Simple Pasta Sauces Ready in under 25 minutes then Esn Meyn Kinder Esn

Simple Pasta Sauces Ready in under 25  minutes then Esn Meyn Kinder Esn  

Nice and easy ... pasta Nicoise is a classic quick meal.

On hectic nights, pasta is a worthy go-to dinner. The dried variety is generally cheap - especially when it's on sale two-for-one - and an accompanying jar of prepared sauce can get dinner on the table in a snap.

But how boring is that?

I won't promise that making your own sauce is as lickety-split as opening a lid on a bottle, but there are many ways to adorn pasta that don't take much longer. In fact, you can have a tasty sauce ready before the pasta is even cooked al dente. Always save a cup or so of the pasta water to add to pasta if it appears too dry once sauced.

Consider changing up the pasta to create interest. For instance, wide pappardelle swathed in Parmesan and butter is a delicious dish for a picky kid, and adults who appreciate simplicity.

Orecchiette - or little ears - cradles the goodness of tuna and capers. In general, slick sauces go perfectly with strands or ribbons while shapes and tubes are better for thick or chunky sauces. Some pastas we know well from their Italian names, such as ziti and penne, that literally translated mean "bridegrooms" and "quills", and others we call more routinely by their English names, such as shells, rather than conchiglie.

From various sources and my own kitchen repertoire, here are 25 simple sauces, all making enough for 500 grams of dried pasta. That amount feeds six as a starter or side dish or four as a main course, depending on appetites. There's a recommended pasta with each sauce, though you can easily substitute one shape for another or one strand for a variety you like better.

These sauces are open to interpretation and experimentation. Let them, plus your pantry and imagination, be your guide.

1. FRESH TOMATO

Mix 6 to 7 seeded and diced ripe tomatoes with 1 clove crushed garlic, 5 tablespoons extra-virgin olive oil and salt and pepper. Variations: Add 250 grams of grated fresh mozzarella or 1 teaspoon grated lemon zest.

Pasta: tagliatelle

2. PRIMAVERA

Heat 2 tablespoons extra-virgin olive oil in a deep pan, saute 1 cup chopped carrots and one minced garlic clove over medium heat. Add 2 cups cherry tomatoes and saute for another 30 seconds. Add 1 cup chicken stock, bring to boil and add 250 grams asparagus, cut into 2.5cm lengths, and 250 grams frozen peas. Cook until vegetables are tender. Add to pasta with 1 cup grated Parmesan cheese and 1/4 cup chopped fresh basil.

Pasta: cavatappi

3. THREE-CHEESE

To hot, drained pasta, add 1 cup freshly grated Parmesan, 3/4 cup grated Emmental, Gruyere or Edam and the same amount of mozzarella or fontina. Add 125 grams of butter cut into small pieces. Toss well to coat, adding 1/2 cup of pasta water to loosen if needed. Season with freshly ground black pepper.

Pasta: tortellini or elbows

4. LEMON ARTICHOKE PESTO

Place 1/4 cup coriander, 2 medium garlic cloves, 1/4 cup lemon juice, 1/2 teaspoon cayenne pepper, 1 cup walnuts, 1/3 cups each canola oil and extra-virgin olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently break up artichokes from one small jar and stir into pasta. Top with 1/2 cup Parmesan cheese.

Pasta: vermicelli

5. TOMATO, ONION AND MUSHROOM

Heat a couple of tablespoons of olive oil in a large deep pan over medium heat and add 1 cup chopped onion, cooking until translucent, about 5 minutes. Cut 4 tomatoes in wedges and add them along with 2 cups sliced button mushrooms, then simmer for about 20 minutes. Sauce will reduce and thicken. Stir in 1/4 cup fresh basil and season with salt and pepper.

Pasta: wholemeal penne or elbows

6. QUICK CHICKEN ALFREDO

Melt 125 grams butter in a medium, nonstick saucepan over medium heat. Add 250ml thickened cream and 2 teaspoons minced garlic, stirring with a whisk until smooth. Gradually add 2 cups milk while whisking to smooth out lumps. Stir in 170 grams grated Parmesan and 1 teaspoon white pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long. Toss with hot pasta and diced white meat of a takeaway BBQ chicken.

