VARIETIES
1 ORZO Orzo resembles little grains (its name translates as ‘barley’ in Italian). Along with other smaller pasta shapes, orzo works best in soups, stews and salads. Try it in a minestrone.
2 RIGATONI
Slightly larger than penne, this ridged tubular pasta is commonly used in southern Italy. It’s especially delicious with rich vegetable sauces as they will fill up the long tubes.
3 SPELT FUSILLI
4 TAGLIATELLE
The grooves of this spiral pasta are great at holding onto sauces. Wholewheat and spelt pastas are nuttier and higher in fibre than white varieties. Try it in a simple salad for an energy-boosting lunch.
This long, flat pasta goes perfectly with rich, creamy sauces from northern Italy. Thinner varieties of pasta, such as spaghetti, make a better match for lighter sauces.
5 CONCHIGLIONI RIGATE Large, shell-shaped pasta varieties such as conchiglioni are delicious used in a pasta bake, as their cup-like shapes help to hold heavier sauces and vegetables.
This great-value storecupboard staple comes in many different forms, each as delicious as the next PREP Cook pasta in a large pan of boiling salted water. Using a larger pan means the pasta is less likely to stick together, while salt improves the finished flavour and seasons the pasta throughout.
RECIPES AND WORDS BRYONY BOWIE PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING SUE HENDERSON PROP STYLING JULIE PATMORE
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STORE Store dried pasta in a cool, dry place in an airtight container. Fresh pasta should be kept in the fridge, and used within two days once opened.
E NJ O Y Add a little of the pasta’s cooking water to your sauce. This will help loosen the sauce, and the starch from the water will help the sauce stick to the pasta.
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Try them in... SAUCY SAUSAGE PASTA *Remove skins from sausages, fry the meat with mushrooms, onion and oregano. Cook with passata until thickened. Toss with cooked tagliatelle. ORZO LUNCHBOX SALAD Whisk balsamic vinegar, olive oil and crushed garlic. Toss through cooked orzo with sundried tomatoes, edamame beans, thinly sliced red onion, soft goat’s cheese and basil. BAKED VEG RIGATONI Mix cooked rigatoni with red pepper, fried aubergine and tomato sauce. Top with crème fraîche and feta, then bake.
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For more great pasta recipes, visit tesco.com/realfood
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