makes 1

Ingredients:

2 tbsp olive oil

4½oz (125g) lean ground beef

cayenne pepper, to taste

small handful of very finely chopped flat-leaf parsley

2 flour or corn tortillas

1 tomato, diced

½ cup shredded sharp Cheddar cheese

sea salt and freshly ground black pepper

Method:

1 Heat 1 tablespoon of the oil in a frying pan, then add the beef and season with cayenne. Cook over medium heat for 5 minutes, stirring, breaking up any large pieces, until the meat is no longer pink. Turn down the heat and moisten with a little hot water. Season with a pinch of salt and pepper. Cook for 5–10 minutes, until the beef is cooked through. Stir in the parsley.

2 Heat the remaining oil in a nonstick frying pan, and cook one tortilla for 1 minute or until lightly golden. Spoon the beef mixture over the tortilla, leaving a little border around the edge, then scatter on the tomato and cheese. Top with the other tortilla, pressing it down with the back of a spatula to sandwich the two together. Scoop up the quesadilla with the spatula, carefully turn it over, and cook the other side for another minute or until it is golden. Slice in half or in quarters and serve.

Cook’s Notes:

If you are only using a couple of tortillas from a package, either wrap the remaining tightly in plastic wrap and keep in the refrigerator, or wrap and freeze for up to 1 month.

Quesadilla with spiced beef and tomato

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

3–4 roasted red peppers from a jar, drained and chopped

handful of pitted black olives, coarsely chopped

1–2 tsp capers, rinsed

2–3 tbsp ricotta or fresh mozzarella, torn into pieces

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina flour, and carefully place the dough on top.

3 Spoon the peppers, olives, capers, and ricotta onto half of the dough base, leaving a ½in (1cm) border around the edge. Season well with salt and pepper. Moisten the edges of the dough with a little water, then fold in half and seal together with your fingers. Sprinkle the top with a little water, then bake for 15–20 minutes or until golden and crispy.

Calzone with peppers, capers, and olives

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

8oz (225g) fresh spinach, wilted and well drained

41⁄2oz (125g) cooked ham, chopped

41⁄2oz (125g) mozzarella, torn into pieces

handful of torn basil leaves

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking tray in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking tray with oil, sprinkle with semolina, and place the dough on top.

3 Spread the spinach over half the dough, leaving a ½in (1cm) border around the edge. Top with the ham, mozzarella, and basil leaves. Moisten the edges of the dough with a little water, then fold in half and seal together with your fingers. Sprinkle the top with a little water, then bake for15 minutes, until golden and crispy.

Cook’s Notes:

Sprinkling the top of the calzone with a little water helps crisp up the dough.

Calzone with cheese, ham, and spinach

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

2–3 tbsp tomato puree or passata

8oz (225g) spinach, wilted and well drained

2–3 tbsp ricotta cheese

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking tray in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can—about 10–12in (25–30cm) in diameter. Brush the hot baking tray with oil, sprinkle with semolina, and place the dough on top.

3 Add the tomato sauce over the pizza and smooth it out evenly with the back of a spoon, then spread the spinach on top. Dot with small spoonfuls of ricotta, season with salt and pepper, then bake for 10 minutes, or until the crust is golden and crispy.

Pizza with spinach and ricotta cheese

makes 1

Ingredients:

3 good-quality pork sausages, skinned and chopped

¼ freshly grated Parmesan cheese (optional)

sea salt and freshly ground black pepper

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

3–4 tomatoes, thinly sliced

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking tray in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Put the sausage in a dry frying pan and cook over medium heat for 5 minutes, or until no longer pink, breaking up any lumps with a wooden spoon. Drain off any excess fat from the pan. Stir the Parmesan, and season with salt and pepper.

3 Place the dough on a floured surface and roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking tray with oil, sprinkle with semolina, and carefully place the dough on top.

4 Cover the pizza with tomato and bake for 5 minutes, then remove from the oven and spoon the sausage mixture over the top. Bake for another 5–7 minutes, or until the crust is golden and crispy.

