1、Tagliatelle with tuna, lemon & rocket

Create a tangy fresh dish using your cupboard ingredients

Tagliatelle with tuna, lemon & rocket recipe


  • 300g dried tagliatelle
  • 4 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 garlic clove, finely chopped
  • 2 x 260g cans tuna in extra virgin olive oil, drained
  • a handful of rocket, plus a little extra to garnish
  • grated zest and juice of 1 lemon


Meanwhile, heat the olive oil in another large pan, add the garlic and cook for 1 minute.
  • Put the drained tuna in a bowl. Lightly mash with a fork and add to the garlic in the pan, then add the rocket. Season with salt and pepper to taste, and stir in the lemon zest and juice.
  • Drain the pasta and add to the tuna mixture. Mix well together and serve immediately, drizzled with a little extra virgin olive oil and garnished with extra rocket.

  • https://www.truecookbook.com/recipe/tagliatelle-with-tuna-lemon-rocket-3321/

    2、Aubergine, prawn & chorizo salad with preserved lemon dressing

    Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat
    Aubergine, prawn & chorizo salad with preserved lemon dressing recipe


    • 2 aubergines, sliced into 1cm rounds
    • 6 tbsp olive oil, plus a drizzle for the prawns
    • 140g raw prawn, deveined
    • 140g cooking chorizo, cut into 1½ cm-2cm thick slices
    • 400g can chickpea, drained and rinsed
    • ½ red onion, finely sliced
    • 100g baby spinach
    • large handful parsley, chopped
    • ½ garlic clove, crushed
    • 2 tbsp olive oil
    • juice and zest 1 lemon
    • ¼ tsp ground cumin
    • 2 tsp clear honey
    • 2 small preserved lemons, flesh removed and rind thinly sliced


    1. Heat a griddle pan to medium. Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred – you’ll need to do this in batches. Set aside and keep warm. (See below left for griddling tips.)
    2. While the aubergines are cooking, make the dressing. Mix the garlic with a good pinch of salt to form a paste. Gradually stir in the olive oil and lemon juice, followed by the zest, cumin, honey, preserved lemons and seasoning.
    3. Wipe out the griddle pan and toss the prawns with a little oil and seasoning. Griddle for 1-2 mins each side until cooked through, then transfer to a plate. Add the chorizo slices to the pan and cook for 3-4 mins each side, or until they start to release their oil and become crispy.
    4. In a large bowl, combine the chickpeas, onion, spinach and most of the parsley. Add the aubergines, prawns and chorizo, pour over the dressing and gently toss everything together. Pile onto a serving platter and scatter over the remaining parsley. Serve straight away.

    3、Creamy tagliatelle with sausage, ricotta & basil

    A speedy sauce to serve with ribbon pasta- dot with creamy Italian cheese and sprinkle with basil leaves
    Creamy tagliatelle with sausage, ricotta & basil recipe


    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 400g pack good-quality sausage, skins removed, broken into small chunks
    • 400g can chopped tomato
    • 400g tagliatelle
    • handful basil, reserving smaller leaves to garnish
    • &frac12 x 250g tub ricotta


    1. Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.
    2. Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.

    4、Pasta with creamy greens & lemon

    Try a new topping for your pasta, ready in just 15 minutes
    Pasta with creamy greens & lemon recipe



    1. Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
    2. Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.


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