Pappardelle with butter beans, serrano ham and green chillies
The beans and pasta might appear to be starch overkill, yet the contrast of textures is really the point here.
serves 2
dried butter beans – 250g
pappardelle – 250g
Serrano ham – 100g
pickled green chillies - 4
stoned green olives - 16
parsley - a small bunch
for the dressing
olive oil
sherry vinegar - 1 tbs
Soak the beans overnight in cold water. The next day, drain them and boil in deep, unsalted water till tender. (We are talking a good 40 minutes, but you must check them regularly.) Salt the beans only towards the end of cooking otherwise they will toughen. Drain the beans and slip them from their skins, tossing the peeled beans with a little olive oil as you go. Remove the leaves from the parsley and chop them. Roughly chop the chillies. Half the olives.
Make the dressing by whisking three tablespoons of the oil with the vinegar. Then add some salt and pepper. It will not thicken.
Cook the pasta in deep, boiling, salted water. Drain and toss with the dressing, the drained beans, chillies, olives and the parsley. Tear up the ham and fold in to the pasta. Serve warm.
Pappardelle with toasted garlic parsley and chestnut mushrooms
There is something woodsy and earthy about this way with ribbon pasta. It works well with steak or with grilled lamb. If you want to eat it as a main course without the meat then simply double up the ingredients, except the garlic and rosemary, which should stay the same.
serves 2 with steak or grilled lamb
pappardelle - 150g
garlic - 8 fat cloves
butter - 50g
olive oil
chestnut mushrooms - 250g
rosemary - 3 bushy sprigs
parsley - a small bunch
grated parmesan - a handful
Put a large pan of water on to boil for the pasta. Peel the garlic and bring it to the boil in a small pan of water, for seven to 10 minutes till it has softened slightly, then drain it. Put the butter and two tablespoons of olive oil into a shallow pan over a moderate heat. As it starts to froth add the drained garlic and, when it has coloured a little, the chopped rosemary. Slice the mushrooms and stir them in. Let them cook for a good seven to 10 minutes until they are soft, sticky and golden, adding more oil if they appear to need it.
Meanwhile, salt the boiling water and cook the pasta. Roughly chop the parsley, stir it into the mushrooms and season with salt and black pepper.
Drain the pasta when it is tender but firm then toss it gently with the grated Parmesan and the mushrooms.
Bucatini with roast tomato and crisp pancetta
Wonderfully sweet-sharp flavours here, which are great with grilled lamb or liver. Let the tomatoes colour well; you can even let the skins blacken a little, which will add deep smoky notes to the finished dish. If you want to serve it as a main dish without the meat then use 300g of pasta and maybe a couple more slices of pancetta.
serves 2 with grilled lamb
tomatoes - 5 large ones (not beefsteak)
olive oil
basil leaves - a large handful
bucatini - 200g
pancetta - 6 thin slices
Slice the tomatoes in half and put them in a baking dish. Drizzle with olive oil then season with salt and black pepper. Bake them in a hot oven (200C/gas 6) for 45 minutes till they are thoroughly soft and well coloured.
Put a large pan of water on to boil.
Salt it, and drop in the pasta as soon as it comes to the boil. Cook the bucatini for nine minutes, or according to the instructions on the packet. (Some brands may be very slightly thicker than others and consequently take a minute or more longer to cook.)
Grill the pancetta till crisp. Crush the roast tomatoes with a fork and stir in the torn basil leaves. Drain the pasta. Toss the pasta with the tomato and serve, topped with pieces of the crisped pancetta.
Cappelletti with artichokes, parsley, lemon and parmesan
A light pasta supper for a spring day. As a side dish, this is what I what I want to eat with grilled fish (especially white fish) and chicken. As a main course for two, you will need 300g of pasta and a few more artichokes.
serves 2 with grilled fish or chicken
cappelletti - 150g
preserved artichokes - 250g
the finely grated zest and juice of a large lemon
olive oil
parsley - a small bunch
parmesan - a large block for shaving
18 green olives
Put a large pan of water on to boil for the pasta. Cut the artichokes into thick slices and drop them into a bowl. Add the grated lemon zest and juice. Stir in four tablespoons of olive oil and a seasoning of salt and pepper. Chop the parsley leaves and gently fold into the artichokes and oil.
Salt the water and add the pasta, letting it cook at a fast boil till tender. Drain and toss with the artichokes and their dressing and the olives. Divide the pasta between two warm bowls. Remove thin shavings from the parmesan with a vegetable peeler and scatter them over the pasta. You will need about 50g between the two servings.
Linguine with sardines, toasted breadcrumbs and blood orange
Any thin pasta will work here, but I especially like linguine or spagettini, Normally I would suggest more pasta for two, but the breadcrumbs make this light lunch quite substantial.
serves 2
linguine - 150g
large oranges - 2
parsley - a small bunch
olive oil
fresh breadcrumbs - 90g
garlic cloves - 5
sardines in olive oil - 250g
Put a large, deep pan of water on to boil. Peel the oranges and slice them thinly. Chop the parsley.
Warm a couple of tablespoons of olive oil in a shallow pan. Peel and finely chop the garlic, then let it cook for a few minutes in the oil; you want it to be soft and pale gold. Put the pasta on to cook in the salted boiling water. Tip the breadcrumbs into the pan with the garlic and continue cooking until they are golden. Stir them from time to time so they do not burn.
Put the sardines into a small ovenproof dish and place under the grill till they sizzle - it will take around five minutes. Now drain the pasta and toss it with the warm garlic breadcrumbs, the grilled sardines, the sliced oranges and the chopped parsley.
The wine list
Linguine with sardines and blood orange:
2003 Tesco Finest Great Southern Riesling (£5.99)
If this doesn't turn you onto Riesling, then nothing will. This is an elegant, lime-scented white from Western Australia.
Pappardelle with butter beans, serrano ham and green chillies:
2002 Bertie Collection Grenashe, Saint Chinian (£7.99, Oddbins)
This is a fleshy, ultra-ripe blend of Grenache and Syrah from the organically minded enfant terrible of the Languedoc.
Bucatini with roast tomato and pancetta:
2004 Cono Sur Pinot Noir, Rapel Valley (£4.99, Majestic)
This is a light, raspberry fruity red with classic Pinot softness and finesse.
Pappardelle with toasted garlic, parsley and mushrooms
1999 Asda Extra Special Barolo (£10.98, Asda)
This Piedmontese Nebbiolo is perfumed and elegant, with notes of rose petal and raspberry.
Capalletti with artichoke, lemon and parmesan
2003 Carmen Winemaker's Reserve Chardonnay, Casablanca Valley (£8.99, Waitrose)
This rich and grapefruity Chardonnay from Chile has subtle oak and plenty of body and texture.
Tim Atkin