Pizza with sausage

makes 1

Ingredients:

1 tbsp olive oil

4 1⁄2oz (125g) mushrooms, sliced

sea salt and freshly ground black pepper

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

2–3 tbsp tomato puree or passata

5 1⁄2oz (150g) mozzarella, torn into pieces

hot chili oil, to serve (optional)

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking tray in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Meanwhile, heat the oil in a frying pan, add the mushrooms, and cook over low heat for 5 minutes, or until they begin to soften. Season well with salt and pepper.

3 Place the dough on a floured surface and roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking tray with oil, sprinkle with semolina, and carefully place the dough on top.

4 Add the tomato sauce over the pizza and smooth it out evenly with the back of a spoon. Top with the cheese, then the mushrooms. Bake for 10 minutes, until the crust is golden and crispy and the cheese is bubbling. Drizzle with chili oil, and serve.

Cook’s NoTEs:

You can freeze the rolled-out part- baked untopped pizza dough

Pizza with mozzarella and mushrooms

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

2–3 tbsp ground tomatoes or tomato purée or sauce

3 tomatoes, sliced

handful of pitted black olives

1–2 tsp capers, rinsed

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina, and carefully place the dough on top.

3 Spread the ground tomatoes onto the pizza crust, using the back of a spoon to smooth it out evenly. Top with the tomato slices, then scatter with the olives and capers. Bake for 10–15 minutes or until the crust is crisp and golden. Season with freshly ground black pepper and serve.

Varations:

Use canned tomatoes instead of ground. Process them briefly with a hand held blender beforehand.

Pizza with tomatoes, olives, and capers

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

8oz (200g) mozzarella cheese, torn into chunks

4 thin slices Parma ham or prosciutto,

whole or cut into strips

handful of wild arugula leaves

freshly ground black pepper

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina, and place the dough on top.

3 Top the crust with the mozzarella, season with freshly ground black pepper, and bake for 10 minutes or until the crust is crispy and the top is bubbling. Drape the Parma ham over the top, scatter evenly with arugula, season again with pepper, and serve.

Cook’s NoTEs:

You might want to cut the Parma ham into pieces with a pair of kitchen scissors so the pizza will be easier to eat.

Pizza bianca with Parma ham, arugula, and mozzarella

makes 1

Ingredients:

1 ball pizza dough 

all-purpose flour, for dusting

semolina flour or cornmeal

1 ball (2½oz/75g) fresh mozzarella, torn into pieces, or more to taste

handful of freshly grated Parmesan cheese, or more to taste

¼ cup crumbled Gorgonzola or other blue cheese, or more to taste

¼ cup shredded Gruyère, or more to taste

pinch of oregano

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina, and carefully place the dough on top.

3 Cover each quarter segment of the pizza with a different cheese. Sprinkle with the oregano, then bake for 10–15 minutes or until the crust is crispy and the cheese is golden and bubbling.

Cook’s NoTEs:

If you are making more than one pizza, cook one at a time so the oven isn’t overcrowded and remains as hot as it can be.

Pizza bianca with four cheeses

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

handful of fresh rosemary leaves

2 garlic cloves, finely chopped olive oil

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can—about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina, and carefully place the dough on top.

3 Prick the dough all over with a fork, then scatter the rosemary, garlic, and plenty of salt over the top and pat flat. Drizzle with olive oil, then bake for 10 minutes or until crispy.

Cook’s NoTEs:

If you make pizza often, invest in a pizza stone—then your crust will always be wonderfully crispy.

Pizza bianca with rosemary and garlic

Serves 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

8–10oz (300g) boneless sirloin beef (rump) steak, cut into bitesize chunks

1 beef bouillon cube, crumbled

2 cups hot water

8oz (225g) cold leftover cooked pasta, such as penne, farfalle, or fusilli

handful of grated Parmesan cheese

handful of flat-leaf parsley leaves, finely chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes or until soft. Stir in the garlic, and cook for a few seconds more. Now add the beef and cook over high heat for a few minutes until browned all over. Sprinkle with the bouillon cube, pour in the water, and bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat slightly, and leave to simmer for 20 minutes.

