 bay leaves
• Olive Oil
• Salt and Pepper

Instructions

1. Remove the sinew from the edges of any beef shin before cutting into into chunks
2. Finely chop the onion, carrot and celery for a soffritto base.
3. In a large casserole dish, add the pancetta and cook on a medium heat until starting to brown.
4. Turn the heat down
5. Cook the pancetta until starting to brown
6. Turn the heat right down, add 2tbsps of olive oil and add a soffritto base of finely chopped onion, carrot and celery and cook until soft for about 10 minutes
7. Then add the garlic (crushed), finely chopped rosemary and the beef shin. Stir add let the meat lightly brown.
8. Add 1 tbsp of tomato purée, the wine and 500ml of the beef stock and stir
9. Add 200g of chopped tomatoes, bay leaves and season with salt and pepper.
10. Cook on a low heat on the hob or in the oven (150 degrees) for 2 1/2 - 3 hours.
11. If the dish starts to dry out top up with the remaining stock and chopped tomatoes.
12. Cook until the meat is easily falling apart and the sauce becomes a lovely thick ragu.
13. Once cooked, leave to rest while you cook your pasta.
14. Combine the ragu and pasta together with a splash of pasta water, serve with grated Parmiggiano Reggiano 
15. If you wish to halve the recipe you can freeze the ragu for a delicious meal another time.

Nutrition Facts

Calories

715.80

Fat (grams)

39.51

Sat. Fat (grams)

14.08

Carbs (grams)

36.60

Fibre (grams)

2.23

Net carbs

34.36

Sugar (grams)

5.73

Protein (grams)

45.22

Sodium (milligrams)

26.44

Cholesterol (grams)

155.25

beef shin ragu, beef shin, beef shin pappardelle

Pasta, Italian food, Dinner

Italian

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Don't forget to tag @cookingcarafes #

Mediterranean Cous Cous

If you’ve been to an Italian supermarket, or just popped to your local Italian deli you will have seen the great array of marinated vegetables that are available in glass jars. These used to be some of my favourite things to pick up in the supermarket for lunches and dinners.

When you need a quick lunch or dinner they’re great to have in the cupboard or fridge to add to dishes. without compromising on flavour, as they have been preserved at their best state. So here I’ve combined some of my store cupboard favourites with cous cous from Garofalo – serve this as a salad on its own or it makes the perfect accompaniment to grilled meats and fish, particularly for a BBQ!

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Mediterranean Cous Cous

Servings: 2 as a main, 4+ as a side

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 5 MinTotal time: 10 Min

Use some of my store cupboard favourites to make a tasty cous cous

Ingredients

• 130g Garofalo cous cous
• 260g boiling water / stock
• 90g marinated artichokes, roughly sliced
• 60g sun blushed tomatoes
• 200g mixed beans
• Handful Cherry tomatoes
• 2 tsp Capers
• Lemon juice and zest of half a lemon
• Olive Oil

Instructions

1. Put the cous cous in a bowl and pour over the boiling water or stock, place a plate over the top of the bowl and allow to soak up the water for about 5 minutes
2. Add the artichokes, tomatoes, beans and capers and combine together
3. Next season with lemon juice and zest and a drizzle of olive oil – if you want a little more flavour add some garlic oil
4. Serve as a meal for two or side for more. This also tastes great with feta but optional to add.

Nutrition Facts

Calories

341.65

Fat (grams)

9.95

Sat. Fat (grams)

1.57

Carbs (grams)

50.76

Fibre (grams)

10.49

Net carbs

40.27

Sugar (grams)

6.99

Protein (grams)

15.10

Sodium (milligrams)

544.54

Cholesterol (grams)

3.60

Did you make this recipe?

Don't forget to tag @cookingcarafes #

Created using The Recipes Generator

This recipe is from my Cook Along series and is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

Lemon Linguine

This creamy lemon linguine will impress your friends for a light lunch or starter. Ready in 10 minutes this recipe is perfect for sunny days. Using just six ingredients this lemon pasta is sure to tantalise your taste buds! The lemon, caper and butter sauce, with a hint of garlic makes the perfect combination, set off with the peppery rocket. There is no need for additional seasoning or parmesan when it comes to this dish - it is simplicity at its best.

If you’re vegan, you can substitute butter for olive oil for a vegan lemon linguine.

Why linguine?

