Make-Ahead Sharing Feasts: Sami Tamimi's Pasta Bake and Sumac Salad
Renowned chef Sami Tamimi shares two simple, vibrant recipes perfect for feeding a crowd with minimal last-minute stress. Both dishes can be prepared in advance, allowing you to enjoy time with your guests instead of being stuck in the kitchen.
Creamy Pasta Bake
This comforting pasta bake is rich, cheesy, and packed with flavor. It can be assembled a day ahead and baked just before serving.
Ingredients:
- 500g pasta (e.g., penne or rigatoni)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 cans (800g) crushed tomatoes
- 1 tsp dried oregano
- 200ml heavy cream
- 250g mozzarella, shredded
- 100g Parmesan, grated
- Salt and pepper to taste
Method:
- Cook pasta al dente according to package instructions. Drain and set aside.
- In a large pan, heat olive oil and sauté onion until soft. Add garlic and cook for 1 minute.
- Add crushed tomatoes and oregano. Simmer for 10 minutes. Stir in cream, then season with salt and pepper.
- Combine sauce with pasta. Transfer to a baking dish. Top with mozzarella and Parmesan.
- (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Bake at 180°C (350°F) for 20–25 minutes until golden and bubbling. Serve hot.
Sumac Salad
This bright, tangy salad cuts through the richness of the pasta bake. The dressing can be made ahead, but toss the salad just before serving.
Ingredients:
- 1 large cucumber, diced
- 4 ripe tomatoes, chopped
- 1 red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tbsp sumac
- Juice of 1 lemon
- 3 tbsp olive oil
- Salt to taste
Method:
- In a large bowl, combine cucumber, tomatoes, onion, parsley, and mint.
- In a small jar, whisk together sumac, lemon juice, olive oil, and salt.
- (Make-ahead: Prepare vegetables and dressing separately, refrigerate.)
- Just before serving, pour dressing over salad and toss well.
Enjoy these easy, crowd-pleasing dishes that let you savor the company as much as the food!