![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/10\/napolitana_pasta_by_Charne_Wylie-400x400.jpg\")
<\/p>\nDespite 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 \u2013 World Pasta Day \u2013 which is marked every year on October 25!
\nIn honour of this occasion, we asked the chefs at Capsicum Culinary Studio for their favourite pasta dishes and here\u2019s what they sent us.<\/p>\n
<\/p>\n
Fettucine Napoletana<\/strong>, Charne Wylie, Pretoria campus<\/p>\n Ingredients<\/u> Method<\/u> Ingredients<\/u><\/p>\n 500g fresh or dried spaghetti Method<\/u> Chicken and Bacon Mac & Cheese<\/strong>, Donovan Miller, Nelson Mandela Bay campus<\/p>\n Ingredients<\/u><\/p>\n 1 onion For the sauce<\/u> Method<\/u><\/p>\n 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\u00b0C 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.<\/p>\n Ingredients<\/u><\/p>\n 400g-500g dried spaghetti Method<\/u><\/p>\n Get a pot of water on the boil and add some salt (it must taste like the ocean!) Chef\u2019s Tip<\/strong>. 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\u2019s 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.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u2013 World Pasta Day […]<\/p>\n","protected":false},"author":24,"featured_media":19297,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[],"class_list":{"0":"post-19295","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine"},"yoast_head":"\n
\n500g fresh or dried fettucine
\n800g whole peeled tomatoes in tomato juice
\n3 leeks, roughly chopped
\n1 onion, roughly chopped
\n5 garlic cloves, crushed
\n2 red chillies, seeded and chopped
\n3t olive oil
\n3t butter
\nsalt to taste
\n440g-500g pasta, cooked al dente
\nParmesan cheese, grated
\ngreen peppercorns, to taste<\/p>\n
\nPreheat the oven to 170\u00b0C. 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.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/10\/Spaghetti_Carbonara_pic_by_Hans_Braxmeier-400x300.jpg\")
\nSpaghetti Carbonara<\/strong>, Hayley Sutherland, Cape Town Campus<\/p>\n
\n500g minced pancetta or bacon
\n4 eggs, beaten
\ncracked black peppercorns
\n170g parmesan cheese, grated
\nchopped parsley (optional)<\/p>\n
\nCook the pancetta or bacon in a large saut\u00e9 pan over a low heat until golden brown, 7-10 minutes, stirring occasionally. Reserve the pancetta and fat in the pan and keep warm.
\nBring 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 \u2018bits\u2019 in the pan.
\nRemove 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.<\/p>\n
\n\u00bc each red, green and yellow pepper
\n15ml mixed dry herbs
\n1 clove garlic
\n15ml oil
\n200g chicken breast fillet, cut into thin slices
\n200g bacon, cut into bits
\n500g macaroni cooked (as per packet instructions)<\/p>\n
\n750ml milk
\n2 heaped tablespoons cornflour
\n200g grated cheddar cheese, for topping
\nSpring onion, chopped for garnish (optional)
\nsalt & pepper to taste.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/10\/Spaghetti_aglioeolio-400x267.jpeg\")
\nSpaghetti Aglio e Olio<\/strong>, Bradley Wright, Durban campus<\/p>\n
\n2 red chillies, deseeded and cut at a 45-degree angle
\n1 large clove of garlic, very thinly sliced
\n10g parsley, very finely chopped
\n30g grated parmesan cheese
\n45ml olive oil<\/p>\n
\nIt all happens very quickly so make sure you have all your ingredients ready.
\nIn 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 \u00be 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 \u00be of the chopped parsley, taste and check seasoning, adding salt and pepper if needed. Garnish with remaining, chilli, parmesan and chopped parsley.<\/p>\n