Pasta-Shapes-28.Pdf

BUCATINI WITH ANCHOVIES & PANGRATTATO; PASTA E FAGOLI 50 jamiemagazine.com THROWING SHAPES We don’t want to curb your creative moves in the kitchen, but some pastas have classic sauce matches. We’ve given you a few ideas – but which shape will you choose? Recipes & styling Anna Jones Illustration Danny Allison Photography Martin Poole jamiemagazine.com 51 KNOW YOUR PASTA SPAGHETTI !7" Named after spago, meaning string, its long, thin strands are LONG made for Disney dogs and bored children to slurp. Can carry most sauces, but in Rome they eat it with cacio e pepe (cheese and pepper) or alle vongole (with clams). Its little sibling, spaghettini, is better suited to lighter sauces. LINGUINE !NOT PICTURED" Flatter than spaghetti, the name means ‘little tongues’. Said to originate from Genoa, where it’s paired with the local speciality, pesto. BUCATINI !12" Hollow and spaghetti-like, this is commonly eaten all’amatriciana. Great with wet sauces that get sucked into its tubes. TAGLIATELLE !6" Usually a fresh pasta, so its surface is porous and perfect for grabbing the beefy ragù of its homeland of Bologna. PAPPARDELLE !15" Slightly wider than tagliatelle, this substantial pasta needs serious meat sauces to stand up to its broad strands. Classic dishes are al cinghiale (wild boar) from Emilia- Romagna and alla lepre (with hare) from Tuscany. MAFALDE !9" Similar to pappardelle, but with ruffled 01 edges that are expert at trapping sloppy sauces. PENNE !13" Tubular pasta cut on an angle to resemble a quill, or pen, SHORT hence the name. Versatile enough to take anything you throw at it, except for light, oily sauces that rarely work with any short pasta. RIGATONI !2" Wide, ridged tubes that are good at handling big hearty meat ragùs, baked dishes and tomato-heavy affairs. The classic accompaniment is chilli-tastic arrabbiata. CONCHIGLIE !14" Shells with deep interiors that are great for scooping up sauces. Jumbo shells, conchiglioni, are popular in the south of Italy, where they are stuffed and baked. FARFALLE 02 !10" We know it as bow-tie pasta, though the name means ‘butterfly’. Can easily be made by hand at home. Best with delicate or creamy sauces. FUSILLI !5" A short triple helix that catches sauces in its twists and delivers a great texture. MACCHERONI !8" A generic term for short, hollow shapes. RUOTE !1" These wagon wheels are said to be a product of the Industrial age. Loved by Fascists. And children. 05 DITALINI !NOT PICTURED" Soup calls for tiny shapes that can be thrown in at SOUP the end for texture and will cook quickly. 03 ORRECCHIETTE !11" A Puglian HAND ROLLED classic, these chewy ‘little ears’ are often eaten with cime di rapa or peas, which fill its curves. MALLOREDDUS !4" Also known as gnocchetti sardi as it resembles gnocchi – and is from Sardinia. STROZZAPRETI !3" Meaning 04 ‘priest stranglers’, this twisted pasta is very amenable and works with sauces of all textures and weights. 09 06 10 14 13 15 12 07 08 11 jamiemagazine.com 53 RIGATONI WITH ROASTED TOMATOES & RICOTTA SALATA 54 jamiemagazine.com anchovy sauce. Serve sprinkled with the lemon zest, the remaining chilli, the pangrattato, and the parsley. Per serving 730 cals, 31.4g fat (4.5g saturated), 22g protein, 88.4g carbs, 1.1g sugars PASTA E FAGOLI With pasta and beans among its ingredients, this hearty soup with robust flavours was just made to eat after working in the vineyards. Serves 4 midweek • 100g dried borlotti beans, soaked overnight or 450g tinned beans, drained PHDO • 1 tomato (if using dried beans) • 4 garlic cloves, peeled (plus 3 extra cloves, unpeeled, if using dried beans) • Extra-virgin olive oil • 1 red onion, finely chopped • 2 celery stalks, chopped • 1 small carrot, roughly chopped SPAGHETTI WITH AGLIO, OLIO & SPRING GREENS • 1 small potato, diced • 2 rosemary sprigs, leaves picked and roughly chopped • 80g ditalini BUCATINI WITH ANCHOVIES 1 For the pangrattato, heat the oil in a • A bunch of flat-leaf parsley, leaves & PANGRATTATO small saucepan and add the garlic cloves. picked and roughly chopped With 18 anchovies in it, this Venetian Cook over a medium heat until golden, • 1 lemon, to serve sauce is only for those who love the tiny then throw the garlic away – it’s done its • Grated parmesan, to serve fish. Personally, we can’t get enough of work. Add the breadcrumbs to the garlicky its saltiness, crunch and punch. oil in the pan and cook for a few minutes 1 If you are using dried borlotti beans, Serves 4 until crisp and golden. Drain on kitchen start here. Rinse the beans well under • Olive oil paper, then