Three pasta recipes for World Pasta Day

 

Although popular legend claims Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century, pasta can be traced back as far as the 4th century B.C., where an Etruscan tomb showed a group of locals making what appears to be a type of pasta. The Chinese too were known to be making noodle-like food as early as 3000 BC.

 

There are writings from the 1st century AD that talk of fine sheets of fried dough being an everyday foodstuff, and 100 years later the first recipe appeared for a dish which was “sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil.” An early 5th-century cookbook describes a dish called lasagne that consists of layers of dough with meat stuffing, a precursor to the modern-day lasagna perhaps? The first concrete information concerning pasta products in Italy dates from the 13th century with references to pasta dishes such as macaroni, ravioli, gnocchi and vermicelli cropping up with increasing frequency across the Italian peninsula.

 

In the 14th and 15th centuries, dried pasta became popular for its easy storage and allowed people to store pasta on ships when exploring the New World. A century later, pasta was present around the globe during the voyages of discovery and the world has not looked back!

 

Today, there are over 600 known pasta shapes, and their names are usually Italian words that are descriptive of their shapes. Spaghetti means ‘cord’, vermicelli are ‘little worms’, rotini are ‘spirals’, fusilli, ‘spindles’, tortellini ‘little cakes’, linguini ‘little tongues’, conchiglie ‘shells’, fettuccine ‘small ribbons’, penne ‘quills’ and capellini ‘fine hairs’ are just a small sample and the most popular.

 

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

by 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.

 

 

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.