pasta with no-cook sauce

This recipe began life as a pasta with chilli oil, lemon juice, parmesan and rocket or basil leaves. The idea here is to make a ‘dressing’ to stir through cooked pasta. The heat from the pasta warming the sauce and any other ingredients.

per person:
100g (3.5oz) pasta
2 tablespoons oil
1-2 tablespoons lemon juice
large handful grated or torn cheese
large handful leaves

1. Bring a large pot of salted water to the boil. Cook pasta according to the packet directions, or until al dente.

2. Scoop out a cup full of cooking water. Drain pasta and return to the hot pot.

3. Stir in oil, lemon juice, cheese and leaves. If it looks a little dry add some of the reserved cooking water.

4. Taste & season.

variations

pasta – This works equally well with short or long pasta. Dried or fresh. For something different try Asian noodles instead. Filled pastas like tortellini or ravioli are also great.

oil -extra virgin olive oil or any flavoured oil such as chilli oil, lemon oil, garlic oil.

no lemon juice? – a splash of vinegar will be OK instead. Try a milder vinegar like rice vinegar or sherry.

cheese – finely grated parmesan is a favourite. A soft fresh goats curd is also lovely. Ricotta, creamy blue cheese, buffalo mozzarella, bocconcini even grated cheddar.

dairy-free – either skip the cheese or replace with finely grated brazil nuts or toasted breadcrumbs.

leaves – rocket (arugula), basil, parsley, radicchio, baby spinach, mint, anything fresh & green, chopped chives. Coriander (cilantro) in small amounts.

gluten-free / slow carb – replace pasta with cooked or canned beans or lentils. Butter beans are a favourite in our house. Gluten-free pasta or rice noodles can also be used.

other possible additions – finely chopped garlic, roasted nuts (especially pine nuts), grilled bacon or proscuitto, fresh proscuitto, chorizo, salami, cooked mushrooms, smoked salmon, pesto.

leftover potential?

Not the greatest. Will keep in the frigde for a week or so but the leaves will wilt. Reheat in pan with a little oil – a little like a sitr fry.

problem solving guide

dry – depending on your cheese, you may need a little more cooking water or oil.

gluggy pasta – it’s important not to overcook pasta. You want it to still have some bight or a little bit of chalkiness in the middle. For now just add a little more oil.

bland – be generous with the seasoning or add more cheese. Next time try a different brand of pasta.

short on time? – use fresh pasta.