Easy Meals

10–12 minutes

Salt and freshly ground black pepper

350g (12oz) dried fusilli, or other pasta shape such as penne or farfalle

3 cloves of garlic, peeled and crushed or finely grated

3 tbsp capers, drained and rinsed

100ml (3½fl oz) single or regular cream

2 x 185g tins of tuna, drained and broken into chunks

3 spring onions, trimmed and sliced at an angle

* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the fusilli and cook for 10–12 minutes or according to the instructions on the packet, until al dente.

* While the fusilli is cooking, mix together the other ingredients in a bowl, seasoning with salt and pepper to taste. When the pasta is cooked, drain it, then stir into the tuna mixture and serve.

Tinned-tomato pasta (#ulink_d33ecb99-630b-5325-8d6d-3af8a5fd4e59)

This is a classic tomato sauce using tinned tomatoes with zingy additional flavour from garlic, olives and capers. Adding sugar is important as tinned tomatoes don’t have the sweetness of fresh tomatoes in summer.

Serves 4

PREPARATION TIME

5 minutes

COOKING TIME

10–12 minutes

Salt and freshly ground black pepper

300g (11oz) dried pasta, such as spaghetti, fusilli, penne, tagliatelle or linguine

6 tbsp olive oil

2 onions, peeled and finely chopped

4 cloves of garlic, peeled and crushed or finely grated

4 tsp chopped capers

About 10 black olives, pitted and chopped (optional)

2 x 400g tins of chopped tomatoes

2 tsp granulated or caster sugar

50g (2oz) Parmesan cheese, grated

* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the pasta and cook for 10–12 minutes or according to the instructions on the packet, until al dente.

* Meanwhile, place another saucepan on a medium heat. (The pan should be large enough to hold all the pasta once it is cooked.) Add the olive oil, followed by the onions and garlic, then season with salt and pepper and cook, stirring occasionally, for 6–8 minutes or until the onions are softened and lightly coloured.

* Stir in the capers and olives (if using), cook for a further minute, then stir in the chopped tomatoes and sugar. Continue to cook for another 3 minutes, then drain the pasta and add to the pan with the sauce. Mix together, then divide between bowls and serve with freshly grated Parmesan cheese.

Tagliatelle with bacon, peas and mint (#ulink_d4272368-8433-5af5-a1ee-7d8e75c52c1b)

Long thin pastas are perfect for creamy sauces, with each strand evenly coated. Spaghetti works here, too, but for this dish I prefer the texture and slightly chunkier shape of tagliatelle.

Serves 4

PREPARATION TIME

5 minutes

COOKING TIME

10–12 minutes

Salt and freshly ground black pepper

350g (12oz) dried tagliatelle or other pasta, such as spaghetti or linguine

2 tbsp olive oil

200g (7oz) streaky bacon (about 8 rashers), rind removed and cut into 2cm (¾in) dice

300ml (½ pint) single or regular cream

200g (7oz) frozen peas

2 tbsp chopped mint

50g (2oz) Parmesan cheese, finely grated

* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the tagliatelle and cook for 10–12 minutes or according to the instructions on the packet, until al dente.

* While the pasta is cooking, pour the olive oil into a large saucepan on a medium–high heat and, when hot, add the bacon. (The pan should be large enough to hold the tagliatelle when it is cooked.) Fry for about 5 minutes or until the fat has rendered and the bacon is golden and crispy.

* Stir in the cream and allow to bubble for a couple of minutes, then stir in the peas and keep cooking for a minute or two more or until they are just tender. Remove from the heat, then drain the tagliatelle and add to the sauce, stirring it in along with the chopped mint.

* Taste for seasoning and serve with the Parmesan cheese sprinkled over the top.

Chicken and bacon pilaf (#ulink_7d375a37-f4f5-5ce0-a191-393406c7ca52)