I’ve used Garofalo linguine as my pasta of choice, the flat, long shape lends itself to the creamy lemon sauce, capturing the capers with twirls of strands and perfect for entangling the rocket!

Garofalo pasta is made in a town called Gragnano just outside Naples, renowned for its long steeped history of pasta making, thanks to the towns coastal breeze that gave the perfect conditions for drying pasta while it hung outside. Things have of course moved on since the 19th Century and now Garofalo uses its bronze dies and expert technology coupled with highest quality durum wheat semolina to produce their great tasting pasta.

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Lemon Linguine

Servings: 2

Recipe by: Cooking & Carfes

Prep time: 5 MinCooking time: 10 MinTotal time: 15 Min

This refreshing and light pasta dish would make a great starter or as light lunch or dinner

Ingredients

Lemon Linguine

• 180g Garofalo Linguine 
• 60g salted butter, alternatively you can use 4-5tbsps of extra virgin olive oil 
• 3 tbsp capers 
• 1 garlic clove 
• 1 lemon, and zest 
• 2 handfuls of rocket 

Instructions

1. Bring a pan of water to the boil, and then add salt. 
2. Add your Garofalo linguine to the pan. 
3. After the pasta has been cooking for 5 minutes, add your butter to a pan.
4. Lightly, crush and peel a garlic clove using the back of your knife, add to the butter to flavour it, we will be removing it later. 
5. After one minute add the capers and shake the pan to flavour the butter. 
6. Remove the garlic clove. Add the zest and juice of half a lemon. 
7. Once your pasta is cooked al dente, drain and add straight to the butter and capers. 
8. Add the juice from the remaining half of the lemon. 
9. You may also want to add a little splash of pasta water too, to help the sauce cling to the pasta. Toss together with tongs, and add the rocket so it wilts a little. 
10. Serve, and top with a little extra lemon zest. 

Calories

374.68

Fat (grams)

25.42

Sat. Fat (grams)

15.62

Carbs (grams)

32.84

Fibre (grams)

3.24

Net carbs

29.59

Sugar (grams)

1.65

Protein (grams)

6.33

Sodium (milligrams)

497.78

Cholesterol (grams)

64.50

.https://www.cookingandcarafes.co.uk/recipes/lemon-linguine

lemon linguine, linguine, pasta recipe, linguine recipe, quick pasta recipe

Pasta

Italian

Did you make this recipe?

Don't forget to tag @cookingcarafes #cookingandcarafes

Created using The Recipes Generator

This dish also tastes great served cold, you could always sub linguine for penne for a tasty summer salad to serve as a side with grilled fish.

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This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

Easy Baked Conchiglioni with Bolognese Sauce

I love making my dishes from scratch using good, simple ingredients. Sometimes I also just want an easy dinner that doesn’t compromise on flavour or quality. Using Garofalo’s Bolognese Sauce paired with their Conchiglioni is the perfect way to make a great tasting, easy dinner using all natural ingredients.

The Conchiglioni is perfect for stuffing and Garofalo’s Bolognese sauce doesn’t contain any artificial flavours or preservatives. It’s made with fresh ripe tomatoes, beef, pork, extra virgin olive oil, onions, carrots, and Parmigiano Reggiano.

I made a simple white, or besciamella, sauce while the pasta cooked and then combined them all together, and topped with torn mozzarella.

You can watch the whole process on reels over on my Instagram @CookingCarafes.

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Easy baked Conchiglioni with Bolognese Sauce

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 3

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Ingredients

• 180g Garofalo Conchiglioni Pasta
• 310g of Garofalo Bolognese Sauce
• 2 tablespoons of olive oil or 25g butter
• 25g flour
• 250ml milk
• 1 ball of mozzarella
• Fresh basil

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Instructions

1. Preheat the oven to 190 degrees (fan oven)

1. Bring a pan of water to the boil, salt your water and add your pasta.

2. Cook the pasta for 13 minutes (3 minutes short of the recommended cooking time)

3. While the pasta is cooking, heat the olive oil or butter in a pan and once warm or melted, stir in the flour with a whisk to create a roux. Stir quickly with the butter to create a golden mixture and add half the cold milk.

4. Whisk together on a medium heat and then add the rest of the milk. Keep stirring with the whisk. Season with salt, pepper and a little grated nutmeg if you have some.