2 Stir in the pasta, taste, and season well with salt and ground pepper. Cook 3–5 minutes, or until the pasta is heated through. Serve hot, with Parmesan cheese and parsley sprinkled over the top.

Pasta with meat sauce

Serves 4

Ingredients:

8oz (225g) pasta, such as penne, fusilli, or farfalle

2 tbsp mayonnaise

handful of wild arugula

1 cup cooked fresh or thawed frozen peas

6 cherry tomatoes, finely chopped

sea salt and freshly ground black pepper

Method:

1 Cook the pasta in a large pan of boiling salted water for 10 minutes, or until it is cooked but still has a bit of bite to it. Drain, keeping back a tiny amount of the cooking water, return to the pan, and toss.

2 In a large bowl, mix together the pasta, mayonnaise, arugula, peas, and tomatoes. Season with salt and pepper. Cover with plastic wrap and refrigerate until 1 hour before serving. Serve at cool room temperature.

pasta salad

Serves 4

Ingredients:

2 eggplants, halved lengthwise and cut into ¼-inch slices

2 tbsp olive oil, or as needed

1 onion, finely chopped

2 garlic cloves, finely chopped

pinch of dried oregano

pinch of sweet paprika

1 x 28oz (750g) can ground tomatoes or tomato puree

about 8oz (225g) cold leftover cooked pasta, such as penne or farfalle

½ cup (125g) grated Parmesan cheese

sea salt and freshly ground black pepper

Method:

1 Place the eggplant slices in a colander and sprinkle well with salt. Cover with a plate, then place a heavy weight on top for 10 minutes to extract the bitter juices. Use your hands to squeeze out excess moisture.

2 Meanwhile, preheat the oven to 400°F (200°C). Heat 1 tbsp of the oil in a large heavy saucepan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes or until soft. Stir in the garlic, oregano, and paprika; then stir in the tomatoes. Bring to a boil, reduce the heat slightly, and simmer gently for about 15 minutes. Season to taste with salt and pepper.

3 While the sauce is cooking, heat 2 tbsp of olive oil in a large frying pan over medium heat. Working in batches, cook the eggplant slices for 3 minutes on each side until golden, adding more oil to the pan as needed. Drain on paper towels.

4 Line the bottom of a baking dish with eggplant slices, overlapping slightly. Cover with some of the tomato sauce, then add a layer of pasta. Repeat the layers, ending with a final layer of tomato sauce. Top with the cheese, and bake for 20 minutes or until bubbly and golden. Serve with a crisp green salad tossed with a light vinaigrette.

Pasta and eggplant bake

Serves 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

1 tsp dried oregano

4 carrots, cut into small dice

3 celery ribs, cut into small dice

3 garlic cloves, finely chopped

¾ cup dry red wine

1 tbsp tomato puree

2¼ cups (560ml) hot vegetable stock

1 x 14oz (400g) can diced tomatoes, with juices

about 8oz (225g) cold leftover cooked pasta, such as elbow macaroni or vermicelli, coarsely chopped if large

handful of flat-leaf parsley, finely chopped

freshly grated Parmesan cheese, for serving

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large saucepan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes or until soft. Add the oregano, then stir in the carrots and celery. Cook, stirring occasionally, for about 10 minutes until softened. Now stir in the garlic, and cook for a few seconds more. Pour in the wine, increase the heat, and let bubble for a couple of minutes until the alcohol has evaporated. Stir in the tomato purée, and season well with salt and pepper.

2 Stir in the stock and the tomatoes with their juices. Bring to a boil, reduce the heat slightly, and gently simmer for about 20 minutes, adding a bit of hot water or extra stock if the minestrone gets too thick (but don’t make it too thin).

3 Stir in the pasta, sprinkle with parsley, and serve hot with Parmesan cheese for sprinkling over the top and a salad of mixed greens on the side.

