Lerato Maimela
Digital Journalist
15 minute read
25 Oct 2021
2:04 pm

World Pasta Day: Celebrate by creating these 15 famous pasta recipes

Lerato Maimela

Join in on the global celebration by recreating these delicious and easy pasta dishes for yourself and your loved ones.

Classic spaghetti pasta dish. Picture: iStock

Carb lovers of the world, today is your day. Today is World Pasta Day and everyone in the world will be joining forces to celebrate one of the tastiest foods known to man.

Join in on the global celebration by recreating these delicious and easy pasta dishes for yourself and your loved ones.

Choose the yummy pasta recipe you would like to celebrate with on this day, and then recreate the other pasta dishes throughout the week.

Pasta carbonara

Pasta carbonara
Pasta carbonara. Picture: iStock

Ingredients

  • 6 eggs
  • 400g of rigatoni pasta
  • ¼ cup of extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup of chicken stock
  • 1 cup of shredded smoked ham (off the bone)
  • 100g of unsalted butter, chopped
  • ½ cup of finely grated parmesan
  • Finely chopped flat-leaf parsley leaves, to serve

Instructions

  1. Bring a saucepan of water to the boil, carefully add eggs and cook for 6 minutes 30 seconds for soft-boiled. Remove immediately and transfer to a bowl of iced water. When cool enough to handle, peel and chop.
  2. Cook pasta in a large saucepan of boiling, salted water according to packet instructions. Drain, reserving ¼ cup (60ml) pasta cooking water.
  3. Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 7 minutes or until softened but not coloured. Add stock, increase heat to high and bring to the boil. Cook, stirring occasionally, for 5 minutes or until reduced by two-thirds. Stir through ham and butter, and bring back to the boil for 30 seconds or until ham is warmed through. Remove from heat and gently fold through the pasta, reserved pasta water, parmesan eggs and some of the parsley. Serve immediately scattered with remaining parsley.

This recipe was found on delicious.com.au

Pesto and kale pasta

pesto and kale pasta
Pesto and kale pasta. Picture: iStock

Ingredients

  • 1 tablespoon of rapeseed oil
  • 2 red onions, thinly sliced
  • 300g of kale
  • 300g of wholemeal pasta
  • 4 tablespoons of reduced-fat cream cheese
  • 4 tablespoon of fresh pesto or vegetarian alternative

Instructions

  1. Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
  2. Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.

This recipe was found on olivemagazine.com

Pilchard puttanesca

Pilchard puttanesca
Pilchard puttanesca. Picture: iStock

Ingredients

  • 300g of spaghetti
  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 tablespoon of tomato purée
  • 1 can pilchard in tomato sauce
  • 70g of pack dried black olive with herbs, roughly chopped
  • shaved parmesan, to serve

Instructions

  1. Cook the pasta following pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce. Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.
  2. Drain the pasta and add to the pan with 2-3 tabelspoons of the cooking water. Toss everything together well, then divide between plates and serve, scattered with Parmesan.

This recipe was found on bbcgoodfood.com

Cauliflower cheese pasta bake

pasta bake
Cauliflower cheese pasta bake. Picture: iStock

Ingredients

  • 250g of shell pasta
  • 100g of unsalted butter
  • 2 bay leaves
  • 1 onion, finely chopped (we used Woolworths Macro)
  • 3 garlic cloves, crushed
  • ½ bunch sage, roughly chopped, plus extra whole leaves
  • 1 tablespoon of plain flour
  • 900ml of pure cream
  • 200g of smoked cheese, coarsely grated
  • 1¼ cups of finely grated parmesan
  • 1 large cauliflower, blanched until just tender, cut into wedges
  • ¼ teaspoon of freshly grated nutmeg

Instructions

  1. Preheat the oven to 200°C. Grease a 2.5L baking dish. Cook pasta according to packet instructions, drain and rinse under cold water. Set aside.
  2. Heat butter in a large frypan over medium-high heat. Reduce heat to low and add bay leaves, onion and garlic, and cook, stirring occasionally, for 5 minutes or until onion is softened and butter is lightly browned. Discard bay leaves.
  3. Add sage and flour, and stir for 2 minutes to cook out flour. Gradually add cream, stirring until smooth, then add half smoked cheese, parmesan and cooked pasta, stirring to combine. Crumble in two-thirds of the cauliflower. Add nutmeg and season.
  4. Transfer to prepared dish. Top with remaining cauliflower and remaining 100g smoked cheese, and scatter with extra sage. Bake for 30 minutes or until golden.

