Basil Pine Nut Pesto
Ingredients
about 40 fresh basil leaves, washed and dried
3 garlic cloves, crushed
25 g (1 oz) pine nuts
50 g (1 3/4 oz) Parmesan cheese, finely grated
2 - 3 tbsp extra virgin olive oil
salt and pepper
675 g (1 1/2 lb) fresh pasta or 350 g (12 oz) dried pasta
Method
Rinse the basil leaves and pat them dry with paper towels.
Put the basil leaves, garlic, pine nuts and grated Parmesan into a food processor and blend for about 30 seconds or until smooth.
Alternatively, pound all of the ingredients by hand, using a mortar and pestle.
If you are using a food processor, keep the motor running and slowly add the olive oil. Alternatively, add the oil drop by drop while stirring briskly.
Season with salt and pepper to taste.
Cook the pasta in a saucepan of boiling water allowing 3-4 minutes for fresh pasta or 8-10 minutes for dried, or until it is cooked through, but still has
'bite'.
Drain the pasta thoroughly in a colander.
Transfer the pasta to a serving plate and serve with the pesto.
Toss to mix well and serve hot.
Bean and Macaroni Soup
Ingredients
275 g (10 oz) 1 2/3 cups Dried white haricot (dried white) beans, soaked overnight in cold water and drained
125 g (4 oz) Large macaroni, broken into 10 cm (4 in) pieces
450 g (1 lb) Bacon, chopped into 2 1/2 cm (1 in) pieces
1 Large onion, grated
1 Large garlic clove, crushed
4 Medium tomatoes, quartered
1 3/4 (3 pints) 7 1/2 cups Vegetable stock
1 Bouquet garni
Salt and pepper to taste
50 g (2 oz) 1/2 cup Button mushrooms, finely chopped
2 Tbs Finely chopped parsley
Method
Put all the ingredients, except the parsley, into a large saucepan and bring to the boil, stirring frequently.
Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are cooked through. Taste the soup and adjust the seasoning if necessary.
Transfer to a warmed tureen, sprinkle over the parsley and serve at once.
Chilli Pepper Pasta
Ingredients
2 red (bell) peppers, halved and deseeded
1 small red chilli
4 tomatoes, halved
2 garlic cloves
50 g (1 3/4 oz) ground almonds
7 tbsp olive oil
675 g (1 1/2 lb) fresh pasta or 350 g (12 oz) dried pasta
fresh oregano leaves, to garnish
Method
Place the (bell) peppers, skin-side up, on a baking tray (cookie sheet) with the chilli and tomatoes.
Cook under a preheated grill (broiler) for 15 minutes or until charred.
After 10 minutes turn the tomatoes skin-side up.
Place the (bell) peppers and chillies in a polythene bag and leave to sweat for 10 minutes.
Remove the skin from the (bell) peppers and chillies and slice the flesh into strips, using a sharp knife.
Peel the garlic, and peel and deseed the tomatoes.
Place the almonds on a baking tray (cookie sheet) and place under the grill (broiler) for 2 - 3 minutes until golden.
Using a food processor, blend the (bell) pepper, chilli, garlic and tomatoes to make a puree. Keep the motor running and slowly add the olive oil to form a thick sauce.
Alternatively, mash the mixture with a fork and beat in the olive oil, drop by drop.
Stir the toasted ground almonds into the mixture.
Warm the sauce in a saucepan until it is heated through.
Cook the pasta in a saucepan of boiling water for 8-10 minutes if using dried, or 3 - 5 minutes if using fresh.
Drain the pasta thoroughly and transfer to a serving dish.
Pour over the sauce and toss to mix.
Garnish with the fresh oregano leaves.
Chilli Pepper Pasta
Ingredients
2 red (bell) peppers, halved and deseeded
1 small red chilli
4 tomatoes, halved
2 garlic cloves
50 g (1 3/4 oz) ground almonds
7 tbsp olive oil
675 g (1 1/2 lb) fresh pasta or 350 g (12 oz) dried pasta
fresh oregano leaves, to garnish
Method
Place the (bell) peppers, skin-side up, on a baking tray (cookie sheet) with the chilli and tomatoes.
Cook under a preheated grill (broiler) for 15 minutes or until charred.
After 10 minutes turn the tomatoes skin-side up.
Place the (bell) peppers and chillies in a polythene bag and leave to sweat for 10 minutes.
Remove the skin from the (bell) peppers and chillies and slice the flesh into strips, using a sharp knife.
Peel the garlic, and peel and deseed the tomatoes.
Place the almonds on a baking tray (cookie sheet) and place under the grill (broiler) for 2 - 3 minutes until golden.
Using a food processor, blend the (bell) pepper, chilli, garlic and tomatoes to make a puree. Keep the motor running and slowly add the olive oil to form a thick sauce.
Alternatively, mash the mixture with a fork and beat in the olive oil, drop by drop.
Stir the toasted ground almonds into the mixture.
Warm the sauce in a saucepan until it is heated through.
Cook the pasta in a saucepan of boiling water for 8-10 minutes if using dried, or 3 - 5 minutes if using fresh.
Drain the pasta thoroughly and transfer to a serving dish.
Pour over the sauce and toss to mix.
Garnish with the fresh oregano leaves.
Chilli Polenta Chips
Ingredients
350 g (12 oz) instant polenta
2 tsp chilli powder
1 tbsp olive oil
150 ml (1/4 pint) 2/3 cup soured cream
1 tbsp chopped parsley
salt and pepper
Method
Place 1.5 litres (2 3/4 pints) 6 1/4 cups of water in a saucepan and bring to the boil.
Add 2 teaspoons of salt and then add the polenta in a steady stream, stirring constantly.
Reduce the heat slightly and continue stirring for about 5 minutes.
It is essential to stir the polenta, otherwise it will stick and burn.
The polenta should have a thick consistency at this point and should be stiff enough to hold the spoon upright in the pan.
Add the chilli powder to the polenta mixture and stir well.
Season to taste with a little salt and pepper.
Spread the polenta out on to a board or baking tray (cookie sheet) to about 4 cm (1 1/2 inch) thick. Leave to cool and set.
Cut the cooled polenta mixture into thin wedges.
Heat 1 tablespoon of oil in a pan.
Add the polenta wedges and fry for 3-4 minutes on each side or until golden and crispy. Alternatively, brush with melted butter and grill (broil) for 6-7 minutes until golden. Drain the cooked polenta on paper towels.
Mix the soured cream with parsley and place in a bowl.
Serve the polenta with the soured cream and parsley dip.
Fettuccine all'Alfredo
Ingredients
25 g (1 oz) 2 tbsp butter
200 ml (7 fl oz) 7/8 cup double (heavy) cream
450 g (1 lb) fresh fettuccine
1 tbsp olive oil
90 g (3 oz) 1 cup freshly grated Parmesan cheese, plus extra to serve
pinch of freshly grated nutmeg
salt and pepper
fresh parsley sprigs, to garnish
Method
Put the butter and 150 ml (1/4 pint) 2/3 cup of the cream in a large saucepan and bring the mixture to the boil over a medium heat.
Reduce the heat and then simmer gently for about 1 1/2 minutes, or until slightly thickened.
Meanwhile, bring a large pan of lightly salted water to the boil.
Add the fettuccine and olive oil and cook for 2 - 3 minutes, until tender but still firm to the bite. Drain the fettuccine thoroughly and then pour over the cream sauce.
Toss the fettuccine in the sauce over a low heat until thoroughly coated.
Add the remaining cream, the Parmesan cheese and nutmeg to the fettuccine mixture and season to taste with salt and pepper.
Toss thoroughly to coat while gently heating through.
Transfer the fettucine mixture to a warm serving plate and garnish with the fresh sprig of parsley. Serve immediately, handing out extra grated Parmesan cheese separately.
Fettuccine Walnut Sauce
Ingredients
2 thick slices wholemeal (whole-wheat) bread, crusts removed
300 ml (1/2 pint) 1 1/4 cups milk
275 g (9 1/2 oz) 2 1/2 cups shelled walnuts
2 garlic cloves, crushed
115 g (4 oz) 1 cup stoned (pitted) black olives
60 g (2 oz) 2/3 cup freshly grated Parmesan cheese
8 tbsp extra virgin olive oil
150 ml (1/4 pint) 2/3 cup double (heavy) cream
450 g (1 lb) fresh fettuccine
salt and pepper
2 - 3 tbsp chopped fresh parsley
Method
Put the bread in a shallow dish, pour over the milk and set aside to soak until the liquid has been absorbed.
Spread the walnuts out on a baking tray (cookie sheet) and toast in a preheated oven, at 190°C/375°F/Gas Mark 5, for about 5 minutes, or until golden.
Set aside to cool.
Put the soaked bread, walnuts, garlic, olives, Parmesan cheese and 6 tablespoons of the olive oil in a food processor and work to make a puree.
Season to taste with salt and pepper and stir in the cream.
Bring a large pan of lightly salted water to the boil.
Add the fettuccine and 1 tablespoon of the remaining oil and cook for 2 - 3 minutes, or until tender but still firm
to the bite.
Drain the fettuccine thoroughly and toss with the remaining olive oil.
Divide the fettuccine between individual serving plates and spoon the olive, garlic and walnut sauce on top.
Sprinkle over the fresh parsley and serve.
Parmesan quickly loses its pungency and 'bite'.
