Pasta Passion

By Scott Marley

A simple pasta dish is almost foolproof, even for kitchen novices. It's also healthy, filling and the perfect meal for a lazy, hazy summer evening. So if you're entertaining, or simply a bit peckish on a balmy night why not impress your mates with these Mediterranean marvels Roasted Vegetables with Penne 200g dried penne pasta 2 large salad onions, trimmed and cut into sixths 2 cloves garlic, halved 1 red pepper, 1 green pepper and 1 yellow pepper, all halved, deseeded and cut into thick strips 100g baby carrots, trimmed and halved 1 bulb fennel, trimmed and cut into thick slices 90ml extra-virgin olive oil coarse sea salt and freshly ground black pepper Preheat the oven to its highest setting. Put all the vegetables in a large roasting tin. Add the oil and seasoning and mix well. Cook for 20-25 minutes, stirring occasionally. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions. Drain the pasta and toss together with the roasted vegetables. Spoon into warmed bowls, top with freshly ground black pepper and serve immediately. Linguine with balsamic seared salmon, roast tomatoes, rocket and lemon 2 x 6oz salmon fillets 4 ripe plum tomatoes, quartered 2 large handfuls of rocket 3 crushed garlic cloves 6 basil leaves juice of two lemons salt and pepper 4 tablespoons olive oil 2 tablespoons balsamic vinegar 14oz fresh linguine Place tomatoes on an oiled baking sheet and roast in pre-heated oven at 180degC/350deg F for 20 minutes until soft. Heat frying pan until smoking, add two tablespoons olive oil and sear salmon for one minute on either side. Remove from heat, sprinkle on balsamic vinegar, season and transfer to hot oven. Cook through for 10 minutes Cook pasta according to packet. Warm garlic in olive oil, add tomatoes, rocket, lemon, basil and salmon fillets. Break up salmon fillets, add pasta, toss together and divide between two plates. Farfalle Fiesta Salad 250g courgettes, steamed 250g farfalle, cooked 1-2 tsps chopped red pimento pepper 3 tbs freshly chopped herbs Freshly chpopped tarragon 5 tbs low-fat mayonaise Half a lemon Salt and pepper to taste Chop the courgettes into cubes and add, along with the pimiento to the cooked farfalle. Place in a salad bowl and toss in the mixed herbs. Juice the lemon. Stir the lemon juice into the mayonnaise and use to dress the salad. Add the salt and pepper to taste and serve sprinkled with the freshly chopped tarragon.

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