This recipe was found on delicious.com.au

Spaghetti arrabiata

Spaghetti arrabiata pasta
Spaghetti arrabiata. Picture: iStock

Ingredients

  • 2 tablespoons of olive oil
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon of chilli flakes
  • 1 can of chopped tomatoes
  • 1 teaspoon of sugar
  • 150g of spaghetti
  • flat-leaf parsley a handful, chopped

Instructions

  1. Heat the olive oil in a pan and cook the garlic gently for a few minutes. Add the chilli flakes and cook for a minute more, then tip in the tomatoes and sugar. Simmer for 20 minutes until thickened.

This recipe was found on olivemagazine.com

Vegetable lasagna

vegetable lasagna
Vegetable lasagna. Picture: iStock

Ingredients

  • 3 red peppers, cut into large chunks
  • 2 aubergines, cut into thick slices
  • 8 tablespoons of olive oil, plus extra for the dish
  • ½ quantity tomato sauce (see below)
  • 300g of fresh lasagna sheets
  • ½ quantity white sauce (see below)
  • 125g of ball mozzarella (or vegetarian alternative)
  • handful of cherry tomatoes, halved

Instructions

  1. Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  2. Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagna sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
  3. Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

This recipe was found on bbcgoodfood.com

Cottage cheese alfredo

Cottage cheese alfredo pasta
Cottage cheese alfredo pasta. Picture: iStock

Ingredients

  • 100g of Cottage cheese
  • 250 ml of semi-skimmed milk
  • 1 tablespoon of cornflour
  • 1 teaspoon of garlic granules
  • 150g of wholewheat spaghetti
  • 25g of parmesan (or veggie alternative), finely grated
  • ½ teaspoon of black peppercorns ground
  • flat-leaf parsley a small bunch, roughly chopped

Instructions

  1. Tip the cottage cheese, milk, cornflour, garlic granules and a little seasoning into a high-powered blender or food processor, and whizz until completely smooth. Pour into a frying pan and bring to a gentle simmer. Reduce until the consistency of pouring cream.
  2. Cook the spaghetti in a large pan of lightly salted boiling water following pack instructions, drain well, reserving some of the cooking water, then tip into the sauce in the frying pan with the parmesan and black pepper. Toss well, adding some of the reserved pasta water if it’s a little claggy. Divide between two plates and finish with the parsley.

This recipe was found on olivemagazine.com

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Prawn, calamari and chorizo pasta

Prawn, calamari and chorizo pasta
Prawn, calamari and chorizo pasta. Picture: iStock

Ingredients

  • 400g of orecchiette
  • ⅓ cup of extra virgin olive oil
  • 1 chorizo, thinly sliced
  • 1 red onion, thinly sliced
  • 2 cloves garlic, crushed
  • 600g of medium uncooked prawns, peeled, deveined, halved lengthways
  • 500g of small calamari, cleaned, cut into 5mm rings, tentacles trimmed
  • ½ cup white wine
  • 1 cup cooked peas
  • 1½ tablespoon of red wine vinegar
  • 120g of baby spinach
  • ½ bunch each of flat-leaf parsley and mint, leaves roughly chopped

Instructions

  1. Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions. Drain, reserving ½ cup (125ml) of cooking water. Return pasta to saucepan, drizzle with 1 tbs oil, toss to coat and set aside.
  2. Heat remaining 3 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add chorizo and fry, turning once, for 3 minutes or until browned. Add onion and garlic and cook, stirring regularly, for 4 minutes or until softened. Add prawns and calamari and cook, stirring regularly, for 2 minutes. Add wine and reduce by half. Stir in peas and vinegar, then remove from heat and season. Add pasta, reserved pasta water, spinach and herbs, stir to combine and serve.

This recipe was found on delicious.com.au

Garlic spaghetti with kale and chilli

Garlic spaghetti with kale and chilli
Garlic spaghetti with kale and chilli. Picture: iStock

Ingredients

  • 200g of spaghetti
  • 150g of curly kale, chopped
  • olive oil
  • 2 garlic cloves, finely sliced
  • 1 red chilli, sliced

Instructions

  1. Cook the pasta following packet instructions. Put the kale in a colander and pour over a kettle-full of water. Leave to drain.
  2. Heat 3 tablespoon of olive oil in a pan, add the garlic and chilli and cook gently for 3 minutes without browning. Add the kale and cook for about 3-4 minutes until tender. Drain the pasta and add to the pan with 2 tablespoons of the cooking water. Toss everything well, then serve.