It is better to buy small quantities and grate it yourself.
Wrapped in foil, it will keep in the refrigerator for several months.
Green Garlic Tagliatelle
Ingredients
2 tbsp walnut oil
1 bunch spring onions (scallions), sliced
2 garlic cloves, sliced thinly
250 g (8 oz) mushrooms, sliced
500 g (1 lb) fresh green and white tagliatelle
250 g (8 oz) frozen chopped leaf spinach, thawed and drained
125 g (4 oz) 1/2 cup full-fat soft cheese with garlic and herbs
4 tbsp single (light) cream
60 g (2 oz) 1/2 cup chopped, unsalted pistachio nuts
2 tbsp shredded fresh basil
salt and pepper
sprigs of fresh basil, to garnish
Italian bread, to serve
Method
Gently heat the oil in a wok or frying pan (skillet) and fry the spring onions (scallions) and garlic for 1 minute until just softened.
Add the mushrooms, stir well, cover and cook gently for 5 minutes until softened.
Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the pasta for 3-5 minutes until just tender.
Drain well and return to the saucepan.
Add the spinach to the mushrooms and heat through for 1 - 2 minutes.
Add the cheese and allow to melt slightly.
Stir in the cream and continue to heat without allowing to boil.
Pour over the pasta, season and mix well.
Heat gently, stirring, for 2 - 3 minutes.
Pile into a warmed serving bowl and sprinkle over the pistachio nuts and shredded basil. Garnish with basil sprigs and serve with Italian bread.
Haricot Bean and Pasta Soup
Ingredients
250 g (8 oz) generous 1 cup dried haricot beans, soaked, drained and rinsed
4 tbsp olive oil
2 large onions, sliced
3 garlic cloves, chopped
425 g (14 oz) can chopped tomatoes
1 tsp dried oregano
1 tsp tomato puree (paste)
900 ml (1 1/2 pints (3 1/2 cups) water
90 g (3 oz) small pasta shapes, such as fusilli or conchigliette
125 g (4 oz) sun-dried tomatoes, drained and sliced thinly
1 tbsp chopped coriander (cilantro), or flat-leaf parsley
2 tbsp freshly grated Parmesan
salt and pepper
Method
Put the soaked beans into a large pan, cover with cold water and bring them to the boil.
Boil rapidly for 15
minutes to remove any harmful toxins.
Drain the beans in a colander.
Heat the oil in a pan over a medium heat and fry the onions until they are just beginning to change colour.
Stir in the garlic and cook for 1 further minute.
Stir in the chopped tomatoes, oregano and the tomato puree and pour on the water.
Add the beans, bring to the boil and cover the pan.
Simmer for 45 minutes, or until the beans are almost tender.
Add the pasta, season the soup and stir in the sun-dried tomatoes.
Return the soup to the boil, partly
cover the pan and continue cooking for 10 minutes, or until the pasta is nearly tender.
Stir in the chopped coriander (cilantro) or parsley.
Taste the soup and adjust the seasoning if necessary.
Transfer to a warmed soup tureen to serve.
Sprinkle with the cheese and serve hot.
Lasagne al forno
Ingredients
Olive oil for frying
1 large onion, peeled and chopped
1 garlic clove, crushed with 1/2 tsp spoon salt
2 celery stalks, scrubbed and finely chopped
100 g (4 oz) unsmoked streaky bacon, rinds removed and chopped
1/2 kg (1 lb) minced beef
396 g (14 oz) can tomatoes
150 ml (1/4 pint) beef stock
2 tbsp tomato puree
1 tsp spoon sugar
2 tsp spoons freshly chopped oregano or 1 tsp spoon dried oregano
Freshly ground black pepper
175 g (6 oz) lasagne verde
50 g (2 oz) Parmesan cheese, grated, to finish
For the sauce:
25 g (1 oz) butter
50 g (2 oz) flour
600 ml (1 pint) hot milk
Pinch of grated nutmeg
Salt and freshly ground
black pepper
226 g.(8 oz) carton cottage cheese, sieved
Method
Heat a spoon of oil in a large pan. Add the onion, garlic and celery and fry until golden.
Add the chopped bacon and continue to fry until crisp.
Add the minced beef to the pan and fry until browned, stirring constantly.
Stir in the tomatoes, stock, tomato puree, sugar, oregano and black pepper to taste.
Bring to the boil, stirring constantly, then lower the heat, half cover and simmer gently for 20 minutes or until the sauce is well reduced and thick.
Meanwhile, cook the lasagne. Bring a large pan of salted water to the boil and stir in a spoonful of oil. Cook the pasta, a few sheets at a time, for 8 to 10 minutes or until 'al dente' (tender but firm to the bite).
Drain and pat dry with a clean tea-towel or absorbent kitchen paper.
Add more oil to the water for each batch of lasagne.
To prepare the sauce, melt the butter in a pan.
Stir in the flour and cook for 1 to 2 minutes, stirring constantly.
Remove from the heat and gradually add the milk, stirring vigorously.
When all the milk is incorporated, return to the heat and bring to the boil, stirring constantly. Lower the heat, add the seasonings and simmer gently for a few minutes until the sauce thickens.
Remove from heat, leave to cool slightly, then stir in the cottage cheese.
Arrange the meat, pasta and prepared sauce in layers in a buttered shallow baking dish, starting with a layer of meat, then pasta, then sauce.
Sprinkle the top layer of sauce with the Parmesan.
Bake in a moderately hot oven (190°C/375°F or Gas Mark 5) for 30 minutes or until browned and bubbling.
Serve straight from the baking dish.
Macaroni and Prawn
Ingredients
350 g (12 oz) short pasta, such as short-cut macaroni
1 tbsp olive oil, plus extra for brushing
90 g (3 oz) 6 tbsp butter, plus extra for greasing
2 small fennel bulbs, sliced thinly, leaves reserved
175 g (6 oz) mushrooms, sliced thinly
175 g (6 oz) shelled prawns (shrimp)
60 g (2 oz) 1/2 cup Parmesan, grated
2 large tomatoes, sliced
1 tsp dried oregano
salt and pepper
pinch of cayenne
Bechamel Sauce (see below)
Method
Cook the pasta in a large pan of boiling, salted water with 1 tablespoon of olive oil.
When almost tender, drain the pasta in a colander, return to the pan and dot with 30g/l oz/2 tablespoons of the butter.
Shake the pan well, cover and keep warm.
Melt the remaining butter in a pan over medium heat and fry the fennel for 3 - 4 minutes, until it begins to soften.
Stir in the mushrooms and fry for a further 2 minutes.
Stir in the prawns (shrimp), remove the pan from the heat and set aside.
Make the bechamel sauce and add the cayenne.
Remove the pan from the heat and stir in the reserved vegetables, prawns (shrimp) and the pasta.
Grease a round, shallow baking dish.
Pour in the pasta mixture and spread evenly.
Sprinkle on the Parmesan, and arrange the tomato slices in a ring around the edge of the dish. Brush the tomato with olive oil and sprinkle on the dried oregano.
Bake in the preheated oven, 180°C/350°F/Gas Mark 4, for 25 minutes, until golden brown. Serve hot.
bechamel sauce:
300 ml (1/2 pint)1 1/4 cups milk
2 bay leaves
3 cloves
1 small onion
60 g (2 oz) 1/4 cup butter, plus extra for greasing
45 g (1 1/2 oz) 6 tbsp flour
300 ml (1/2 pint) 1 1/4 cups single (light) cream
large pinch of freshly grated nutmeg
salt and pepper
Method
Pour the milk into a small pan and add the bay leaves.
Press the cloves into the onion, add to the pan and bring the milk to the boil.
Remove from the heat and set it aside to cool.
Strain the milk into a jug and rinse the pan.
Melt the butter in the pan and stir in the flour.
Stir for 1 minute, then gradually pour on the milk, stirring constantly.
Cook the sauce for 3 minutes, then pour on the cream and bring it to the boil Remove from the heat and season to taste with nutmeg, salt and pepper.
Macaroni Corn Pancakes
Ingredients
2 corn cobs
60 g (2 oz) 4 tbsp butter
115 g (4 oz) red (bell) peppers, cored, seeded and finely diced
285 g (10 oz) 2 1/2 cups dried short-cut macaroni
150 mI (1/4 pint) 2/3 cup double (heavy) cream
25 g (1 oz) 1/4 cup plain (all-purpose) flour
4 egg yolks
4 tbsp olive oil
salt and pepper
To serve:
oyster mushrooms
fried leeks
Method
Bring a saucepan of water to the boil, add the corn cobs and cook for about 8 minutes.
Drain thoroughly and refresh under cold running water for 3 minutes.
Carefully cut away the kernels on to kitchen paper (towels) and set aside to dry.
Melt 25 g (1 oz) 2 tbsp of the butter in a frying pan (skillet).
Add the (bell) peppers and cook over a low heat for 4 minutes.
Drain and pat dry with kitchen paper (towels).
Bring a large saucepan of lightly salted water to the boil.
Add the macaroni and cook for about 12 minutes, or until tender but still firm to the bite.
Drain the macaroni thoroughly
and leave to cool in cold water until required.
Beat together the cream, flour, a pinch of salt and the egg yolks in a bowl until smooth.
Add the corn and (bell) peppers to the cream and egg mixture.
Drain the macaroni and then toss into the corn and cream mixture.
