Innholdsfortegnelse for 100 Classic Pasta i Good Food

WELCOME

Is there any more versatile hero ingredient than pasta? We don’t think so. Proof of that is right here in the pages of this brand new magazine. We’ve gathered together more than 100 pasta dishes, but we could have done a thousand if we had more pages (you can find our complete collection on our website, goodfood.com). There’s every type of pasta you can imagine, from spaghetti and macaroni to less familiar shapes like orecchiette and bucatini (check out our guide to shapes on p11); all the sauces you need for a super-speedy midweek meal (p118); and all the recipes and methods your heart could possibly desire – from traybakes to one-pots to on-the-hob dinners, salads and more. This collection is a keeper, one you’ll return to again and again.…

1 min

Good Food|100 Classic Pasta

Appliance alliance

Microwave vegetarian mug lasagne SERVES 1 PREP 5 mins COOK 5 mins EASY V 100g frozen chargrilled Mediterranean vegetables150g tomato & garlic pasta sauce1 basil sprig, leaves picked and finely chopped50g ricotta1 garlic clove, crushed1 1/2 fresh lasagne sheets30g mozzarella, torn 1 Put the vegetables and pasta sauce in a large heatproof mug or ramekin. Cover and microwave on high for 3 mins, until tender. Season. Stir in half the basil. Combine the ricotta and garlic with a large pinch of salt and pepper in a bowl. 2 Spoon two-thirds of the veg mixture out of the mug into a bowl, then start to layer up the lasagne. Top the veg mix in the base of the mug with half a lasagne sheet, then spoon over another third of the…

8 min

Good Food|100 Classic Pasta

Enjoy a culinary tour around Puglia

Enjoy a culinary tour around Puglia Price from £1,469pp* Dates: 2025 • 6-11 October 2026 • 6-11 May • 10-15 May • 16-21 September • 20-25 September • 7-12 October • 11-16 October This exciting tour will take you to some of the best spots in Puglia to eat and drink, with trips to historic bakeries, olive farms and masserie – traditional stone farmhouses surrounded by enchanting vineyards. Enjoy a range of memorable culinary experiences, including dining at excellent local restaurants, informative cooking and pasta-making classes, and olive oil tasting. You’ll stay in a cave hotel in Matera for 2 nights, your own traditional trullo in Alberobello for 1 night, and in beautiful Bari you’ll stay in a B&B well placed to explore the city’s charming old town. What’s included:…

1 min

Good Food|100 Classic Pasta

For gnocchi lovers

HOW TO MAKE GNOCCHI Crispy pan-fried gnocchi SERVES 4 PREP 30 mins COOK 20 mins EASY V 500g Maris Piper potatoes, cut into even pieces1 large egg, beaten125g plain flour, plus extra for shapingsplash of olive oilknob of butter, for fryinga few rosemary leaves (optional) 1 Steam the potatoes for 15-20 mins until tender. Mash well, ideally with a ricer, which will give fluffer gnocchi. Add the egg and some seasoning, mix briefly with a fork, then sift over the flour and bring together to make a dough. It should feel dry but not crumbly. Add more flour if needed, then knead a few times on a floured work surface. 2 Bring a large pan of water to the boil. Split the dough into tennis-ball-sized pieces, then roll into lengths…

12 min

Good Food|100 Classic Pasta

Pasta masterclass

Making pasta from scratch is both fun and satisfying. It takes practice, but with the right knowledge and tools you’ll be on the right track in no time. There are two main types of dough used to make pasta in Italy: those that use eggs and those that don’t. Egg-based doughs are more widely used in the northern and central regions of Italy, where historically there was greater access to dairy and eggs. Doughs made with flour and water are more common in the south and Sicily, where dairy was traditionally less readily available and more expensive – though of course there is plenty of crossover. WHAT ARE THE INGREDIENTS? For an egg dough, all you need is ‘00’ flour and eggs. ‘00’ flour is wheat flour that has been…

7 min

Good Food|100 Classic Pasta

Healthy & satisfying

Pasta arrabbiata with aubergine SERVES 2 PREP 8 mins COOK 35 mins EASY V 1 tbsp cold-pressed rapeseed oil1 large onion, finely chopped2 large garlic cloves, finely grated1 tsp chilli flakes1 tsp smoked paprika400g can chopped tomatoes1 tsp vegetable bouillon powder1 aubergine, chopped150g wholewheat fusillilarge handful of basil, plus extra to serve25g parmesan or vegetarian alternative, finely grated 1 Heat the oil in a large non-stick pan. Add the onions, cover and cook for 5 mins, then remove the lid and cook for 5 mins more, until softened. Stir in the garlic, chilli and paprika, then add the chopped tomatoes plus a can of water. Stir in the bouillon and aubergine, bring to a simmer, cover and cook for 20 mins. 2 Cook the penne following pack instructions until al…

