Life, Magic and Pasta – Recipe

“Life is a combination of Magic and Pasta” – Federico Fellini

Life Magic & Pasta Recipe | IHS Online

World Pasta Day is celebrated on the 25th of October every year. Pasta lovers across the globe look forward to this day so that they can whip up a delicious pasta dish! Besides Pasta being a quick and convenient meal to cook, it can fit into any mood or season. You can have it for lunch, dinner or breakfast (the most important meal of the day)! In addition to that it can be served hot or cold, which is perfect if you like less time behind the stove. One of the best ways to celebrate #WorldPastaDay is of course by preparing your favourite dish. Another idea is that you could invite some friends and family members and host a #WorldPastaDay party, where everyone comes together to share their favourite pasta dish. You could even turn it into a friendly cookoff, everyone loves a little competition. Don’t you think? Perhaps there are some pasta dishes that you have never tasted or heard of and this could be the perfect opportunity to take your taste buds on an adventure, plus all your stomachs will be full!

If you’re struggling to find a recipe or you’ve run out of time to search the net, here’s a quick and easy recipe for you to try at home.

Penne arrabiata

Ingredients:  4 Portions

  • 90ml Extra virgin olive oil
  • 1 Onion, chopped
  • 2 Medium hot chillies, finely chopped
  • 1 Cloves of garlic, chopped
  • 100g Bacon lardons
  • 600g Canned chopped plum tomatoes
  • 1 tbsp Tomato Puree
  • Salt, to taste
  • 400g Fresh/dried penne rigatte pasta
  • 5 Basil leaves, shredded
  • Parmesan shavings, to serve


  1. Gently heat the olive oil in a fry pan. Add the onion, chilli and garlic and fry white stirring for one minute. Add the lardons and cook until golden.
  2. Add the chopped tomatoes and tomato puree to the frying pan and simmer for 10 – 15 minutes, until the sauce has thickened a little. Season with salt to taste.
  3. While the sauce is cooking, cook the pasta in large saucepan of boiling, salted water until al dente (fresh pasta will cook much more quickly than dried pasta). Drain the pasta and drizzle it with oil.
  4. Add the basil to the sauce. Mix in the drained pasta.
  5. Serve with shavings of parmesan.

International Hotel School Senior Culinary Arts Lecturer, Chanelle Boucher from the Durban Campus lists her five golden rules to remember when cooking pasta:

  • Your pasta should be served Al dente (firm to the bite/ slightly undercooked) which is the ideal consistency for pasta.
  • Once your pasta and sauce are cooked, add your pasta to the sauce and cook for a further 2- 3 minutes, for the pasta to soak up the flavours.
  • As a serving suggestion, in classic authentic style, serve with finely chopped fresh garlic and chopped chillies with a dash of olive oil – for our foodies that love a bit of a kick.
  • Using fresh pasta is always best, easy to make and deliciousness is executed in your dish.
  • Lastly, pasta is so versatile, whether tomato based, or white sauce – find what works for you and play with flavours – as long as you have cream it will always taste divine.