Spaghetti with 5-minute tomato sauce

This is a delicious pasta recipe that's just perfect for this time of year when you want something a bit fresher and lighter than a heavy pasta bake. The lovely summery flavour comes from the fresh tomatoes so it's definitely worth trying to make the most of the British varieties as they arrive in the shops over the next few weeks. The soft tomatoes are complimented by the hint of garlic and salty pancetta in the background and the whole dish is finished off perfectly by the bright, tangy goats cheese.

I should say that the title, "5-minute tomato sauce" is a little misleading as it doesn't account for the fairly lengthy and messy process of skinning, deseeding and chopping the tomatoes. It's a bit of a chore but definitely worth the effort and when done you are just minutes away from putting your feet up with a delicious dinner.

Spaghetti with 5-minute tomato sauce

(adapted from Good Food Magazine, September 2005)

5 large ripe tomatoes

140g/5oz spaghetti (This never seems like much for two so I use 6oz)

3 tbsp olive oil

100g/4oz diced bacon or lardons (the little plastic tubs of pancetta work really well)

2 garlic cloves, chopped

50-85g/2-3oz soft fresh rindless goat's cheese

handful basil and/or snipped chives

1) Pour boiling water over the tomatoes to cover, leave for 1 minute, then drain and slip off the skins. Quarter and seed the tomatoes, then chop the flesh.

2) Bring a large pan of salter water to the boil, add the spaghetti and give it a stir. Cook as per the instructions on the packet.

3) Meanwhile, heat 1 tbsp of the oil in a frying pan, add the bacon and fry until starting to crisp up. Add the garlic, tomatoes, the rest of the oil and pepper and salt if using. Heat through for 1-2 minutes until just simmering.

4) Drain the spaghetti and add to the pan, tossing in the sauce until lightly coated. Divide between two warm soup plates, crumble over the cheese and scatter over the herbs. Serve with crusty bread and a glass of red wine.

Serves 2

Pasta with Pancetta, Parsley and Peppers

For some reason I was expecting this dish to be fairly plain and understated in the flavour department but that turned out to be emphatically not the case. Nigella, as always, sums it up perfectly...

"This may be an off-the-cuff standby but it really sings for our supper. The salt of the bacon, whichever way you cut it, is balanced fruitily by the sweet softness of the charred peppers. Against the fire of the chilli, there is the bright freshness of lemon...."

I really enjoyed this and, as suggested above, it uses ingredients that I keep in my store cupboard or fridge most of the time so it's perfect for those evenings when you're lacking in inspiration. (If parsley isn't something you always have to hand then not to worry - this dish will work just as well without it).

Pasta with Pancetta, Parsley and Peppers

(adapted from Kitchen by Nigella Lawson)

1 teaspoon garlic oil

1 x 140g packet pancetta cubes or 1 x 200g packet smoked lardons (or approx 150g streaky bacon, snipped)

1/2 teaspoon dried chilli flakes

zest and juice of 1 lemon

2 x 15ml tablespoons cold water

190g (drained weight) chargrilled or flame-roasted peppers, from a jar

20g (supermarket bunch) parsley, chopped

250g spaghetti

salt and pepper to taste

1) Put a big pot of water on to boil for the pasta

2) Heat the oil in a medium-sized heavy-based pan (one you can toss the cooked pasta into later). Fry the pancetta cubes or lardons (or bacon) until they start to crisp, then add the dried chilli, grated lemon zest and juice, and 2 tablespoons of water.

3) Let this mixture bubble for a minute. Scissor the drained peppers (still in their colander) into bite-sized pieces, then add these to the pan with half the chopped parsley.

4) Salt the pasta water once it is boiling and cook the pasta according to the packet instructions. Fish out a small cupful of pasta water just before you drain it. When the pasta is cooked, drain loosely and tip into the waiting pan of sauce.

5) Toss everything together well, and add more pasta water if you need it, then season and sprinkle with the remaining parsley.

Serves 2, generously

Roasted Pepper, Pancetta and Mascarpone Risotto

Risotto isn't something I make very much. Yes, it's pretty straightforward to make and, on some level, the amount of stirring involved makes the process quite relaxing I suppose. However, I have small children and at the end of the long day if I have to choose between standing at the hob for 30 minutes attending to a saucepan or leaving something to it's own devices while I slump into a chair then I'm afraid the second option is going to win. Having said that, if I'm feeling in the right frame of mind I will dig out the arborio and get stirring. And this recipe in particular really makes the effort worthwhile. The salty pancetta and creamy mascarpone really lift it to another level and turn it into something special.

Roasted Pepper, Pancetta and Mascarpone Risotto

(adapted from a recipe by Valentina Harris in Good Food Magazine)

2 red or yellow peppers (if you're in a rush use sliced roasted peppers from a jar and start the recipe from step 3

50g/2 oz unsalted butter

1 small onion, finely chopped

1 garlic clove, crushed

175g/6 oz risotto rice

1 litre/1 1/2 pints vegetable or chicken stock, kept just below boiling point in a pan

50g/2 oz diced pancetta

1 tbsp olive oil

2 tbsp finely chopped flatleaf parsley

3 tbsp mascarpone

50g/2 oz freshly grated parmesan

1 tbsp snipped chives for garnishing

1) Preheat the grill to high, then grill the fresh peppers whole for 10-15 minutes, turning them frequently, until the skins are blackened all over. While they are still warm, put them in a heatproof bowl and cover with clingfilm. Leave to stand for about 10 minutes until cool enough to handle.

2) Peel the skin from the peppers - their flesh will be quite brown in patches. Cut them in half, remove and discard all the seeds and membranes, then cut the peppers into thin strips and set aside.

3) Melt the butter in a large heavy-bottomed saucepan, then fry the onion very gently for about 10 minutes until soft and transparent. Add the garlic and three quarters of the peppers. Stir together gently over a low heat for about 3 minutes, then add the rice all in one go. Stir until the grains are coated and toasted all over, about 5 minutes. The add the first ladleful of hot stock and stir it in. Cook slowly adding stock until the grains are plump and swollen.

4) Meanwhile, in a separate pan, fry the pancetta with the olive oil until it is brown and crisp. When the rice is cooked to the right degree (in other words neither chalky nor mushy, but just chewy), take it off the heat and stir in seasoning to taste, plus the remaining ingredients. Cover and leave to stand for about 3 minutes before spooning onto serving plates. Sprinkle with the chopped chives and offer extra parmesan at the table.

Serves 2.