FOOD: Quick pasta pick-me-ups for spring

DID you know, pasta was first eaten in China, not Italy? However, the Italians proudly own the title of pasta kings now. To begin with, pasta in Italy was a luxury item, because of the cost of the intensive labour involved prior to the industrial revolution.
The first pasta machine was invented in 1,600 by Cesare Spadaccine (what a wonderful name – they should have named a pasta dish after him), and after that everyone Italian fell in love with pasta. It is such a versatile ingredient with over 600 different shapes, each developed suit different sauces and textures.
Pasta is very much a part of our family life here in Mayo. Louis likes his with just butter and cheese, Penny likes her penne with a tomato sauce and touch of chilli, Mum and Dad love their linguine with olive oil, red chillies and parsley. We love spaghetti with mussels too, and have a serious weakness for pasta with smoked trout or salmon with cream and capers.
Here are two excellent spring pasta dishes for busy households.

LINGUINE AGLIO, OLIO E PEPERONCINO
(Serves 4)

THAT’S linguine, garlic, olive oil and chilli. Simple but effective. By focusing on quality ingredients and letting their flavors shine through, it’s a classic Italian dish – a perfect example of how a few simple ingredients can come together to create something wonderful.
Start cooking the pasta in well salted water first, as the sauce is made in under ten minutes while the pasta cooks.

What you need

• 750g linguine pasta
• 6 garlic cloves, peeled and finely sliced
• 2-3 long red chillies
• Good handful flat leaf parsley, to chop
• 200ml extra virgin olive oil
• Seasoning

What you do
REMOVE the green tops of the red chillies, cut lengthways in half and slice up. Fry the garlic, chilli and oil in a heavy-bottomed pan over medium heat. You want the ingredients to sizzle away but burn. Cook for two to three minutes until the garlic is translucent and turning golden, then tip in the chopped parsley, turn down the heat, stir once and leave.
When your pasta is cooked ‘al dente’ strain it, keeping a cup of the cooking water. Add this water to the garlic and chillies, turn the heat up high, stir and reduce with a minute’s bubbling. Then add the cooked pasta. Serve out from a big bowl and offer grated parmesan on top of each serving.

PASTA PUTTANESCA
(Serves 4)

TRANSLATED as ‘harlot’s pasta’, this dish was designed for people to cook when the markets were closed. It is quite strongly flavoured, with tomatoes, anchovies and capers.

What you need

• 300g spaghetti
• 1 can chopped plum tomatoes
• 1 white onion, finely chopped
• 1 garlic cloves, peeled and crushed
• 120g black olive, pitted
• 5 anchovy fillets from a tin
• ½ tsp chilli flakes
• 2 tbsp capers
• Good bunch flatleaf parsley, finely chopped
• Good olive oil
• Parmesan cheese
• Seasoning

What you do
SAUTÉ the onion in oil over a medium low heat for about six or seven minutes, until soft and see-through. Start cooking your pasta in well-salted water after starting the onion.
When your onions are ready, add the garlic and chilli and cook for another minute. Pour in the canned tomatoes, olives, capers and anchovies, breaking up the tomatoes if required. Bring to a simmer and cook for 12 to 15 minutes, stirring occasionally.
When the pasta is cooked, drain and keep some of its cooking water. Add the pasta to the tomato sauce, adding a little cooking water from the pasta, and cook for a minute or two to combine flavours and thicken the sauce.
Serve in bowl plates and top with Parmesan and chopped parsley.