Bucatini all' Amatriciana - that's classic Roman pasta with tomatoes, pancetta and red onions - has a particularly interesting shape, it resembles thick, hollow spaghetti so make sure you have a napkin at the ready as eating this could get messy!CHAR(13) + CHAR(10)Ingredients: 200g Bucatini1x400g tinned chopped tomatoes1 red onion, finely sliced100g diced pancetta½ teaspoon of dried chilli flakes1 tablespoons olive oil2 tablespoons of freshly chopped flat leaves parsley30g freshly grated Pecorino RomanoSalt to tasteMethod:In large frying pan or a wok, over a medium heat fry the onions in the oil for approx. 8 minutes, stir occasionally with a wooden spoon.Add in the chilli and the pancetta and continue to cook for a further 5 minutes. Stir occasionallyPour in the chopped tomatoes, stir well and gently simmer for 5 minutes with the lid off, stir every couple of minutes. Season with salt, remove from the heat and set to one side.In a large saucepan, cook the pasta in the salted boiling water until al dente. "To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet".Drain well and tip into the pan with the tomato sauce.Take the frying pan to a medium heat, sprinkle over the parsley and stir all together for 15 seconds allowing the flavours to combine properly.CHAR(13) + CHAR(10) Serve immediately with Pecorino cheese sprinkled on top.Fagiolini alla menta con formaggio di capra e pinoliCHAR(13) + CHAR(10)French bean salad with mint, goat cheese and pine kernelsCHAR(13) + CHAR(10)Ingredients: 100g French beans (topped)3 fresh mint leaves½ garlic clove1 tablespoon of freshly squeezed lemon juice2 tablespoons of extra virgin olive oil70g goat cheese2 tablespoons of dry toasted pine kernelsSalt and pepper to tasteMethod: In a medium size saucepan, cook the beans in salted boiling water until al dente.In the meantime finely chop the garlic and the mint together and place in a large bowl. Pour in the oil and lemon juice and mix until well combined.Drain well the beans and add into the bowl with the dressing.Season with salt and pepper and toss all together until evenly coated.Crumble over the goat cheese and scatter with the cooled pine kernels.Serve warm.