National Pasta Day: Follow these three easy recipes to enjoy vegetarian pasta

In the world of Italian cooking the true genius often lies in simplicity National Pasta Day celebrated on October 17 offers the perfect opportunity to ditch complexity and embrace the soulful deeply satisfying power of the minimalist kitchenFrom the sundrenched sweetness of a classic tomato sauce to the fiery warmth of infused olive oil the secrets to comforting pasta lie right in your pantryHere are three vegetarian chefapproved recipes that prove a luxurious soulsoothing meal is always within reach Whether youre craving the elegance of pomodoro or the rustic brilliance of aglio e olio these recipes transform staples into star dishesSpaghetti PomodoroElevating humble ingredients to culinary poetry the pomodoro is a velvety sauce that clings perfectly itself to the aldente spaghetti While there are several iterations of this dish chef Amit Sharma cofounder of Poetry by Love and Cheesecake shares his goto recipeIngredientsUncooked spaghetti 200 gmOlive oil 2 tbspOnion chopped 1 smallGarlic minced 2 clovesCrushed red pepper flakes 14 to 12 tspPlum tomatoes seeded and chopped 6 noFresh basil leaves 15 noSalt 1 tspPepper 14 tspParmesan cheese grated 14 cupMethod1 Cook the spaghetti Cook spaghetti according to package directions Reserve 12 cup pasta water and set aside2 Saute the onions In a large skillet heat olive oil over medium heat Add chopped onion and cook until tender about 4 to 5 minutes3 Add garlic and pepper flakes Add minced garlic and crushed red pepper flakes Cook for 1 minute4 Simmer the sauce Add chopped tomatoes and reserved pasta water Bring to a boil then reduce heat and simmer for 6 to 8 minutes stirring occasionally5 Combine spaghetti and sauce Add cooked spaghetti to the skillet Toss to coat with the sauce adding some reserved pasta water if needed6 Finish with basil and parmesan Remove from heat Stir in torn basil leaves salt and pepper Serve with grated parmesan cheesePenne PestoThe vibrant and fragrant pesto is ideal for a relaxing summer lunch Coated over crowd favourite penne this deeply satisfying pasta can be made in 15 minutes Pramod Paswan head chef at Lotus Eco Beach Resort Murud shares a simple recipeIngredientsFor pestoFresh basil leaves 2 cupsGarlic 2 clovesNuts pine nuts walnuts or cashews 3 tbspGrated parmesan cheese frac12 cupOlive oilPenne pasta 200 gmCherry tomatoes halved 1 cupZucchini sliced 1 cupBell peppers sliced 1 cupSalt to tastePepper to tasteMethod1 Cook penne pasta according to package directions until al dente Reserve 1 cup of pasta water and then drain2 To prepare the pesto place garlic and nuts in the food processor and pulse until theyre chopped3 Add the basil and pulse until its a rough paste With the machine running slowly pour in the olive oil until the sauce looks right4 In a large skillet combine cooked pasta pesto sauce and reserved pasta water Toss well to coat5 Add cherry tomatoes zucchini and bell peppers to the pasta mixture Toss gently to combine6 Season with salt and pepper to taste7 Serve hot topped with grated parmesan cheese and fresh basil leavesAglio e OlioAn Italian classic the aglio e olio can be whipped in no time using inexpensive pantry staples This comforting spaghetti is widely popular as a midnight fix but makes for an indulgent meal round the clock especially if yoursquore a fan of garlic ldquoPasta has a quiet poetry of its own simple soulful and deeply satisfying In dishes like Aglio e Olio the magic lies not in extravagance but in balance poses executive chef Anshul Dhyani ITC Grand CentralIngredientsSpaghetti 200 gmExtra virgin olive oil 4 tbspGarlic thinly sliced 5ndash6 clovesRed chilli flakes adjust to taste 1 tspSalt to tasteFresh parsley chopped for garnishGrated parmesan or pecorino optionalMethod1 Bring a pot of salted water to a rolling boil and cook the spaghetti until al dente2 While the pasta cooks heat olive oil gently in a pan Add the sliced garlic and sauteacute until golden and aromatic do not burn3 Add chilli flakes and a ladle of pasta water to create a light emulsion4 Toss in the drained spaghetti mixing well so every strand glistens in the garlicky oil5 Finish with a sprinkle of parsley and if desired a dusting of parmesan Serve immediately for that warm soulsoothing comfort