season to taste and crumble cold running water and place in a medium • 3 garlic cloves, thinly sliced over the dried chilli. Set aside. saucepan with the whole tomato and • 3 dried red chillies 2 In another pan, heat a little olive oil and unpeeled garlic cloves. Add enough water • 18 anchovy fillets, roughly chopped gently fry the garlic over a medium heat to cover and simmer, with the lid on, over • Grated zest and juice of 2 lemons until it begins to colour. Crumble in 1 of a medium-low heat for about 1 hour, or • 400g bucatini pasta the dried chillies, add the anchovies and until the beans are completely soft. Once • ½ bunch flat-leaf parsley, finely chopped stir to make a silky sauce. Remove the pan cooked, season the beans with salt. Pangrattato from the heat. Grate the lemon zest and 2 If you are using tinned beans start here. • 125ml olive oil set aside, then squeeze in the juice and Heat a drizzle of olive oil in a heavy-based • 6 garlic cloves grind over some black pepper. pan or casserole and fry the peeled garlic, • ½ ciabatta loaf, bottom crust removed, 3 Bring a pan of salted water to the boil vegetables and rosemary over a medium blitzed into coarse crumbs and cook the bucatini according to the heat for at least 30 minutes, until the • ½ dried red chilli packet instructions. Drain and add to the vegetables are soft and sweet. Add a jamiemagazine.com 55 season. Scatter over the garlic cloves, thyme sprigs and bay leaves then transfer to the oven and roast for 25 minutes, until the tomato skins are burnished and split. 2 Let the tomatoes cool for a minute or two, then pull them off the vines and place in a frying pan with the red wine vinegar and a pinch more salt and pepper. Squash with a spoon and simmer for 15 minutes, until you have a thick, strawberry-red sauce with an almost creamy consistency. 3 Bring a pan of salted water to the boil and cook the rigatoni according to the packet instructions. Drain, reserving a cupful of cooking water, and add to the sauce with a little of the water to loosen. Drizzle over a good glug of olive oil and serve with grated ricotta and a scattering of basil leaves, if you like. STROZZAPRETI WITH WALNUT PESTO, Per serving 517 cals, 10.1g fat (3g saturated), SALAMI & RADICCHIO 17.4g protein, 86.5g carbs, 15.6g sugars SPAGHETTI AGLIO, OLIO splash of water if they start to catch. RIGATONI WITH ROASTED & SPRING GREENS 3 If you are using dried beans, discard the TOMATOES & RICOTTA SALATA The simplest, loveliest pasta we can garlic from the cooked beans, then add This tomato sauce is cooked twice – think of. Fresh garlic (aglio), good oil the beans and the tomato to the pan or once in the oven, and once on the hob. (olio) and great parmesan are key. casserole with about 100ml water and The result is a doubly-sweet and rich Serves 4 stir. As the beans heat, break them up sauce that clings to the rigatoni. Grate • 400g spaghetti with the back of a wooden spoon to make over some ricotta salata at the end to • Extra-virgin olive oil a thick, glossy, soup. lift the dish to simple perfection. • 2 garlic cloves, chopped 4 Bring a pan of salted water to the boil Serves 4 • 1 red chilli, deseeded and finely and cook the ditalini for 5 minutes. Drain, • 1.5kg ripe tomatoes on the vine chopped reserving a little of the cooking water, and • 4 garlic cloves, unpeeled • 1 head of spring greens, rinsed add the pasta and reserved water to the • 3 bay leaves and finely sliced bean soup. Let the soup cool a little, then • 5 thyme sprigs • Zest and juice of 1 large unwaxed lemon taste and adjust the seasoning. Squeeze • A tiny splash of red wine vinegar • A good handful of finely grated over the lemon juice and sprinkle over the • 400g dried rigatoni parmesan parsley. Serve at room temperature with • 80g ricotta salata a generous drizzle of extra-virgin olive oil • A small bunch of basil, leaves picked 1 Cook the spaghetti in a saucepan of on top and a little grating of parmesan (optional) salted boiling water according to the too, if you like. packet instructions, around 8 minutes. Per serving 249 cals, 6g fat (1g saturated), 1 Preheat the oven to 200C/gas 6. Put 2 Meanwhile, heat a drizzle of olive oil in 10.1g protein, 34.9g carbs, 5.8g sugars the tomatoes on a large baking tray, and a frying pan. Add the garlic and chilli and 56 jamiemagazine.com On the boil Dried pasta is such a useful pantry staple for a quick meal, but don’t cut corners. Cook it in plenty of salted boiling water, and make sure it’s cooked al dente – still with a little bite.

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