10 Easy Summer Pasta Recipes That Truly Slap 

1. Boil your pasta. In a large frying pan, sauté the onion until soft, then add in the tomato puree, chilli flakes, paprika and garlic.
2. Add the cream cheese and some leftover pasta water to loosen the sauce.
3. Season with salt and pepper and add in some grated parmesan.
4. Add the cooked pasta to the sauce, combine and garnish with fresh parsley.

1. Boil your pasta. Drain and add to a wooden serving bowl for ultimate al fresco vibes.
2. Add all your summer pasta salad ingredients into the bowl with the pasta.
3. Prepare your dressing, give it a little stir then pour over the top of the pasta salad and give it a toss. Et voila!

1. Start out by boiling your pasta.
2. In a large saucepan, sauté your onion and red pepper until soft.
3. Add in your cream cheese, paprika, garlic powder, tomato puree and Nando’s sauce.
4. Add in a bit of leftover pasta water to loosen the sauce and cook for a few minutes.
5. Add in your cooked pasta and stir until covered. Top with crispy pan-fried halloumi and fresh parsley.

Once your cooked pasta has cooled, add the salad ingredients, herbs and dressing in a big bowl and dig in. They call it dolce far niente.

1. Chop all your ingredients and boil your pasta.
2. In a food blender, blitz your olive oil, lemon juice, garlic, honey, fresh parsley and salt to make the delicious summer dressing.
3. In a bowl, combine all your chopped ingredients and turkey with the pasta.
4. Pour over the dressing and toss together.

1. Add a knob of butter to your pan, followed by a generous measure of olive oil.
2. Sauté your cherry tomatoes, garlic, butter and olive oil until fragrant.
3. Go in with your bottle of rose (yes, this recipe demands one *whole* bottle, we don’t make the rules but we will gladly follow them. Just maybe stick to the chicken wine (IYKYK) over Whispering Angel £££).
4. Bring that to a boil and season liberally with salt.
5. Cook your pasta of choice for 2 minutes in boiling water, then add it to your rose sauce.
6. Let that boil. When most of the wine has evaporated, the pasta will be done cooking.
7. To finish, top with some crispy prosciutto breadcrumbs – add some pieces of prosciutto into an air fryer until crisp, then pulse in the food processor to make breadcrumbs.

1. Start by dicing your aubergine and boiling your pasta in salted water.
2. Fry your aubergine in a hot pan, only adding the oil once it’s slightly browned.
3. Add in your ‘Nduja and a bit of pasta water to loosen it up.
4. Go in with your oregano and a bit more olive oil.
5. Add your rigatoni into the aubergine sauce and give it a shake.
6. Add in another ladle of starchy pasta water.
7. Garnish with fresh mint and a big squeeze of lemon juice and give it another shake.
8. Plate up, add more fresh mint and a sprinkling of pecorino cheese.

1. Add the yellow cherry tomatoes, fresh oregano, garlic (skin on), olive oil, salt and pepper to a roasting dish.
2. Roast all this at 150°C for an hour and a half.
3. Peel the garlic gloves, add all your roasted ingredients to a saucepan with some water and coconut milk.
4. Blend it up until creamy, toss with your choice of pasta and dig in!

1. Simply combine all your ingredients once chopped, toss with your dressing and serve cold for an easy and iconic pasta dish.

1. Sauté the asparagus in a large pan with 1 tbsp of olive oil, salt and pepper.
2. Cook for around 10 minutes, then chop into bite size chunks.
3. Boil the tortellini according to packet instructions, drain and allow to cool.
4. Add cooled tortellini and asparagus to a large mixing bowl with the tomatoes, mozzarella cheese, fresh basil, remaining olive oil, balsamic glaze and Italian seasoning.
5. Toss to combine and season with salt and pepper to taste.
6. Place in the fridge for one hour before serving.