Before coming across this recipe in Jack Monroe‘s book, I would never have thought of pairing pasta with mandarins. (There’s no need to tell you again how much I like Jack’s book. You can read all about it in a previous post.) I was almost about to say that I never had anything sweet with pasta. Then I remembered I actually did! I’m getting older…
Apart from not spending too many of your precious pennies, this recipe is ideal for those balmy summer months when everyone, including myself, would rather be relaxing than spending hours in the kitchen. There is some cooking involved of course, but nothing too major. All you need are some simple ingredients, a few minutes of your time and you’ll have have summer on a plate.
You can find tinned mandarins in supermarkets, but if you prefer you could chop up the equivalent amount of peeled fresh oranges. Though you’ll have to promise to keep me posted if you try it with fresh fruit. Come on, give it a go!
**Before I leave please note there will be no posts for the month of August. It’s going to get really hectic around here, plus I also need a recharge. Please bear with me for now, but I’ll be back in September with some new photos and recipes. In the meantime, I’ll be on Twitter and Facebook if you need to message me. Thanks to all and have a wonderful summer!**
- 1 large onion, finely chopped
- 2 tablespoons rapeseed oil
- 250g fusilli
- 2 tablespoons fresh basil, roughly chopped, and more for serving
- 2 tablespoons fresh parsley, and some more for serving
- 250g drained weight tinned mandarins
- 200ml natural yoghurt
- pinch of salt
- pinch of white pepper
- grated pecorino
Bring a pan of water to boil, adding a little salt to the water, and cook the fusilli or any other pasta of your choice as per packet instructions.
Heat up a shallow pan on medium and pour in the oil. Add the chopped onions to the pan. Add the drained mandarins, basil and parsley. Stir and let the onions cook for a few minutes. When the onions turn soft, remove the pan from the heat.
Pour in the yoghurt and give everything a whirl with a wooden spoon. Taste for seasoning. Add a pinch of salt and white pepper if necessary.
Drain the pasta, but reserve some of the pasta water. You may need it to thicken the sauce slightly if you prefer. Tip the pasta into the sauce and toss.
Serve immediately with some grated pecorino and more basil and parsley. For 2 hungry people.
(Recipe adapted from A Girl Called Jack, Penguin Books/Michael Joseph, 2014.)
One year ago: Blueberry Muffins
Two years ago: Some more good reads…
Three years ago: Easy Cupcakes
Enjoy the rest of your summer and see you in September. Please refer to my previous posts for updates.
3 thoughts on “Fusilli with Mandarins and Basil”
Never even cross my mine to had mandarine orange on my pasta, i think this is must try recipe…
but i’m using blood orange instead for tomorrow breakfast….
Thanks. I cannot give myself the credit for this recipe. Came across it in one of my go-to books. It works. If you use fresh citrus make sure to use a sweeter kind. Thanks for stopping by and have a great day!