5 quick and easy pasta recipes
All you need for a great meal is pasta and La Española Olive Oils. Check our top 5 quick and easy pasta recipes with olive oil!
Who doesn’t love pasta? The pantry staple is quick to prepare, doesn’t require chef skills to make to perfection, is filling and delicious - and best of all, is versatile. There’s a million and one ways you can turn pasta into a stunning meal, many of them are a lifesavers if you’re short on time or tired after a long day.
We have compiled this list of the five best quick and easy pasta recipes, all ready in 15 minutes to an hour, all family-friendly and all featuring La Española Olive Oil.
1. Carbonara Frittata
We love this Mediterranean take on a classic favourite. Creamy, cheesy and eggy, it’s a quick-to-prepare weeknight meal that serves four.
- 200g spaghetti
- 1 tbsp La Española Mild & Light Olive Oil
- 8 shortcut bacon rashers, trimmed
- 1 brown onion, finely chopped
- 6 eggs
- 3 crushed garlic cloves
- 2/3 cup pure cream
- 2 tbsp finely chopped chives, plus extra to serve
- 1/2 cup finely grated parmesan, plus extra to serve
- Preheat oven to 220C or 200C fan-forced. Cook pasta in a large saucepan of boiling, salted water. Drain. Refresh under cold water and then drain again.
- Heat olive oil in a 5cm-deep ovenproof frying pan over medium-high heat. Add 4 shortcut bacon rashers. Cook for 3 minutes each side or until golden. Transfer to paper towel to drain. Chop remaining bacon. Add chopped bacon and onion to pan. Cook, stirring occasionally, for 5 minutes or until golden.
- Whisk eggs, garlic, cream, chives and ⅓ cup parmesan cheese in a large bowl. Season with salt and pepper.
- Add pasta and bacon mixture to egg mixture. Stir to combine. Add egg mixture to frying pan. Cook over medium heat for 5 minutes or until the frittata is beginning to set around the edge. Sprinkle with remaining parmesan. Transfer to oven.
- Bake for 15 to 20 minutes or until golden and just set. Stand for 5 minutes. Top with rocket and leftover bacon. Sprinkle frittata with extra chives and shaved parmesan. Season with pepper.
2. Pasta Pomodoro
This recipe for Pasta Pomodoro is packed with fresh flavour, is slightly peppery and oh so good. It will absolutely end up on the monthly meal rotation!
- 450g spaghetti
- 2 tbsp. La Española Mild & Light Olive Oil
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, chopped
- Pepper, freshly ground
- Pinch crushed red pepper flakes
- 2 tbsp. thinly sliced basil, plus extra to serve
- Freshly grated parmesan
- In a large pot of boiling salted water, cook pasta. Reserve ½ cup of pasta water, then drain.
- In another large pot over medium heat, heat olive oil. Add onion and cook until soft, or for 5 minutes. Add garlic and cook until fragrant, or 1 minute more.
- Add tomatoes and cook until juices are released. Season with salt, pepper, and red pepper flakes. Reduce heat and simmer for 15 minutes. Stir in basil.
- Add spaghetti and ¼ cup pasta water. Toss to combine. Add more pasta water to bring sauce together as needed.
- Garnish with more basil and parmesan before serving.
3. Ravioli Lasagne
Ready in just over an hour, this delectable ravioli lasagne recipe is a taste sensation that the whole family will love.
- La Española Mild & Light Olive Oil, for frying
- 6 sausages (herb varieties work well)
- 2 x 400g cans chopped tomatoes with garlic & basil
- 200g baby spinach
- 500g spinach & ricotta ravioli (or any ravioli flavour you like)
- 75g mixture of grated cheddar and mozzarella
- Heat a drizzle of olive oil in a pan. Squeeze the sausage meat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
- Put spinach in a colander. Pour over boiled water from the kettle to wilt spinach. Leave to cool, then squeeze out as much of the excess water as possible.
- Heat the oven to 200C/180C fan-forced Spoon a third of the sauce into a medium baking dish. Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat these layers twice, making sure the final layer of ravioli is nestled into the sauce.
- Bake for 35-40 mins until bubbling and hot all the way through.
4. Classic spaghetti and meatballs
This mighty pasta favourite is something we could eat again and again. Meaty, rich and mouth watering, spaghetti and meatballs still continues to deliver.
- 1/4 cup La Española Classic Olive Oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tbs tomato paste
- 400g canned diced tomato
- 2 cups beef style liquid stock
- 300g spaghetti
- 1/2 cup parmesan cheese finely grated, to serve
- 1/2 cup fresh basil, leaves removed, to serve
For the meatballs:
- 500g beef mince
- 1 brown onion, grated
- 1 carrot, grated & peeled
- 1/4 cup fresh parsley, finely chopped
- 3/4 cup multigrain fresh breadcrumbs
- 125g feta, diced
- 1 egg, beaten
- 1/4 cup plain flour
- Make meatballs by combining mince, onion, carrot, parsley, breadcrumbs, feta, egg and salt and pepper in a bowl. Mix well.
- Using clean hands, roll heaped tablespoonfuls of mixture into balls. Place flour on a large plate. Season with salt and pepper. Roll meatballs in flour to coat.
- Heat 2 tablespoons of olive oil in a non-stick frying pan over medium-high heat. Cook meatballs in batches, for 2 minutes or until browned. Transfer to a plate.
- Add remaining 1 tablespoon olive oil to a clean pan and heat over medium heat. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until the onion is soft.
- Add tomato paste and cook, stirring for 1 minute.
- Add the tomatoes and stock to the pan. Bring to the boil. Reduce heat to medium-low and simmer until sauce thickens slightly, around 15-20 minutes.
- Add meatballs to pan. Spoon sauce over them to coat. Cover and cook for 15 minutes or until meatballs are cooked through.
- In the meantime, cook spaghetti in a large saucepan of boiling, salted water. Drain.
- Top with parmesan and basil leaves. Serve.
5. Creamy Tuna Pasta
The perfect weeknight dinner, this creamy tuna pasta will be on the table in just 20 minutes. Packed with fresh veggies and tasty tuna, it's extra creamy goodness you can’t say no to.
- 350g fettuccine or spaghetti
- 2 tbsp La Española Mild & Light Olive Oil
- 1/2 onion, chopped
- 2 garlic cloves, crushed
- 1 cup thin cream
- 2 tbsp sundried tomato paste
- 425g can tuna in oil, drained
- 1 cup frozen peas
- 1 tbsp flat-leaf parsley, chopped
- 100g semi-dried tomatoes
- 2 tsp capers, rinsed & drained
- Cook pasta in boiling salted water until al dente. Drain and toss with half the olive oil.
- Heat remaining olive oil in a large frying pan over medium heat, add onion and cook for 2-3 minutes or until softened. Add garlic and cook for 1 minute. Stir in cream and paste, add tuna and peas. Heat gently for 1-2 minutes. Stir in half the parsley with the tomatoes and capers, add pasta and season. Stir until heated through.
- Serve sprinkled with remaining parsley.