5. Once it has begun to thicken turn off the heat. Line the base of an oven dish with the sauce. Reserve a tablespoon to top some of the shells with.

6. Once the shells are cooked, drain and using a slotted spoon gently lift them out one by one and to the dish with the open shell side up.

7. Add a teaspoon of sauce to each shell so it fills it.

8. Once complete, dot the leftover white sauce on top, and tear the mozzarella ball into various sized pieces and decorate the top, try to pick area where the shells are peaking out and sticking together.

9. Season with black pepper and you can always add some grated parmesan or hard cheese on top.

10. Place in the oven for 15-20 minutes until browned on top and bubbling.

11. Decorate with fresh basil if you wish.

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This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Malloreddus alla Campidanese

This is a truly traditional Sardinian dish, you'll find it on restaurant menus on the island. I remember eating this dish on lots of occasions with friends in Pula, and not least with my neighbour Angioletta and her husband. They used to invite me for lunch before the whole town took a siesta.

If you want to bring a taste of Sardinia into your kitchen at home, follow the recipe below.

Malloreddus alla campidanese

Prep time: 5 minutes | Cook time: 30 minutes | Serves: 2-3

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Ingredients:

• 1 onion, finely chopped
• 2 pork sausages, skins removed
• 1 tbsp tomato puree
• 1 tsp of crushed fennel seeds
• 1 tbsp of freshly chopped rosemary
• 400g chopped tinned tomatoes
• 200g Gnocchi Sardia pasta, available form Garofalo, including Gluten Free.
• Pecorino, or parmesan or alternative hard cheese
• Olive Oil

Instructions:

1. Gently heat the oil in a large frying pan and add the finely chopped onion, and cook on a low heat until soft.
2. Meanwhile skin the sausages so you only have the meat, then add this to the pan, along with the fennel and rosemary. Mix with a wooden spoon to break down the meat and brown.
3. Add the tomato puree and stir into the sausage meat, then add 400g of chopped tomatoes. Rinse the tomato can out with a splash of water and add to the sauce. Season with salt and pepper.
4. Allow the sauce to simmer gently for about 20-25 minutes, if it starts to look a little dry add a splash of pasta water.
5. While the sauce is simmering bring a pan of water to the boil for the pasta. Add a pinch of salt and cook the pasta - you can also make this from scratch using semolina or water. Alternatively Garofalo have gnochetti sardi in their range.
6. Once you're happy with your sauce, it should have thickened but remain silky. Add the pasta to the sauce and stir it in, along with some Pecorino stirred through.
7. Now it's time to serve, with an extra topping of Pecorino cheese, this dish would also go beautifully with a bottle of Cannonau if you can get your hands on this Sardinian wine that matches perfectly with the deep flavours of the sauce and the sausage.

This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Nduja Chicken and Mushroom Orzo

I’ve been experimenting with this recipe for a while. I love nduja, and I like finding new ways of adding its powerful Calabrian kick to dishes. This is such an easy one pot dish for a weeknight meal or serving up for friends.

Garofalo Orzo is the perfect match for this dish, cooked in stock with the nduja it soaks up all the delicious flavours. Orzo is often used in soups and stock based dishes due to its quick cooking time and versatility for dishes.

I cook everything all together without removing the chicken from the pan but if you find it easier you can remove it, just ensure sure your chicken is cooked through, and juices run clear before serving.

Nduja chicken and Mushroom Orzo with Garofalo

Prep time: 5 minutes | Cook time: 40 minutes | Serves: 2-3 | Nutrition: 651 calories per serving

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Ingredients

• 180g – 200g Garofalo Orzo
• ½ Onion, finely chopped
• 1 Carrot, finely chopped
• 1 Celery stick, finely chopped
• 100g Mushrooms, sliced
• 6 Chicken thighs (skinless & boneless)
• 200g Passata
• 500ml Chicken stock
• 30g Nduja / 2tbsp nduja pasta/pesto
• Olive Oil
• Salt and pepper
• 1tbsp plain flour

