SHOPPING LIST: Cooking Skills: Pasta 1, Chapter 2 (Cooking Pasta)

Mostly store-cupboard items. For the pasta salad you need a few fresh vegetables and some feta or mozzarella pearls.

Spaghetti with olive oil, lemon and parmesan (1 portion)
[ ] 75 g dried spaghetti or linguine
[ ] 1 litre water
[ ] 1 tsp salt
[ ] 1 tbsp extra-virgin olive oil
[ ] ½ lemon, zest and a squeeze of juice
[ ] 15 g parmesan, finely grated
[ ] 1 pinch black pepper

Pasta with peas, lemon and ricotta (1 portion)
[ ] 75 g dried penne or conchiglie
[ ] 1 litre water
[ ] 1 tsp salt
[ ] 80 g frozen peas
[ ] ½ lemon, zest and a squeeze of juice
[ ] 40 g ricotta
[ ] 1 tbsp extra-virgin olive oil
[ ] 1 tbsp chopped mint or parsley
[ ] 1 pinch black pepper

Pasta salad (1 portion)
[ ] 75 g dried fusilli or farfalle
[ ] 1 litre water
[ ] 1 tsp salt
[ ] 6 cherry tomatoes, quartered
[ ] 5 cm cucumber, diced
[ ] 40 g feta or mozzarella pearls
[ ] 1 tbsp extra-virgin olive oil
[ ] 1 tsp lemon juice or red wine vinegar
[ ] 4 basil leaves, torn

One-pan pasta (1 portion)
[ ] 75 g dried penne or spaghetti, spaghetti snapped in half to fit
[ ] 200 g cherry tomatoes, halved
[ ] 1 garlic clove, thinly sliced
[ ] 1 tbsp olive oil
[ ] 300 ml cold water
[ ] 1 pinch salt
[ ] 4 basil leaves, torn
[ ] 15 g parmesan, grated

For the experiments
[ ] 325 g spaghetti in total (225 g for the water test, 100 g for time to bite)
[ ] 150 g penne (oil in the water)
[ ] 150 g fusilli (rinsed vs unrinsed)
[ ] A little tomato sauce (jar or passata, warmed)