This classic recipe actually contains two in one. Steps 2 and 3 are for making a pomarola sauce, an all-purpose tomato sauce. It is great for freezing in portions, to be taken out and used either as is (and you can spice it up with some oregano and/or thyme), or to finish making the arrabbiata (steps 4 to 6). You could also prepare the whole thing and then freeze it, but I find that 4-5 are quite quick and worth making fresh. If frozen, thaw and heat through before adding the dry basil and black pepper.
Leave out the parmesan to keep it dairy-free!
This is one of my go-to recipes when I have no time, as I always have what I need to make it. Except pine nuts, which I’m happy to do without, and fresh basil, but adding dry basil in step 2 works well in that case. I also like to sauté dried chilli flakes along with the garlic. Bottom line, this is really easy to customize, and comes together in minutes.
I source fish from my local responsible provider, and alongside smoked salmon proper, they offer the latter’s trimmings at a much lower price, which is good for not wasting food, and good for my wallet. From time to time I order a pack and freeze it, to bring out when I fancy this recipe. It is dairy-free if you leave out the optional cream. The pasta water in step 3 can be replaced with white cooking wine for added flavour.
This hearty pasta dish can be a good way of using up leftover chorizo (and you could leave out the mushrooms if you don’t have any on hand). If you also have a bell pepper you don’t know what to do with (I know I often do), cut it into bite sizes and add them in step 2.
Leave out the cheese to keep it dairy-free.
This pasta recipe is fresh and creamy, very filling thanks to the avocado, and very adaptable: I make it without parmesan if I don’t have any at hand (leaving out the cheese makes it dairy-free), and use whatever fresh herbs I may have instead of basil. Feel free to use only half a lemon’s juice if you’re not big on lemons. It’s also an extra fast recipe, as by the time the penne are cooked, the other ingredients are ready for them.
A very quick and very satisfying pasta dish. I use the cherry tomatoes whole: this way they cook without releasing their juices, and you get that burst of flavour in your mouth instead. Penne or other short pasta are well-suited for this, but any pasta you have at hand is fine.