Pasta and Pizza

If you are looking at pasta, you have my assurance that the microwave treats it with the respect it deserves and gives you ample opportunity to try out some delicious combinations, from old favourites like Spaghetti Bolognese and Lasagne to new ideas like Pasta Matriciana. The pizzas included are made from real dough – moist, juicy and tender.

Quantity

Allow 75–100 g/3–4 oz per person if the pasta is to be eaten as a main course. Halve this weight for a starter. For small pasta, usually eaten in soup, allow about 25 g/1 oz for every two people.

Cooking Large Pasta

The following technique is highly successful for long pasta, such as macaroni, spaghetti and wide noodles, and any other large pasta, regardless of shape. Put the amount of pasta required into a sufficiently large and roomy bowl. Add salt to taste or as recommended on the packet and a tiny splash of oil. Add enough boiling water to come 5 cm/2 in above the level of the pasta. Stir round. Cook, uncovered, on Full for about 10 minutes for dried pasta and 5–6 minutes for fresh or until the pasta is tender but still al dente - a little bit firm to the bite. Cover with a plate and stand inside the microwave for 3–4 minutes for dried and 2–3 minutes for fresh pasta. Drain and serve.

Cooking Small Pasta

Follow the directions for cooking large pasta but cook for only 4–5 minutes. Cover and stand for 3 minutes, then drain and serve.

Chinese Noodle and Mushroom Salad with Walnuts

Serves 6

30 ml/2 tbsp sesame oil

175 g/6 oz mushrooms, sliced

250 g/9 oz thread egg noodles

7.5 ml/1½ tsp salt

75 g/3 oz/¾ cup chopped walnuts

5 spring onions (scallions), chopped

30 ml/2 tbsp soy sauce

Heat the oil, uncovered, on Defrost for 2½ minutes. Add the mushrooms. Cover with a plate and cook on Full for 3 minutes, stirring twice. Set aside. Put the noodles in a large bowl and add enough boiling water to come 5 cm/2 in above the level of the pasta. Stir in the salt. Cook, uncovered, on Full for 4–5 minutes until the noodles swell and are just tender. Drain and allow to cool. Mix in the remaining ingredients including the mushrooms and toss well to mix.

Pepper Macaroni

Serves 2

300 ml/½ pt/1¼ cups tomato juice

125 g/4 oz/1 cup elbow macaroni

5 ml/1 tsp salt

30 ml/2 tbsp white wine, heated

1 small red or green (bell) pepper, seeded and chopped

45 ml/3 tbsp olive oil

75 g/3 oz/¾ cup Gruyère (Swiss) or Emmental cheese, grated

30 ml/2 tbsp chopped parsley

Pour the tomato juice into a 1.25 litre/2¼ pt/5½ cup dish. Cover with a plate and heat on Full for 3½–4 minutes until very hot and bubbling. Stir in all the remaining ingredients except the cheese and parsley. Cover as before and cook on Full for 10 minutes, stirring twice. Allow to stand for 5 minutes. Sprinkle with the cheese and parsley. Reheat, uncovered, on Full for about 1 minute until the cheese melts.

Family Macaroni Cheese

Serves 6–7

For convenience, this recipe is for a large family-sized meal, but any leftovers can be reheated in portions in the microwave.

350 g/12 oz/3 cups elbow macaroni

10 ml/2 tsp salt

30 ml/2 tbsp cornflour (cornstarch)

600 ml/1 pt/2½ cups cold milk

1 egg, beaten

10 ml/2 tsp made mustard

Freshly ground black pepper

275 g/10 oz/2½ cups Cheddar cheese, grated

Put the macaroni in a deep dish. Stir in the salt and sufficient boiling water to come 5 cm/2 in above the level of the pasta. Cook, uncovered, on Full for about 10 minutes until just tender, stirring three times. Drain if necessary, then leave to stand while preparing the sauce. In a separate large bowl, mix the cornflour smoothly with some of the cold milk, then mix in the remainder. Cook, uncovered, on Full for 6–7 minutes until smoothly thickened, whisking every minute. Mix in the egg, mustard and pepper followed by two-thirds of the cheese and all the macaroni. Mix thoroughly with a fork. Spread evenly into a buttered 30 cm/12 in diameter dish. Sprinkle the remaining cheese over the top. Reheat, uncovered, on Full for 4–5 minutes. If liked, brown quickly under a hot grill (broiler) before serving.

