Pasta of choice (about 80g per person is sufficient)
1 cup kale with main stalk removed
1/2 cup chopped ham
1 tablespoon olive oil
1 large onion, diced
2 tablespoons finely grated Parmesan
salt and pepper to taste


Set a pot of salted water to boil. In the meantime, fry the onion and chopped ham in a tablespoon of olive oil.

When the water boils, add your pasta too cook according to instructions on the packet. Then add the chopped kale 2 minutes before cooking time is up, and cover the pot. I found that I could turn the hob off at this point and let everything cook in the residual heat.

Drain, reserving some water from the pasta (about 2 tablespoons). Add the onions and ham and Parmesan.IMG_20150607_123720 IMG_20150607_124125
Stir the ingredients together to combine everything. Serve hot with some freshly ground pepper.

I purchased a bag of Kamut pasta shells and really enjoyed them; the shell shape holds the sauce so well, so that each bite is flavourful, plus I find kamut to be very filling with its high fibre content. Read about a study conducted with modern Durum wheat and soft wheat vs Kamut¬ģ brand Khorasan wheat¬†here.

You can serve this sauce with any type of pasta or other grain.


You will need (for 2 portions):

a handful of chopped bacon (about 3 rashers or 1/2 a cup)
a large courgette, chopped into small cubes
mushrooms, sliced
tomato sauce (about 1 cup)
salt and pepper to taste

In a large pan (you will add the pasta to this later) fry the chopped bacon for a few minutes, then add the courgettes and keep cooking until the courgette pieces are tender and starting to brown.

In the meantime cook your pasta/rice/quinoa/buckwheat (or alternately use cauliflower rice?) in salted water following instructions from the packet. Drain and reserve a little bit of the water.

Add tomato sauce and mushrooms to your bacon/courgette mixture and cook until heated through.

Add the pasta and water (about 2 tablespoons) to your sauce and mix thoroughly. Serve hot with some freshly ground pepper and grated goat’s cheese.


This pasta dish was traditionally served as a Sunday meal followed by the main meat dish. As you can imagine this would make for a heavy meal that needs hours of digestion and probably a nap.

Once the¬†meat sauce¬†is ready, there isn’t much more work to do other than wait¬†– I made my meat sauce with beef, mushrooms and curry this time (and let it cook slowly and deliciously in half a bottle of wine). Most of the recipes I’ve read suggest boiling the pasta partially before assembling the dish, but I find that this isn’t necessary as it will cook well in the oven provided that your sauce isn’t too dry.

This is what you need to make this decadent meal; please calculate per 2 portions according to the size of your dish

– silence or transcendental music, for this is a sacred pasta dish ūüôā

– 1 egg

– 1/3 cup cream (optional)

– 1/2 cup Parmesan or Cheddar, grated

– 1 cup of the above meat sauce

– 120 grams macaroni pasta

Heat your oven to 200 degrees.

Mix all your ingredients except cheese in a deep oven dish and spread the grated cheese on top. If your meat sauce is not watery, do add some cream to help the pasta cook with a moist result. Cook for about 40 minutes until the pasta is cooked through and the top is browning and crunchy. If you let it cool slightly before serving, it will more likely keep its shape. You can also serve this one or two days later and it will taste even better (let it cool completely before refrigerating).

You may also enjoy Qarabaghli mimli