Minestrone soup

Serves 4

Ingredients:

1 tbsp olive oil

1 onion, finely diced

3 garlic cloves, finely diced

handful of finely chopped flat-leaf parsley

½ cup dry white wine

1lb (450g) fresh clams, well scrubbed

12oz (350g) linguine or spaghetti

splash of olive oil

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until the onion begins to soften. Stir in the garlic and parsley, then cook for a few seconds more.

2 Add the wine, raise the heat, then stir in the clams. Allow to bubble, shaking the pan from time to time, for 5 minutes, or until the shells start to open. Turn off the heat and cover.

3 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Add a splash of olive oil, season with salt and pepper, then add the clams and their juices. Toss together and serve.

Pasta with clams and parsley

Serves 4

Ingredients:

1 tbsp olive oil

1 onion, finely diced

1lb (450g) ground lamb, or very finely chopped lean lamb

¾ cup dry red wine

finely grated zest of 1 lemon

pinch of paprika

few sprigs of fresh thyme (leaves only)

3 garlic cloves, finely chopped

12oz (350g) pappardelle

freshly grated Parmesan cheese, for serving

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft. Add the lamb and cook, stirring, until browned, about 5 minutes. Turn up the heat, add the wine, and allow to bubble for 2 minutes.

2 Add the lemon zest, paprika, and thyme. Stir in the garlic, cook for a few seconds, then add the tomatoes and their juices. Bring to a boil, then simmer gently for about 15 minutes.

3 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the lamb sauce, toss again, sprinkle with Parmesan, and serve.

Pasta with lamb and tomato sauce

Serves 4

Ingredients:

1 tbsp butter

1 tbsp all-purpose flour

1¼ cups whole milk

1¼ cups shredded sharp Cheddar cheese

12oz (350g) dried elbow macaroni

1 small red onion, very finely diced

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Melt the butter in a small saucepan, then remove from the heat and stir in the flour with a wooden spoon until well blended. Return to the heat and gradually add the milk, whisking constantly, until the sauce begins to thicken. Remove from heat and stir in 1 cup (125g) of the cheese until smooth. Season with salt and pepper.

2 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Mix in the cheese sauce, add the onion, and stir to blend well.

3 Spoon into a baking dish, top with the remaining cheese, and bake for 10–15 minutes or until bubbly-hot.

Variation:

Use penne for this dish, instead. Or add some cooked fresh or thawed frozen peas to the sauce.

Macaroni cheese with red onion

Serves 4

Ingredients:

6 small red bell peppers

3 tbsp olive oil

2 garlic cloves, finely chopped

1 fresh red jalapeño chile pepper, seeded and finely chopped

1 fresh green jalapeño chile pepper, seeded and finely chopped

pinch of dried oregano

few sprigs of fresh thyme (leaves only)

12oz (350g) dried penne

¼ cup finely grated Pecorino cheese

hot chili oil, for serving

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Generously coat the bell peppers with 2 tablespoons of the oil. Place them in a shallow roasting pan and roast for 15 minutes or until soft and charred. Remove from the oven, seal in a plastic or paper bag and set aside to cool.

2 Place the remaining 1 tablespoon of oil in a frying pan, add the garlic and chiles, and cook for a few minutes over low heat, without browning. Stir in the oregano and thyme.

3 Remove the peppers from the bag and, using your hands, rub away the skins. Cut the peppers and discard the seeds and white membranes. Cut the flesh into strips, then add to the frying pan. Season and leave to stand.

4 Cook the pasta as the package directs. Drain, saving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Scrape in the pepper mixture, add the Pecorino, and toss well. Drizzle with chili oil and serve.

Cook’S Notes:

Seal the roasted peppers in a bag the steam loosens the skins, making them easier to peel.