Method

1. Heat some olive oil in a pan, if your chicken thighs are particularly large I would cut in half to make it easier, dust them with flour and cook on a high heat for five minutes, regularly turning. Lower the heat and cook for a further five minutes, or until browned all over.
2. Temporarily remove the pan from the heat, add the onions, carrot, celery and mushrooms and a little more olive oil, and a splash of water or stock. Season with salt and pepper. Then return to the low heat and cook for a further 5 minutes with the chicken. If you find it easier you can remove the chicken while you cook the vegetables and combine the orzo but I find it’s fine all in one pan.
3. Add the nduja and allow to soften, then add the orzo and a little bit of stock to allow all the flavours to combine together.
4. Add the passata and remaining stock, stir.
5. Cover with a lid and allow to cook for 20 – 25 minutes on a low heat, stirring occasionally to ensure it doesn’t stick.
6. If it starts to look too dry add some more water while the orzo continues to cook. You want a nice smooth consistency so you don’t want the orzo to absorb all the sauce.
7. Serve and garnish with fresh parsley.

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This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Other Recipes you might like

Stelline Chicken Soup

This chicken soup recipe with Garofalo Stelline pasta has become one of my favourite winter comfort foods. Enjoy for lunch or an easy, light dinner; both kids and adults will love this. Traditionally Stelline are served in brodo, which means broth or stock, on their own but I prefer adding some chicken and basic veg to make this even tastier.

It’s a great way to make the most of leftover chicken from a roast but you could also roast some chicken legs specifically for the recipe. I would recommend roasting them the day before so you can use the bones to make your own stock.

Stelline Chicken Soup with Garofalo

Prep time: 5 minutes | Cook time: 15 minutes | Serves: 2-3 | Nutrition: 278 calorioes per portion (based on 3 servings)

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Ingredients

• Leftover chicken from 2 chicken legs, approximately 175g chicken, shredded. It doesn’t matter if it’s less, this dish is about utilising leftovers
• 700ml chicken stock (homemade is best, see my tips below)
• 80g Garofalo Stelline (organic Garofalo stelline also available)
• 2 small carrots, sliced and quartered
• 2 sticks of celery, sliced and quartered
• 1 small onion / half a large onion, finely chopped
• 10g flour
• Olive Oil / 25g butter
• 1tbsp fresh parsley, finely chopped
• Wedge of lemon to serve
• Drizzle of double cream to serve (optional)

Method

1. Add 2tbsp of olive oil or 25g butter in a pan, add the onion, carrot and celery, season with a little salt, and on a low heat cover with a lid and stir occasionally. Cook for five minutes until they are softened, you don’t want them to burn.

2. Add the 10g flour and combine, then add your stock, season with pepper and bring to a simmer and allow to cook uncovered for 5 minutes.

3. Add the stelline, continue to simmer for another 5 minutes.

4. Add your shredded chicken meat to the pan, and stir in a 1tbsp freshly chopped parsley and cook for a further 2 minutes.

5. Serve with a wedge of fresh lemon to be squeezed into the dish – this really does make all the difference, and if you have any double cream stir in a drizzle – enjoy!

How to make your own homemade stock or broth

When you have a roast chicken or leg/thighs, shred the meat and add the bones to a large pan with vegetable ends such as carrots, celery. Quarter an onion, add a bay leaf, peppercorns and any herbs. Cover the bones in two litres of water and bring to a boil with the lid, simmer with the lid on for 45 minutes and a further 45 minutes – 1 hour with the lid removed until reduced. Strain through a fine sieve

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This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership.

More about Garofalo Pasta

Garofalo has been making pasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta. Today they combine artisan knowledge with modern technology to make what they consider the best possible pasta. 

Garofalo is a premium Italian Wheat pasta made with only two ingredients, wheat and water.  You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character. 

Within their wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta. All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges. 

Discover more about how Garofalo pasta is made

Garofalo Pasta is widely available on Ocado and Amazon

Creamy red pepper, prawn and chorizo Mafalda Corta with Garofalo

This is a quick and easy mid week meal. A creamy tomato pasta with a subtle kick of paprika, with a flavoursome combo of red pepper, prawns and chorizo, Garofalo Mafalda Corta works beautifully with this sauce.