Classic Macaroni Cheese

Serves 4–5

This version is slightly richer than Family Macaroni Cheese and lends itself to a number of variations.

225 g/8 oz/2 cups elbow macaroni

7.5 ml/1½ tsp salt

30 ml/2 tbsp butter or margarine

30 ml/2 tbsp plain (all-purpose) flour

300 ml/½ pt/1¼ cups milk

225 g/8 oz/2 cups Cheddar cheese, grated

5–10 ml/1–2 tsp made mustard

Salt and freshly ground black pepper

Put the macaroni in a deep dish. Stir in the salt and sufficient boiling water to come 5 cm/2 in above the level of the pasta. Cook, uncovered, on Full for 8–10 minutes until just tender, stirring two or three times. Stand for 3–4 minutes inside the microwave. Drain if necessary, then leave to stand while preparing the sauce. Melt the butter or margarine, uncovered, on Defrost for 1–1½ minutes. Stir in the flour, then gradually blend in the milk. Cook, uncovered, on Full for 6–7 minutes until smoothly thickened, whisking every minute. Mix in two-thirds of the cheese, followed by the mustard and seasoning, then the macaroni. Spread evenly in a 20 cm/8 in diameter dish. Sprinkle with the remaining cheese. Reheat, uncovered, on Full for 3–4 minutes. If liked, brown quickly under a hot grill (broiler) before serving.

Macaroni Cheese with Stilton

Serves 4–5

Prepare as for Classic Macaroni Cheese, but substitute 100 g/3½ oz/1 cup crumbled Stilton for half the Cheddar cheese.

Macaroni Cheese with Bacon

Serves 4–5

Prepare as for Classic Macaroni Cheese, but stir in 6 rashers (slices) streaky bacon, grilled (broiled) until crisp then crumbled, with the mustard and seasoning.

Macaroni Cheese with Tomatoes

Serves 4–5

Prepare as for Classic Macaroni Cheese, but place a layer of tomato slices from about 3 skinned tomatoes on top of the pasta before sprinkling with the remaining cheese.

Spaghetti Carbonara

Serves 4

75 ml/5 tbsp double (heavy) cream

2 large eggs

100 g/4 oz/1 cup Parma ham, chopped

175 g/6 oz/1½ cups grated Parmesan cheese

350 g/12 oz spaghetti or other large pasta

Beat together the cream and eggs. Stir in the ham and 90 ml/6 tbsp of the Parmesan. Cook the spaghetti as directed. Drain and place in a serving dish. Add the cream mixture and toss all together with two wooden forks or spoons. Cover with kitchen paper and reheat on Full for 1½ minutes. Serve each portion topped with the remaining Parmesan.

Pizza-style Macaroni Cheese

Serves 4–5

225 g/8 oz/2 cups elbow macaroni

7.5 ml/1½ tsp salt

30 ml/2 tbsp butter or margarine

30 ml/2 tbsp plain (all-purpose) flour

300 ml/½ pt/1¼ cups milk

125 g/4 oz/1 cup Cheddar cheese, grated

125 g/4 oz/1 cup Mozzarella cheese, grated

5–10 ml/1–2 tsp made mustard

Salt and freshly ground black pepper

212 g/7 oz/1 small can tuna in oil, drained and oil reserved

12 stoned (pitted) black olives, sliced

1 canned pimiento, sliced

2 tomatoes, blanched, skinned and coarsely chopped

5–10 ml/1–2 tsp red or green pesto (optional)

