Quick to make and satisfying to eat, these bowls of goodness will keep the family happy, including classics like our next level carbonara
Red pepper & anchovy spaghetti
The sweetness of the peppers complements the umami anchovies so well in this dish. Using jarred peppers saves time, too.
SERVES 2 PREP 2 mins COOK 10 mins EASY
300g spaghetti
3 tbsp olive oil, plus extra for drizzling
4 garlic cloves, sliced
8 anchovies
1 tsp chilli flakes
300g jar roasted red peppers, drained and sliced
1 tbsp tomato purée handful of basil, finely sliced
1 Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan on a medium heat. Cook for about 1 min, until the oil is hot and the garlic starts to sizzle slightly.
2 Add the roasted peppers and tomato purée to the pan of anchovies. Stir well and cook until the spaghetti is ready, adding a ladleful of the pasta cooking water to the pan to loosen it and make a sauce.
3 When the spaghetti is ready, use tongs to transfer it from its cooking water to the sauce, adding a little more of the water to loosen if needed. Cook the spaghetti in the sauce for 30 seconds, tossing to coat, then remove from the heat and toss through the basil. Serve straightaway, drizzled with a little olive oil.
PER SERVING 787 kcals • fat 22g • saturates 3g • carbs 119g • sugars 5g • fibre 8g • protein 24g • salt 1.8g
Charred broccoli, lemon & walnut pasta
SERVES 2 PREP 5 mins COOK 15 mins EASY V
1 head broccoli, cut into small florets and stalk cut into small pieces
3 tsp olive oil
150g penne or fusilli
2 garlic cloves, crushed
1 tbsp roughly chopped walnuts pinch of chilli flakes
½ lemon, zested and juiced
1 Heat the grill to high. Put the broccoli on a baking tray and drizzle over 1 tsp of the oil. Season and toss together. Grill for 8-10 mins, tossing around halfway through, until crispy and charred.
2 Cook the pasta in salted water following pack instructions. Drain, reserving a cup of the cooking water.
3 In a frying pan, heat the remaining oil over a medium heat and fry the garlic, walnuts and chilli for about 3-4 mins until golden.
4 Tip in the pasta, broccoli, lemon juice and zest, reserving a little of the zest. Add a splash of the reserved cooking water and toss everything together to coat the pasta. Serve in warmed bowls with the remaining zest scattered over.
PER SERVI
