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ITALIAN COOKBOOK Salads. Breads. Pasta dishes. Pizzas. Desserts & Many more!

Pasta dishes

Italian tuna balls Prep time 15 mins

Ingredients 1. 2 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil) 2. Small handful of pine nuts 3. Freshly grated zest 1 lemon 4. Small handful parsley leaves, roughly chopped 5. 50g fresh breadcrumbs 6. 1 egg, beaten 7. 400g spaghetti 8. 500g jar pasta sauce

Ready in 20 mins

Skill level Easy

Method Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls.

Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.

Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.

The Italian Cookbook| December 13| 3

Pasta dishes

Spinach & feta cannelloni Prep time 20 mins

Ingredients 1. 4 large sheets no-pre-cook lasagne (we used Sainsbury’s fresh egg lasagne from a 250g pack) 2. 1kg frozen spinach, defrosted 3. 200g pack low-fat feta cheese 4. Generous grating nutmeg 5. Large handful olives, pitted and chopped 6. 1 tbsp caper, rinsed 7. 400g can chopped tomatoes 8. 25g parmesan, grated

Ready in 15 mins

Skill level Easy

Method Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.

Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni.

Sprinkle with parmesan, cover with foil, then bake for 20 mins.

The Italian Cookbook| December 13| 5

Pasta dishes

Fettuccine Alfredo Prep time 8 mins

Ready in 20 mins

Skill level Easy

Method Bring a large pan of water to a boil and salt generously. Boil the pasta until al dente, tender but still slightly firm.

Ingredients 1. Salt 2. 450g dry egg fettuccine 3. 75g unsalted butter 4. 475ml double cream 5. 2 pinches freshly grated nutmeg 6. 120g freshly grated Parmigiano-Reggiano cheese 7. Freshly ground black pepper

Meanwhile in another large pan over medium heat melt the butter and whisk in the cream and nutmeg and bring just to a simmer. Lower the heat to keep the mixture just warm.

Drain the pasta in a colander and reserve some of the cooking water. Add the pasta to the cream mixture, toss with the cheese, and season with salt and pepper to taste. If the pasta mixture has become thick and tight, thin it with some of the reserved cooking water. Serve immediately in heated bowls.

The Italian Cookbook| December 13| 7

Pasta dishes

Spaghetti Bolognese Prep time 5 mins

Ingredients 1. 1 tbsp olive oil 2. 1 small carrot, chopped 3. 400g can plum tomatoes 4. ½ bunch basil, plus extra leaves, to serve 5. ½ recipe Multi mince 6. 400g spaghetti or other long pasta 7. 25g toasted breadcrumbs

Ready in 25 mins

Skill level Easy

Method Heat the oil in non-stick frying pan. Tip in the carrot and cook for 5 mins to soften. Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more. Pour over the tomato juice and basil, then simmer for 15 mins. Whizz together in a blender until smooth. This sauce can be frozen for up to 3 months.

Heat through with the Multi mince. Cook spaghetti according to pack instructions. Reserve some of the cooking water, drain and tip the pasta into the pan along with the sauce. Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves on top and the breadcrumbs.

The Italian Cookbook| December 13| 9

EAT WELL mangiare bene!