Basil leaves, to garnish

Put the macaroni in a deep dish. Stir in the salt and sufficient boiling water to come 5 cm/2 in above the level of the pasta. Cook, uncovered, on Full for 8–10 minutes until just tender, stirring two or three times. Stand for 3–4 minutes inside the microwave. Drain if necessary, then leave to stand while preparing the sauce. Melt the butter or margarine, uncovered, on Defrost for 1–1½ minutes. Stir in the flour, then gradually blend in the milk. Cook, uncovered, on Full for 6–7 minutes until smoothly thickened, whisking every minute. Mix in two-thirds of each cheese, followed by the mustard and seasoning. Stir in the macaroni, tuna, 15 ml/1 tbsp of the tuna oil, the olives, pimiento, tomatoes and pesto, if using. Spread evenly in a 20 cm/8 in diameter dish. Sprinkle with the remaining cheeses. Reheat, uncovered, on Full for 3–4 minutes. If liked, brown quickly under a hot grill (broiler) before serving garnished with basil leaves.

Spaghetti Cream with Spring Onions

Serves 4

150 ml/¼ pt/2/3 cup double (heavy) cream

1 egg yolk

150 g/5 oz/1¼ cups grated Parmesan cheese

8 spring onions (scallions), finely chopped

Salt and freshly ground black pepper

350 g/12 oz spaghetti or other large pasta

Beat together the cream, egg yolk, 45 ml/3 tbsp of the Parmesan and the spring onions. Season well to taste. Cook the spaghetti as directed. Drain and place in a serving dish. Add the cream mixture and toss all together with two wooden forks or spoons. Cover with kitchen paper and reheat on Full for 1½ minutes. Offer the remaining Parmesan cheese separately.

Spaghetti Bolognese

Serves 4–6

450 g/1 lb/4 cups lean minced (ground) beef

1 garlic clove, crushed

1 large onion, grated

1 green (bell) pepper, seeded and finely chopped

5 ml/1 tsp Italian seasoning or dried mixed herbs

400 g/14 oz/1 large can chopped tomatoes

45 ml/3 tbsp tomato purée (paste)

1 beef stock cube

75 ml/5 tbsp red wine or water

15 ml/1 tbsp dark soft brown sugar

5 ml/1 tsp salt

Freshly ground black pepper

350 g/12 oz freshly cooked and drained spaghetti or other pasta

Grated Parmesan cheese

Combine the beef with the garlic in a 1.75 litre/3 pt/7½ cup dish. Cook, uncovered, on Full for 5 minutes. Mix in all the remaining ingredients except the salt, pepper and spaghetti. Cover with a plate and cook on Full for 15 minutes, stirring four times with a fork to break up the meat. Allow to stand for 4 minutes. Season with the salt and pepper to taste and serve with the spaghetti. Offer the Parmesan cheese separately.

Spaghetti with Turkey Bolognese Sauce

Serves 4

Prepare as for Spaghetti Bolognese, but substitute minced (ground) turkey for the beef.

Spaghetti with Ragu Sauce

Serves 4

A traditional and economical sauce, first used in England in Soho trattorias shortly after World War Two.

20 ml/4 tsp olive oil

1 large onion, finely chopped

1 garlic clove, crushed

1 small carrot, grated

250 g/8 oz/2 cups lean minced (ground) beef

10 ml/2 tsp plain (all-purpose) flour

15 ml/1 tbsp tomato purée (paste)

300 m/½ pt/1¼ cups beef stock

45 ml/3 tbsp dry white wine

1.5 ml/¼ tsp dried basil

1 small bay leaf

175 g/6 oz mushrooms, coarsely chopped

Salt and freshly ground black pepper

350 g/12 oz freshly cooked and drained spaghetti or other pasta

Grated Parmesan cheese

Place the oil, onion, garlic and carrot in a 1.75 litre/3 pt/7½ cup dish. Heat, uncovered, on Full for 6 minutes. Add all the remaining ingredients except the salt, pepper and spaghetti. Cover with a plate and cook on Full for 11 minutes, stirring three times. Allow to stand for 4 minutes. Season with salt and pepper, remove the bay leaf and serve with the spaghetti. Offer the Parmesan cheese separately.

