Delicious Pasta Recipes That Pair Well With a Variety of Sauces

Pasta is one of the most versatile dishes around. Boasting an assortment of shapes and flavours, pasta lends itself well to pairing with various sauces.

This dish is quick, easy, and packed with flavour! Made with teff pasta and whole spices like nigella seeds, coriander seeds and cardamom blossoming in clarified butter or ghee, this delicious pasta takeaway promises delicious results!

Roasted Cherry Tomatoes

I love oven-roasted vegetables, and these roasted cherry tomatoes are no exception! Halved and coated in garlic, olive oil and herbs for optimal flavouring, they make an amazing accompaniment to pasta dishes (and any other dish you can think of!) Plus, they look elegant enough for dinner parties!

Preheat the oven to 350 degrees F, line a baking tray with parchment paper, and arrange the cherry truss tomatoes so they are evenly spaced apart. Season them with salt, sugar and balsamic vinegar, then bake until shrivelled, caramelised and slightly charred – about 30 minutes should do it. While you wait, prepare pasta according to package directions – reserve half cup of cooking liquid, then drain.

Add the roasted tomatoes and some reserved pasta water into the cooked pasta, along with additional olive oil if necessary. Stir in gremolata made by combining lemon zest, minced garlic and fresh basil leaves for garnish before topping with shaved Parmesan cheese for presentation and serving.

This easy, delicious and healthy dinner will please the whole family! Plus, it is an ideal way to use those extra tomatoes before spoiling. Finish your meal by serving with some salad and bread as part of an easy yet filling dinner!

Caramelised Plantains

Plantains are like bananas because they’re starchier fruits that require cooking before consumption. When fully ripened, plantains’ starches transform into natural sugars which caramelise when fried, creating irresistibly sweet results. The key to perfect fried plantain preparation is ensuring they’re fully ripened before beginning (green plantains won’t turn brown), then quickly frying them to prevent steaming or overcooking. It will surely make a delicious pasta takeaway.

To prepare, cut off both ends of each plantain and peel before cutting into 1/4-inch thick diagonal slices. Combine oil and butter in a large skillet over medium-high heat until the butter has melted before adding plantains in a single layer and cooking, flipping midway, for approximately 4 minutes on each side or until golden brown and caramelised. Sprinkle some sugar (depending on how ripe they are, this may not be necessary) before stirring to coat evenly.

Remove the plantains from the pan and transfer them to a serving dish, spooning hot caramelised sugar sauce over them before serving warm. This classic Panamanian dessert can be enjoyed any day of the week and weekend. Pair this delicious treat with Coconut Rice, beans, or jerk chicken for an unforgettable meal – or add a dollop of creme fraiche or sour cream as an acidic counterpoint.

Shrimp Fra Diavolo

Shrimp Fra Diavolo is an irresistibly delicious pasta dish with just the right amount of heat, making this quick & easy recipe an irresistible must. Sauteed shrimp are combined with a spicy tomato sauce spiked with white wine, plenty of garlic cloves and fresh parsley for an exquisite flavour combination that won’t overpower other rich pasta dishes like many rich dishes can.

Heat one tablespoon of olive oil in a large skillet over medium-high heat and add the shrimp, cooking in one layer until lightly browned on one side, 2 minutes. Flip and continue cooking for two more minutes before removing to a plate to set aside. Reduce the heat further before stirring in onion and garlic to the same pan; continue until they turn golden-brown; about 5 minutes more will do it before mixing in crushed tomatoes along with seasoning such as kosher salt, black pepper and 1/2 teaspoon red pepper flakes as desired.

Jambalaya Pasta

Jambalaya pasta is an irresistibly delectable one-pot mash-up of veggies, protein, and Cajun spices – perfect for using up expiring ingredients before they spoil or expire! While the original recipe calls for chicken and kielbasa sausage (although you could change those two for other varieties or switch kielbasa out for Italian or chorizo sausage), adding different flavour profiles.

Prep vegetables for this dish early and store them in the fridge until ready to cook. Make the sauce ahead and store it in the fridge or freeze up to three months ahead; it reheats perfectly in an oven or stovetop.