- 500g dried rigatoni
- 2 cloves peeled garlic
- 1-2 fresh red chillies (stalks removed)
- 40g Parmesan cheese
- 100g blanched almonds
- 4 anchovy fillets in oil
- 2 large handfuls fresh basil
- 450g cherry tomatoes
- 2 white chicory
- 2 red chicory
- balsamic vinegar
- few sprigs fresh rosemary (leaves picked and finely chopped)
- ½ clove garlic
- 100g bag wild rocket (prewashed)
- 40g Parmesan cheese
- ½ lemon
- 3 oranges
- 75ml limoncello
- 100g sponge fingers
- 250g mascarpone cheese
- 2 heaped tbs icing sugar (plus extra for dusting)
- 100ml semi-skimmed milk
- 1 lemon
- 1 tsp vanilla extract (or paste)
- 1 punnet raspberries
- dark chocolate (for grating)
- olive oil
- extra virgin olive oil
- salt and pepper
This recipe is a variation of the classic pesto and pasta combination and is taken from Jamie Oliver's 30 Minute Meals book.
Basil, tomatoes, Parmesan cheese and anchovies create a strong, robust flavour for the pasta sauce which isn’t cooked, just stirred into hot pasta. This dish reminds me of Nigella’s Sicilian Pasta which includes capers and sultanas (the sultanas work surprisingly well). Both are great dishes, neither particularly beautiful, but delicious nonetheless.
Four anchovy fillets is the perfect amount for the sauce but if you aren't a fan, don’t worry, this isn’t a fishy dish. My preference would be to add a few more as I love their saltiness but they aren't for everyone and if you really object then reduce to two fillets and add a bit more salt.
The trifle is brilliant - straightforward to assemble and full of flavour. I didn’t have limoncello so I used orange liqueur and the trifle tasted really boozy, just how I like it. You could leave out some or all of the alcohol if you prefer as the juice from three oranges is plenty for the sponge fingers.
This recipe requires a food processor.
- Fill and boil the kettle and put a griddle pan on a high heat.
- Trifle - Squeeze the juice from three oranges into a dish (mine is 26cm long) and stir in the limoncello. Add the sponge fingers to the dish.
- Combine the mascarpone, milk, vanilla and icing sugar in a bowl. Grate over the zest of a lemon and squeeze in the juice of half a lemon. Whisk well and spread over the sponge fingers.
- Scatter over the raspberries and grate over some dark chocolate.
- Chicory salad - Trim the ends off the chicory and halve lengthways. Lay the flat side down onto the griddle pan and turn every few minutes until both sides have charred.
- Pasta - Cook the pasta according to the instructions on the packet.
- Rocket salad - Put the rocket into a bowl and use a peeler to shave over some Parmesan. Combine three tablespoons of extra virgin olive oil with the juice from half a lemon then take the salad and dressing to the table.
- Pasta - Place the Parmesan, almonds, garlic and chilies into a food processor. Process to combine the ingredients.
- Add around two thirds of the tomatoes to the food processor along with the anchovies, one and a half handfuls of basil and a little olive oil. Process until the ingredients turn into a sauce. Taste and season with salt and pepper.
- Once the pasta is ready, reserve some of the cooking water then drain and return it to the saucepan. Stir in the sauce until the pasta is thoroughly coated. Add a little of the reserved water to loosen the pasta if necessary.
- Chicory salad - put the cooked chicory onto a board, roughly chop then dress it with a couple of splashes of balsamic vinegar and extra virgin olive oil. Season with salt and pepper, sprinkle over the chopped rosemary and crush over half a peeled clove of garlic. Mix well and take to the table.
- Pasta - Transfer to warm bowls and top with the remaining cherry tomatoes (halved or quartered) and sprinkle over basil leaves then take to the table.
- Trifle - When ready to serve, sieve over a little icing sugar. As an optional extra you could melt the remaining chocolate in the microwave and drizzle it over the trifle.