Spaghetti with Butter

Serves 4

350 g/12 oz pasta

60 ml/4 tbsp butter or olive oil

Grated Parmesan cheese

Cook the pasta as directed. Drain and place in a large dish with the butter or olive oil. Toss with two spoons until the pasta is well coated. Spoon on to four warmed plates and heap grated Parmesan cheese on each.

Pasta with Garlic

Serves 4

350 g/12 oz pasta

2 cloves garlic, crushed

50 g/2 oz butter

10 ml/2 tsp olive oil

30 ml/2 tbsp chopped parsley

Grated Parmesan cheese

Rocket or radicchio leaves, shredded

Cook the pasta as directed. Heat the garlic, butter and oil on Full for 1½ minutes. Stir in the parsley. Drain the pasta and place in a serving dish. Add the garlic mixture and toss all together with two wooden spoons. Serve straight away sprinkled with Parmesan and garnished with shredded rocket or radicchio leaves.

Spaghetti with Beef and Mixed Vegetable Bolognese Sauce

Serves 4

30 ml/2 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

4 rashers (slices) streaky bacon, chopped

1 celery stalk, chopped

1 carrot, grated

125 g/4 oz button mushrooms, thinly sliced

225 g/8 oz/2 cups lean minced (ground) beef

30 ml/2 tbsp plain (all-purpose) flour

1 wine glass dry red wine

150 ml/¼ pt/2/3 cup passata (sieved tomatoes)

60 ml/4 tbsp beef stock

2 large tomatoes, blanched, skinned and chopped

15 ml/1 tbsp dark soft brown sugar

1.5 ml/¼ tsp grated nutmeg

15 ml/1 tbsp chopped basil leaves

Salt and freshly ground black pepper

350 g/12 oz freshly cooked and drained spaghetti

Grated Parmesan cheese

Put the oil, onion, garlic, bacon, celery and carrot in a 2 litre/3½ pt/8½ cup dish. Add the mushrooms and meat. Cook, uncovered, on Full for 6 minutes, stirring twice with a fork to break up the meat. Mix in all the remaining ingredients except the salt, pepper and spaghetti. Cover with a plate and cook on Full for 13–15 minutes, stirring three times. Allow to stand for 4 minutes. Season with salt and pepper and serve with the pasta. Offer the Parmesan cheese separately.

Spaghetti with Meat Sauce and Cream

Serves 4

Prepare as for Spaghetti with Beef and Mixed Vegetable Bolognese Sauce, but stir in 30–45 ml/2–3 tbsp double (heavy) cream at the end.

Spaghetti with Marsala Meat Sauce

Serves 4

Prepare as for Spaghetti with Beef and Mixed Vegetable Bolognese Sauce, but substitute marsala for the wine and add 45 ml/3 tbsp Marscapone cheese at the end.

Pasta alla Marinara

Serves 4

This means ‘sailor style’ and comes from Naples.

30 ml/2 tbsp olive oil

3–4 garlic cloves, crushed

8 large tomatoes, blanched, skinned and chopped

5 ml/1 tsp finely chopped mint

15 ml/1 tbsp finely chopped basil leaves

Salt and freshly ground black pepper

350 g/12 oz freshly cooked and drained pasta

Grated Pecorino or Parmesan cheese, to serve

Put all the ingredients except the pasta in a 1.25 litre/2¼ pt/5½ cup dish. Cover with a plate and cook on Full for 6–7 minutes, stirring three times. Serve with the pasta and offer the Pecorino or Parmesan cheese separately.

Pasta Matriciana

Serves 4

A rustic pasta sauce from the central Abruzzo region in Italy.

