A gorgeous supper dish inspired by flavours from the Mediterranean - roasted peppers, tomatoes and a simple basil sauce. Serve with your favourite pasta. Pre-heat the oven to 180C/350F/Gas 4.

A trio of peppercorns gives this pasta a subtle, floral heat. If you like, spice it up more by swapping the Szechuan pepper with a pinch of red pepper flakes. Here's one of the quickest pesto ...

This simple pasta dinner can be on the table in under half an hour. It’s suitable for vegans too. Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying ...

until the peppers are tender, about 10 minutes. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of pasta water. Add the spaghetti, pasta water ...

Ratatouille Pesto Pasta Bake is a veggie-packed dish with aubergines, peppers, and courgettes, topped with a golden cheesy crust.

Try to go for yellow or orange peppers as they are neither too sweet nor bitter. If you don’t fancy spaghetti you can use any miniature pasta shapes – such as ditalini (small ditali ...

As the pasta cooked, I put the finishing touches ... The nutmeg in the bolognese nicely balances the kick from the red pepper flakes, and the freshly grated Parmesan cheese I added on top (per ...

and his pasta salad is no exception. The ingredients list looks long, but it's mostly an array of colorful produce like roasted red peppers, carrots, celery, red onion, and pepperoncinis ...