Pasta special
Try out a new version of that old staple with these simple recipes
Linguine with Roasted Tomatoes, Prawns, Garlic and Basil
Serves 4
500g vine-ripened cherry tomatoes, halved
2 tbsp olive oil
300g raw, peeled, de-veined prawns
400g dried linguine or spaghetti
3 fat garlic cloves, finely chopped
25g basil leaves, coarsely chopped and extra leaves to garnish
l Preheat the oven to 200?C/400?F/gas 6. Spread the tomatoes, cut-side up, over the base of a small roasting tin in which they fit snugly. Drizzle with 1 tablespoon oil and season. Roast for 25 minutes.
l Bring a large pan of lightly salted water to the boil. Add the pasta and cook according to packet instructions or until al dente.
l Just before the pasta is ready, heat the remaining oil in a large, deep frying pan. Add the garlic, sizzle for a few seconds and add the prawns. Toss together until cooked through. Drain the pasta, return it to the pan and add the roasted tomatoes, prawns, basil and some seasoning. Toss well and divide between bowls. Garnish with basil leaves.
Pepper and Turkey Tagliatelle
Serves 4
2 red peppers
600-700g turkey breast fillet
Olive oil
1 large onion, halved and thinly sliced
1 tbsp red wine vinegar
2 tbsp paprika
200g can chopped tomatoes
300ml fresh chicken stock
300g wholewheat tagliatelle
150g natural yogurt
1 tsp cornflour
l Preheat the oven to 220?C/425?F/gas 7. Put the peppers onto a small baking tray and roast for 25 minutes. Cool in a sealed plastic bag. Discard the stalks, seeds and skin and cut the peppers into thin strips. Set aside.
l Cut the turkey into 1cm strips. Heat a non-stick pan over a high heat. Add 3-4 tablespoons of olive oil. Add half the turkey and brown for 2 minutes. Drain on kitchen paper. Repeat with remaining turkey strips.
l If needed, add more oil to the pan and add the onion. Cook for 5 minutes, until soft and lightly golden. Add the vinegar and cook for a minute, until almost evaporated. Stir in the paprika and cook for 1 minute. Add the tomatoes and stock and simmer for 10 minutes, until reduced and thickened. Take the pan off the heat to cool very slightly.
l Meanwhile, cook the tagliatelle according to the packet instructions. Mix the yogurt with the cornflour until smooth. Gradually beat into the sauce, then return the pan to the heat and simmer for 1-2 minutes. Stir in the turkey and the peppers and simmer for 2 minutes. Season. Serve the sauce on the cooked tagliatelle.
Quick Pasta and Meatballs
Serves 4
8 good-quality pork sausages
700ml jar tomato passata
250ml chicken stock
400g rigatoni or penne
Handful fresh basil leaves, sliced
Freshly grated Parmesan, to serve
l Preheat the oven to 190?C/375?F/gas 5 and line a large baking tray with baking paper. Squeeze the meat from the sausage casings. Discard the casings. Roll into 32 balls. Spread the meatballs in 1 layer on the baking tray and bake for 15 minutes, turning halfway, until golden.
l Meanwhile, put the passata and stock in a large saucepan over a medium heat. Season well with black pepper, then simmer for 5 minutes, until slightly reduced.
l Remove the meatballs from the oven and drain off excess fat. Add the meatballs to the sauce and simmer gently for 10 minutes or until the sauce thickens.
l Meanwhile, cook the pasta according to packet instructions or until al dente. Drain and divide between bowls and top with the meatballs and sauce. Sprinkle with the basil leaves and grated Parmesan.