Creamy tomato, red pepper, prawn and chorizo Mafalda Corta with Garofalo

Prep time: 5 minutes | Cook time: 10 minutes | Serves: 2 | Nutrition: 653 calorioes per portion (based on 2 servings)

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Ingredients

• 180g – 200g Garofalo Mafalda Corta
• 1 shallot, finely diced
• 100g cherry tomatoes, halved
• ½ red pepper (more if omitting the prawns or chorizo), cut into strips roughly 3cm by 1cm
• 75g chorizo, diced
• 75-100g cooked king prawns, roughly chopped
• 70g crème fraiche
• ½ lemon, zest and juice
• Fresh parsley, finely chopped
• 2 tbsp white wine (optional)
• 1 tsp of paprika
• 1 tsp dried herbs, like oregano or mixed Italian herbs
• 1 tbsp Olive Oil
• Salt

Method

1. Add a tbsp of olive oil to a large flat based pan and add your onion, red pepper, tomatoes. Season with salt and add your dried herbs.

2. Cook on a low heat for 5 minutes, stirring occasionally. While this is cooking, boil your pasta water, salt it and add the Garofalo Mafalda Corta.

3. Add your chorizo, paprika and chopped parsley to the pan, cook for one minute.

4. Add a splash of white wine or pasta water, then add your crème fraiche, lemon zest and juice and combine.

5. Add your prawns and continue to cook on a low heat while the pasta continues to cook until al dente (about 8 minutes). If the sauce starts to thicken too much add a splash of pasta water.

6. When the pasta is ready, drain and add to the sauce and stir together.

7. Serve and garnish with parsley

More about Garofalo Pasta

Garofalo has been making pasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta. Today they combine artisan knowledge with modern technology to make what they consider the best possible pasta. 

Garofalo is a premium Italian Wheat pasta made with only two ingredients, wheat and water.  You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character. 

Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta for the perfect mouthful of pasta and sauce! 

Within their wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta.  In addition, there’s an excellent gluten free range of pasta and a range of pasta shapes made with legumes and cereals which are perfect for anyone looking to maintain a healthy diet without compromising on taste, also gluten free.

All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges. 

Discover more about how Garofalo pasta is made

Garofalo Pasta is widely available on Ocado and Amazon

One Pot Pasta with Garofalo

This easy recipe is perfect for a mid week meal with very little washing up! Using some simple ingredients and a kick of chilli, this fiery tomato sauce combines with Casarecce Pasta from Garofalo beautifully. Top with Mozzarella for a creamy, cheesy finish or use a vegan alternative.

This recipe can be made suitable for both vegans and vegetarians.

One Pot Pasta with Garofalo

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 2-3 | Nutrition: 723 calorioes per portion (based on 2 servings)

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Ingredients

• 200g Casarecce Garofalo Pasta
• 200g Passata
• 300ml chicken or vegetable stock
• 1 Onion
• 100g spinach or kale, chopped
• 1 small courgette or 60g mushrooms, quartered
• Olive Oil
• Chilli flakes / Fresh chilli / 15g nduja paste or 1 tbsp nduja pesto
• Dried herbs like Italian mixed, oregano, basil
• 1 ball of mozzarella cheese

• Fresh basil

• If you would like to add meat to this dish I would suggest two sausages, skinned

Method

Use a large casserole dish or saucepan suitable for the hob

1. Add a tablespoon of olive oil to the saucepan/casserole dish, and slowly cook the diced onion for five minutes, along with one red chilli, finely chopped, plus 1 tsp of dried herbs. If you’re adding sausages add these now.

2. Next add your chopped spinach/kale and courgette or mushrooms, and cook for a further 5 minutes.

3. Then add your chilli flakes or nduja, a splash of white wine(optional), stir

4. Add 200ml of passata, 300ml of chicken stock, add the pasta and stir. If you’re using mozzarella to top your pasta bake, reserve the water and you can also add this with the stock.

5. Bring to the boil, then reduce to a simmer put the lid on. Stirring occasionally. Cook for 10 minutes, if it starts to look a little dry add a splash of water.

6. Once the pasta is cooked al dente, turn off the heat and tear or slice the mozzarella on top. Replace the lid for a few minutes to allow it to start to slowly soften and melt into the sauce. Season with pepper, top with basil leaves and serve.

More about Garofalo Pasta

Garofalo has been making pasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta. Today they combine artisan knowledge with modern technology to make what they consider the best possible pasta. 

Garofalo is a premium Italian Wheat pasta made with only two ingredients, wheat and water.  You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character. 

Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta for the perfect mouthful of pasta and sauce! 

Within their wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta.  In addition, there’s an excellent gluten free range of pasta and a range of pasta shapes made with legumes and cereals which are perfect for anyone looking to maintain a healthy diet without compromising on taste, also gluten free.

