1. Penne Arrabiata
Ingredients: Penne pasta 250 grams, Tomatoes 5 medium, Olive oil 3 tablespoons, Garlic chopped 10 cloves, Red chillies crushed 1 teaspoon, Onion sliced 2 medium, Tomato puree 1/2 cup, Salt to taste, Oregano 1/2 teaspoon, Fresh parsley 1 tablespoon
Method: Boil penne in plenty of water with salt and a teaspoon of oil till al dante which means till just cooked. Drain and set aside to cool. Blanch tomatoes, peel, remove seeds and roughly chop. Heat one and a half tablespoon of olive oil in a pan. Add garlic and sauté for half a minute. Add red chilli flakes and continue to sauté. Add onions and sauté till onions turn soft and translucent. Add tomato concasse and mix. Add tomato puree and mix. Add salt and oregano and mix well. Cook for two to three minutes till the mixture gets a sauce consistency. Heat a little of the remaining olive oil in another pan, add some herbs add one portion of penne and toss. Add sauce as required and toss. You should not use a spoon or spatula to mix since it may cause the penne to break. Serve hot garnished with parsley.
2. Pesto Pasta
Ingredients: 375 grams dried pasta, 1 cup fresh basil leaves, 2 tablespoons pine nuts, toasted, 1 garlic clove, crushed, 2 tablespoons grated cheese, 1/4 cup extra-virgin olive oil, Shaved cheese, to serve, Salt and pepper, t the season.
Method: Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan. Meanwhile, process basil, pine nuts, garlic and cheese, scraping down sides occasionally, until almost smooth. With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
3. Alfredo broccoli with chicken
Ingredients: 8 ounces pasta, 12 ounces broccoli florets, 1 tablespoon olive oil, 2 boneless, skinless thin-sliced chicken breasts, Kosher salt and freshly ground black pepper, to taste, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 3/4 cup chicken broth, 3/4 cup milk, or more, as needed, 1/4 cup heavy cream, 1/4 teaspoon garlic powder, 1/4 cup freshly grated cheese, 2 tablespoons chopped fresh parsley leaves
Method: In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly until incorporated about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes. Stir in cheese until well combined, about 1 minute. If the mixture is too thick, add more milk as needed. Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.
4. Chicken masala pasta