This one is taken from Jamie Oliver's Meals in Minutes.
1 pound dried rigatoni
2 ounces Parmesan cheese
¾ cup whole skinned almonds
2 cloves garlic
1-2 fresh red chilies
2 large bunches of fresh basil
4 anchovy fillets in oil
3 cups cherry or grape tomatoes, red and yellow if possible
Add the pasta and boiling water to a large saucepan, turn up to a high heat, and cook following the package instructions, with the lid askew. Fill and reboil the kettle for topping up, if needed.
Put the Parmesan, ¾ cup almonds, 2 peeled cloves garlic, and 1 or 2 chilies (stalks removed) into a food processor and whiz until fine.
While the processor is still running, add 1 ½ bunches of basil, 4 anchovies, and two thirds of the cherry tomatoes. Whiz to a paste, then add a lug or two of extra virgin olive oil. Taste and season if needed, then put aside. Halve or quarter the remaining tomatoes, then put aside. By now the pasta
should be perfectly cooked, so drain, reserving some of the cooking water, and return it to the hot pan.
Add the paste, mixing well to coat the pasta.
Tip the pasta into a large serving bowl, toss quickly, then scatter the reserved cherry tomatoes and basil on top and serve.
Prosciutto & Melon Salad
1/2 a lemon
2 115 gram packs of prosciutto
1 cantaloupe melon
Pick the leaves from the basil, setting the smaller ones aside for later.
Put the big leaves into a pestle & mortar with a pinch of salt and bash to a paste. Add 2 tablespoons of extra virgin olive oil, plus a good squeeze of lemon juice.
Halve the melon, spoon out the seeds, then use a spoon to quickly scoop chunks of flesh into themiddle of the platter.
Drizzle over a little balsamic, then scatter over the reserved small basil leaves.
Squeeze the juices from the melon halves into the dressing and stir in, then take the platter to the table, with the mortar and a spoon for drizzling over the dressing.