Mediterranean pasta salad

Spicy Italian sausages are the hidden delight in this traditional Mediterranean salad. 

Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 250g San Remo Large Shells No. 29
• 4 Italian-style sausages
• 2 green zucchini, halved lengthways, thinly sliced crossways
• 100g bought chargrilled capsicum, drained on paper towel, thinly sliced
• 180g (1 cup) sun-dried tomatoes drained on paper towel, thickly sliced
• 145g (1 cup) pitted kalamata olives
• 150g feta, crumbled
• 1/2 cup loosely packed finely shredded fresh basil
• 2 tbs olive oil
• 2 tbs red wine vinegar
• Salt & freshly ground black pepper

 

Method

1. Cook the San Remo pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water, then drain.
2. Meanwhile, heat a medium non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Add the zucchini to the pan and cook, stirring occasionally, for 2 minutes or until tender. Remove from heat and set aside for 5 minutes to cool.
3. Thinly slice the sausages diagonally and place in a large serving bowl. Add the pasta, zucchini, capsicum, sun-dried tomato, olives, feta and half the basil, and gently toss to combine. Drizzle with the oil and vinegar, and season with salt and pepper. Gently toss to combine. Sprinkle with remaining basil and serve immediately.

Mediterranean chicken casserole

If it's comfort food you're after, look no further than this easy and tasty chicken casserole. Taste.com.au members love it! 

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 2 tsp olive oil
• 8 chicken lovely legs
• 1 large brown onion, halved, thinly sliced
• 3 celery sticks, trimmed, cut into 2cm-thick slices
• 2 garlic cloves, crushed
• 200g button mushrooms, thickly sliced
• 2 x 400g cans diced Italian tomatoes
• 1 chicken stock cube (Massel brand)
• 150g (1 cup) frozen broad beans, thawed, peeled
• 1 tbs fresh thyme leaves
• Freshly ground black pepper
• 200g dried spiral pasta, optional, to serve

 

Method

1. Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.
2. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
3. Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.
4. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
5. Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.

Greek-style pasta

Throw out the rule book to midweek cooking and try out creative combinations, like this Greek-style pasta. 

Ingredients (serves 4)

• 2 tbs olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• Grated zest of 1 lemon
• 1 tbs tomato paste
• 600g lamb mince
• 1 tsp dried oregano
• 400g can chopped tomatoes
• 1/2 cup (125ml) red wine
• 250g punnet cherry tomatoes, halved
• 400g spaghetti
• 100g feta, roughly crumbled
• 1/2 cup (75g) pitted kalamata olives, roughly chopped
• 1/2 cup mint leaves, roughly chopped

 

Method

1. Heat the olive oil in a saucepan over medium heat. Add the onion, garlic and lemon zest, then cook, stirring, for 3-4 minutes until softened. Add the tomato paste and cook, stirring, for 1 minute. Add the lamb mince and cook, stirring, for 2-3 minutes until browned.
2. Add oregano, canned tomatoes and wine, season well, then cook, stirring occasionally, for 10 minutes until the sauce is slightly thickened. Add cherry tomatoes and cook for 5 minutes or until softened and just starting to break down.
3. Meanwhile, cook the spaghetti in a large saucepan of boiling salted water according to packet instructions. Drain.
4. Divide the pasta between bowls and top with the lamb sauce. Scatter with the feta, olives and mint, then serve.

Arrabiata sauce

Spicy Arrabiata sauce is a simple but tasty addition to any pasta dish.

 

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 small red chillies, halved, deseeded, finely chopped
• 1 tablespoon tomato paste
• 2 x 400g cans whole peeled tomatoes
• 2 teaspoons balsamic vinegar
• 40g baby rocket leaves

 

Method

1. Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add chillies and tomato paste. Cook for 1 minute.
2. Add tomatoes. Cook, stirring often, for 15 minutes or until sauce thickens. Stir in vinegar. Season with salt and pepper. Toss with pasta. Add rocket and serve

Boscaiola sauce

Creamy bacon and mushroom sauce is delicious over your favourite pasta. 

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 175g shortcut bacon rashers, chopped
• 200g Swiss brown mushrooms, thinly sliced
• 300ml thickened cream
• 1/3 cup flat-leaf parsley leaves, chopped

 

Method

1. Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is tender.
2. Add mushrooms. Cook for 3 minutes. Stir in cream and parsley. Bring to a gentle boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce is reduced slightly. Season with salt and pepper. Serve over pasta.

Bocconcini 'eyeball' tarts with olive 'bugs'

Boo! Halloween is almost here, so put on your scariest outfit and invite everyone around for these terrifying treats. 

Makes

24

Ingredients

• 2 cups (500ml) good-quality tomato pasta sauce
• 12 baby bocconcini, halved
• 12 stuffed olives, halved
• 1 large rosemary sprig, leaves picked
• 12 kalamata olives
• 24 ready-made mini savoury tart cases

 

Method

1. Place the tomato sauce in a pan over medium heat and simmer for about 10 minutes until thickened, stirring occasionally to prevent catching.
2. Press half a stuffed olive (pimento-side up) into the rounded side of the bocconcini to create 'eyeballs'. To make the bugs, stick 6 rosemary leaves (3 on each side) into the kalamata olives to form legs.
3. When ready to serve, warm the sauce in a pan over low heat. Spoon into pastry cases, then press a bocconcini half into each one. Serve the eyeballs on a platter surrounded by bugs.

Carbonara sauce

A basic creamy carbonara recipe to go with all types of pasta. 

Ingredients (serves 4)

• 2 teaspoons olive oil
• 200g sliced pancetta, roughly chopped
• 3 garlic cloves, crushed
• 2 egg yolks (at room temperature)
• 2 eggs (at room temperature)
• 1/2 cup thickened cream
• 75g parmesan cheese, finely grated

 

Method

1. Heat oil in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper towel.
2. Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
3. Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.

Hot Bacon and Pasta Salad

INGREDIENTS

 

1     box (7.75 oz) Betty Crocker® Suddenly Salad® classic salad mix

4     slices bacon, cut into 1-inch pieces

1/4  cup sliced onion

3     tablespoons balsamic vinegar

1     tablespoon packed brown sugar

1     tablespoon olive oil or vegetable oil

1/4  teaspoon Dijon mustard

4     cups baby spinach

1     pear, cut into bite-size pieces

4     oz blue cheese, crumbled (1 cup)

 

DIRECTIONS

 

1 Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well. 2 Meanwhile, in 10-inch nonstick skillet, cook bacon and onion, stirring occasionally, until bacon is crisp. Transfer bacon and onion to large bowl with slotted spoon, reserving bacon drippings. Stir Seasoning mix from packet, vinegar, brown sugar, oil and mustard into drippings. 3 In large bowl, toss bacon and onion mixture, spinach, pear and dressing until mixed; stir in cooked pasta. Sprinkle cheese over top of salad. Serve warm.