There are some great summer ingredients to turn into colourful and tasty pasta dishes. With the right vegetables or herbs, pasta can make a brilliant starter, light main course or salad. Different shapes suit different sauces and flavours. I’ve learnt through years of talking to people in various regions of Italy what works best. For example, I was fascinated a few decades back to discover bucatini, a hollow spaghetti from Lazio that lends itself to the spicy tomato-based amatriciana sauce from a mountainous part of the same region. Try experimenting with whatever you’ve got in your cupboard.
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