Pasta is one of my most popular and versatile store- cupboard staples.
It’s simple, inexpensive, and quick to prepare. No matter the shape or size, just follow my basic principles, and you’ll soon learn how
to cook pasta like a pro every time.
RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
A
cheap, convenient ingredient that can be turned into a delicious meal in under 20 minutes.
How to cook perfect pasta
Who doesn’t like a great big bowl of steaming pasta? I certainly do – pasta dishes have been a staple in my food repertoire for years. When I was a design student, it was a cheap and convenient meal. Tins of tuna combined with sweetcorn and pesto were considered a meal worthy of serving to my fellow student guests. In all its shapes and sizes, I pretty much cook pasta on a weekly basis. I now use it in all kinds of recipes. Long gone are the days when we as students would attempt to cook pasta in an electric kettle or fling spaghetti strands on the kitchen wall to see if it was cooked. Yes, that was a tip I was told many years ago; if the pasta sticks to a wall, then it’s cooked. As design students, our pasta art installations were part of our daily creative lives. I now prefer a more refined pasta bowl; nothing is better than homemade pesto spaghetti topped with crisp rocket leaves, shaved Parmesan and toasted pine nuts. It’s a dish I love to prepare for friends. By all means, store-bought pesto is excellent and convenient, but it’ so easy to make fresh.
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