Season with pepper to taste.
Heat the remaining butter with the oil in a large frying pan (skillet).
Drop spoonfuls of the mixture into the pan and press down until the mixture forms a flat pancake.
Fry until golden on both sides, and all the mixture is used up.
Serve immediately with oyster mushrooms and fried leeks.
Mediterranean Spaghetti
Ingredients
12 tbsp olive oil
1 large red onion, chopped
2 garlic cloves, crushed
1 tbsp lemon juice
4 baby aubergines (eggplant), quartered
600 ml (1 pint) 2 1/2 cups passata (sieved tomatoes)
2 tsp caster (superfine) sugar
2 tbsp tomato puree (paste)
425 g (14 oz) can artichoke hearts, drained and halved
125 g (4 oz) 3/4 cup pitted black olives
350 g (12 oz) wholewheat dried spaghetti
salt and pepper
sprigs of fresh basil, to garnish
olive bread, to serve
Method
Heat 1 tablespoon of the oil in a large frying pan (skillet) and gently fry the onion, garlic, lemon juice and aubergines (eggplant) for 4-5 minutes until lightly browned.
Pour in the passata, season and add the sugar and tomato puree (paste).
Bring to the boil, reduce the heat and simmer for 20 minutes.
Gently stir in the artichoke halves and olives and cook for 5 minutes.
Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the spaghetti for 7-8 minutes until just tender.
Drain well, toss in the remaining olive oil and season.
Pile into a warmed serving bowl and top with the vegetable sauce.
Garnish with basil sprigs and serve with olive bread.
Milanese Risotto
Ingredients
2 good pinches of saffron threads
1 large onion, chopped finely
1-2 garlic cloves, crushed
90 g (3 oz) 6 tbsp butter
350 g (12 oz) 1 2/3 cups arborio (risotto) rice
150 ml (1/4 pint) 2/3 cup dry white wine
1.2 litres (2 pints) 5 cups boiling stock (chicken, beef or vegetable)
90 g (3 oz) 3/4 cup Parmesan, grated
salt and pepper
Method
Put the saffron in a small bowl, cover with 3 - 4 tablespoons of boiling water and leave to soak while cooking the risotto.
Fry the onion and garlic in 60 g (2 oz) of the butter until soft but not coloured.
Add the rice and continue to cook for 2 - 3 minutes or until all of the grains are coated in oil and just beginning to colour lightly.
Add the wine to the rice and simmer gently, stirring from time to time, until it is all absorbed.
Add the boiling stock a little at a time, about 150 ml (1/4 pint) 2/3 cup, cooking
until the liquid is fully absorbed before adding more, and stirring frequently.
When all the stock has been absorbed .
This should take about 20 minutes.
The rice should be tender but not soft and soggy.
Add the saffron liquid, Parmesan, remaining butter and salt and pepper to taste.
Leave to simmer for 2 minutes until piping hot and thoroughly mixed.
Cover the pan tightly and leave to stand for 5 minutes off the heat.
Give a good stir and serve at once.
Noodles with Ham
Ingredients
1/2 kg (1 lb) Fettuccine
50 g (2 oz) 4 Tbs Butter
for the Sauce:
125 g (4 oz) Prosciutto, cut into thin strips
50 g (2 oz) Lean cooked ham, cut into strips
175 g (6 oz) Garlic sausage, cut into thin strips
3 Large tomatoes, blanched, peeled, seeded and chopped
1 tsp Dried basil
Salt and pepper to taste
Method
Cook the fettuccine in boiling, salted water for 5 to 7 minutes, or until 'al dente', or just tender.
Mix together the prosciutto, ham, garlic sausage, tomatoes, basil and seasoning.
Drain the fettuccine in a colander, then transfer to a warmed, deep serving bowl.
Add the butter and, using two large spoons, toss gently until the butter melts.
Stir in the ham mixture until the pasta is thoroughly coated and served at once.
Pasta Carbonara
Ingredients
1 tbsp olive oil
40 g (1 1/2 oz) 3 tbsp butter
100 g (3 1/2 oz) pancetta or unsmoked bacon, diced
3 eggs, beaten
2 tbsp milk
1 tbsp thyme, stalks removed
675 g (1 1/2 lb) fresh or 350 g (12 oz) dried conchigoni rigati
50 g (1 3/4 oz) Parmesan cheese, grated
salt and pepper
Method
Heat the oil and butter in a frying pan (skillet) until the mixture is just beginning to froth.
Add the paneetta or bacon to the pan and cook for 5 minutes or until browned all over.
Mix together the eggs and milk in a small bowl.
Stir in the thyme and season to taste with salt and pepper.
Cook the pasta in a saucepan of boiling water for 8 - 10 minutes until tender, but still has 'bite'. Drain thoroughly.
Add the cooked, drained pasta to the frying pan (skillet) with the eggs and cook over a high heat for about 30 seconds or until the eggs just begin to cook and set.
Do not overcook the eggs or they will become rubbery.
Add half of the grated Parmesan cheese, stirring to combine.
Transfer the pasta to a serving plate, pour over the sauce and toss to mix well.
Sprinkle the rest of the grated Parmesan over the top and serve immediately.
Pasta Anchovy Sauce
Ingredients
90 ml (3 fl oz) olive oil
2 garlic cloves, crushed
60 g (2 oz) can anchovy fillets, drained
450 g (1 lb) dried spaghetti
60 g (2 oz) pesto sauce
2 tbsp finely chopped fresh oregano
90 g (3 oz) 1 cup grated Parmesan cheese, plus extra for serving (optional)
salt and pepper
2 fresh oregano sprigs, to garnish
Method
Reserve 1 tbsp of the oil and heat the remainder in a small saucepan.
Add the garlic and fry for 3 minutes.
Lower the heat, stir in the anchovies and cook, stirring occasionally, until the anchovies have disintegrated.
Bring a large saucepan of lightly salted water to the boil.
Add the spaghetti and the remaining olive oil and cook for 8 - 10 minutes or until just tender, but still firm to the bite.
Add the Pesto Sauce and chopped fresh oregano to the anchovy mixture and then season with pepper to taste.
Drain the spaghetti, using a slotted spoon, and transfer to a warm serving dish.
Pour the Pesto Sauce over the spaghetti and then sprinkle over the grated Parmesan cheese.
Garnish with oregano sprigs and serve with extra cheese, if using.
Pasta Bean Casserole
Ingredients
225 g (8 oz) 1 1/4 cups dried haricot (navy) beans, soaked overnight and drained
225 g (8 oz) dried penne
6 tbsp olive oil
850 ml (1 1/2 pints) 3 1/2 cups vegetable stock
2 large onions, sliced
2 garlic cloves, chopped
2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
5 tbsp red wine
2 tbsp tomato puree (paste)
2 celery sticks (stalks), sliced
1 fennel bulb, sliced
115 g (4 oz) 1 5/8 cups sliced mushrooms
225 g (8 oz) tomatoes, sliced
1 tsp dark muscovado sugar
4 tbsp dry white breadcrumbs
salt and pepper
salad leaves (greens) and crusty bread, to serve
Method
Put the haricot (navy) beans in a large saucepan and add sufficient cold water to cover.
Bring to the boil and continue to boil vigorously for 20 minutes.
Drain, set aside and keep warm.
Bring a large saucepan of lightly salted water to the boil.
Add the penne and 1 tbsp of the olive oil and cook for about 3 minutes.
Drain the pasta thoroughly, set aside and keep warm.
Put the beans in a large, flameproof casserole.
Add the vegetable stock and stir in the remaining olive oil, the onions, garlic, bay leaves, oregano, thyme, wine and tomato puree (paste).
Bring to the boil, then cover and cook in a preheated oven at 180°C/350°°F/Gas Mark
4 for 2 hours.
Add the penne, celery, fennel, mushrooms and tomatoes to the casserole and season to taste with salt and pepper.
Stir in the muscovado sugar and sprinkle over the breadcrumbs.
Cover the dish and cook in the oven for
Pasta Chilli Tomatoes
Ingredients
275 g (9 1/2 oz) pappardelle
3 tbsp groundnut oil
2 cloves garlic, crushed
2 shallots, sliced
225 g (8 oz) green beans, sliced
100 g (3 1/2 oz) cherry tomatoes, halved
1 tsp chilli flakes
4 tbsp crunchy peanut butter
150 ml (1/4 pint) 2/3 cup coconut milk
1 tbsp tomato puree (paste)
sliced spring onions (scallions), to garnish
Method
Cook the pappardelle in a large saucepan of boiling, lightly salted water for 5 - 6 minutes.
Heat the groundnut oil in a large pan or preheated wok.
Add the garlic and shallots and stir-fry for 1 minute.
Drain the pappardelle thoroughly and set aside.
Add the green beans and drained pasta to the wok and stir-fry for 5 minutes.
Add the cherry tomatoes to the wok and mix well.
Mix together the chilli flakes, peanut butter, coconut milk and tomato puree (paste).
Pour the chilli mixture over the noodles, toss well to combine and heat through.
Transfer to warm serving dishes and garnish.
Serve immediately.
