Pasta perfection

Discover the taste of Italy with these recipes from the Amalfi Coast

- Katie and Giancarlo Caldesi

SUMMER TOMATO SAUCE WITH PACCHERI

SERVES 4

350g dried pasta, such as paccheri, penne, rigatoni or farfalle

4 tbsp extra-virgin olive oil

1 large garlic clove, finely chopped

1/2-1 fresh red chilli, depending on strength, or 1/2 tsp dried chilli flakes

200g fresh ripe tomatoes, roughly chopped

2 large sprigs of basil, leaves roughly torn

Salt

25g finely grated Parmesan or Grana Padano

▪ Make sure you have all the ingredients to hand and then cook the pasta in a large pan of well-salted boiling water.

▪ Heat the oil in a large frying pan and fry the garlic and chilli for 1-2 minutes, but no more as they will burn. Add the tomatoes, half the basil and some salt. Squash the tomatoes using the back of a spoon. When the pasta is just al dente, remove it with tongs and toss it into the tomato sauce, along with a tablespoon of cooking water to lengthen the sauce.

▪ Stir the pasta into the sauce and let it finish cooking - this way it will absorb more of the flavour of the sauce. Add the remaining basil and toss again. Serve in warmed bowls with a sprinkling of Parmesan or Grana Padano. →

COOK'S NOTE

Perfectly ripe cherry, baby plum tomatoes that burst with flavour are perfect for this dish - you can use the heirloom varieties too for a dash of colour as well as flavour

LEMON RAVIOLI IN BUTTER & MINT SAUCE

SERVES 4 AS A MAIN COURSE OR 6 AS A STARTER,

MAKES 25-30 RAVIOLI

350g fresh pasta

Semolina or plain flour, for dusting