30 ml/2 tbsp olive oil

1 onion, chopped

5 rashers (slices) unsmoked streaky bacon, coarsely chopped

8 tomatoes, blanched, skinned and chopped

2–3 garlic cloves, crushed

350 g/12 oz freshly cooked and drained pasta

Grated Pecorino or Parmesan cheese, to serve

Put all the ingredients except the pasta in a 1.25 litre/2¼ pt/5½ cup dish. Cover with a plate and cook on Full for 6 minutes, stirring twice. Serve with the pasta and offer the Pecorino or Parmesan cheese separately.

Pasta with Tuna and Capers

Serves 4

15 ml/1 tbsp butter

200 g/7 oz/1 small can tuna in oil

60 ml/4 tbsp vegetable stock or white wine

15 ml/1 tbsp capers, chopped

30 ml/2 tbsp chopped parsley

350 g/12 oz freshly cooked and drained pasta

Grated Parmesan cheese

Put the butter in a 600 ml/1 pt/2½ cup dish and melt, uncovered, on Defrost for 1½ minutes. Add the contents of the can of tuna and flake the fish. Stir in the stock or wine, capers and parsley. Cover with a plate and heat on Full for 3–4 minutes. Serve with the pasta and offer the Parmesan cheese separately.

Pasta Napoletana

Serves 4

This flamboyant tomato sauce from Naples, with a warm and colourful flavour, is best made in summer when tomatoes are at their most abundant.

8 large ripe tomatoes, blanched, skinned and coarsely chopped

30 ml/2 tbsp olive oil

1 onion, chopped

2–4 garlic cloves, crushed

1 celery stalk, finely chopped

15 ml/1 tbsp chopped basil leaves

10 ml/2 tsp light soft brown sugar

60 ml/4 tbsp water or red wine

Salt and freshly ground black pepper

30 ml/2 tbsp chopped parsley

350 g/12 oz freshly cooked and drained pasta

Grated Parmesan cheese

Put the tomatoes, oil, onion, garlic, celery, basil, sugar and water or wine in a 1.25 litre/2¼ pt/5½ cup dish. Mix well. Cover with a plate and cook on Full for 7 minutes, stirring twice. Season to taste, then stir in the parsley. Serve straight away with the pasta and offer the Parmesan cheese separately.

Pasta Pizzaiola

Serves 4

Prepare as for Pasta Napoletana, but increase the tomatoes to 10, omit the onion, celery and water and use double the amount of parsley. Add 15 ml/1 tbsp fresh or 2.5 ml/½ tsp dried oregano with the parsley.

Pasta with Peas

Serves 4

Prepare as for Pasta Napoletana, but add 125 g/4 oz/1 cup coarsely chopped ham and 175 g/6 oz/1½ cups fresh peas to the tomatoes with the other ingredients. Cook for 9–10 minutes.

Pasta with Chicken Liver Sauce

Serves 4

225 g/8 oz chicken livers

30 ml/2 tbsp plain (all-purpose) flour

15 ml/1 tbsp butter

15 ml/1 tbsp olive oil

1–2 garlic cloves, crushed

125 g/4 oz mushrooms, sliced

150 ml/¼ pt/2/3 cup hot water

150 ml/¼ pt/2/3 cup dry red wine

Salt and freshly ground black pepper

350 g/12 oz pasta, freshly cooked and drained

Grated Parmesan cheese

Cut the livers into small pieces and coat with the flour. Put the butter, oil and garlic in a 1.25 litre/2¼ pt/5½ cup dish. Heat, uncovered, on Full for 1 minute. Add the mushrooms. Cover with a plate and cook on Full for 4 minutes, stirring twice. Mix in the livers, hot water and wine. Season to taste. Cover as before and cook on Full for 4–5 minutes, stirring twice. Toss with the pasta and serve with Parmesan offered separately.

