Tossed in homemade pesto or a rich, tomato sauce, simplicity is key to linguine, spaghetti and other forms of long pasta.
Cauliflower is an underrated vegetable that, with a bit of love, can be very rewarding. Steamed and pureed to make a delicious sauce, the combination of mushrooms,...
Traditionally, the blue-black ink of seppia, or cuttlefish, is used to flavour pastas and risottos in coastal regions of Italy, from Venice down to Calabria. We...
Being Australian, we love our seafood, but if you aren't so confident with cooking the delights of the sea, then have a crack at this easy pasta dish. It's a...
A recipe of simplicity and freshness – Lucio Galletto shows us how to make a proper Ligurian pesto, which is said to be the best, creamiest pesto in Italy. This...
Long pasta recipes
This is the perfect summertime ragù. It follows the same slow and gentle cooking principles that all ragùs require, but the result is light and zesty, yet...
Cuisines collide with spaghetti, Sichuan chilli bean sauce and eggplant mapo-style, the flavours come together remarkably well.
Alla puttanesca is one of the best ways to enjoy an Italian fare - with capers, anchovies, olives and rich tomatoes, it's a Mediterranean delight.
This pasta celebrates the best of fungi, with thin slices of tender wild mushrooms and a good drizzle of black truffle oil.
You definitely don’t need to be vegan to enjoy this. The key is hitting the umami as often as you can
Silvia Colloca shares her recipe for a pasta dish that's full of Mediterranean flavours and goodness. To be served with crusty bread, of course!
Tender Japanese mushrooms like shiitake, enkoi and shimeji eringi are a great substitute for meat in the humble spag, adding great flavour and texture.
All done in the one pot, TV spaghetti is made with anchovies, parsley and chilli. It's the go-to for lazy nights and empty stomachs.
An old favourite. I like to make mine ‘bianco,’ without carrot or tomato, but this requires you to caramelise the onion and celery for sweetness.
Comedian and host Joel Creasey makes his reliable spaghetti carbonara - a hearty pasta with classic flavours.
Adam makes his rose spaghetti - a smooth blend of creamy and tart-tomato flavours.
An easy tray bake with spicy Italian sausage, crunchy broccolini and anchovies, with a good grating of parmesan and scattering of chilli.
An easy throw-together seafood pasta with a good lug of lobster oil for a decadent shellfish flavour topped with tarragon and chives.