Three classic pasta recipes

29 October 2019

It’s hard to beat the simple classics. They never lose their charm and can be just the thing when you’re in a tight spot. As in life, less is often more in the kitchen too.

Spaghetti all’aglio e olio. All you need is a dash of a decent extra-virgin olive oil, a clove of garlic and some spaghetti al dente. Add some grated Parmesan at the end and you’ll be in heaven.

Paste with pesto. Red or green, you’re onto a winner either way. Got dinner guests on the way and still not sure what to cook? Worry no more: pesto with fusilli never fails. Throw in some cherry tomatoes and mozzarella balls and you’re good to go.

Pasta with Bolognese sauce. Can you think of anything tastier than penne with Bolognese sauce? It’s not easy… Make sure to use the best-quality meat—get it freshly minced from the butcher—vegetables and tomatoes. If that doesn’t whet your appetite, nothing will!

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