Some items that you can steam are nonetheless better boiled, so don’t drive yourself crazy trying to steam whole potatoes or artichokes. Most root vegetables, such as potatoes, celeriac, beets, and turnips, cook best and fastest when surrounded by boiling water. If you start steaming them, you may be standing over the pot an hour later, poking their firm flesh with a knife and cursing, so save yourself the hassle and boil.
The number of quick and tasty sauces which can be made to create interesting pasta dishes is limited only by your imagination. All the following recipes can be prepared and cooked in less time than it takes to down a gin and tonic after a hard day’s work! You’d pay a fortune for such a meal at an Italian restaurant!
Dried pasta, sold in packets, is the most commonly used. However, many people consider fresh pasta superior in flavour, and although more expensive, it is now available from large supermarkets and speciality shops.
Depending on appetite, allow between 2-3 oz (50-75g) of pasta per person. Dried varieties take about 8-10 minutes to cook, fresh takes less time. Cook in boiling salted water to which a little oil has been added. This prevents the pasta clogging together when cooked.
