-To COOK PASTA-

- INGREDIENTS -

4-5 ozlI 25-150 g dried or 5-6 oz/150-190 g fresh pasta per person

1 teaspoon salt

Oil

- METHOD -

Pasta needs plenty of water. Bring a large saucepan threequarters full of water to the boil over fairly high heat with the salt and a few drops of oil. Add the pasta. If using dried spaghetti,feed it in gradually so that it curls round the pan as it softens. Bring back to the boil and boil moderately fast either for as long as directed on the packet or, in the case of fresh pasta bought loose, for IY2-5 minutes: very narrow tagliarini will take IY2 minutes, tagliatelle 2-3 minutes and macaroni or largish shells 5 minutes. Some dried pasta is quick-cookingand needs only as little as 2 minutes, but ordinary dried may take 20 minutes. The pasta is ready ('al dente') when it can be cut with a blunt knife but still has 'bite'. Drain immediately, shakewith a little oil or butter, to prevent it sticking together, and serve.

-TOMATO AND HERB SAUCE-

You can make this sauce without herbs but it is more interesting with any of the following (listed in order of probable availability): dried oregano; fresh parsley, thyme, basil, coriander leaves, oregano. Alternatively it can be varied by adding spices and a red pepper, with or without chilli.

Use ripe, red tomatoes, which are not only sweeter than less ripe ones but easier to skin. Relatively unripe tomatoes will ripen in a day or two if left outside the refrigerator - but keep an eye on them to see that they do not become squashy or go mouldy.