SHOPPING LIST: Cooking Skills: Pasta 1, Chapter 4 (Oil and Garlic Sauces)

Mostly store-cupboard and fresh vegetables. Extra-virgin olive oil makes a real difference in these simple sauces. Anchovies are optional.

Aglio e olio (1 portion)
[ ] 75 g dried spaghetti
[ ] 2 tbsp extra-virgin olive oil
[ ] 2 garlic cloves, very thinly sliced
[ ] ¼ tsp dried chilli flakes
[ ] 1 tbsp chopped flat-leaf parsley
[ ] 1 pinch black pepper

Broccoli and chilli pasta (1 portion)
[ ] 75 g dried orecchiette or penne
[ ] 150 g broccoli, cut into small florets
[ ] 1 tbsp olive oil
[ ] 1 garlic clove, sliced
[ ] ¼ tsp dried chilli flakes
[ ] 2 anchovy fillets (optional)
[ ] 15 g parmesan, grated
[ ] 1 tsp lemon juice

Courgette and lemon pasta (1 portion)
[ ] 75 g dried linguine or spaghetti
[ ] 1 medium courgette (about 150 g), halved lengthways and thinly sliced
[ ] 1 tbsp olive oil
[ ] 1 tsp butter
[ ] 1 garlic clove, sliced
[ ] ½ lemon, zest and 1 tsp juice
[ ] 20 g parmesan, grated
[ ] 1 tbsp chopped mint or basil

Mushroom and thyme pasta (1 portion)
[ ] 75 g dried tagliatelle or fettuccine (a nest)
[ ] 150 g mushrooms, sliced
[ ] 1 tbsp olive oil
[ ] 1 tsp butter
[ ] 1 garlic clove, finely chopped
[ ] 2 thyme sprigs, leaves only
[ ] 1 tbsp chopped parsley
[ ] 15 g parmesan, grated
[ ] 1 tsp lemon juice

For the experiments
[ ] Spaghetti for eight small test portions of aglio e olio (50 g each, 400 g)
[ ] A head of garlic and extra olive oil
[ ] A packet of dried chilli flakes