Serves 4

INGREDIENTS

225g/8oz dried spaghetti, or450g/lib fresh
1 garlic clove, crushed
400g/14oz can chopped tomatoes
425g/15oz can tuna fish in brine, flaked
2.5ml/1/2 tsp chilli sauce (optional)
4 stoned black olives, chopped
salt and ground black pepper

Spaghetti with Tuna Sauce

Cook the spaghetti in plenty of lightly salted boiling water, according to the instructions on the packet, or until firm. Drain well and keep hot

until required.

Place the garlic and tomatoes in the saucepan and bring to the boil. Simmer, uncovered, for about 2-3 minutes.

Add the tuna, chilli sauce, if using, the olives and spaghetti. Heat well, add the seasoning to taste and serve hot.

Cook’s Tip

If fresh tuna is available, use
450g/llb cut into small chunks,
and add after the garlic and tomatoes have been simmered. Simmer for
6-8 minutes, then add the chilli, olives and pasta.

Serves 4

INGREDIENTS

45ml/3 tbsp olive oil
1 onion, chopped
1 large garlic clove, chopped
400g/14oz can of chopped tomatoes with herbs
60ml/4 tbsp dry white wine
350g/12oz dried spaghetti
5-10ml/1-2 tsp dark soft brown sugar
50g/2oz can anchovy fillets in oil
115g/4oz pepperoni sausage, chopped
15ml/l tbsp chopped fresh basil
salt and ground black pepper
sprigs of basil, to garnish

Spaghetti with Tomato Sauce

Heat the oil in a saucepan and fry the onion and garlic for 2 minutes to soften. Add the tomatoes and wine, bring to the boil and leave to

simmer gently for 10-15 minutes. Put the pasta on to cook as directed.

After the sauce has been cooking 10 minutes add the soft brown sugar and the anchovy fillets, drained and chopped. Mix well and cook for

about a further 5 minutes or so.

Drain the pasta and toss in very little oil. Add to it the pepperoni and the basil and sprinkle with seasoning. Serve topped with the tomato

sauce and garnish with the sprigs of basil.

Serves 4

INGREDIENTS

115g/4oz/l cup walnut pieces or halves
45ml/3 tbsp plain breadcrumbs
45ml/3 tbsp olive or walnut oil
45ml/3 tbsp chopped fresh parsley
1-2 garlic cloves (optional)
50g/2oz/1/4 cup butter, at room temperature
30ml/2 tbsp double cream
400g/14oz wholemeal spaghetti
salt and ground black pepper
freshly grated Parmesan cheese, to serve

Spaghetti with Walnut Sauce

Drop the nuts into a small pan of boiling water, and cook for 1-2 minutes. Drain, then skin. Dry on kitchen paper. Coarsely chop and set

aside about a quarter.

Place the remaining nuts, the breadcrumbs, oil, parsley and garlic, if using, in a blender or food processor. Process to a paste. Remove to

a bowl, and stir in the softened butter and the cream. Season with salt and pepper.

Cook the pasta in plenty of boiling salted water, following the instructions on the packet, until firm. Drain, then toss with the sauce. Sprinkle

with the reserved chopped nuts, and hand round the grated Parmesan separately.

Serves 4

INGREDIENTS

400g/14oz spaghetti
90ml/6 tbsp extra virgin olive oil
3 garlic cloves, chopped
60ml/4 tbsp chopped fresh parsley
salt and ground black pepper
freshly grated Parmesan cheese, to serve (optional)

Spaghetti with Garlic and Oil

Cook the spaghetti in plenty of boiling salted water.

In a large frying pan heat the oil and gently saute the garlic until barely golden. Do not let it brown or it will taste bitter. Stir in the chopped

fresh parsley, then season with salt and pepper. Remove from the heat until the pasta is ready.

Drain the pasta when it is barely firm. Tip it into the pan with the oil and garlic, and cook together for 2-3 minutes, stirring well to coat the

spaghetti with the sauce. Serve at once in a warmed serving bowl, with some Parmesan.