8 min

Good Food|100 Classic Pasta

Salad days

Warm sausage & broccoli pasta salad SERVES 4 PREP 10 mins COOK 20-25 mins EASY 200g Cumberland pork chipolatas1 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped250g broccoli, cut into florets250g conchigliette pasta (or any short pasta)pinch of chilli flakes½ lemon, zested and juiced 25g rocket 1 Heat the grill and cook the sausages for 10-12 mins, or until cooked through and goldenbrown. Meanwhile, heat the oil in a small frying pan and cook the onion for 6-8 mins until soft. Add the garlic and cook for 1 min more, then set aside. 2 Bring a pan of water to the boil and cook the broccoli for 3-4 mins until tender but still with some bite. Lift out with a slotted spoon and set aside. 3 Add the…

6 min

Good Food|100 Classic Pasta

Best pasta alternatives

COURGETTI How to make courgetti Want to get creative with courgette? Follow our guide to making a variety of spiralized courgetti dishes – getting your five-a-day has never been easier! Replacing pasta and noodles with vegetable versions has gained traction over recent years as an easy way to cut down on carbs and get your five-a-day. Whether you buy your courgetti (or even ‘boodles’ – butternut squash noodles) ready-made, or make it yourself, there are a wide range of recipes to use it in. Courgetti is quick to cook whichever way you choose to eat it. Add it to stir-fries in the last two minutes of cooking time, steam it to serve with a pasta-style sauce, bulk up soups and broths by adding it in at the end, or use…

9 min

Good Food|100 Classic Pasta

Faster pasta

Pasta alla vodka It may seem unusual to add vodka to a pasta sauce, but a small amount really balances out the flavours. You’re left with a rich and creamy dish that’s so moreish you’ll want to make it regularly. SERVES 2 PREP 5 mins COOK 25 mins EASY V 2 tbsp olive oil1 banana shallot or ½ onion, finely chopped3 garlic cloves, crushed¼ tsp chilli flakes100g tomato purée5 tbsp vodka100ml double cream200g penne or rigatoni pasta30g grated parmesan (or vegetarian alternative), plus extra to servesmall handful of basil leaves, to serve 1 Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins, or until softened and translucent. Add the…

17 min

Good Food|100 Classic Pasta

Fab freezer fillers

Chicken, spinach & bacon alfredo pasta bake Chicken alfredo is a popular Italian-American pasta dish, but you rarely see it on restaurant menus in the UK. A classic alfredo sauce is made with cream, butter and parmesan, which is often tossed with fettuccini and chicken. This makes for a very luxurious bowl of pasta. Here, we’ve used penne and baked it for a fuss-free dinner. We’ve added chicken, spinach and crispy bacon crumbs, but mushrooms are good too. SERVES 6 PREP 20 mins COOK 1 hr 25 mins EASY 6 smoked streaky bacon rashers1 tbsp olive oil4 boneless, skinless chicken thighs½ tsp dried oregano3 garlic cloves, crushed1 chicken stock cube1 heaped tbsp plain flour300ml double cream500g short pasta (we used rigatoni)100g parmesan, grated2 tsp Dijon mustard100g baby spinach, roughly choppedlarge…

25 min

Good Food|100 Classic Pasta

Make something special

Stuffed pasta bake bolognese Combine two favourites – bolognese and stuffed pasta shells – to make this spectacular pasta bake. SERVES 6 PREP 30 mins COOK 2 hrs EASY 250g large pasta shells or conchiglioni200g mascarpone2 x 125g balls mozzarella, choppedlarge bunch basil, roughly chopped, plus a few whole leaves to serve3 garlic cloves, crushedparmesan, to serveFor the bolognese1 tbsp olive oil1 onion, finely diced1 celery stick, finely diced1 carrot, finely diced400g beef mince2 garlic cloves, crushed250ml red wine1 tbsp tomato purée3 bay leaves2 x 400g cans chopped tomatoespinch of sugar1-2 tsp balsamic vinegar 1 To make the bolognese, heat the oil in a wide ovenproof pan over a medium heat. Fry the onion, celery and carrot with some seasoning for 20 mins, until soft and lightly golden. Add the…

17 min

Good Food|100 Classic Pasta

Get saucy!

1 Tomato sauce A good tomato sauce has countless uses and is often cheaper, tastier and more wholesome than shop-bought. MAKES 8 portions PREP 15 mins COOK 45-50 mins EASY V 4 tbsp olive oil2 onions, finely chopped2 carrots, finely chopped2 celery sticks, finely chopped2 garlic cloves, crushed2 bay leaves1 tsp sugar4 x 400g cans chopped tomatoes 1 Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar plus some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water.Simmer gently for 30 mins, or until the sauce has reduced by two-thirds. 2 Stir occasionally, particularly towards the end of the cooking time, so the sauce doesn’t catch on the bottom of the pan. If…

7 min