Pasta Mussel Sauce
Ingredients
400 g (14 oz) pasta shells
1 tbsp olive oil
Sauce:
3.5 litres (6 pints) mussels, scrubbed
250 ml (9 fl oz) 1 cup dry white wine
2 large onions, chopped
125 g (4 1/2 oz) 1/2 cup unsalted butter
6 large garlic cloves, chopped finely
5 tbsp chopped fresh parsley
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
salt and pepper
crusty bread, to serve
Method
Pull off the 'beards' from the mussels and rinse well in several changes of water.
Discard any mussels that refuse to close when tapped.
Put the mussels in a large pan with the white wine and half of the onions.
Cover the pan, shake and cook over a medium heat for 2 - 3 minutes until the mussels open.
Remove the pan from the heat, lift out the mussels with a slotted spoon, reserving the liquor, and set aside until they are cool enough to handle.
Discard any mussels that have not opened.
Melt the butter in a pan over medium heat and fry the remaining onion for 3 - 4 minutes or until translucent.
Stir in the garlic and cook for 1 minute.
Gradually pour on the reserved cooking liquor, stirring to blend thoroughly.
Stir in the parsley and cream.
Season to taste and bring to simmering point.
Taste and adjust the seasoning if necessary.
Cook the pasta in a large pan of salted boiling water, adding the oil,
for 8 - 10 minutes or until tender.
Drain the pasta in a colander, return to the pan, cover and keep warm.
Remove the mussels from their shells, reserving a few shells for garnish.
Stir the mussels into the cream sauce.
Tip the pasta into a warmed serving dish, pour on the sauce and, using 2 large spoons, toss it together well.
Garnish with a few of the reserved mussel shells.
Serve hot, with warm, crusty bread.
Pasta Sicilian Sauce
Ingredients
450 g (1 lb) tomatoes, halved
25 g (1 oz) pine nuts
50 g (1 3/4 oz) sultanas
50 g (1 3/4 oz) can anchovies, drained and halved lengthways
2 tbsp concentrated tomato puree (paste)
675 g (1 1/2 lb) fresh or 350 g (12 oz) dried penne
Method
Cook the tomatoes under a preheated grill (broiler) for about 10 minutes.
Leave to cool slightly, then once cool enough to handle, peel off the skin and dice the flesh.
Place the pine nuts on a baking tray (cookie sheet) and lightly toast under the grill (broiler) for 2 - 3 minutes or until golden brown.
Soak the sultanas in a bowl of warm water for about 20 minutes.
Drain the sultanas thoroughly.
Place the tomatoes, pine nuts and sultanas in a small saucepan and gently heat.
Add the anchovies and tomato puree, heating the sauce for a further 2 - 3 minutes or until hot.
Cook the pasta in a saucepan of boiling water for 8 - 10 minutes or until it is cooked through, but still has 'bite'.
Drain thoroughly.
Transfer the pasta to a serving plate and serve with the hot Sicilian sauce.
Pasta Vegetable Sauce
Ingredients
3 tbsp olive oil
1 onion, sliced
2 garlic cloves, chopped
3 red (bell) peppers, deseeded and cut into strips
3 courgettes (zucchini), sliced
400 g (14 oz) can chopped tomatoes
3 tbsp sun-dried tomato paste
2 tbsp chopped fresh basil
225 g (8 oz) fresh pasta spirals
125 g (4 1/2 oz) 1 cup grated Gruyere (Swiss) cheese
salt and pepper
fresh basil sprigs, to garnish
Method
Heat the oil in a heavy-based saucepan or flameproof casserole.
Add the onion and garlic and cook, stirring occasionally, until softened.
Add the (bell) peppers and courgettes (zucchini) and fry for 5 minutes, stirring occasionally.
Add the tomatoes, sun-dried tomato paste, basil and seasoning, cover and cook for 5 minutes.
Meanwhile, bring a large saucepan of salted water to the boil and add the pasta.
Stir and bring back to the boil.
Reduce the heat slightly and cook, uncovered, for 3 minutes, or until just tender.
Drain thoroughly and add to the vegetables.
Toss gently to mix well.
Put the mixture into a shallow ovenproof dish and sprinkle over the cheese.
Cook under a preheated grill (broiler) for 5 minutes until the cheese is golden.
Garnish with basil sprigs and serve.
Pasta Stuffed with Ricotta and Ham
Ingredients
350 g (12 oz) Cannelloni tubes
50 g (2 oz) 1/2 cup Parmesan cheese, grated
for the Sauce:
2 Tbs Olive oil
1 Large onion, finely chopped
2 Garlic cloves, crushed
700 g (1 1/2 lb) Canned peeled tomatoes
1 Tbs Tomato puree (paste)
1 1/2 tsp Dried basil
Salt and pepper to taste
for the Filling:
225 g (8 oz) Ricotta cheese
2 slices Thick cooked ham, diced
1 Egg
Salt and pepper to taste
Method
First make the sauce. Heat the oil in a saucepan.
Add the onion and garlic and fry until the onion is soft.
Stir in the tomatoes and can juice, tomato puree (paste), basil and salt and pepper, and bring to the boil.
Reduce the heat to low and simmer the sauce for 30 minutes, or until it is smooth and thick.
Meanwhile, cook the cannelloni tubes in boiling, salted water for 10 to 12 minutes, or until 'al dente', or just tender.
Using a slotted spoon, transfer the tubes to a large plate.
Mix all the filling ingredients together until they are thoroughly blended.
Using a small teaspoon, carefully stuff the filling into the tubes until they are well filled.
Arrange the tubes in a well-greased shallow ovenproof casserole.
Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
Pour the tomato sauce over the tubes and sprinkle over the grated Parmesan.
Put the casserole into the oven and bake for 30 minutes, or until the top is browned and bubbling.
Pasta Vongole
Ingredients
675 g (1 1/2 lb) fresh clams or 1 x 290 g (10 oz) can clams, drained
400 g (14 oz) mixed seafood, such as prawns (shrimps), squid and mussels, defrosted if frozen
2 tbsp olive oil
2 cloves garlic, finely chopped
150 ml (1/4 pint) 2/3 cup white wine
150 ml (1/4 pint) 2/3 cup fish stock
2 tbsp chopped tarragon
salt and pepper
675 g (1 1/2 lb) fresh pasta or 350 g (12 oz) dried pasta
Method
lf you are using fresh clams, scrub them clean and discard any that are already open.
Heat the oil in a large frying pan (skillet).
Add the garlic and the clams to the pan and cook for 2 minutes, shaking the pan to ensure that all of the clams are coated in the oil.
Add the remaining seafood mixture to the pan and cook for a further 2 minutes.
Pour the wine and stock over the mixed seafood and garlic and bring to the boil.
Cover the pan, reduce the heat and leave to simmer for 8 - 10 minutes or until the shells open. Discard any clams or mussels that do not open.
Meanwhile, cook the pasta in a saucepan of boiling water for 8 - 10 minutes or until it is cooked through, but still has 'bite'.
Drain the pasta thoroughly.
Stir the tarragon into the sauce and season with salt and pepper to taste.
Transfer the pasta to a serving plate and pour over the sauce.
Serve immediately.
Pasta with Cheese Broccoli
Ingredients
300 g (10 1/2 oz) dried tagliatelle tricolore (plain, spinach- and tomato-flavoured noodles)
225 g (8 oz) 2 1/2 cups broccoli, broken into small florets
350 g (12 oz) 1 1/2 cups Mascarpone cheese
125 g (4 1/2 oz) 1 cup blue cheese, chopped
1 tbsp chopped fresh oregano
25 g (1 oz) 2 tbsp butter
salt and pepper
sprigs of fresh oregano, to garnish
freshly grated Parmesan, to serve
Method
Cook the tagliatelle in plenty of boiling salted water for 8 - 10 minutes or until just tender.
Meanwhile, cook the broccoli florets in a small amount of lightly salted, boiling water.
Avoid overcooking the broccoli, so that it retains much of its colour and texture.
Heat the Mascarpone and blue cheeses together gently in a large saucepan until they are melted.
Stir in the oregano and season with salt and pepper to taste.
Drain the pasta thoroughly.
Return it to the saucepan and add the butter, tossing the tagliatelle to coat it.
Drain the broccoli well and add to the pasta with the sauce, tossing gently to mix.
Divide the pasta between 4 warmed serving plates.
Garnish with sprigs of fresh oregano and serve with freshly grated Parmesan.
Pasta with Chicken Sauce
Ingredients
250 g (9 oz) fresh green tagliatelle
1 tbsp olive oil salt
fresh basil leaves, to garnish
Tomato sauce:
2 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
400 g (14 oz) can chopped tomatoes
2 tbsp chopped fresh parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
Chicken sauce:
60 g (2 oz) 4 tbsp unsalted butter
400 g (14 oz) boned chicken breasts, skinned and cut into thin strips
90 g (3 oz) 3/4 cup blanched almonds
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
salt and pepper
Method
To make the tomato sauce, heat the oil in a pan over a medium heat.
Add the onion and fry until translucent. Add the garlic and fry for 1 minute.
Stir in the tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar and salt and pepper to taste, bring to the boil and simmer, uncovered, for 15 - 20 minutes, until reduced by half.
Remove the pan from the heat and discard the bay leaves.
To make the chicken sauce, melt the butter in a frying pan (skillet) over a medium heat.
Add the chicken and almonds and stir-fry for 5 - 6 minutes, or until the chicken is cooked through.
Meanwhile, bring the cream to the boil in a small pan over a low heat and boil for about 10 minutes, until reduced by almost half.