All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges. 

Discover more about how Garofalo pasta is made

Garofalo Pasta is widely available on Ocado and Amazon

Bucatini and Meatballs

Bucatini & Meatballs

Prep time: 20 minutes | Cook time: 30 minutes | Makes: 16 meatballs / Serves 4 | Nutrition: 684 calories per serving

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For the meatballs (makes 16)

You can freeze half the meatballs before cooking if you prefer and halve the pasta quantity for two people

• 200g beef mince
• 200g pork mince
• 35g breadcrumbs (soak in a little milk if particulalry coarse)
• 1tsp oregano
• 1tsp fennel seeds, coarsely crushed in a pestle and mortar (optional)
• 20g Parmesan, grated
• 1 large egg, beaten
• Salt and pepper

For the sauce

• ½ white onion, finely sliced
• Garlic clove, finely chopped
• ¼tsp Chilli flakes (optional)
• 400g Garofalo chopped tomatoes
• Olive Oil

For the pasta

• 360g Garofalo Bucatini Pasta - Garofalo Pasta is widely available on Ocado and Amazon

Method

1. Pre-heat the oven to 180 degrees
2. In a bowl, add your mince, breadcrumbs, herbs, parmesan and salt and pepper. Lightly mix everything together using a fork or your hands.
3. Then add your beaten egg and mix together again.
4. With wet hands (or a little olive oil), roll the meatballs into medium sized balls (golf ball size) and place on a baking tray lined with baking parchment.
5. The mixture should make approximately 16 meatballs so either cook them all or freeze half to use another time.
6. Place the meatballs in the oven, on a middle shelf for 20 minutes. You don’t need to turn them.
7. While the meatballs are cooking make your sauce, add a good glug of extra virgin olive oil to the pan (at least 2tbsps), add your onion, season with a little salt and cook on a low heat for five minutes.
8. Then add your garlic and chilli flakes (if adding) and cook for a minute moving around the pan with a spoon before adding the tomatoes. Don’t forget to rinse the can with a little water and add to your sauce. If you have some parmesan rind in the fridge add this now too.
9. Leave to simmer on a low heat while the meatballs cook, stirring occasionally.
10. Bring a large pan of water to the boil, season with salt.
11. Once the meatballs are ready, add the meatballs to the sauce and gently coat in the sauce. Leave on a low heat, stirring occasionally (add a splash of pasta water if it starts to dry up too much).
12. Once you’ve added the meatballs cook your pasta until al dente.
13. If the sauce looks ready, it should be nice and thick and clinging to the meatballs turn the heat off for the last 5 minutes while the pasta cooks and cover with a lid.
14. Once the pasta is ready, for ease, I choose to remove the meatballs from the pan and place in a bowl while I coat the pasta in the sauce (don’t forget to remove the parmesan rind if you added it too!). Add the pasta to the pan and mix together so the pasta is coated in the lovely sauce.
15. Serve the pasta into bowls, top with the meatballs and any excess sauce, and serve with grated parmesan.

More about Garofalo Pasta

Garofalo has been making paasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta.  Today they combine their artisan knowledge with modern technology to make what they consider the best possible pasta.  Reviews show that their customers also recognise the premium quality of Garofalo  pasta and make it their pasta of choice over other pasta brands due to the quality, range of products and diversity of shapes available.

What makes Garofalo so good

Their premium Italian Wheat pasta with only two ingredients, wheat and water.  You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character. 

Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta for the perfect mouthful of pasta and sauce! 

Within Garofalo wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta.  In addition, they have a gluten free range of pasta and a range of pasta shapes made with legumes and cereals which is perfect for anyone looking to maintain a healthy diet without compromising on taste, also gluten free.

All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges. 

Discover more about how we make Garofalo pasta and the precise choices we take in making our pasta.

Garofalo Pasta is widely available on Ocado and Amazon

Mafalda Corta with pancetta, porcini and borlotti beans

There is something very comforting about this pasta recipe, and has become a new weekly favourite for me. It uses some of my some store cupboard favourites, including porcini mushrooms which I love for their earthy, rich flavour. This helps to add to the depth of flavour with the stock, and the Garofalo Pasta becomes silky with the sauce and the borlotti beans add another layer of texture and flavour.