Pasta with Anchovies

Serves 4

30 ml/2 tbsp olive oil

15 ml/1 tbsp butter

2 garlic cloves, crushed

50 g/2 oz/1 small can anchovy fillets in oil

45 ml/3 tbsp chopped parsley

2.5 ml/½ tsp dried basil

Freshly ground black pepper

350 g/12 oz freshly cooked and drained pasta

Put the oil, butter and garlic in a 600 ml/1 pt/2½ cup dish. Chop the anchovies and add with the oil from the can. Mix in the parsley, basil and pepper to taste. Cover with a plate and cook on Full for 3–3½ minutes. Serve straight away with the pasta.

Ravioli with Sauce

Serves 4

350 g/12 oz/3 cups ravioli

Cook as for large pasta, then serve with any of the tomato-based pasta sauces above.

Tortellini

Serves 4

Allow about 250 g/9 oz bought tortellini and cook as for large fresh or dried pasta. Drain thoroughly, add 25 g/1 oz/2 tbsp unsalted (sweet) butter and toss thoroughly. Serve each portion dusted with grated Parmesan cheese.

Lasagne

Serves 4–6

45 ml/3 tbsp hot water

Spaghetti Bolognese sauce

9–10 sheets no-need-to-precook plain, green (verdi) or brown (wholewheat) lasagne

Cheese Sauce

25 g/1 oz/¼ cup grated Parmesan cheese

30 ml/2 tbsp butter

Grated nutmeg

Oil or butter a 20 cm/8 in square dish. Add the hot water to the Bolognese sauce. Place a layer of lasagne sheets in the bottom of the dish, then a layer of Bolognese sauce, then a layer of cheese sauce. Continue with the layers, finishing with the cheese sauce. Sprinkle with the Parmesan cheese, dot with the butter and dust with nutmeg. Cook, uncovered, for 15 minutes, turning the dish twice. Allow to stand for 5 minutes, then continue to cook for a further 15 minutes or until the lasagne feels soft when a knife is pushed through the centre. (The cooking time will vary depending on the initial temperature of the two sauces.)

Pizza Napoletana

Makes 4

The microwave does a great job on pizzas, reminiscent of the ones you can find all over Italy and in Naples in particular.

30 ml/2 tbsp olive oil

2 onions, peeled and finely chopped

1 garlic clove, crushed

150 g/5 oz/2/3 cup tomato purée (paste)

Basic White or Brown Bread Dough

350 g/12 oz/3 cups Mozzarella cheese, grated

10 ml/2 tsp dried oregano

50 g/2 oz/1 small can anchovy fillets in oil

Cook the oil, onions and garlic, uncovered, on Full for 5 minutes, stirring twice. Mix in the tomato purée and set aside. Divide the dough equally into four pieces. Roll each into a round large enough to cover an oiled and floured 20 cm/8 in flat plate. Cover with kitchen paper and leave to stand for 30 minutes. Spread each with the tomato mixture. Mix the cheese with the oregano and sprinkle equally over each pizza. Garnish with the anchovies. Bake individually, covered with kitchen paper, on Full for 5 minutes, turning twice. Eat straight away.

Pizza Margherita

Makes 4

Prepare as for Pizza Napoletana, but substitute dried basil for the oregano and omit the anchovies.

Seafood Pizza

Makes 4

Prepare as for Pizza Napoletana. When cooked, stud with prawns (shrimp), mussels, clams etc.

Pizza Siciliana

Makes 4

Prepare as for Pizza Napoletana. When cooked, stud with 18 small black olives between the anchovies.

Mushroom Pizza

Makes 4

Prepare as for Pizza Napoletana, but sprinkle 100 g/3½ oz thinly sliced mushrooms over the tomato mixture before adding the cheese and herbs. Cook for an extra 30 seconds.

Ham and Pineapple Pizza

Makes 4

Prepare as for Pizza Napoletana, but sprinkle 125 g/4 oz/1 cup chopped ham over the tomato mixture before adding the cheese and herbs. Chop 2 canned pineapple rings and scatter over the top of the pizza. Cook for an extra 45 seconds.

Pepperoni Pizzas

Makes 4

Prepare as for Pizza Napoletana, but top each pizza with 6 thin slices of pepperoni sausage.