> Dress for success

> Killing for honour

> Man marries four women

> Perfume do's and don'ts

> There's money in Mao

> Divorced via SMS

> Cape Town's Baby Expo

> Online sex users married

> US has stream dating

> Thinking about inking?

Today, 10 February 2010

› Zim law to force black rule

› Painting the Cape ANC

› Zuma's empty jobs promise

› Casinos' R143bn gamble

› SA to care for Zim's kids

Yesterday, 09 February 2010

› Strike three, Mr President

› Cooked head discovered

› Zuma apology 'unwelcome'

› 'Illegal' traps blasted

› Madiba to grace Parliament

Pasta remains high on our summer diet, simply because it is such an easy no-frills delight. What I like about pasta in summer is that it is generally a one dish meal, so no piles of dirty dishes afterwards.

But we particularly enjoy pasta dishes because they are ideal for el fresco dining. We spend at least three nights a week in summer in the boma with our pasta, wine, crunchy bread and a simple salad with Pavarotti not too far away.

And if we close our eyes and pretend real hard we are in the Tuscany valleys, far away from the tourists, holiday crowds, long queues and traffic jams that the summer inflicts on us every year.

So, come along for a taste of Tuscany. For this delightfully tasty pasta meal you will need:
• 500g cherry tomatoes
• 2 fresh chillies, seeds removed and finely chopped
• 2 red onions, sliced into chunky wedges
• 2 cloves of garlic, peeled and finely chopped
• juice of half lemon
• 2 tablespoons olive oil
• 1 cup flat-leaf parsley, coarsely ripped
• salt and coarse black pepper
• 2 tablespoons capers, drained (you will find them on most supermarket shelves)
• 500g good fettucini

Arrange the tomatoes, onion and garlic in a shallow roasting dish and sprinkle with chillies and olive oil.
Roast in a pre-heated oven at 230 degrees Celsuis for about 15 minutes, or until vegetables start to char (be careful not to overcook the tomatoes).
Cook the fettucine according to packet instructions, drain and spoon into a large serving dish.
Remove the onion and tomato dish from the oven, sprinkle with the capers, then scoop all the contents of the roasting pan over the pasta.
You might like to add a little more salt and black pepper.
Sprinkle with the parsley and lemon juice.
Lovely with crunchy bread, a mixed salad and lots of well-chilled dry white wine!