This recipe was found on olivemagazine.com

Classic lasagna

classic lasagna
Classic lasagna. Picture: iStock

Ingredients

  • 2 tablespoons of olive oil, plus a little for the dish
  • 750g of lean beef mince
  • 90g of pack prosciutto
  • tomato sauce
  • 200ml of hot beef stock
  • a little grated nutmeg
  • 300g of pack fresh lasagna sheets
  • white sauce
  • 125g of ball mozzarella, torn into thin strips

Instructions

  1. To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
  2. Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
  3. Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
  4. Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
  5. Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
  6. Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
  7. Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through.
  8. Scatter 125g torn mozzarella over the top.
  9. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

This recipe was found on bbcgoodfood.com

Jamie Oliver’s world’s most elegant winter pasta

world's most elegant winter pasta
Jamie Oliver’s world’s most elegant winter pasta. Picture: iStock

Ingredients

  • 1 large leek
  • 6 cloves of garlic
  • 2 large handfuls of cavolo nero, dark curly kale or savoy cabbage
  • 100ml of extra virgin olive oil
  • 500g of dried pasta , such as penne, linguine or spaghetti
  • 100g of Parmesan cheese

Instructions

  1. Trim, halve and chop the leek into chunks, and peel the garlic.
  2. Put a large pan of salted water on to boil, then drop in the leek and garlic cloves. Cook for 3 minutes, then add your cavolo nero, kale or cabbage. Cook for another 3 to 3½ minutes, but no more! Don’t be tempted.
  3. Using tongs or a slotted spoon, move the veg to a liquidiser – it’s OK if a bit of water comes with it. Add your oil and liquidise until you’ve got a vivid green purée, the same consistency as double cream. If it’s a bit too dry, add a splash of the cooking water. Have a taste, season with sea salt and black pepper, then put aside.
  4. Bring the water back to boil, and cook the pasta according to the packet instructions.
  5. Drain and return the pasta to the pan, add the sauce and allow it to simmer over a medium-low heat for 30 seconds.
  6. As it comes back to the boil, remove from the heat and finely grate in the Parmesan. Be quick, so your pasta doesn’t overcook, then check the balance of cheese, salt and pepper.
  7. Finely grate over extra Parmesan, then serve on a big platter and eat as soon as possible.

This recipe was found on jamieoliver.com

Penne alla vodka

penne alla vodka
Penne alla vodka. Picture: iStock

Ingredients

  • 1 pack of penne pasta
  • 2 tablespoons of butter
  • 2 teaspoons of garlic
  • ½ teaspoon of crushed red pepper flakes plus more for garnish if desired
  • 1 can of can Italian style or San Marzano whole tomatoes
  • ¼ cup of vodka
  • 1 cup of heavy cream
  • ¾ cup of grated parmesan cheese plus more for serving
  • salt and pepper to taste
  • 2 tablespoons of chopped parsley

Instructions

  1. Cook the pasta in salted boiling water according to package directions.
  2. While the pasta is cooking, prepare the sauce.
  3. Melt the butter in a large pan over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds.
  4. Place the tomatoes in a blender or food processor and puree until smooth. Pour the tomato puree into the pan.
  5. Add the vodka to the pan. Simmer the sauce for 10 minutes over medium low heat.
  6. Stir in the heavy cream and parmesan cheese and simmer for another 5 minutes or until thickened. Season the sauce with salt and pepper to taste.
  7. Pour the sauce over the pasta and toss to coat. Sprinkle with parsley, parmesan cheese and red pepper flakes (optional), then serve.

This recipe was found on dinneratthezoo.com

Ribeye steak pasta

Ribeye steak pasta
Ribeye steak pasta. Picture: iStock

Ingredients

For the steak

  • 700g of ribeye steak
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 1 tablespoon of butter unsalted
  • 1 tablespoon of olive oil

For the pasta

  • 1 pack of the pasta of your choice
  • 1 tablespoon of butter unsalted
  • 4 cloves garlic, minced
  • 450ml of cherry tomatoes
  • ½ cup of Kalamata olives pitted
  • 2 tablespoon of capers drained
  • ½ teaspoon of salt or to taste
  • ¼ teaspoon of pepper or to taste
  • 1 cup of reserved pasta water
  • 1 cup of Parmesan cheese freshly grated
  • ¼ cup of fresh parsley chopped