Pasta with roasted peppers and chiles

Special equipment • food processor

Serves 4

Ingredients:

handful of fresh basil, leaves only

2 garlic cloves, chopped

½ cup freshly grated Parmesan cheese

2 tbsp pine nuts, plus 1 tbsp toasted pine nuts

¼ cup olive oil

12oz (350g) dried spaghetti

sea salt and freshly ground black pepper

Method:

1 Combine the basil, garlic, Parmesan, and the 2 tbsp untoasted pine nuts in a food processor. Pulse until blended. Scrape the mixture from the sides of the bowl, cover, and, with the machine running, pour in the olive oil until a coarse paste forms. Season to taste.

2 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Add the pesto, toss again, then top with the toasted pine nuts, and serve.

Cook’s Notes:

Double the pesto recipe, spoon half of it into a jar, and top with a thin layer of olive oil it will keep in the refrigerator for up to 1 week.

Pasta with pesto and pine nuts

ServeS 4

Ingredients:

1 tbsp olive oil

5½oz (150g) pancetta or slab bacon, cut into small cubes

2 sage leaves, finely sliced

6 large eggs

2/3 cup heavy whipping cream

1 cup (125g) freshly grated Parmesan cheese

pinch of freshly grated nutmeg

12oz (350g) dried linguine or spaghetti

small handful of finely chopped fresh flat-leaf parsley, for serving

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan, add the pancetta and sage, and cook over medium heat for 5 minutes or until golden.

2 Combine the eggs, cream, Parmesan, and nutmeg in a bowl, season with salt and pepper, then blend with a fork. Set aside.

3 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.

4 Give the egg mixture one final stir, then add to the hot pasta and stir thoroughly to combine. Put the lid on the pot, leave to sit for 1 minute, then stir again. Add the pancetta and sage and toss together. Sprinkle with parsley and serve.

variation:

Toss cooked or thawed frozen peas into the final dish.

pasta carbonara with pancetta and cream

Serves 4

Ingredients:

1 tbsp olive oil

1 red onion, finely chopped

¼ cup dry red wine

1¾oz (50g) dried porcini mushrooms, soaked in 1¼ cups boiling water for 15 minutes

one 1¾oz (50g) rind from a piece of Parmesan cheese (or a 1¾oz chunk of Parmesan cheese), plus freshly grated Parmesan, for serving

12oz (350g) dried tagliatelle (fettuccine)

handful of finely chopped

flat-leaf parsley

few sprigs of fresh thyme (leaves only)

2 tomatoes, peeled and diced

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft. Turn up the heat, add the wine, and allow to bubble for a couple of minutes. Drain the mushrooms (reserving the liquid) and chop coarsely. Add mushrooms and cook for 1–2 minutes. Stir in the Parmesan.

2 Strain the reserved mushroom liquid through a sieve, then pour into the pan. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.

3 Remove the Parmesan from the sauce, stir in the parsley, thyme, and tomatoes, and season. Add the sauce and toss again, then serve with grated Parmesan and black pepper.

Pasta with porcini and Parmesan

Special equipment • grill pan

ServeS 4

Ingredients:

3 red onions, each cut into eight wedges

handful of ripe cherry tomatoes

a few fresh sprigs of thyme

3 tbsp olive oil

two 6oz (175g) fresh tuna steaks

12oz (350g) dried penne

finely grated zest of ½ lemon

pinch of crushed hot red pepper flakes

drizzle of good-quality balsamic vinegar, for serving (optional)

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Combine the onions, tomatoes, and thyme in a large roasting pan, drizzle with 2 tablespoons of the olive oil, season with salt, and toss to coat. Roast for 15 minutes or until the onions are soft and lightly charred.

2 Heat a grill pan until hot. Rub the tuna steaks with the remaining oil and season with salt and pepper. Cook for 6–8 minutes, turning once, until they reach the desired doneness. Remove from the heat, and set aside to rest.

3 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the roasted onion mixture, the lemon zest, and pepper flakes and toss again. Cut the tuna into bite-size chunks, and add to the pot. Season to taste, and toss gently. Drizzle with balsamic vinegar, and serve.

