Tracking down the Sardinian pasta shape is worth the extra effort for its nutty, toasted aroma.
Bright, affordable and packed with seasonal veg, these pasta recipes make the perfect midweek meal.
I am of the view that you can almost never use too much olive oil when making pasta, so while I’ve written ¼ cup in the ingredients list, feel free to be even more generous.
This Italian recipe mash-up takes the concept of lemon pasta into an entirely different territory.
It may get its name from the cook “killing” the pasta, but in truth, that is what makes the dish come alive.
Whip up this inexpensive midweek pasta dish in double-quick time and pretend you’ve been labouring in the kitchen for hours.
Have you noticed an explosion of fresh packet pastas in the supermarket recently? Good Food tastes and rates them for flavour and value, with mixed results.
With just a handful of ingredients, the key to this dish is to source the best produce you can find.
Traditional pasta e piselli dishes often involve cooking the peas until they are very soft, starting to brown and becoming quite savoury.
Getting some good browning on the cauliflower – even to the point where it looks a little burnt – is key to developing the savoury characteristics of this wonderful vegetable.