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Layer the freshly cooked dressed pasta and fennel and remaining sardines, and top with the breadcrumbs. Bake in a hot oven, 180-200 C, for 8 to 10 minutes. Slice the aubergines lengthways and ...

This recipe transforms classic chicken piccata into a pasta we can’t stop eating, with juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta. Anna Theoktisto is a ...

This pasta with spinach, feta and yogurt is speedy, filling and easy to execute well. (Case in point: My teenager made it for us.) By Kim Severson Melissa Clark’s pasta with spinach, feta and ...

We could eat this no-fuss veggie pasta bake every week ... Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and ...