From Roman cacio e pepe to orzo with charred leeks, this collection brings together pasta dishes with different shapes, techniques and flavor profiles. Choose something fresh with lemon and herbs, a hearty baked dish, or pasta with a sauce that clings to every ridge. Gnocchi and orzo make an appearance too, with a closer look at what makes them different on the plate.
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Main courseThese tender spinach dumplings from Trentino are made with stale bread, egg and grated cheese. Melted butter with sage finishes the dish: simple, savoury and suitable as a main course.
Main courseThese little filled pasta parcels from Mantua combine roasted pumpkin with Parmesan, amaretti and mostarda. Brown butter with sage finishes the dish without overpowering the distinctive filling.
Main CoursePasta tubes filled with creamy spinach and ricotta, tomato sauce and a thin layer of béchamel. In the oven, the edges turn golden brown while the filling stays soft.
Main courseIn this South Italian-inspired pasta dish, tender broccoli is stirred together with garlic, anchovies and chili to make a chunky sauce. Orecchiette catch the sauce well, while toasted breadcrumbs add a crunchy finish.
Main courseIn this Neapolitan classic, cauliflower turns into a soft, creamy sauce for short pasta. Garlic, anchovies and chili add savory depth; a few cauliflower florets are left whole for a little bite.
Main courseRoasted broccoli with dark, browned edges, gnocchi with a crisp crust and soft centre: it all comes together with lemon butter, Parmesan and hazelnuts. A generous sheet-pan meal with fresh, savoury and spicy notes.
Main courseOrzo cooks in the oven with broccoli and broth, softening some of the vegetables and allowing the pasta to absorb the liquid. Lemon and Parmesan bring freshness and savory flavor, while toasted sliced almonds add a crunchy contrast.
Main CourseCreamy orzo with fresh lemon, salty feta, and a generous amount of spinach. Crispy chickpeas add extra crunch to every bite.
Main courseRoasted courgette halves are filled with orzo, dill and salty feta. Lemon keeps the tender filling fresh; a short second bake lets the flavours come together without making the courgette mushy.
Main courseTrofie, potatoes and green beans are coated in fresh basil pesto, with no cream. A little starchy cooking water turns the pesto into a smooth sauce that clings to the pasta.
Main courseA thick, spicy fish sauce with coconut, lemongrass and dried shrimp: in Johor, it’s surprisingly served with spaghetti. Cucumber, crunchy vegetables, herbs and lime keep every bite fresh.
Main courseClams, garlic, white wine and parsley make a light sauce that clings to the spaghetti. The timing is simple but important: add the pasta as soon as the clams open.
Main coursePasta alla Norma brings Sicilian flavors together in a simple dish: tomato sauce with garlic, golden-fried eggplant, basil, and salty ricotta salata. Fry the eggplant separately so it browns and remains a firm contrast to the sauce.
Main courseA quick weeknight pasta with tender leeks, creamy white beans and a savory mustard sauce. You’ll use one pan for the sauce and another for the pasta, so there won’t be too much washing up.
Main courseSoft gnocchi, tomato sauce and melted mozzarella: this Italian bake is simple and on the table in no time. Using ready-made gnocchi keeps the trip to the oven nice and short.
Main courseA lovely pasta for a weeknight dinner. Sautéed mushrooms, tender spinach and a little Parmesan: that’s all you need.