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Pasta

Pasta is the foundation of the fastest weeknight dinner: the sauce is ready in the time it takes to boil the water and cook the pasta. Here you will find mince pasta, tuna pasta, chicken pasta, creamy sauces, tomato classics and vegetarian versions.

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Three things separate home pasta from restaurant pasta. Salt the water properly — about a tablespoon per litre. Save a splash of pasta water and add it to the sauce: the starch binds the sauce to the pasta. And finish the pasta in the sauce in the pan for thirty seconds rather than pouring sauce over it on the plate.

Pasta shape is not a matter of taste: penne and rigatoni suit thick mince and vegetable sauces, spaghetti and linguine suit creamy and oil-based ones, small shapes belong in soups and salads. One portion of dried pasta is about 90–100 g.