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This is a delicious pasta dish which highlights the fresh bell pepper, courgette & carrot used. I have a huge pot of basil in my kitchen & make sure that I give this dish a very generous serving! In case you’re not familiar with it, conchigliette is tiny shell pasta

Serves 4-5

INGREDIENTS:

• 1 1/2 cups ground chicken
• 2 cups wholewheat conchigliette pasta, uncooked
• 500 ml water
• 400 g canned tomatoes, liquidized with own juice
• 1/4 cup cheddar cheese, grated (sharp)
• 1 large brown onion, finely diced
• 1 small red bell pepper, finely diced
• 1 medium courgette, grated
• 1 medium carrot, grated
• 3-5 tablespoons finely chopped fresh basil
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 teaspoon schwartz Season-All
• 1 teaspoon schwartz italian seasoning
• 2-3 teaspoons olive oil

DIRECTIONS:

1. Gently fry the onion & the chicken in a medium sized pan over a medium heat. After 10 minutes, add the rest of the chopped / grated veggies & the seasoning, fry for a further 15 minutes.
2. After 15 minutes, add the liquidized tomato , miced garlic & the water. Cover & simmer gently for 45 minutes.
3. Whilst the sauce is cooking, cook the pasta in plenty of lightly salted boiling water until soft.
4. When you have a thick sauce, remove from the heat & stir in the cheese & the basil. Mix well then stir in the pasta. Cover & allow to sit for 5-10 minutes, this way the pasta is the right temperature for the family to eat & the pasta will have taken on the flavours of the sauce.
5. Serve any kids first, then adjust the seasoning for adults if required.

TIPS:

1. Ground turkey or ground beef work equally as well in this dish.
2. Replace the conchigliette with your favourite pasta variety.

Good accompaniments to this Sicilian-style pasta are an arugula and fig salad, breadsticks, and gelato with amaretti.

Makes 4 servings.

INGREDIENTS

• 5tablespoons butter
• 6caper-wrapped anchovies in oil, drained (1 1/2 tablespoons oil reserved), chopped
• 5garlic cloves, finely chopped
• 210-ounce cans baby clams, drained well, juices reserved
• 3/4cup dry white wine
• 1/2cup whipping cream1pound spaghettini
• 1/2cup (packed) sliced fresh basil
• lemon wedges

DIRECTIONS Melt butter with anchovy oil in heavy large skillet over medium-high heat. Add chopped anchovy mixture and garlic and sauté 1 minute. Add clam juices and wine; boil 4 minutes to reduce slightly. Mix in cream and clams; set aside.

Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes. Mix in basil; season with salt and pepper. Serve with lemon wedges.

Active time: 15 min Start to finish: 30 min

Makes 6 main-course servings.

INGREDIENTS

• 3tablespoons fresh lemon juice
• 2teaspoons dijon mustard
• 2teaspoons anchovy paste
• 1large garlic clove, minced
• 1/2cup extra-virgin olive oil
• 1lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained
• 1romaine heart, chopped (6 cups)
• 2 1/2oz finely grated parmigiano-reggiano (1 1/4 cups)
• 1cup croutons (optional)

DIRECTIONS Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl. Add pasta, romaine, cheese, and croutons if using, then toss to combine. Season with salt and pepper and serve immediately.

Carey Paquette of Arlington, Virginia, writes: “When it comes to cooking, I make an effort to prepare healthful meals, but wouldn’t call myself a fanatic. I believe that olive oil goes in everything and wine goes with everything; I just use them in moderation.”

Makes 8 side-dish servings.

INGREDIENTS

• 7tablespoons extra-virgin olive oil
• 4tablespoons fresh lemon juice
• 3tablespoons whole grain mustard
• 2garlic cloves, minced
• 2teaspoons grated lemon peel12ounces penne pasta
• 2cups small cherry tomatoes, halved
• 1 1/2cups chopped red bell peppers
• 1 1/2cups crumbled feta cheese
• 1cup chopped green onions

DIRECTIONS Whisk oil, lemon juice, mustard, garlic, and lemon peel in small bowl to blend. Season dressing with salt and pepper.

Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.

Roasting the tomatoes concentrates their sweetness. What to drink: A dry Italian white, such as Pinot Grigio or Soave.

Makes 6 servings.

INGREDIENTS

• 2 1/2pounds cherry tomatoes, halved
• 1/3cup olive oil
• 5garlic cloves, minced
• 1tablespoon balsamic vinegar
• 1/4teaspoon dried crushed red pepper
• 3tablespoons chopped fresh oregano1pound farfalle (bow-tie) pasta
• 1/2cup halved pitted kalamata olives or other brine-cured black olives
• 1/4cup drained capers
• 6ounces feta cheese, crumbled (about 1 1/4 cups)
• 1/4cup pine nuts, toasted

DIRECTIONS Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13×9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.