Ingredients:

• 1 pound dry pasta (we used farfalle)
• 1 small yellow bell pepper, seeds removed and diced
• 1 small red bell pepper, seeds removed and diced
• 1 small orange bell pepper, seeds removed and diced
• 1 large seedless cucumber, chopped
• 1 (12 oz) jar artichoke hearts in water, drained and chopped
• 1 pint grape tomatoes, halved
• 1 cup store bought balsamic dressing (use your favorite brand)
• 1 cup crumbled feta cheese
• 1/3 cup finely chopped basil
• Salt and black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

2. In a large bowl, combine pasta, peppers, cucumber, artichoke hearts, and tomatoes. Pour the balsamic dressing over the pasta salad and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper, to taste. Chill until ready to serve.

Ingredients

• 400g dried fettuccine pasta
• 1 lemon
• 60ml (1/4 cup) olive oil
• 1 x 400g can diced tomatoes
• 3 shallots, ends trimmed, thinly sliced
• 1 garlic clove, crushed
• 1 x 425g can Italian-style tuna in oil, undrained, flaked
• 2 tablespoons capers, rinsed, coarsely chopped
• 1/3 cup chopped fresh continental parsley

Directions

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut rind into very thin strips.) Juice the lemon. Heat the oil in a large frying pan over medium heat. Add tomato, shallot and garlic. Cook for 2-3 minutes. Add the lemon juice, tuna, capers and half the parsley. Cook for 5 minutes or until the sauce thickens. Season with pepper.

Add the pasta to the tuna mixture and toss to combine. Divide the pasta mixture among serving bowls. Top with the lemon rind and remaining parsley to serve.

Ingredients

• 2 aubergines
• 3 cloves of garlic
• ½ a bunch of fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon dried chilli flakes
• olive oil
• 1 tablespoon baby capers
• 1 tablespoon red wine vinegar
• 1 x 400 g tin of plum tomatoes
• 320 g dried wholewheat spaghetti
• 50 g pecorino cheese
• extra virgin olive oil

Directions

Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.

Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.

Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.

Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally (you may need to do this in batches).

Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.

Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.

Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.

Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.

Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.

Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.

Divide between your bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.
By jamieoliver

Ingredients

• 2 tablespoons plain flour
• 100 g fresh, fine breadcrumbs
• 1 large free-range egg
• 4 x 120 g higher-welfare pork fillets
• 300 g udon noodles
• 1 small carrot
• ½ an Asian or pointed cabbage
• low-salt soy sauce
• vegetable oil
• mustard
• 1 fresh red chilli , optional

Directions

Put the flour on a large, flat plate, then season. Place the breadcrumbs on another and beat the egg in a shallow bowl.

Bash the pork fillets until 1cm thick. Dip each in the flour, shaking off any excess, then in the egg and lastly coat in the breadcrumbs.

Cook the noodles in a pan of boiling water according to the packet instructions.

Shred the carrot (or very finely slice with a speed-peeler), finely shred the cabbage, then place in a bowl.

Drain and toss through the noodles, then season with soy sauce to taste. Transfer to bowls.

In a large frying pan over a medium heat, add a good lug of oil, heat until sizzling, then add the pork fillets. Cook for 3 to 4 minutes on each side, until golden brown. You will probably have to do this in batches.

Drain on kitchen paper, then slice. Top the noodles with sliced pork and serve immediately with extra soy sauce, mustard and finely chopped chilli (if using).

Ingredients

-1 pound spaghetti
-8 ounces (8 slices) bacon, cut 1 inch thick crosswise
-Coarse salt and freshly ground pepper
-3 large eggs
-3/4 cup grated Parmesan cheese, plus more for serving
-1/2 cup half-and-half

Directions

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Ingredients

-3/4 cup heavy whipping cream
-1/4 cup chicken stock
-3 Tbsp lemon juice
-3/4 pound angel hair pasta (also called capellini)
-Salt and black pepper
-1 pound raw medium shrimp, peeled and deveined
-1/2 cup (loosely packed) chopped parsley
-1/4 cup (loosely packed) chopped chives
-Zest of a lemon
-1/2 cup freshly grated parmesan cheese

*To defrost frozen shrimp, place them in a bowl of ice water.

Directions

1- Bring a large pot of salted water to a boil.

2- In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 5 minutes.

3- Add the angel hair pasta to the boiling water.

4- Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.

5- When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Add the lemon zest and most of the parmesan and mix again. Divide into servings, and top with the remaining parmesan.

Note - if the resulting mixture seems too dry, just add a little water or cream. If it seems too wet, don't worry, the pasta will absorb the sauce.