Pasta with tuna and roasted onion

Special equipment • food processor

ServeS 4

Ingredients:

1 cup (200g) pitted black olives, such as Kalamata

2 garlic cloves

finely grated zest and juice of 1 lemon

2 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

12oz (350g) dried linguine or spaghetti

handful of finely chopped flat-leaf parsley

handful of fresh basil leaves, torn into shreds

scant 1oz (25g) chunk of Parmesan cheese, shaved with a vegetable peeler

Method:

1 Combine the olives, garlic, lemon zest, and lemon juice in a food processor and pulse until chopped. With the motor running, add the oil until the mixture forms a smooth paste. Transfer to a bowl. Taste and season with pepper and salt.

2 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.

3 Add the parsley and basil, and toss again. Toss the olive paste into the pasta, or spoon it over the top. Shave Parmesan over all and serve.

pasta with black olives

ServeS 4

Ingredients:

1 bulb garlic, left whole with the top third sliced off

1 tbsp olive oil, plus extra for garlic

1 onion, thinly sliced

10oz (300g) pork tenderloin, cut into bite-size cubes

1–2 tbsp good-quality balsamic vinegar

1 tbsp tomato purée

1¼ cups hot vegetable stock, or more as needed

small handful of finely chopped flat-leaf parsley

12oz (350g) dried pappardelle

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Rub the cut-side of the garlic with oil, then wrap loosely in aluminum foil and bake for 20 minutes. Remove from the oven and set aside to cool. Heat the oil in a frying pan, add the onion, and cook over medium heat for 5 minutes or until very lightly golden. Add the pork and cook, stirring often, until golden all over, about 5 minutes. Add the balsamic vinegar, raise the heat, and cook a few more minutes.

2 Stir in the tomato purée, followed by the flour and then the stock. Stir well to get rid of any lumps. Bring to a boil, then cook on a fairly high simmer for 10 minutes or until the sauce has thickened and reduced. Add a bit of boiling water if the sauce reduces too quickly. Season well with salt and pepper. Squeeze the cooled

garlic out of its skin, chop coarsely, then stir into the sauce along with half the parsley.

3 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Add the sauce, toss again, then sprinkle with the remaining parsley, and serve.

pasta with pork, roasted garlic, and balsamic vinegar

SERVES 4

Ingredients:

1 head of broccoli, about 12oz (350g), cut into florets

1 tbsp olive oil

1 red onion, finely chopped

1 red jalapeño chile pepper, seeded and finely chopped

¼ cup dry white wine

finely grated zest of 1 lemon

2 garlic cloves, finely chopped

12oz (350g) dried penne

juice of 1 lemon, to serve

freshly grated Parmesan cheese, for serving (optional)

sea salt and freshly ground black pepper

Method:

1 Cook the broccoli in a pan of boiling salted water for 10–15 minutes or until soft and slightly overcooked. Drain and chop coarsely. Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft. Stir in the chile, then add the wine. Raise the heat and bubble for a couple of minutes.

2 Lower the heat, and add the lemon zest and garlic. Season well with salt and pepper, then stir in the broccoli, toss together, and set aside.

3 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the broccoli mixture, the squeeze in the lemon juice. Toss again, sprinkle with Parmesan, and serve.

Variation:

Add some diced pancetta while cooking the onion; or add cooked diced ham to the broccoli mixture.

Pasta with broccoli and lemon

SERVES 4

Ingredients:

1 red onion, finely diced

one 14oz (400g) can flageolet beans, drained and rinsed

handful of coarsely chopped parsley

1 garlic clove, finely chopped

2 tbsp good-quality balsamic vinegar

finely grated zest of 1 lemon, plus the juice of ½ lemon

12oz (350g) dried orecchiette or other small pasta shells

sea salt and freshly ground black pepper

Method:

1 Combine the onion, beans, parsley, garlic, vinegar, lemon zest, and lemon juice in a large bowl, and stir gently to mix. Season well with salt and pepper. Leave to sit while you cook the pasta the flavors will develop.

2 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Add the sauce, toss again, and serve.

Cook’s NoTEs:

The sauce can be refrigerated for up to 24 hours. Before using, return to room temperature and stir in a little olive oil.

