Bucatini with Garlic, Chilli & Broccoli

This is a dish commonly referred to in our house as "greasy pasta" because of the oil based sauce, but i thought it deserved a proper name for this post... It really is a super quick and easy dinner, (perfect for lazy weeknights) taking not much longer than the time it takes to boil the pasta!

4 cloves garlic, chopped finely
1 red chilli, chopped finely
1 small head broccoli, cut into florets
2 large handfuls baby spinach
1 lemon, zest and juice
1 handful fresh basil, roughly torn
1 tsp dried oregano
500g bucatini pasta
Olive oil
Salt & cracked pepper
Parmesan cheese, grated

Bring a pot of water to the boil and cook the pasta. Meanwhile, heat a good splash of olive oil in a deep frypan and fry off the garlic and chilli. Throw in the broccoli and saute until just tender.

Finely grate the lemon zest over the broccoli, then squeeze in the juice. Return the cooked pasta to the frypan, add another splash of olive oil, the baby spinach and basil and stir through until the spinach is wilted. Finish off by mixing in the oregano, salt and plenty of cracked pepper.

Serve immediately, topped with some fresh grated parmesan.

Italian Style Steak & Barbequed Asparagus

This is probably the quickest, easiest way to make a steak extra special. It's my adaptation of a Neil Perry recipe...

2 t-bone steaks
2 tbsp chopped italian parsely
1 tbsp chopped oregano
1 tsp chopped rosemary
olive oil
sea salt
6-8 asparagus spears

Finely chop all the herbs, and press firmly onto both sides of the steak. Set aside. Prepare the asparagus by snapping off the woody bit at the end (just bend it and it should snap naturally where its meant to).

Heat the barbeque grill (or grill pan) until smoking, drizzle the steaks with olive oil and season with sea salt. Grill the steaks for approximately 6 mins on one side, then 4 mins on the other. This should give you a medium cooked steak, so increase the time if you want it well done. Remove the steaks and let them rest for about 5-10 minutes while you grill the asapargus.