Pour the cream over the chicken and almonds, stir and season to taste with salt and pepper. Set aside and keep warm.
Bring a large pan of lightly salted water to the boil.
Add the tagliatelle and olive oil and cook for 8-10 minutes until tender, but still firm to the bite. Drain and transfer to a warm serving dish.
Spoon over the tomato sauce and arrange the chicken sauce down the centre.
Garnish with the basil leaves and serve immediately.
Pasta with Garlic Broccoli
Ingredients
500 g (1 lb 2 oz) broccoli
300 g (10 1/2 oz) 1 1/4 cups garlic and herb cream cheese
4 tbsp milk
350 g (12 oz) fresh herb tagliatelle
25 g (1 oz) 1/4 cup grated Parmesan cheese
chopped fresh chives, to garnish
Method
Cut the broccoli into even-sized florets.
Cook the broccoli in a saucepan of boiling salted water for 3 minutes and drain thoroughly.
Put the soft cheese into a saucepan and heat gently, stirring, until melted.
Add the milk and stir until well combined.
Add the broccoli to the cheese mixture and stir to coat.
Meanwhile, bring a large saucepan of salted water to the boil and add the tagliatelle.
Stir and bring back to the boil.
Reduce the heat slightly and cook the tagliatelle, uncovered, for 3-4 minutes until just tender.
Drain the tagliatelle thoroughly and divide among 4 warmed serving plates.
Spoon the broccoli and cheese sauce on top.
Sprinkle with grated Parmesan cheese, garnish with chopped chives and serve.
Pasta with Green Vegetable Sauce
Ingredients
250 g (8 oz) gemelli or other pasta shapes
1 tbsp olive oil
2 tbsp chopped fresh parsley
2 tbsp freshly grated Parmesan
salt and pepper
Sauce:
1 head green broccoli, cut into florets
2 courgettes (zucchini), sliced
250 g (8 oz) asparagus spears, trimmed
125 g (4 oz) mangetout (snow peas), trimmed
125 g (4 oz) frozen peas
30 g (1 oz) 2 tbsp butter
3 tbsp vegetable stock
5 tbsp double (heavy) cream
large pinch of freshly grated nutmeg
Method
Cook the pasta in a large pan of salted boiling water, adding the olive oil.
When almost tender, drain in a colander and return to the pan, cover and keep warm.
Steam the broccoli, courgettes (zucchini), asparagus spears and mangetout (snow peas) over a pan of boiling, salted water until just beginning to soften.
Remove from the heat and plunge into cold water to prevent further cooking.
Drain and set aside.
Cook the peas in boiling, salted water for 3 minutes, then drain.
Refresh in cold water and drain again.
Put the butter and vegetable stock in a pan over a medium heat.
Add all the vegetables except the asparagus spears and toss carefully with a wooden spoon to heat through, taking care not to break them up.
Stir in the cream, allow the sauce just to heat through and season well with salt, pepper and nutmeg.
Transfer the pasta to a warmed serving dish and stir in the chopped parsley.
Spoon the sauce over, and sprinkle on the Parmesan.
Arrange the asparagus spears in a pattern on top.
Serve hot.
Pasta with Nuts Cheese
Ingredients
60 g (2 oz) 1 cup pine kernels (nuts)
350 g (12 oz) dried pasta shapes
2 courgettes (zucchini), sliced
125 g (4 1/2 oz) 1 1/4 cups broccoli, broken into florets
200 g (7 oz) 1 cup full-fat soft cheese
150 ml (1/4 pint) 2/3 cup milk
1 tbsp chopped fresh basil
125 g (4 1/2 oz) button mushrooms, sliced
90 g (3 oz) blue cheese, crumbled
salt and pepper sprigs of fresh basil, to garnish
green salad, to serve
Method
Scatter the pine kernels (nuts) on to a baking tray (cookie sheet) and grill (broil), turning occasionally, until lightly browned all over.
Set aside.
Cook the pasta in plenty of boiling salted water for 8 - 10 minutes or until just tender.
Meanwhile, cook the courgettes (zucchini) and broccoli in a small amount of boiling, lightly salted water for about 5 minutes or until just tender.
Put the soft cheese into a pan and heat gently, stirring constantly.
Add the milk and stir to mix.
Add the basil and mushrooms and cook gently for 2 - 3 minutes.
Stir in the blue cheese and season to taste.
Drain the pasta and the vegetables and mix together.
Pour over the cheese and mushroom sauce and add the pine kernels (nuts).
Toss gently to mix.
Garnish with basil sprigs and serve with a green salad.
Pasticcio
Ingredients
225 g (8 oz) fusilli, or other short pasta shapes
1 tbsp olive oil
4 tbsp double (heavy) cream
salt
rosemary sprigs, to garnish
Sauce:
2 tbsp olive oil, plus extra for brushing
1 onion, sliced thinly
1 red (bell) pepper, cored, deseeded and chopped
2 cloves garlic, chopped
625 g (1 lb 6 oz) minced (ground) lean beef
400 g (14 oz) can chopped tomatoes
125 ml (4 fl oz) 1/2 cup dry white wine
2 tbsp chopped fresh parsley
50 g (1 3/4 oz) can anchovies, drained and chopped
salt and pepper
Topping:
300 ml (1/2 pint) 1 1/4 cups natural (unsweetened) yogurt
3 eggs
pinch of freshly grated nutmeg
40 g (1 1/2 oz) 1/3 cup Parmesan, grated
Method
To make the sauce, heat the oil in a large frying pan (skillet) and fry the onion and red (bell) pepper for 3 minutes. Stir in the garlic and cook for 1 minute more.
Stir in the beef and cook, stirring frequently, until no longer pink.
Add the tomatoes and wine, stir well and bring to the boil.
Simmer, uncovered, for 20 minutes, or until the sauce is fairly thick.
Stir in the parsley and anchovies, and season to taste.
Cook the pasta in a large pan of boiling salted water, adding the oil, for 8 - 10 minutes or until tender.
Drain the pasta in a colander, then transfer to a bowl.
Stir in the cream and set aside.
To make the topping, beat together the yogurt and eggs and season with nutmeg, and salt and pepper to taste.
Brush a shallow baking dish with oil.
Spoon in half of the pasta and cover with half of the meat sauce.
Repeat these layers, then spread the topping evenly over the final layer.
Sprinkle the cheese on top.
Bake in a preheated oven, 190°C/ 375°F/Gas Mark 5, for 25 minutes, or until the topping is golden brown and bubbling.
Garnish with sprigs of rosemary and serve with a selection of raw vegetable crudites.
Penne Butternut Squash
Ingredients
2 tbsp olive oil
1 garlic clove, crushed
60 g (2 oz) 1 cup fresh white breadcrumbs
500 g (1 lb 2 oz) peeled and deseeded butternut squash
8 tbsp water
500 g (1 lb 2 oz) fresh penne, or other pasta shape
15 g (1/2 oz) 1 tbsp butter
1 onion, sliced
125 g (4 1/2 oz) 1/2 cup ham, cut into strips
200 ml (7 fl oz) scant cup single (light) cream
60 g (2 oz) 1/2 cup Cheddar cheese, grated
2 tbsp chopped fresh parsley salt and pepper
Method
Mix together the oil, garlic and breadcrumbs and spread out on a large plate.
Cook on HIGH power for 4 - 5 minutes, stirring every minute, until crisp and beginning to brown. Set aside.
Dice the squash.
Place in a large bowl with half of the water.
Cover and cook on HIGH power for 8-9 minutes, stirring occasionally.
Leave to stand for 2 minutes.
Place the pasta in a large bowl, add a little salt and pour over boiling water to cover by 2.5 cm (1 inch).
Cover and cook on HIGH power for 5 minutes, stirring once, until the pasta is just tender but still firm to the bite.
Leave to stand, covered, for 1 minute before draining.
Place the butter and onion in a large bowl.
Cover and cook on HIGH power for 3 minutes.
Coarsely mash the squash, using a fork.
Add to the onion with the pasta, ham, cream, cheese, parsley and remaining water.
Season generously and mix well.
Cover and cook on HIGH power for 4 minutes until heated through.
Serve the pasta sprinkled with the crisp garlic crumbs.
Polenta Kebabs
Ingredients
175 g (6 oz) instant polenta
750 ml (1 pint 7 fl oz) scant 3 1/4 cups water
2 tbsp fresh thyme, stalks removed
8 slices Parma ham (prosciutto) (about 75 g (2 3/4 oz)
1 tbsp olive oil
salt and pepper
fresh green salad, to serve
Method
Cook the polenta, using 750 ml (1 pint 7 fl oz) 3 1/4 cups of water to 175 g (6 oz) polenta, stirring occasionally, for 30 - 35 minutes.
Alternatively, follow the instructions on the packet.
Add the fresh thyme to the polenta mixture and season to taste with salt and pepper.
Spread out the polenta, about 2.5 cm/ 1 inch thick, on to a board.
Set aside to cool.
Using a sharp knife, cut the cooled polenta into 2.5 cm (1 inch) cubes.
Cut the Parma ham (prosciutto) slices 3 into 2 pieces lengthways.
Wrap the Parma ham (prosciutto) around the polenta cubes.
Thread the Parma ham (prosciutto) wrapped polenta cubes on to skewers.