Pasta: vermicelli

7. LEMONY SCALLOP

Heat 1/2 cup extra-virgin olive oil in a deep pan and cook scallops for about 1 minute, until firm and white. Pour over drained hot pasta in a large serving bowl, squeeze the juice of 1 lemon over all and season with salt and white pepper. Stir gently to combine. Then scatter Parmesan cheese and chopped flat-leaf parsley over dish.

Pasta: linguine

8. WHITE WINE, MUSHROOM AND CREAM

Saute 250 grams sliced mushrooms with 2 small minced garlic cloves in 2 tablespoons butter and 1 tablespoon extra-virgin olive oil for about 5 minutes, stirring regularly. Add 1/4 cup white wine and cook until just evaporated. Stir in 1/2 cup cream and heat gently until thick. Season with salt and pepper. Combine with pasta and garnish with freshly grated Parmesan cheese.

Pasta: tagliatelle, vermicelli or pappardelle

9. SAUTEED GARLIC AND BROCCOLI

Heat 1/4 cup extra-virgin olive oil in a saucepan and add 3 minced garlic cloves, cooking until garlic turns golden. Add 3 cups broccoli florets and 1/2 teaspoon red-pepper flakes, cook for a couple of minutes, then add 1/2 cup chicken stock and 1/2 cup cream. Simmer for 5 minutes.

Pasta: rigatoni, macaroni or shells

10. PRAWN

Heat 1/4 cup extra-virgin olive oil in a deep pan. Add 500 grams peeled and deveined prawn and cook through; remove with slotted spoon and set aside. To remaining oil in pan, add 4 large, minced garlic cloves, some red-pepper flakes and about 1/2 cup white wine. Season with salt and pepper. Cook for a minute, then add 75 grams butter in pieces. Return prawn and heat briefly. Mix with pasta and garnish with chopped parsley.

Pasta: angel hair

11. WHITE BEAN SAUCE

In a large saucepan, saute 1 cup chopped onion and 1 teaspoon minced garlic in 2 tablespoons of melted butter until tender. Stir in 1/4 cup flour and freshly ground pepper. Pour in 2-2/3 cups milk all at once and cook for another minute. Add 3 cups shredded Swiss cheese and, when it melts, stir in 2 cans drained white beans and 1 can drained diced chillies.

Pasta: penne or rigatoni

12. GARLIC AND LEMON WITH ROCKET

Heat 1/2 cup olive oil and 2 tablespoons butter in a deep pan. Add 1 tablespoon each minced garlic and grated lemon peel and 1/4 cup each lemon juice and chicken stock. Season with salt and pepper. Add hot, drained pasta to pan along with 1 cup rocket and handful of chopped parsley. Top with grated Parmesan.

Pasta: ziti

13. PUTTANESCA

Heat a couple of tablespoons of extra-virgin olive oil in a deep pan. Add 2 thinly sliced garlic cloves, 1 large can diced tomatoes, 2 tablespoon capers, 2 drained and chopped anchovies, 1 cup of black kalamata olives, some red-pepper flakes and a small bunch of flat-leaf parsley, roughly chopped. Simmer for 10 minutes.

Pasta: vermicelli

14. TUNA AND CAPERS

In a large deep frying pan, heat 1 tablespoon extra-virgin olive oil over low heat. Add 1 chopped onion and 2 cloves crushed garlic; cook and stir until onion is tender. Stir in 1 tablespoon each capers, lemon juice and chopped fresh parsley, and add 1 can crushed tomatoes. Season with red-pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in 2 (170g) cans drained tuna, and heat through.

Pasta: orecchiette

15. FRESH HERBS WITH BREADCRUMBS

Melt 125 grams butter in large deep pan. Add 2 cups fresh breadcrumbs and toss. Transfer to a foil or baking paper-lined pan and brown until golden in the oven. Combine with 1 cup chopped herbs such as basil, parsley, dill and oregano and 1 teaspoon salt. Drain hot pasta and toss with 1/4 cup olive oil and 1 teaspoon pepper. Scatter herbed crumbs over the top.

