Despite the history of pasta, it was only in 1995, when 40 pasta producers from around the world gathered to hold the first World Pasta Congress, that it was decided to pay tribute to one of the most delicious and versatile foods and celebrate it with a day all its own – World Pasta Day – which is marked every year on October 25!
In honour of this occasion, we asked the chefs at Capsicum Culinary Studio for their favourite pasta dishes and here’s what they sent us.
Fettucine Napoletana, Charne Wylie, Pretoria campus
Ingredients
500g fresh or dried fettucine
800g whole peeled tomatoes in tomato juice
3 leeks, roughly chopped
1 onion, roughly chopped
5 garlic cloves, crushed
2 red chillies, seeded and chopped
3t olive oil
3t butter
salt to taste
440g-500g pasta, cooked al dente
Parmesan cheese, grated
green peppercorns, to taste
Method
Preheat the oven to 170°C. Place the tomatoes, leeks, onion, garlic and chillies in a large roasting pan and top with the olive oil, butter and salt. Roast until the tomatoes start to brown around the edges. Stir and roast for a further 10 minutes. Toss with the pasta and sprinkle over the Parmesan and peppercorns. Serves 4.
Spaghetti Carbonara, Hayley Sutherland, Cape Town Campus
Ingredients
500g fresh or dried spaghetti
500g minced pancetta or bacon
4 eggs, beaten
cracked black peppercorns
170g parmesan cheese, grated
chopped parsley (optional)
Method
Cook the pancetta or bacon in a large sauté pan over a low heat until golden brown, 7-10 minutes, stirring occasionally. Reserve the pancetta and fat in the pan and keep warm.
Bring a pot of salted water to a rolling boil. Add the spaghetti and stir a few times to separate the strands. Cook the spaghetti until al dente then drain. Return the pan with the pancetta/bacon to a medium heat and when hot, toss in the pasta and mix together making sure pasta is hot and coated well with the pancetta/bacon and all the ‘bits’ in the pan.
Remove the pan from the heat and add the beaten eggs, tossing them with the pasta and pancetta until just cooked. Add the peppercorns and cheese, and toss. Garnish with chopped parsley and additional parmesan, if desired. Serves 4.
Chicken and Bacon Mac & Cheese, Donovan Miller, Nelson Mandela Bay campus
Ingredients
1 onion
¼ each red, green and yellow pepper
15ml mixed dry herbs
1 clove garlic
15ml oil
200g chicken breast fillet, cut into thin slices
200g bacon, cut into bits
500g macaroni cooked (as per packet instructions)
For the sauce
750ml milk
2 heaped tablespoons cornflour
200g grated cheddar cheese, for topping
Spring onion, chopped for garnish (optional)
salt & pepper to taste.
Method
In a large saucepan, sweat the onions and peppers on low heat until the onions are translucent, Add the herbs and garlic and continue cooking for 5 minutes. Turn up the heat and add the bacon and fry until it changes colour. Pour off the excess fat, add the chicken and cook for a further 10 minutes. When all the meat is cooked add 500ml of the milk and bring to a simmer and cook for 5 minutes. When the mixture is hot, combine the remaining milk with the cornflour to create a slurry and add to the hot milk mixture. Stir continuously until the sauce thickens to a coating consistency. Taste and adjust the seasoning with salt and pepper. Mix the sauce and cooked macaroni until well combined and spoon into a greased casserole dish, top with cheese to completely cover the top, grind over some cracked black pepper and place in a pre-heated oven at 200°C until the cheese bubbles and forms a golden crust. Set aside to cool slightly before grating over fresh parmesan and a light sprinkle of chopped spring onion if using.
Spaghetti Aglio e Olio, Bradley Wright, Durban campus
Ingredients
400g-500g dried spaghetti
2 red chillies, deseeded and cut at a 45-degree angle
1 large clove of garlic, very thinly sliced
10g parsley, very finely chopped
30g grated parmesan cheese
45ml olive oil
Method
Get a pot of water on the boil and add some salt (it must taste like the ocean!)
It all happens very quickly so make sure you have all your ingredients ready.
In a frying pan add 40ml olive oil and the garlic, heat up the pan slowly to allow the garlic to toast in the olive oil and be a light golden-brown colour. Add ¾ of your sliced red chillies and fry them off. Add the pasta to the water and boil until al dente. Once the pasta is cooked, drain and add to the frying pan, along with about 20ml of the pasta water, and toss. Add half the parmesan and ¾ of the chopped parsley, taste and check seasoning, adding salt and pepper if needed. Garnish with remaining, chilli, parmesan and chopped parsley.
Chef’s Tip. Don’t you hate how difficult it is to accurately judge how much pasta to cook? Get it wrong and you either end up with not enough to go round or a mountain of cooked pasta leftover. You must also factor in all the different shapes and sizes of pasta. Here’s the pasta per person rule. Dried pasta – 80g to 100g per person; fresh pasta – 115g to 150g per person and for filled pasta like ravioli or panzerotti, around 175g to 200g.
