We’re finally, reluctantly, ready to accept that the temperature’s cooling down for another year. At least where we are. And that means it’s time for some seasonal pasta. This week we’ve got beetroot-striped beef-filled cappelletti sitting on top of a thick white bean and roasted garlic purée, with some cute roasted baby root vegetables to accompany them. It’s roast-themed pasta! And it’s actually, seriously, delicious.

This week we’re bringing you a family classic, a simple and delicious dish that was on regular rotation when I was a kid. Tuna and capsicum pasta can be as straightforward as a couple of capsicums, a tin of tuna, and some dried pasta. Despite this simplicity, or perhaps because of it, it makes for an unexpectedly satisfying meal and a perfect option for a quick dinner.