Brush the kebabs (kabobs) with a little oil and cook under a preheated grill (broiler), turning frequently, for 7 - 8 minutes.
Alternatively, barbecue (grill) the kebabs (kabobs) until golden.
Transfer to serving plates and serve with a salad.
Potato Noodles
Ingredients
450 g (1 lb) floury (mealy) potatoes, diced
225 g (8 oz) 2 cups plain (all-purpose) flour
1 egg, beaten
1 tbsp milk
salt and pepper
parsley sprig, to garnish
Sauce:
1 tbsp vegetable oil
1 onion, chopped
1 garlic clove, crushed
125 g (4 1/2 oz) open-capped mushrooms, sliced
3 smoked bacon slices, chopped
50 g (1 3/4 oz) Parmesan cheese, grated
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
2 tbsp chopped fresh parsley
Method
Cook the diced potatoes in a saucepan of boiling water for 10 minutes or until cooked through. Drain well.
Mash the potatoes until smooth, then beat in the flour, egg and milk.
Season with salt and pepper to taste and bring together to form a stiff paste.
On a lightly floured surface, roll out the paste to form a thin sausage
shape.
Cut the sausage into 2.5 cm (1 inch) lengths. Bring a large pan of salted water to the boil, drop in the dough pieces and cook for 3-4 minutes.
They will rise to the surface when cooked.
To make the sauce, heat the oil in a pan and saute the onion and garlic for 2 minutes.
Add the mushrooms and bacon and cook for 5 minutes.
Stir in the cheese, cream and parsley, and season.
Drain the noodles and transfer to a warm pasta bowl.
Spoon the sauce
over the top and toss to mix.
Garnish with a parsley sprig and serve.
Sicilian Spaghetti
Ingredients
2 aubergines (eggplant), about 650 g (1 1/4 lb)
150 ml (1/4 pint) 2/3 cup olive oil
350 g (12 oz) finely minced (ground) lean beef
1 onion, chopped
2 garlic cloves, crushed
2 tbsp tomato puree (paste)
425 g (14 oz) can chopped tomatoes
1 tsp Worcestershire sauce
1 tsp chopped fresh oregano or marjoram or 1/2 tsp dried oregano or marjoram
45 g (1 1/2 oz) pitted black olives, sliced
1 green, red or yellow (bell) pepper, cored, deseeded and chopped
175 g (6 oz) spaghetti
125 g (4 oz) 1 cup Parmesan, grated
salt and pepper
fresh oregano or parsley, to garnish (optional)
Method
Brush a 20 cm/8 inch loose-based round cake tin with olive oil, place a disc of baking parchment in the base and brush with oil.
Trim the aubergines (eggplant) and cut into slanting slices, 5 mm (1/4 inch) thick.
Heat some of the oil in a frying pan (skillet).
Fry a few slices at a time until lightly browned, turning once, and adding more oil as necessary. Drain on paper towels.
Put the minced (ground) beef, onion and garlic into a saucepan and cook, stirring frequently, until browned all over.
Add the tomato puree (paste), tomatoes, Worcestershire sauce, herbs and seasoning.
Simmer for 10 minutes, stirring occasionally, then add the olives and (bell) pepper and cook for a further 10 minutes.
Bring a large pan of salted water to the boil.
Cook the spaghetti for 12-14 minutes until just tender.
Drain thoroughly.
Turn the spaghetti into a bowl and mix in the meat mixture and Parmesan, tossing with two forks.
Lay overlapping slices of aubergine (eggplant) evenly over the base of the cake tin and up the sides.
Add the meat mixture, pressing it down, and cover with the
remaining slices of aubergine (eggplant).
Stand in a baking tin and cook in a preheated oven, 200°C/400°F/Gas Mark 6, for 40 minutes. Leave to stand for 5 minutes then loosen around the edges and invert on to a warmed serving dish, releasing the tin clip.
Remove the paper.
Sprinkle with herbs before serving, if liked.
Serve with extra Parmesan, if liked.
Spaghetti Carbonara
Ingredients
425 g (14 oz) spaghetti
2 tbsp olive oil
1 large onion, sliced thinly
2 garlic cloves, chopped
175 g (6 oz) streaky bacon rashers, rind
removed, cut into thin strips
30 g (1 oz) 2 tbsp butter
175 g (6 oz) mushrooms, sliced thinly
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
3 eggs, beaten
90 g (3 oz) 3/4 cup Parmesan, grated, plus extra
to serve (optional)
freshly ground black pepper
sprigs of sage, to garnish
Method
Heat a large serving dish or bowl. Cook the spaghetti in a large pan of boiling salted water, adding 1 tablespoon of the oil.
When the pasta is almost tender, drain in a colander.
Return the spaghetti to the pan, cover and leave it in a warm place.
While the spaghetti is cooking, heat the remaining oil in a frying pan (skillet) over a medium heat.
Fry the onion until it is translucent, then add the garlic and bacon and fry until the bacon is crisp.
Remove the onion, garlic and bacon with a slotted spoon and set aside to keep warm.
Heat the butter in the pan and fry the mushrooms for 3 - 4 minutes, stirring them once or twice. Return the bacon mixture to the mushrooms.
Cover and keep warm.
Stir together the cream, the beaten eggs and cheese, and season with salt and pepper.
Working very quickly to avoid cooling the cooked ingredients, tip the spaghetti into the bacon and mushroom mixture and pour on the eggs.
Toss the spaghetti quickly, using two forks, and serve it at once.
If you wish, serve with extra grated Parmesan.
Spaghetti Olio Aglio
Ingredients
125 ml (4 fl oz) 1/2 cup olive oil
3 garlic cloves, crushed
450 g (1 lb) fresh spaghetti
3 tbsp roughly chopped fresh parsley
salt and pepper
Method
Reserve 1 tablespoon of the olive oil and heat the remainder in a medium saucepan.
Add the garlic and a pinch of salt and cook over a low heat, stirring constantly, until golden brown, then remove the pan from the heat.
Do not allow the garlic to burn as it will taint its flavour.
If it does burn, you will have to start all over again!
Meanwhile, bring a large saucepan of lightly salted water to the boil.
Add the spaghetti and remaining olive oil to the pan and cook for 2 - 3 minutes, or until tender, but still firm to the bite.
Drain the spaghetti thoroughly and return to the pan.
Add the oil and garlic mixture to the spaghetti and toss to coat thoroughly.
Season with pepper, add the chopped fresh parsley and toss to coat again.
Transfer the spaghetti to a warm serving dish and serve immediately.
Spaghetti with Ricotta Sauce
Ingredients
350 g (12 oz) spaghetti
3 tbsp olive oil
45 g (1 1/2 oz) 3 tbsp butter, cut into small pieces
2 tbsp chopped parsley
Sauce:
125 g (4 1/2 oz) 1 cup freshly ground almonds
125 g (4 1/2 oz) 1/2 cup Ricotta
large pinch of grated nutmeg
large pinch of ground cinnamon
150 ml (1/4 pint) 2/3 cup creme fraiche
125 ml (4 fl oz) 1/2 cup hot chicken stock
1 tbsp pine kernels
pepper
coriander (cilantro) leaves, to garnish
Method
Cook the spaghetti in a large pan of boiling salted water, to which you have added 1 tablespoon of the oil, for 8 - 10 minutes or until tender.
Drain the pasta in a colander, return to the pan and toss with the butter and parsley.
Cover the pan and keep warm.
To make the sauce, mix together the ground almonds, Ricotta, nutmeg, cinnamon and creme fraiche to make a
thick paste.
Gradually pour on the remaining oil, stirring constantly until it is well blended.
Gradually pour on the hot stock, stirring all the time, until the sauce is smooth.
Transfer the spaghetti to warmed serving dishes, pour on the sauce and toss well.
Sprinkle each serving with pine kernels (nuts) and garnish with coriander (cilantro) leaves. Serve warm.
Spaghetti with Seafood Sauce
Ingredients
250 g (8 oz) short-cut spaghetti, or long spaghetti broken into 15 cm (6 inch) lengths
2 tbsp olive oil
300 ml (1/2 pint) 1 1/4 cups chicken stock
1 tsp lemon juice
1 small cauliflower, cut into florets
2 carrots, sliced thinly
125 g (4 oz) mangetout (snow peas), trimmed
60 g (2 oz) 1/4 cup butter
1 onion, sliced
250 g (8 oz) courgettes (zucchini), sliced thinly
1 garlic clove, chopped
350 g (12 oz) frozen shelled prawns (shrimp), defrosted
2 tbsp chopped fresh parsley
30 g (1 oz) 1/4 cup Parmesan, grated
salt and pepper
1/2 tsp paprika, to sprinkle
4 unshelled prawns (shrimp), to garnish (optional)
Method
Cook the spaghetti in a large pan of boiling salted water, adding 1 tablespoon of the olive oil. When almost tender, drain, then return to the pan and stir in the remaining olive oil.
Cover and keep warm.
Bring the chicken stock and lemon juice to the boil.
Add the cauliflower and carrots and cook for 3 - 4 minutes until they are barely tender.
Remove with a slotted spoon and set aside.
Add the mangetout (snow peas) and cook for 1 - 2 minutes, until they begin to soften.
Remove with a slotted spoon and add to the other vegetables.
Reserve the stock for future use.
Melt half the butter in a frying pan (skillet) over medium heat and fry the onion and courgettes (zucchini) for about 3 minutes.