Pasta with flageolet beans, parsley, and lemon

ServeS 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

one 14oz (400g) can diced tomatoes, with juices

12oz (350g) dried linguine or spaghetti

12oz (350g) assorted cooked

seafood, such as shrimps, squid, and mussels

handful of finely chopped flat-leaf parsley

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over a low heat for 5 minutes or until soft. Stir in the garlic and cook for a few seconds. Add the tomatoes and their juices, bring to a boil, then simmer gently for 10 minutes.

2 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.

3 Add the seafood to the tomato mixture for the last few minutes of cooking, to reheat. Season with salt and pepper, add the parsley, then toss with the pasta. Serve immediately.

Cook’s NoTEs:

Use good-quality canned tomatoes the finished dish will be all the better for them.

pasta with seafood and tomatoes

ServeS 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

4 small zucchini, 2 diced and

2 coarsely grated

3 garlic cloves, finely chopped

1 bunch thin asparagus, trimmed and stalks cut crosswise into thirds

½ cup dry white wine

1–2 tsp capers, rinsed and chopped

finely grated zest of 1 lemon

12oz (350g) dried penne

handful of finely chopped flat-leaf parsley

finely grated Parmesan cheese, for serving

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over a low heat for 5 minutes or until soft. Add all the zucchini and cook for 10 minutes, stirring frequently, until they have cooked down and softened. Do not allow them to brown.

2 Stir in the garlic and asparagus. Add the wine, raise the heat, and allow to bubble for 2–3 minutes. Return to a simmer. Cook for 2–3 minutes, until the asparagus is tender, then stir in the capers and lemon zest.

3 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the vegetable mixture and parsley, and toss again. Sprinkle with Parmesan and serve.

Pasta with asparagus and zucchini

ServeS 4

Ingredients:

1 tbsp olive oil

1 onion, finely diced

1 red jalapeño chile pepper, seeded and finely chopped

6 good-quality pork sausages, skinned and chopped

pinch of dried oregano

one 14oz (400g) can artichoke hearts, drained and coarsely chopped

3 ripe tomatoes, peeled and diced

handful of pitted black olives, such as Kalamata, coarsely chopped if large

12oz (350g) dried penne

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a frying pan, add the onion and a pinch of salt, and cook over a low heat for 5 minutes, or until soft. Add the chile and cook for a few seconds, then add the sausages, breaking them up with the back of a fork until coarsely mashed. Cook until no longer pink, about 10 minutes, stirring occasionally. Drain off any excess fat, then add the oregano and artichokes and cook for a few minutes more. Add the tomatoes and olives, then season well with salt and pepper.

2 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Add the sauce, toss again, and serve.

Cook’s NoTEs:

Using good-quality pork sausages will make all the difference in the finished dish.

Pasta with sausage and artichokes

Freeze • the sauce can be frozen

Serves 4

Ingredients:

1 onion, very finely diced

2 garlic cloves, very finely chopped

1lb (450g) ground lamb

1 tbsp olive oil, or as needed

one 14oz (400g) can diced tomatoes, with juices

handful of pitted black olives, such as Kalamata, coarsely chopped if large

12oz (350g) dried spaghetti

handful of finely chopped flat-leaf parsley

finely grated fresh Parmesan cheese, for serving

sea salt and freshly ground black pepper

Method:

1 Combine the onion, garlic, and ground lamb in a bowl. Season with salt and pepper, and mix with your hands until well blended. Roll the mixture into balls that are a bit larger than a walnut.

2 Heat the oil in a frying pan. Add the meatballs in batches, and cook for about 5 minutes or until they begin to brown. Transfer to a plate and repeat.

3 Return the meatballs to the frying pan and add the tomatoes and olives;bring to a boil, then reduce to a simmer and cook for 20 minutes. Season to taste with salt and pepper.

4 Cook the pasta. Drain, reserving a bit of the cooking water. Return pasta to the pot and toss with the reserved water. Stir parsley into the sauce, and spoon over the pasta. Sprinkle with Parmesan and serve.

Pasta with lamb meatballs and olives