Triple-Tested recipes
Universally loved, easy and affordable, it’s no surprise pasta is the king of midweek suppers. From classic flavours to trendy new twists, in oven bakes and simple bowls, we have all the inspiration you need…
What to do if you’re on a gluten-free diet?
The Good Housekeeping Institute’s head of food testing, Angela Trofymova, knows a thing or two about pasta. ‘Gluten-free pasta has come a long way in recent years. Generally speaking, wheat-free pastas fall into two groups: those that resemble traditional durum pasta (typically made from corn or rice flours) and those offering a healthier angle (made of things such as chickpeas and red lentils). My pick of the gluten-free crop is Dell’Ugo fresh pasta, as its products are consistent and taste great (and are free from all 14 allergens!). As with all gluten-free pasta, closely watch the cooking time (especially if you plan on adding to a pasta bake) as it has a tendency to fall apart if overcooked.’
Smoked Salmon Pasta
If you can’t get strozzapreti, fusilli or penne would work well, too. Use a pack of flaked hot smoked salmon instead of fillets, if you prefer.
Hands-on time 20min. Cooking time about 20min. Serves 4
• 300g strozzapreti pasta
• 3tbsp olive oil
• 75g fresh white breadcrumbs
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and finely sliced
• 125g sun-blush tomatoes, roughly chopped
• 2 xhot smoked salmon fillets (about 180g), skin removed
• 2tbsp nonpareille capers, drained
• 60g rocket
1 Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain, reserving 125ml cooking water.
2 Meanwhile, heat 1tbsp oil in a large, deep frying pan over medium heat and fry the breadcrumbs, ½ the garlic and plenty of seasoning, stirring regularly, until golden. Tip on to a plate and set aside.
3 Add the remaining 2tbsp oil to the empty pan and fry the remaining garlic, the chilli and tomatoes for 2min, stirring occasionally, until fragrant. Flake in the salmon and warm through.
4 Stir in the capers, pasta, reserved cooking water and plenty of seasoning. Stir through the rocket to wilt slightly. Check seasoning. Divide between 4 bowls and scatter over the golden breadcrumbs. Serve.
PER SERVING 562cals, 23g protein, 19g fat (3g saturates), 72g carbs (6g total sugars), 6g fibre
Tuna Pasta Bake
You’ll likely have most of these economical ingredients in your storecupboard already, making it the perfect midweek meal.
Hands-on time 15min. Cooking time about 45min. Serves 4
• 300g penne pasta
• 2 x400g tins chopped tomatoes
• 2tbsp tomato purée
• 2 x145g tins tuna in spring water, drained