Add the garlic and prawns (shrimp) and cook for a further 2 - 3 minutes until thoroughly heated through.
Stir in the reserved vegetables and heat through.
Season well then stir in the remaining butter.
Transfer the spaghetti to a warmed serving dish.
Pour on the sauce and parsley.
Toss well using two forks, until thoroughly coated.
Sprinkle on the grated cheese and paprika, and garnish with unshelled prawns (shrimp), if using.
Serve immediately.
Spaghetti with Smoked Salmon
Ingredients
500 g (1 lb) buckwheat spaghetti
2 tbsp olive oil
90 g (3 oz) 1/2 cup feta cheese, crumbled
coriander (cilantro) or parsley, to garnish
Sauce
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
150 ml (1/4 pint) 2/3 cup whisky or brandy
125 g (4 oz) smoked salmon
large pinch of cayenne pepper
2 tbsp chopped coriander (cilantro) or parsley
salt and pepper
Method
Cook the spaghetti in a large pan of salted boiling water, adding 1 tablespoon of the olive oil. When the pasta is almost tender, drain in a colander. Return to the pan and sprinkle on the remaining oil.
Cover and shake the pan and keep warm.
In separate small pans, heat the cream and the whisky or brandy to simmering point.
Do not let them boil.
Combine the cream with the whisky or brandy.
Cut the smoked salmon into thin strips and add to the cream mixture.
Season with pepper and cayenne, and stir in the coriander (cilantro) or parsley.
Transfer the spaghetti to a warmed serving dish, pour on the sauce and toss thoroughly using two large forks.
Scatter the crumbled cheese over the pasta and garnish with the coriander (cilantro) or parsley. Serve at once.
Spaghetti with Tuna and Parsley Sauce
Ingredients
500 g (1 lb) spaghetti
1 tbsp olive oil
30 g (1 oz) 2 tbsp butter
black olives, to garnish
Sauce:
200 g (7 oz) can tuna, drained
60 g (2 oz) can anchovies, drained
250 ml (8 fl oz) 1 cup olive oil
250 ml (8 fl oz) 1 cup roughly chopped fresh,
flat-leaf parsley
150 ml (1/4 pint) 2/3 cup creme fratche
salt and pepper
Method
Cook the spaghetti in a large pan of salted boiling water, adding the olive oil.
When almost tender, drain in a colander and return to the pan.
Add the butter, toss thoroughly to coat and keep warm.
Remove any bones from the tuna.
Put it into a blender or food processor with the anchovies, olive oil and parsley and process until the sauce is smooth.
Pour in the creme fraiche and process for a few seconds to blend.
Taste the sauce and season.
Warm 4 plates.
Shake the pan of spaghetti over medium heat until it is thoroughly warmed through.
Pour on the sauce and toss quickly, using two forks.
Garnish with the olives and serve immediately with warm, crusty bread.
Spicy Tomato Tagliatelle
Ingredients
50 g (1 3/4 oz) 3 tbsp butter
1 onion, finely chopped
1 garlic clove, crushed
2 small red chillies, deseeded and diced
450 g (1 lb) fresh tomatoes, skinned, deseeded and diced
200 ml (7 fl oz) 3/4 cup vegetable stock
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
675 g (1 1/2 lb) fresh green and white tagliatelle, or 350 g (12 oz) dried
Method
Melt the butter in a large saucepan.
Add the onion and garlic and cook for 3 - 4 minutes or until softened.
Add the chillies to the pan and continue cooking for about 2 minutes.
Add the tomatoes and stock, reduce the heat and leave to simmer for 10 minutes, stirring.
Pour the sauce into a food processor and blend for 1 minute until smooth.
Alternatively, push the sauce through a sieve.
Return the sauce to the pan and add the tomato puree (paste) sugar, and salt and pepper to taste.
Gently reheat over a low heat, until piping hot.
Cook the tagliatelle in a pan of boiling water for 8 - 10 minutes or until it is tender, but still has 'bite'.
Drain the tagliatelle, transfer to serving plates and serve with the tomato sauce.
Tagliarini with Gorgonzola
Ingredients
25 g (1 oz) 2 tbsp butter
225 g (8 oz) Gorgonzola cheese, roughly crumbled
150 ml (1/4 pint) 5/8 cup double (heavy) cream
30 ml (2 tbsp) dry white wine
1 tsp cornflour (cornstarch)
4 fresh sage sprigs, finely chopped
400 g (14 oz) dried tagliarini
2 tbsp olive oil
salt and white pepper
Method
Melt the butter in a heavy-based pan.
Stir in 175 g (6 oz) of the cheese and
melt, over a low heat, for about 2 minutes.
Add the cream, wine and cornflour (cornstarch) and beat with a whisk until fully incorporated.
Stir in the sage and season to taste with salt and white pepper.
Bring to the boil over a low heat, whisking constantly, until the sauce thickens.
Remove from the heat and set aside while you cook the pasta.
ring a large saucepan of lightly salted water to the boil.
Add the tagliarini and 1 tbsp of the olive oil.
Cook the pasta for 8 - 10 minutes or until just
tender, drain thoroughly and toss in the remaining olive oil.
Transfer the pasta to a serving dish and keep warm.
Reheat the sauce over a low heat, whisking constantly.
Spoon the Gorgonzola sauce over the tagliarini, generously sprinkle over the remaining cheese and serve immediately.
Tagliatelle Garlic Sauce
Ingredients
2 tbsp walnut oil
1 bunch spring onions (scallions), sliced
2 garlic cloves, sliced thinly
225 g (8 oz) mushrooms, sliced
500 g (1 lb 2 oz) fresh green and white tagliatelle
225 g (8 oz) frozen chopped leaf spinach, thawed and drained
125 g (4 1/2 oz) 1/2 cup full-fat soft cheese with garlic and herbs
4 tbsp single (light) cream
60 g (2 oz) 1/2 cup chopped, unsalted pistachio nuts
2 tbsp shredded fresh basil
salt and pepper
sprigs of fresh basil, to garnish
Italian bread, to serve
Method
Gently heat the oil in a wok or frying pan (skillet) and fry the spring onions (scallions) and garlic for 1 minute or until just softened.
Add the mushrooms, stir well, cover and cook gently for 5 minutes or until softened.
Meanwhile, bring a large saucepan of lightly salted water to the boil and
cook the pasta for 3-5 minutes or until just tender.
Drain the pasta thoroughly and return to the saucepan.
Add the spinach to the mushrooms and heat through for 1-2 minutes.
Add the cheese and allow to melt slightly.
Stir in the cream and continue to heat without allowing to boil.
Pour the mixture over the pasta, season to taste and mix well.
Heat gently, stirring, for 2 - 3 minutes.
Pile into a warmed serving bowl and sprinkle over the pistachio nuts and shredded basil. Garnish with basil sprigs and serve with Italian bread.
Tagliatelle with Pumpkin
Ingredients
500 g (1 lb 2 oz) pumpkin or butternut squash
2 tbsp olive oil
1 onion, chopped finely
2 garlic cloves, crushed
4 - 6 tbsp chopped fresh parsley
good pinch of ground or freshly grated nutmeg
about 250 ml (9 fl oz) 1 cup chicken or vegetable stock
125 g (4 1/2 oz) Parma ham (prosciutto), cut into narrow strips
275 g (9 oz) tagliatelle, green or white (fresh or dried)
150 ml (1/4 pint) 2/3 cup double (heavy) cream
salt and pepper
freshly grated Parmesan, to serve
Method
Peel the pumpkin or squash and scoop out the seeds and membrane.
Cut the flesh into 1 cm (1/2 inch) dice.
Heat the olive oil in a pan and gently fry the onion and garlic until softened.
Add half of the parsley and fry for 1 - 2 minutes.
Add the pumpkin or squash and continue to cook for 2 - 3 minutes.
Season well with salt, pepper and nutmeg.
Add half of the stock, bring to the boil, cover and simmer for about 10 minutes or until the pumpkin is tender, adding more stock as necessary.
Add the Parma ham (prosciutto) and continue to cook for 2 minutes, stirring frequently.
Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water, allowing 3-4 minutes for fresh pasta or 8 - 10 minutes for dried.
Drain thoroughly and turn into a warmed dish.
Add the cream to the ham mixture and heat gently.
Season and spoon over the pasta.
Sprinkle with the remaining parsley and grated Parmesan separately
Three Cheese Macaroni
Ingredients
600 ml (1 pint) 2 1/2 cups Bechamel Sauce
225 g (8 oz) 2 cups macaroni
1 egg, beaten
125 g (4 1/2 oz) 1 cup grated mature (sharp) Cheddar
1 tbsp wholegrain mustard
2 tbsp chopped fresh chives
4 tomatoes, sliced
125 g (4 1/2 oz) 1 cup grated Red Leicester (brick) cheese
60 g (2 oz) 1/2 cup grated blue cheese
2 tbsp sunflower seeds
salt and pepper
snipped fresh chives, to garnish
Method
Make the Bechamel Sauce, put into a bowl and cover with cling film (plastic wrap) to prevent a skin forming.
Set aside.
Bring a saucepan of salted water to the boil and cook the macaroni for 8 - 10 minutes or until just tender.
Drain well and place in an ovenproof dish.
Stir the beaten egg, Cheddar, mustard, chives and seasoning into the Bechamel Sauce and spoon over the macaroni, making sure it is well covered.
