A steaming plate of pasta is one of the most satisfying things in the world – whether coated in a rich tomato-based ragù, doused in a fragrant herb pesto or smothered in creamy carbonara sauce.
Pasta has many merits: it is inexpensive, quick to make and works both as an everyday staple or a dinner party showstopper. Italian born Laura Santtini is an author with one foot in the rich
culture and heritage of Italian cooking, and another in the truly modern understanding of methods and ingredients popular with home-cooks today. Laura’s approach is that the heart and soul of
each dish is down to the sauce, what it is then paired with is really down to the individual. It can be anything from spiralized vegetables, quinoa or gluten-free pasta for a healthy mid-week
supper to hand-made tortellini at the weekend. The book opens with ‘The Principles of Pasta’: an accessible guide to making and cooking pasta, which also explains dried versus fresh, pasta
alternatives and how different pasta shapes work with each sauce; a key then recommends pairings. The dishes are divided into Quick and Easy with simple stunners such as Pepper and Parmesan and
Lemon Artichoke Pesto. Vegetables and Fungi comes next with an umami-rich Wild Mushroom Ragu and a delicious Pumpkin, Sage and Salted Ricotta. Following this is Fish and Seafood with a simple
Salmon Carbonara as well as luxurious affairs like Asparagus and Scallop. In Meat and Poultry are Best-ever Meatballs, Spicy ‘Nduja Sausage and a hearty Duck Ragu. Flip to the Creamy and Cheesy
chapter to find earthy Gorgonzola and Walnut and zesty Saffron and Courgette.