Instructions

  1. Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further. Reserve about 1 cup of the pasta water.
  2. Season the steak generously with salt and pepper on both sides.
  3. Heat the skillet on high heat then add the butter and olive oil. Once the butter has melted and the pan is really hot, you should see wisps of smoke, add the steak and cook the first side for 5 minutes, flip over and cook for another 5 minutes. See recipe notes on cooking time.
  4. Transfer the steak to a cutting board or plate and cover with aluminum foil. Do not slice it right away as all the juices will come out and you’ll end up with a dry steak. Wait at least 5 to 10 minutes before slicing into it.
  5. Drain the skillet and add another tablespoon of butter to it. Once the butter has melted add the garlic and saute for about 30 seconds until the garlic becomes really aromatic.
  6. Add the tomatoes, olives and capers to the skillet then season with salt and pepper. Saute for about 2 minutes until the tomatoes soften and the skins begin to wrinkle a bit.
  7. Add the pasta, reserved pasta water, Parmesan cheese and parsley to the skillet then toss everything together.
  8. Remove the foil from the steak and slice it across the grain using a sharp knife that will cut cleanly through the meat. Slicing across the grain will yield the most tender slices.
  9. Place the steak slices over the pasta and serve warm.

This recipe was found on jocooks.com

Cajun shrimp and sausage pasta

cajun shrimp and sausage
Cajun shrimp and sausage pasta. Picture: iStock

Ingredients

  • 450g of large shrimp you can either remove the tails or leave them on for a more elegant presentation, peeled and deveined
  • 3 tablespoons of butter divided use
  • 250g of smoked sausage such as andouille or kielbasa cut into slices
  • 2 teaspoons of Cajun seasoning or more to taste
  • ½ cup of yellow onion minced
  • 1 cup of sliced bell peppers I used red and yellow
  • 300g of linguine pasta other long pasta varieties will also work
  • ⅓ cup of finely grated parmesan cheese
  • 1 cup of heavy cream
  • 2 tablespoons of chopped parsley

Instructions

  1. Bring a large pot of salted water to a boil; add the pasta and cook according to package directions.
  2. While the pasta is cooking, melt 1 tablespoon of the butter in a large pan over medium heat.
  3. Add the onions and peppers and cook for 4-6 minutes or until softened. Season with 1 teaspoon of the Cajun seasoning.
  4. Add the sausage and cook for 2-3 minutes, stirring frequently.
  5. Season the shrimp with the remaining teaspoon of Cajun seasoning and add them to the pan, cooking for 2-3 minutes or until pink and opaque.
  6. Drain the pasta and return to the pot it cooked in. Turn the heat on medium high and add the cream and butter along with salt and pepper to taste. Cook for 3-4 minutes or until sauce has started to thicken. Stir in parmesan cheese.
  7. Place the shrimp and sausage mixture on top of the pasta and sprinkle with parsley. Serve immediately.

This recipe was found on dinneratthezoo.com

Rainbow pasta salad

rainbow salad
Rainbow pasta salad. picture: iStock

Ingredients

For the salad

  • 1 pack of pasta such as rotini, penne or farfalle
  • 1  green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup of carrots, chopped
  • 2 cups of cherry tomatoes, halved
  • 1 cucumber, chopped
  • ½ cup of black olives, chopped
  • 1 cup of garbanzo beans
  • 240g of crumbled feta cheese

For the dressing

  • ½ cup of olive oil
  • 3 tablespoons of red wine vinegar
  • 2 tablespoons of lemon juice
  • ½ teaspoon of salt or to taste
  • 1 teaspoon of pepper or to taste
  • 2 cloves garlic minced
  • 2 tablespoon of parsley fresh, chopped
  • 2 tablespoon of oregano fresh, chopped
  • 2 tablespoon of basil fresh, chopped
  • ¼ teaspoon of red pepper flakes

Instructions

  1. Cook the pasta according to the package directions.  Add salt to your water, at least 2 tablespoon of salt.  After draining your pasta add a little olive oil to prevent it from sticking together.
  2. In a small bowl or jar add all the dressing ingredients together and whisk well. If using a jar, put the lid on and close it, then shake well.
  3. Toss all salad ingredients together, mix in dressing. Chill before serving.

This recipe was found on gypsyplate.com