Top with a layer of sliced tomatoes.
prinkle over the Red Leicester (brick) and blue cheeses, and sunflower seeds.
Put on a baking tray (cookie sheet) and bake in a preheated oven, 190°C/ 375°F/Gas Mark 5, for 25 - 30 minutes or until bubbling and golden.
Garnish with chives and serve immediately.
Tortelloni 
Ingredients
about 300 g (10 1/2 oz) fresh pasta, rolled out to thin sheets
75 g (2 1/2 oz) 5 tbsp butter
50 g (1 3/4 oz) shallots, finely chopped
3 garlic clove, crushed
50 g (1 3/4 oz) mushrooms, wiped and finely chopped
1/2 stick celery, finely chopped
25 g (1 oz) Pecorino cheese, finely grated, plus extra to garnish
1 tbsp oil
salt and pepper
Method
Using a serrated pasta cutter, cut 5 cm (2 inch) squares from the sheets of fresh pasta.
To make 36 tortelloni you will need 72 squares.
Once the pasta is cut, cover the squares with cling film (plastic wrap) to stop them drying out.
Heat 25 g (1 oz) 3 tbsp of the butter in a frying pan (skillet).
Add the shallots, 1 crushed garlic clove, the mushrooms and celery and cook for 4 - 5 minutes.
Remove the pan from the heat, stir in the cheese and season with salt and pepper to taste.
Spoon 1/2 teaspoon of the mixture on to the middle of 36 pasta squares.
Brush the edges of the squares with water and top with the remaining 36 squares.
Press the edges together to seal.
Leave to rest for 5 minutes.
Bring a large pan of water to the boil, add the oil and cook the tortelloni, in batches, for 2 - 3 minutes.
The tortelloni will rise to the surface when cooked and
the pasta should be tender with a slight 'bite'.
Remove from the pan with a perforated spoon and drain thoroughly.
Meanwhile, melt the remaining butter in a pan.
Add the remaining garlic and plenty of pepper and cook for 1 - 2 minutes.
Transfer the tortelloni to serving plates and pour over the garlic butter.
Garnish with grated pecorino cheese and serve immediately.
Vegetable Pasta Nests
Ingredients
175 g (6 oz) spaghetti
1 aubergine (eggplant), halved and sliced
1 courgette (zucchini), diced
1 red (bell) pepper, seeded and chopped diagonally
6 tbsp olive oil
2 garlic cloves, crushed
50 g (1 3/4 oz) 4 tbsp butter or margarine, melted
15 g (1/2 oz) 1 tbsp dry white breadcrumbs
salt and pepper
fresh parsley sprigs, to garnish
Method
Bring a large saucepan of water to the boil and cook the spaghetti for 8 - 10 minutes or until 'al dente'.
Drain the spaghetti in a colander and set aside until required.
Place the aubergine (eggplant), courgette (zucchini) and (bell) pepper on a baking tray (cookie sheet).
Mix the oil and garlic together and pour over the vegetables, tossing to coat all over.
Cook under a preheated hot grill (broiler) for about 10 minutes,
turning, until tender and lightly charred.
Set aside and keep warm.
Divide the spaghetti among 4 lightly greased Yorkshire pudding tins (pans).
Using 2 forks, curl the spaghetti to form nests.
Brush the pasta nests with melted butter or margarine and sprinkle with the breadcrumbs.
Bake in a preheated oven, at 200°C/400°F/ Gas Mark 6, for 15 minutes or until lightly golden. Remove the pasta nests from the tins (pans) and transfer to serving plates.
Divide the grilled (broiled) vegetables between the pasta nests, season and garnish.
Vegetarian Pasta and Bean Casserole
Ingredients
250 g (8 oz) generous 1 cup dried haricot beans, soaked overnight and drained
250 g (8 oz) penne, or other short pasta shapes
6 tbsp olive oil
900 ml (1 1/2 pints) 3 1/2 cups vegetable stock
2 large onions, sliced
2 cloves garlic, chopped
2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
5 tbsp red wine
2 tbsp tomato puree (paste)
2 celery stalks, sliced
1 fennel bulb, sliced
125 g (4 oz) mushrooms, sliced
250 g (8 oz) tomatoes, sliced
1 tsp dark muscovado sugar
4 tbsp dry white breadcrumbs
salt and pepper
To serve:
salad leaves crusty bread
Method
Put the beans in a large pan, cover them with water and bring to the boil.
Boil the beans rapidly for 20 minutes, then drain them.
Cook the pasta for only 3 minutes in a large pan of boiling salted water, adding 1 tablespoon of the oil.
Drain in a colander and set aside.
Put the beans in a large flameproof casserole, pour on the vegetable stock and stir in the remaining olive oil, the onions, garlic, bay leaves, herbs, wine and tomato
puree (paste).
Bring to the boil, cover the casserole and cook in a preheated oven, 180°C/350°F/Gas Mark 4, for 2 hours.
Add the reserved pasta, the celery, fennel, mushrooms and tomatoes, and season with salt and pepper.
Stir in the sugar and sprinkle on the breadcrumbs.
Cover the casserole and continue cooking for another hour.
Serve hot, with salad leaves and plenty of crusty bread.
Vermicelli Flan
Ingredients
250 g (8 oz) vermicelli or spaghetti
1 tbsp olive oil
30 g (1 oz) 2 tbsp butter, plus extra for greasing
salt
tomato and basil salad, to serve
Sauce:
60 g (2 oz) 1/4 cup butter
1 onion, chopped
150 g (5 oz) button mushrooms, trimmed
1 green (bell) pepper, cored, deseeded and
sliced into thin rings
150 ml (1/4 pint) 2/3 cup milk
3 eggs, beaten lightly
2 tbsp double (heavy) cream
1 tsp dried oregano
pinch of finely grated nutmeg
freshly ground black pepper
1 tbsp freshly grated Parmesan
Method
Cook the pasta in a large pan of salted boiling water, adding the olive oil.
When almost tender, drain in a colander.
Return the pasta to the pan, add the butter and shake the pan well.
Grease a 20 cm/8 inch loose-bottomed flan tin (pan).
Press the pasta on to the base and round the sides to form a case.
Heat the butter in a frying pan (skillet) over a medium heat and fry the onion until it is translucent.
Remove with a slotted spoon and spread in the flan base.
Add the mushrooms and (bell) pepper rings to the pan and turn them in the fat until glazed.
Fry for two minutes on each side, then arrange in the flan base.
Beat together the milk, eggs and cream, stir in the oregano, and season with nutmeg and pepper.
Pour the mixture carefully over the vegetables and sprinkle on the cheese.
Bake the flan in the preheated oven, 180°C/ 350°F/Gas Mark 4, for 40 - 45 minutes, until filling is set.
Slide on to a serving plate and serve warm.
Vermicelli with Clam Sauce
Ingredients
425 g (14 oz) vermicelli, spaghetti, or other long pasta
1 tbsp olive oil
30 g (1 oz) 2 tbsp butter
2 tbsp Parmesan shavings, to garnish
sprig of basil, to garnish
Sauce:
1 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
2 x 200 g (7 oz) jars clams in brine
125 ml (4 fl oz) 1/2 cup white wine
4 tbsp chopped fresh parsley
1/2 tsp dried oregano
pinch of freshly grated nutmeg
salt and pepper
Method
Cook the pasta in a large pan of boiling salted water, adding the olive oil.
When it is almost tender, drain in a colander, return to the pan and add the butter.
Cover the pan.
Shake it and keep it warm.
To make the clam sauce, heat the oil in a pan over a medium heat and fry the onion until it is translucent.
Stir in the garlic and cook for 1 further minute.
Strain the liquid from one jar of clams, pour into the pan and add the wine.
Stir well, bring to simmering point and simmer for 3 minutes.
Drain the brine from the second jar of clams and discard.
Add the shellfish and herbs to the pan, and season with pepper and nutmeg.
Lower the heat and cook until the sauce is heated through.
Transfer the pasta to a warmed serving dish and pour on the sauce.
Sprinkle with the Parmesan and garnish with the basil sprig.
Serve hot.
Warm Pasta with Basil Vinaigrette
Ingredients
250 g (8 oz) pasta spirals
4 tomatoes, peeled
60 g (2 oz) 1/2 cup black olives
30 g (1 oz) 1/4 cup sun-dried tomatoes
2 tbsp pine kernels (nuts), toasted
2 tbsp Parmesan shavings
sprig of fresh basil, to garnish
Basil vinaigrette:
4 tbsp chopped fresh basil
1 garlic clove, crushed
2 tbsp freshly grated Parmesan
4 tbsp olive oil
2 tbsp lemon juice
pepper
Method
Cook the pasta in boiling salted water for 10 - 12 minutes until al dente.
Drain and rinse well in hot water, then drain again thoroughly.
To make the vinaigrette, whisk the basil, garlic, Parmesan, olive oil, lemon juice and pepper until well blended.
Put the pasta into a bowl, pour over the basil vinaigrette and toss thoroughly.
Cut the tomatoes into wedges.
Halve and pit the olives and slice the sun-dried tomatoes.
Add the tomatoes, olives and sun-dried tomatoes to the pasta and mix thoroughly.
Transfer to a salad bowl and scatter the nuts and Parmesan shavings over the top.
Serve warm, garnished with a sprig of basil.
