T
here is an art to cooking pasta. It’s not
complex, it’s not difficult, but a few simple
tricks make all the difference in the world ...
One: salt your cooking water very generously.
A pinch is not enough. “They” say that pasta
water should be salty like the sea. Two: never
overcook your pasta, always err on the side of
undercooked or al dente, so there is still a bite
to it. After a few minutes of cooking, taste it
regularly until it’s done, then move quickly to
drain it in a colander. Three: reserve a cup of
the salted, starchy cooking water to mix in with the
pasta sauce — this will give it that irresistibly creamy
quality. Usually just a splash will do, but add it a little at
a time so you don’t risk ending up with a pool of watery
sauce. Four: always combine the pasta and the sauce
in the pan so you can mix the two together well, and
each little piece of pasta becomes deliciously coated;
never just plop the sauce over the pasta on its serving
plate. Five (and perhaps most importantly): serve
immediately. We have a saying in Italy: “Pasta doesn’t
wait for anyone; people wait for pasta” — it’s not a dish
that sits well. Gather everyone ready and waiting while
you drain the pasta and add the sauce, then bring it
straight to the table to share.Fusilli with
ricotta, babytomatoes and
almonds
This is such a simple pasta
recipe: just fresh, creamy
ricotta, seasoned with a little
parmesan and black pepper,
and raw baby tomatoes. If you
want more intensity of flavour,
use sun-dried tomatoes in place
of fresh ones. And sprinkle
a few flaked almonds on top.
I like to toast these in a pan so
they take on a golden colour
and an almost smoky flavour,
but if you prefer, you can just
add them as they are.Serves 4Ingredients- 400g fusilli
- 40g flaked almonds
- 300g baby tomatoes, halved
- 250g ricotta
- 100g grated parmesan
- Olive oil, to serve (optional)
A few basic ingredients are
all you need to whip up a speedyand delicious pasta sauce
SIMPLY
DOES IT
01 Bring a large pan of
generously salted water to the
boil. When the water begins to
gallop, add the pasta and cook
al dente as per the instructions
on the packet.02 Set a small non-stick pan
over a medium-low heat and
add the flaked almonds. Toast
gently for 3-5 min, until lightly
golden, then take them off the
heat and set to one side.03 Scoop a small cup of the
cooking water out of the pasta
pan and set to one side. Drain
the pasta using a colander,
then put it back in the pan.
Add the tomatoes, ricotta and
parmesan, along with a splash
of the reserved cooking water,
and give everything a good stir
so all the pasta is coated in
creamy white sauce.04 Season generously with
some freshly ground black
pepper, salt flakes and a
drizzle of olive oil, if you like,
and serve immediately.SKYE McALPINE