This type of pasta, Malfada originates from Naples, and is more traditionally served with chick peas. It’s usually found as a longer ribbon shape with ruffled sides, but as the name corta suggests these shapes from Garofalo are shorter but with the same ruffled edge.

This recipe can also be adapted to be vegan.

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Mafalda Corta with pancetta, porcini and borlotti beans

Cooking time: 20 minutes

Servings: 2 people

Ingredients:

• 150g Garofalo Malfada Corta
• 1 stick of celery, finely chopped
• 1 carrot, finely chopped
• ½ onion, finely chopped
• 200g borlotti beans
• 75 diced pancetta (optional)
• 15g porcini mushrooms, soaked and roughly chopped (keep the water)
• 200ml chicken or vegetable stock (homemade if you can but not essential)
• Olive oil
• Salt and pepper
• Hard cheese like parmesan for serving (optional)

Instructions:

1. Heat some olive oil in the pan and cook your pancetta on a medium heat for minutes.
2. Reduce the heat and add the onion, celery and carrot, season with a little salt and cook for about 7 minutes. Keep them moving in the pan until the vegetables are soft.
3. Add the already soaked porcini mushrooms and the reserved porcini mushroom water (be careful not to add the last gritty bit of water). If you want to add a splash of white wine too.
4. Allow to simmer before adding the borlotti beans and 100ml of warm stock.
5. Bring the pasta water to the boil and begin to cook the Garofalo Malfada Corta.
6. While the pasta is cooking add the remaining stock to the pan and allow to simmer.
7. Once the pasta is cooked al dente, drain and add to the pan. You could always grate in a little parmesan (or veggie alternative) at this stage.
8. Combine together and serve.

We’d love to see if you make any of my lockdown recipes with Garofalo. Tag @GarofaloPastaUK and @CookingCarafes and we’ll share them.

This is part of a paid for collaboration with Pasta Garofalo.

Cappelletti with Blue Cheese, Spinach, Broccoli and Green Beans

This lovely little pasta from Garofalo is called Cappelletti, it’s the perfect shape for a creamy sauce. Cappelletti means little hats and you will often find fresh egg pasta shapes like these in Romagna cuisine and filled. Garofalo have created this fabulous dried cappelletti version with high-quality durum wheat semolina and water and are just waiting to be coated in a delicious pasta sauce.

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Cappelletti with Blue Cheese, Spinach, Broccoli and Green Beans

Cooking Time 15 min

Serves 2 people

Ingredients

• 150g Garofalo Cappelletti
  
• 50g frozen spinach, defrosted and sliced
  
• 3 Broccoli florets or long stemmed broccoli (chop the stalk), frozen
• 90g green beans, chopped into 2cm pieces
• ½ courgette (optional), sliced and quartered
• 75g dolcelatte cheese
• 80ml of pasta water
• 1 tsp dried herbs such as oregano
• Olive oil
• Salt and pepper
• Hard cheese like parmesan for serving (optional)
  

Instructions

1. Bring your pasta water to the boil, salt the water, and add your cappelletti.
2. Heat at least 1 tbsp of olive oil on a low heat, add your courgettes to the pan and season with a little salt and some dried herbs such as oregano. If you're not using courgette, add the olive oil and spinach at step 4.
3. After the pasta has been cooking for 5 minutes, add the broccoli and green beans.
4. Next add the spinach to the pan, the pasta water, and then add the dolcelatte. Allow to simmer on a low heat.
5. Once the pasta is cooked al dente, drain with the vegetables and add to the pan.
6. Combine together and allow the sauce to combine with the pasta and thicken a little, if you wish add some grated parmesan at this point and combine together and serve.

We’d love to see if you make any of my lockdown recipes with Garofalo. Tag @GarofaloPastaUK and @CookingCarafes and we’ll share them.

This is part of a paid for collaboration with Pasta Garofalo.

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Arrabbiata Pasta Sauce with Garofalo

This traditional arrabbiata pasta sauce is a real store cupboard basic to make. It’s traditionally made using dried chilli flakes but if you have fresh or frozen you can use those too. This dish is perhaps more typically served with Penne but as part of this lockdown series of recipes with Pasta Garofalo we’re trying to demonstrate how you can use what you have to still make delicious dishes and this one will not disappoint!