Pasta: shells or elbows

16. WHITE CLAM SAUCE

In a large deep frying pan, saute 2 minced cloves garlic in 1/4 cup olive oil. Add liquid from 3 cans clams, 3/4 cup chopped parsley, 2 tablespoons white wine, 1 teaspoon dried basil and salt to taste. Cook for 10 minutes. Stir in clams and heat through.

Pasta: linguine or spaghetti

17. BACON AND SPRING ONION

Cook 8 slices bacon in a deep pan until crispy. Remove to paper towels to drain; discard fat in pan. Add 2 tablespoons each extra-virgin olive oil and butter. When melted, stir in 1 bunch spring onions sliced and cook until just soft. Add cooked pasta, 1/2 cup shredded Parmesan and bacon to pan and toss to combine. Season with salt and pepper.

Pasta: shells or penne

18. NICOISE

Combine two 170g cans of tuna in olive oil, drained, with 6 hard-boiled eggs, peeled and quartered, 1 cup small grape tomatoes, 1 small red onion, sliced very thin, 1 cup cooked green beans, halved, 1/2 cup Nicoise olives. Mix 1/4 cup lemon juice, 1/2 cup extra-virgin olive oil, 2 teaspoons Dijon mustard and, if desired, 1 teaspoon anchovy paste. Combine with tuna and room-temperature pasta.

Pasta: wheels

19. LEMON, BASIL AND MASCARPONE

Gently warm 5 tablespoons lemon juice, some grated lemon zest and 226g mascarpone in a large deep pan. Season with salt and pepper. Add cooked, drained pasta and a handful of torn fresh basil leaves.

Pasta: angel hair

20. CAPRESE

Mix 700 grams seeded and coarsely chopped plum tomatoes with 250 grams sliced fresh mozzarella, 1/4 cup extra-virgin olive oil and 3 teaspoons red-wine vinegar. Season with salt and pepper and toss with hot, drained pasta. Garnish with 1/2 cup chopped basil.

Pasta: fusilli

21. LIME AND TEQUILA SALMON

Bring 1/2 cup lime juice, 1/2 cup tequila and 1/4 cup white-wine vinegar to a boil. Add 3 garlic cloves, minced, and white parts of 4 spring onions, sliced. (Reserve sliced green tops for garnish.) When liquid is reduced by a quarter, add 1.5 cups of cream. Reduce by half. Combine with hot pasta and 2 cups cooked salmon. Top with zest of 1 lime and reserved sliced spring onion greens.

Pasta: orecchiette or rotini

22. SUN-DRIED TOMATO PESTO

Put 1 cup sun-dried tomatoes in oil, drained, 1/2 cup Parmesan cheese, 1/2 cup fresh basil leaves, 1 tablespoon toasted pine nuts and 3 peeled garlic cloves in a blender or food processor and blend until smooth. Add 3/4 cup extra-virgin olive oil and process until emulsified. Garnish with grated Romano.

Pasta: linguine

23. CARBONARA

Saute 100 grams chopped pancetta or bacon in 2 tablespoons extra-virgin olive oil until crispy, add 4 finely chopped garlic cloves. Add pasta. Beat in 2 large eggs and 1 cup grated Parmesan. Garnish with more cheese, black pepper and chopped parsley.

Pasta: spaghetti

24. SMOKED SALMON AND CAPERS

Add 250 grams softened cream cheese to drained hot pasta and stir. Add 250 grams smoked salmon, cut in pieces, 1 tablespoon capers and the juice and zest of one lemon.

Pasta: bow ties or fusilli

25. PARMESAN AND BUTTER

Add 125 grams unsalted butter to cooked pasta; toss well to coat. Mix in 1 cup freshly grated Parmesan cheese and season with salt and pepper. Garnish with more grated cheese and minced flat-leaf parsley.

Pasta: pappardelle