2 tsp granulated or caster sugar
50g (2oz) Parmesan cheese, grated
* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the pasta and cook for 10–12 minutes or according to the instructions on the packet, until al dente.
* Meanwhile, place another saucepan on a medium heat. (The pan should be large enough to hold all the pasta once it is cooked.) Add the olive oil, followed by the onions and garlic, then season with salt and pepper and cook, stirring occasionally, for 6–8 minutes or until the onions are softened and lightly coloured.
* Stir in the capers and olives (if using), cook for a further minute, then stir in the chopped tomatoes and sugar. Continue to cook for another 3 minutes, then drain the pasta and add to the pan with the sauce. Mix together, then divide between bowls and serve with freshly grated Parmesan cheese.
Tagliatelle with bacon, peas and mint
Long thin pastas are perfect for creamy sauces, with each strand evenly coated. Spaghetti works here, too, but for this dish I prefer the texture and slightly chunkier shape of tagliatelle.
Serves 4
PREPARATION TIME
5 minutes
COOKING TIME
10–12 minutes
Salt and freshly ground black pepper
350g (12oz) dried tagliatelle or other pasta, such as spaghetti or linguine
2 tbsp olive oil
200g (7oz) streaky bacon (about 8 rashers), rind removed and cut into 2cm (¾in) dice
300ml (½ pint) single or regular cream
200g (7oz) frozen peas
2 tbsp chopped mint
50g (2oz) Parmesan cheese, finely grated
* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the tagliatelle and cook for 10–12 minutes or according to the instructions on the packet, until al dente.
* While the pasta is cooking, pour the olive oil into a large saucepan on a medium–high heat and, when hot, add the bacon. (The pan should be large enough to hold the tagliatelle when it is cooked.) Fry for about 5 minutes or until the fat has rendered and the bacon is golden and crispy.
* Stir in the cream and allow to bubble for a couple of minutes, then stir in the peas and keep cooking for a minute or two more or until they are just tender. Remove from the heat, then drain the tagliatelle and add to the sauce, stirring it in along with the chopped mint.
* Taste for seasoning and serve with the Parmesan cheese sprinkled over the top.
With just a little fried onion and some stock you can transform boiled rice into a really tasty dish. The chicken and bacon makes this a substantial meal. If you have some fresh herbs, stir them in for extra flavour.
Serves 4–6
PREPARATION TIME
10 minutes
COOKING TIME
30–35 minutes
4 tbsp olive oil
300g (11oz) streaky bacon (in the piece or about 10 rashers), rind removed and cut into 2cm (¾in) dice
25g (1oz) butter
1 onion, peeled and finely chopped
300g (11oz) basmati rice
800ml (1 pint 9fl oz) chicken stock
Salt and freshly ground black pepper
200g (7oz) frozen peas
300g (11oz) cooked chicken (or see tip), cut into bite-sized pieces
* Pour the olive oil into a large saucepan on a medium heat and, when hot, add the bacon and fry for 6–8 minutes or until the fat has rendered and the bacon is golden and crispy. Remove the bacon from the pan and set aside, retaining any oil left in the pan.
* Melt the butter in the saucepan with the bacon fat, then add the onion and cook for 6–8 minutes or until soft and lightly browned.
* Next, add the rice and stock, season with salt and pepper, then bring to the boil, reduce the heat and simmer for about 14 minutes or until the rice is soft and fluffy. Stir in the peas, fried bacon and chicken and cook for a further minute, then taste for seasoning and serve.
Rachel’s tips
Butchers and some supermarkets will sell bacon ‘in the piece’. This is often better for cooking with than rashers, because rather than thin pieces you can get nice juicy chunks.
If you don’t have leftover cooked chicken, then just poach some in the stock – it hardly takes any time. Cut an uncooked skinless chicken breast into bite-sized pieces, bring the stock to the boil in a saucepan, then season with salt and pepper and add the chicken to the pan. Bring back up to the boil and poach for about 5 minutes or until the chicken is opaque all the way through. Remove the chicken, then use the stock to cook the rice as above, before stirring in the cooked chicken with the peas and bacon.
A bubbling, golden crispy potato ‘lid’ hides more layers of soft and creamy potato beneath. This comforting dish is so simple to put together that it’s a great example of how just a few ingredients can combine to produce something really special.
Serves 6–8
PREPARATION TIME
15 minutes
COOKING TIME
1½ hours
2 tbsp olive oil
375g (13oz) bacon (in the piece or about 10 rashers), cut into 1–2cm (½–¾in) dice
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1 tbsp chopped thyme leaves
Salt and freshly ground black pepper
1kg (2lb 3oz) potatoes, peeled and cut into 5mm (¼in) thick slices
300ml (½ pint) single or regular cream
50g (2oz) Gruyère or Cheddar cheese, grated (optional)
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