Arrabbiata Pasta Sauce with Garofalo

Cooking time: 10 minutes

Servings: 2 people

Ingredients:

• 150g Garofalo Tagliatelle or a Garofalo pasta shape you have like bucatini, rigatoni, spaghetti, penne, the list goes on
• 1-2 garlic cloves (to taste), finely chopped
• 1 tsp chilli flakes (you can adjust depending on how hot you like it!)
• 200g passata / chopped tomatoes / tinned tomatoes
• 1/2 tsp dried herbs such as basil, Italian mixed herbs, oregano or fresh basil if you have it
• Olive oil
• Salt
• Hard cheese like parmesan for serving (optional)

Instructions:

1. Heat at least 1 tbsp of olive oil on a low heat, add your garlic and chilli flakes. Cook for 1-2 minutes. Don’t let the garlic brown, this will result in a bitter taste.
2. Once it’s sizzling, add your tomatoes and allow to simmer on a low heat. If you have dried herbs add these now (about ½ tsp), and season with a little salt.
3. While the sauce is simmering cook your Garofalo Pasta in a pan of boiling, salted water
4. Once the pasta is cooked, add it to the sauce with a splash of pasta water.
5. Combine together and serve.
6. Grate a little parmesan (or other hard cheese) over the top.

I also had a few slices of bread with my dish to mop up all the delicious sauce at the end. This is an Italian tradition called scarpetta  ‘fare la scarpetta’ which is wher you wipe a plate clean using a piece of bread to mop up the delicious sauce or juices that remain on your plate!

We’d love to see if you make any of my lockdown recipes with Garofalo. Tag @GarofaloPastaUK and @CookingCarafes and we’ll share them.

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This is part of a paid for collaboration with Pasta Garofalo.  

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Other recipes with Pasta Garofalo

Homemade Spaghetti Hoops with Garofalo Anelli Siciliani

Spaghetti hoops are a childhood favourite of mine, I always preferred them to baked beans which in hindsight kind of makes sense with my love pasta! When Garofalo sent me some of their Anelli Siciliani this had to be my recipe of choice for this shape. It’s perfect comfort food and a one pot pan job, plus it’s an easy recipe for lunchtimes with the kids, a side to sausages or even a breakfast option!

This is a great recipe for kids and you can always portion up and put in the fridge/freezer for use the next day or another week. If you make this easy lunch recipe we’d love to see, whether it’s for your kids or you’re just a big kid! Tag @GarofaloPastaUK and @CookingCarafes and we’ll share them.

Spaghetti Hoops with Garofalo Anelli Siciliani

• Prep time: 5 minutes
• Cooking time: 25 minutes
• Total time: 30 minutes

Servings: 4 slices of toast (more if serving up for kids or using as a side)

Ingredients:

• 150g Garofalo Anelli Siciliani
• ¼ onion, finely chopped
• 150g tinned tomatoes / passata
• ½ tsp paprika
• 1 tbsp tomato puree
• 400ml of boiled water
• Olive oil
• Salt and pepper
• Buttered toast
• Cheese for serving (optional)

Instructions:

1. Add 1tbsp olive oil to a pan and on a low heat slowly cook the finely chopped onions to the pan. These will help bring a little sweetness to the dish. Add a little bit of salt and cook for about 3 minutes, or until soft.
2. Add the tomato puree and paprika and stir to combine with the onions.
3. Add your pasta and water, and bring to the boil.
4. Allow to cook on a low heat, and simmer for 10 minutes. Make sure you stir the pasta every few minutes to ensure the pasta doesn’t stick to the bottom of the pan as it is less water than cooking pasta normally.
5. After 10 minutes add your chopped tomatoes tor passata to the pan. Season with salt and pepper and rinse your tomato can or dish with a little water and add to the pan. Leave to simmer for another 10 minutes. Again stir every couple of minutes to ensure it doesn’t stick.
6. After ten minutes check to see how the hoops are cooked. I prefer to cook mine for another 5 minutes. If your sauce is looking quite thick and drying out add another splash of water (about 100ml) and cook for a further 3-5 minutes.
7. While it’s cooking for the final few. Minutes, toast your bread and butter it.
8. Serve the Garofalo Anelli Siciliani on the toast.
9. For me, ‘spaghetti hoops’ aren’t complete without a little cheese so either sprinkle some parmesan, cheddar or your cheese of choice on top!

This is part of a paid for collaboration with Pasta Garofalo.  

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Other recipes with Pasta Garofalo