PASTA SAUCES

FRESH TOMATO SAUCE

Mix 6 to 7 seeded and diced ripe tomatoes with 1 clove crushed garlic, 5 tablespoons extra-virgin olive oil and salt and pepper. Variations: Add 250 grams of grated fresh mozzarella or 1 teaspoon grated lemon zest.

Pasta: tagliatelle

PRIMAVERA SAUCE

Heat 2 tablespoons extra-virgin olive oil in a deep pan. Saute 1 cup chopped carrots and one minced garlic clove over medium heat. Add 2 cups cherry tomatoes and saute for another 30 seconds. Add 1 cup chicken stock, bring to boil and add 250 grams asparagus, cut into 2.5cm lengths, and 250 grams frozen peas. Cook until vegetables are tender. Add to pasta with 1 cup grated Parmesan cheese and 1/4 cup chopped fresh basil.

Pasta: cavatappi