italian style

For a comforting midweek meal, gnocchi is a great option. Served with a tomato sauce and a kick of chilli – ready in just 25 minutes.

Super-tasty gnocchi

broccoli

garlic

½ a red onion

red chilli

olive oil

fennel seeds

rosemary

plum tomatoes

gnocchi

Italian hard cheese

Rustle up Jamie's asparagus and mushroom risotto with fresh parsley and lemon – a delicious vegetarian dinner for everyone to enjoy. You're welcome!

Asparagus & mushroom risotto with fresh parsley & lemon

dried porcini

onion

celery

asparagus

small chestnut mushrooms

vegetable stock cube

½ a bunch of fresh flat-leaf parsley (15 grams)

risotto rice

white wine

lemon

One of the simplest – and most delicious – dishes around. Soft pasta, sweet tomato and basil sauce, a hit of salty Parmesan… what’s not to like?! 

Easy peasy tomato tagliatelle

¼ of a bunch of fresh basil

fresh tagliatelle

asparagus spears

extra virgin olive oil

Parmesan cheese

A Sardinian twist on stuffed pasta. Delicate parcels filled with potato, mint and pecorino, tossed in a simple tomato sauce. 

Culurzones

salt and black pepper

extra virgin olive oil,

PASTA DOUGH

Italian ‘00’ pasta flour,

eggs

TOMATO SAUCE

onion, finely chopped

tomatoes

basil leaves

PASTA FILLING

potatoes,

pecorino, finely grated, plus extra to serve

mint leaves, finely chopped

To make the pasta dough, put the flour into a large bowl or pile onto a clean work surface. Make a well in the centre, crack in the eggs and bring it together with a fork, then your hands, until it forms a smooth dough. Cover and leave to rest for at least 30 minutes.

For the tomato sauce, heat 4 tablespoons of olive oil in a large saucepan over a medium heat. Add both the chopped onions, season with a little salt and cook for 2–3 minutes until softened. Set aside half the cooked onions for the pasta filling. Tip the tomatoes into the pan and pour in approximately 1 tin of water. Add the basil, then simmer gently for 20 minutes, stirring occasionally.

For the pasta filling, cook the potatoes in a large pan of boiling salted water until tender. Drain well and leave to steam-dry for a couple of minutes. Mash the potatoes or pass them through a ricer, then mix in the chopped onions, grated Pecorino and mint. Season to taste and set aside to cool slightly.

Roll out the rested pasta dough on a lightly floured surface until wafer-thin (or use a pasta machine set to its thinnest setting). Cut into approximately 10cm squares or rounds. Place a small spoonful of filling (about the size of a walnut) in the centre of each square, then fold over one corner of the square onto the centre of the filling. Pinch the remaining pasta edges from one side to the other to create a neat pleat, squeezing the end firmly to seal.

Bring a large pan of salted water to the boil. Gently lower in the culurzones and cook for 3–4 minutes, until they rise to the surface. Warm through the tomato sauce and transfer to a serving platter. Use a slotted spoon to add the cooked culurzones straight into the sauce, spooning through gently to coat. Serve immediately with a drizzle of extra virgin olive oil.

This pasta is sumptuously gorgeous, and will put big smiles on people’s faces. Sardines are super cheap and something we should all embrace and eat more of!

My favourite Sicilian sardine spaghetti

onions

chilli flakes

sardines, scaled, filleted and pin-boned

dried spaghetti

Try this super speedy and delicious roasted squash rigatoni. You cannot get more simple and easy than this recipe. Yum!

Roasted squash rigatoni

butternut squash (1.2kg)

good pinch dried chilli flakes

thyme

half-fat crème fraîche

blue cheese

dried rigatoni

Parmesan cheese,

Jamie shows us how to make a midweek meal in no time with his easy no-cook pasta sauce. Creamy cottage cheese and chilli flakes take this to the next level.

Jarred pepper pasta

dried penne

flat-leaf parsley (30 grams)

red peppers

blanched almonds

red chilli flakes

cottage cheese

red wine vinegar

Cook the pasta according to the packet instructions.

Blitz the parsley (stalks and all) in a blender with enough extra virgin olive oil to make a vibrant green oil, then pour into a clean jam jar.

Peel the garlic and place in the blender (there’s no need to clean it) with the jarred peppers (juice and all), the almonds, chilli flakes, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar and half the cottage cheese. Blitz until super-smooth.

Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over the pepper sauce and toss together over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and black pepper.

Divide between serving plates, dot over the remaining cottage cheese, then drizzle with parsley oil, to taste, keeping the rest in the fridge for up to 3 days, or freezing in an ice cube tray for future meals.

Typically made using anchovies, my expression of a puttanesca uses tinned sardines, so you get more bang for your buck.

Tinned sardine puttanesca

pitted black olives

capers

x 120 grams tins of sardines in sunflower oil

Cook the spaghetti in a large pan of boiling salted water for 1 minute less than the packet instructions.

Peel and finely slice the garlic (or use a speed-peeler to shave it into thin slices), then place in a large cold pan with 2 tablespoons of olive oil. Place on a medium-high heat and fry for a couple of minutes.

Finely slice the olives and place on a serving platter. Grate over half the lemon zest and squeeze over the juice, then add the capers, chilli flakes and 1 tablespoon of olive oil. Finely chop and add most of the parsley (stalks and all), mix well, then scrape into the garlic pan, holding back the lemony oil.

Scrunch the tomatoes into the pan through clean hands, bring to the boil, then tip in the reserved lemony oil and leave to blip away for a few minutes.

Drain the sardines and break them up with clean hands, deboning, if you like. Lay on top of the sauce and tear over some of the reserved parsley.

Use tongs to drag the spaghetti straight into the sauce, loosening with a splash of starchy pasta water, if needed. Toss together and cook for 1 more minute.

Transfer the pasta to the platter, season to perfection with sea salt and black pepper, tear over the remaining parsley, and serve right away.

Top 8 italian style recipes from across the web

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Top Tags

Super-tasty gnocchi

Asparagus & mushroom risotto with f...

Easy peasy tomato tagliatelle

Culurzones

My favourite Sicilian sardine spagh...

Roasted squash rigatoni

Jarred pepper pasta

Tinned sardine puttanesca

Top 8 italian style recipes from across the web

The most viewed italian style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Super-tasty gnocchi

Asparagus & mushroom risotto with f...

Easy peasy tomato tagliatelle

Culurzones

My favourite Sicilian sardine spagh...

Roasted squash rigatoni

Jarred pepper pasta

Tinned sardine puttanesca

The most viewed italian style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine