It seems like there is a ‘World Day’ for everything these days. We’re not complaining, though, these random observances often spark forgotten ideas…!
TODAY, it’s World Pasta Day. Be inspired by our edit of quick and super tasty pasta dishes, tried and tested by some of out FAVE local foodies, including Julia Busuttil-Nishimura, Tamsin Carvan of Tamsin’s Table, and Concetta Corso, via Lisa Marie Corso!
Julia Busuttil-Nishimura’s Tagliatelle with Beef Short-Rib Ragu recipe. Styling – Lucy Feagins and Nat Turnbull. Photo – Eve Wilson.
Our favourite foodie Julia Busuttil-Nishimura has the art of pasta making down pat!
This fresh-pasta-and-hearty-beef-rib-sauce recipe from her highly-acclaimed debut cookbook, ‘Ostro‘, is ‘generous in spirit and comfort’!
Photo – Eve Wilson. Styling – Lucy Feagins, styling assistant – Nat Turnbull.
Photo – Eve Wilson. Styling – Lucy Feagins and Nat Turnbull.
Our former Managing Editor, Lisa Marie Corso, spent 20 odd years avoiding her Nonna’s ‘pasta broccoli’, but in her adult years, the subtle flavours of this traditional vegetarian pasta dish finally won her over!
In 2014, Lisa and Concetta shared a modern take on this simple dish – orecchiette with broccolini, parsley, lemon and Parmigiano-Reggiano. It’s still racking up many reads four years later!
Julia Busuttil-Nishimura‘s classic tortelloni dish (not to be confused with tortellini, its smaller counterpart!) is a pared-back crowd-pleaser with the perfect touch of gourmet cred!
Spaghetti with Pancetta and Vongole from Julia Busuttil-Nishimura, author of ‘Ostro’, Styling – Lucy Feagins and Nat Turnbull, Photo – Eve Wilson.
This spaghetti with salty pancetta and fresh vongole is an impressive yet deceptively simple dish – and yet another masterdish from Julia Busuttil-Nishimura!
We recommend making this one in a big batch for a dinner party with friends or family, and letting the good vibes (and accolades) flow!
In her cookbook Julia Busuttil-Nishimura encourages exploring the joy of handmade pasta, which sounds complicated but is actually pretty easy! Photo – Armelle Habib.
Trofie pasta with aromatic hand-pummelled pesto. Photo – Eve Wilson. Styling – Lucy Feagins and Nat Turnbull.
Trofie is a short, spiral pasta and, as Julia Busuttil-Nishimura verifies, is best made by hand! Last year she showed us how!
‘This is one of my favourite pasta dishes,’ she tells. ‘I learned to make it many years ago with a friend, Giulio, who is from Ventimiglia, a town near Genoa where this pasta hails from. It has since become a staple in our home – something familiar to always fall back on, especially during summer when basil is abundant.’
Julia Busuttil-Nishimura’s ricotta gnocchi in a light summer sauce. Styling – Lucy Feagins and Nat Turnbull, Photo – Eve Wilson.
Homemade wild sorrel ravioli with burnt butter and garlic. Recipe by Tamsin Carvan, styling – Lucy Feagins, photo – Eve Wilson.
Homemade wild sorrel ravioli with burnt butter and garlic. Recipe by Tamsin Carvan, styling – Lucy Feagins, photo – Eve Wilson.
While we’re on perfect summer pasta, we couldn’t look past Julia Busuttil-Nishimura‘s gnocchi in a light seasonal sauce.
Easy to prepare and great as a family activity, this dish calls for a glass of wine, a balmy evening and outdoor eating, bowls balanced in laps.
And from one long-time collaborator to another, here we have a recipe from Tamsin Carvan, using sorrel from her abundant veggie patch!
‘Purslane, nettles, wild rocket and wild fennel are some of my favourites, along with the little wild sorrel that I call sheep sorrel,’ Tamsin explains. ‘This plant can be quite invasive and spreads underground through dense root mats, so I do try and contain its growth, however, the small spear-shaped leaves are so delicious that it’s worth fostering a small patch for summer salad leaves alone.’
Concetta Corso with Lisa Marie Corso’s Calabrese Fusilli with meatballs. Photo – Eve Wilson. Styling – Lucy Feagins, styling assistant – Nat Turnbull.
Concetta Corso with Lisa Marie Corso’s Calabrese Fusilli with meatballs. Photo – Eve Wilson. Styling – Lucy Feagins, styling assistant – Nat Turnbull.
We round-out our list of favourite pasta dishes with another gem from Lisa Marie Corso and her Nonna Concetta.
It’s ‘a dish dedicated to my favourite ‘C’ word – carbs,’ tells Lisa.’ This is your typical weeknight pasta dish with a rich red sauce (that can also be used as a base for a variety of other dishes) and tasty homemade meatballs. In this recipe I have used Fusilli pasta, which is one of my Nonna’s favourite pasta from her region of Calabria, however, you can improvise with any pasta of your choice. For the meatballs, you can switch up the meat if you like, but the classic combo is 50/50 veal and pork mince. It’s best served with some bread, too, because nothing says Italian cuisine more than some carb on carb action.’
