Wild Rocket and Chilli Spaghetti

This is Cams (Jamie Olivers) recipe, he says its super yummy and makes it all of the time. Looks delish and cant wait to try it!

• 4 tablespoons extra virgin olive oil

• 1 clove of garlic, peeled and finely sliced
• 1 dried red chilli, crumbled
• 4 anchovy fillets in olive oil
• 3 handfuls of wild rocket
• zest and juice of 1 lemon
• 500g dried spaghetti
sea salt and freshly ground black pepper
100g Parmesan cheese, grated

Heat a wide saucepan or frying pan over a medium heat and add the extra virgin olive oil. Add the garlic, chilli and the anchovy fillets and fry gently for a minute or so. Add 2 handfuls of the wild rocket with the lemon zest and juice and then remove from the heat. The rocket will wilt from the heat – mix it well with the garlic, chilli and anchovies.

Meanwhile, cook the spaghetti in plenty of salted boiling water, according to the packet instructions, and drain. Tip into the saucepan and toss together with the rocket and chilli sauce. Season well with salt and pepper and serve with some of the reserved fresh rocket and the grated Parmesan on top

Dad's Fettuccine with Roman Style Meat Sauce

(for Anna)

1 onion, finely chopped
1 small carrot, finely chopped
1 stalk celery, finely chopped
75g bacon, rind removed, finely chopped
50g butter, plus extra to toss through pasta
300g prime minced beef
salt
freshly ground black pepper to taste
freshly grated nutmeg
100g chicken livers, rinsed, trimmed and finely chopped
75ml dry red wine
600g canned italian tomatoes, mashed
1 1/2 tablespoons italian tomato paste
1/2 teaspoon sugar
1/4 teaspoon dried oregano
500g fettuccine
freshly grated Parmesan cheese

Put onion, carrot, celery and bacon in a saucepan with the butter. Fry gently until the onion is a pale golden colour. Increase the heat to high and add the minced beef. Break the beef up with a fork and cook until it loses its pinkness. Season with 1/2 teaspoon of salt, some pepper and some nutmeg. Add the chicken livers and cook for two minutes more.

Turn the heat down to medium, stir in the wine and cook until it has evaporated. Add the tomatoes, tomato paste, sugar and oregano. Bring to the boil, then lower the heat and cook gently, uncovered for 30 minutes. Partially cover with a lid and cook for 15-30 minutes more, stirring occasionally, until rich and thick.

Cook the pasta in plenty of gently boiling, well-salted water until al dente. Drain briefly and turn into a heated serving dish. Quickly toss a large knob of butter through, then pour the sauce over (dont toss). Serve immediately with cheese.

Dad's Spaghetti PUTTANESCA

50ml extra virgin olive oil (or however much you like)
2 cloves garlic, crushed
75g can anchovies, drained and mashed
½ tsp crushed chili – more to taste and maybe cayenne pepper if you like it hot!
600g canned tomatoes, mashed
2 tbsp tomato paste – I use more sometimes and balance it with a little sugar if necessary
1 tbsp capers
1 tbsp chopped fresh oregano
Salt, pepper
50g black olives, chopped
500g spaghetti (or penne, rigatoni)
Shaved /grated parmesan

First, put on water for pasta – remember: Start with cold water and add rock salt after it begins boiling.
Sauté garlic in olive oil, stir in anchovies and crushed chili. Add tomatoes, paste, capers, oregano, salt and pepper. Bring sauce to the boil, and cook gently, stirring occasionally for about 30 minutes. Add olives.
Cook pasta until al dente. Drain and place in serving dish. Add ¾ sauce and toss together and top with remaining sauce. Serve immediately with parmesan cheese and lots of parsley.
Enjoy!