Martha's One Pan Wonder Pasta

I’m constantly searching for interesting recipes to cook and experiment with and every now and then I come across a recipe that stops me in my tracks. This recipe blows my mind. It is just impossible. Martha Stewart’s one pan wonder-pasta has got the internet buzzing, mainly because it is prepared in just 10 minutes but mostly because it goes against everything you and I have ever been told about cooking pasta. Here’s why:

ONE:The pasta is cooked in a wide, shallow pan not a tall, big pot.

TWO: The raw pasta is covered with cold water. (Sorry, what? Cold water? Yes, you read right – no boiling, salted water here.)

THREE: All the ingredients are cooked together, the pasta, everything in one go.

I was beginning to think Martha might have lost her mind. But Martha Stewart is one of my favourite food icons, so I gave her the benefit of the doubt and put the recipe to the test and I hate to say it, but this is pretty good. While it’s presence in the world is probably insulting every Italian out there, I must admit it’s an amazingly quick, delicious meal. Dinner on the table in 10 minutes? Yes please! 
Just make sure you don't invite any Italians over when you serve it!  

One pan wonder-pasta

Recipe by Martha Stewart

Serves 4

340g linguine

340g cherry tomatoes, halved

1 onion, thinly sliced

4 cloves garlic, thinly sliced

1/2 tsp red chilli flakes

2 sprigs basil, plus torn leaves for garnish

2 tbsp extra-virgin olive oil, plus more for serving

Coarse salt and freshly ground pepper

4 1/2 cups water

Freshly grated Parmesan, for serving

Combine pasta, tomatoes, onion, garlic, red chilli flakes, basil, oil, 2 tsp salt, 1/4 tsp pepper and water in a large pan.

Bring to a boil over high heat and boil the mixture, stirring and turning the pasta frequently with tongs, until the pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls and garnish with basil.

Serve with olive oil and Parmesan. 

Deep-fried ravioli with baked feta and pesto

Deep-fried ravioli - I must be going crazy right? 
I first got the idea to deep-fry the little pasta pockets when a memory came flooding back to me. It is one where my sister and I are sitting under the tablecloth of a table laden with fresh vegetables from my parent’s farm at a farmer’s market one chilly morning. We sat huddled together, stuffing sugary deep-fried pastries from a paper bag into our mouths. I loved those little morsels so much; they were crispy and sweet and so simple. The little old Italian lady who sold them each morning frugally kept the scraps leftover from her batches of fresh tortellini or fettuccini and transformed them into a delicacy by dunking them in hot oil and dredging them in icing sugar. I now know they’re called crostoli, but the memory gave me the idea to give filled pasta the same treatment (minus the sugar, of course). Then I discovered that everyone had been doing this already and nobody told me! So now, I'm sharing the joys of deep-fried pasta with you. 

I like to call this creation my posh chip ‘n dip because it’s fancy enough to look like you went to some effort, but doesn’t involve any form of kitchen slavery. Perfect with a glass of wine and good company to share it with.

Crispy ravioli bites with pesto-baked feta

Serves 4

2 slabs feta cheese, drained

Olive oil

3-4 springs thyme

4-5 garlic cloves, whole

Salt and freshly ground black pepper

1 tub Mediterranean Delicacies Basil Pesto

250g store-bought fresh butternut or cheese ravioli

Oil, for deep-frying

Preheat the oven to 180C.

Place the feta on a large piece of foil, drizzle with olive oil, a few sprigs of thyme and some whole garlic cloves, season well before wrapping up and baking for 10-15 minutes or until soft.

TIP You could easily do this on the braai - pop the foil parcel over the coals and you'll have a delicious warm dip in a few minutes. Oh, and don't forget to play around with flavours - chilli, smoked paprika, lemon zest - you get the idea...

Deep-fry the ravioli in hot oil (about 180C) until golden brown and crisp, then drain on paper towel. 

Serve the warm feta drizzled with lashings of basil pesto and the crispy ravioli for dipping.

*This post has been sponsored by Mediterranean Delicacies who make a fabulous range of yummy pesto, dips, phyllo pastry, olives and other delicious Med-style goodies. 






{GIVEAWAY} Mediterranean Delicacies are giving away TWO Morphy Richards Induction Cookers! Follow this link to enter their latest competition.

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Valentine's dinner for two: Courgette, mint and prawn pasta

Valentine's Day. You either loathe it or love it - strangely enough (we're not really that surprised), this mostly depends on whether you have someone to share it with or not. If you somehow haven't noticed the ridiculous amount of red-heart-splattered paraphenalia that has littered supermarkets since Christmas, woke up today in a panic and realised it's on Thursday, then shoooosh don't worry, Katelyn is here. And I totally sympathise. 
Whether you like the day or not,  the reality is that if you have a significant other, you're going to have to treat them to something special, or face sleeping on the couch. 

 Personally, my advice is to avoid the red roses, expensive restaurants and corny cards. Instead, cook dinner. Nothing says you care more than hours slaved over a hot stove. The way to a man's (or woman's!) heart is most definitely through their stomach and this recipe is one that will be an absolute winner. What I love most about this pasta is that it has a bit of pizzaz to show that you splurged a bit, looks impressive (like you know your way around a kitchen) but in fact, is so simple and easy anyone can whip it up. If this doesn't earn you MAJOR brownie points, or a second date, then I will eat my favourite pink spatula. Deal? And because I love you all so much, check in again during the week as I'll share a no-flop liquid-centred chocolate fondant recipe. Gooey and decadent enough to melt any heart. You can thank me later.

Photography by Angie Lazaro

Courgette coriander and prawn pasta

Serves 2

olive oil, for frying

1 small onion, finely diced

2 garlic cloves, peeled and finely crushed

1/2 glass white wine

1/4 cup brandy

1 cup cream

juice and finely grated zest of 1 small lemon

sea salt and white pepper

300g prawn meat, defrosted, drained well on paper towel, shells removed

3-4 small courgettes or baby marrows, in ribbons (made with a veggie peeler)

200g dried linguine pasta (or any other pasta such as penne, tagliatelle or even lasagne sheets)

2 tbsp freshly chopped parsley

2 tbsp freshly chopped coriander

2 tbsp freshly chopped mint

toasted pine nuts, for garnish (optional)

Begin by making the pasta sauce; heat a little olive oil in a pan and gently saute the onions and garlic until soft and translucent. Add the white wine and brandy and simmer until almost all the liquid has evaporated. Add the cream and simmer until slightly thickened. Add the lemon juice and zest and season with salt and white pepper. Set aside. 

Bring a large pot of boiling salted water to a boil and cook the pasta until tender and al dente. Drain the pasta, leaving a little water in the bottom of the pot. Toss in the pasta with a drizzle of olive oil.

While the pasta is cooking, heat another pan with olive oil until hot then flash-fry the prawns until pink. Add the courgette ribbons and season well. Stir through the herbs. 

Toss the pasta in the white wine sauce and divide between two plates. Top with the courgettes and prawns then sprinkle with a little extra chopped herbs and a sprinkling of the pine nuts. Wait for compliments. 

Photography by Angie Lazaro