Putting the Pasta on the table

Drain the pasta in a large colander, leaving a little of the boiling water in with it to maintain moistness. Then trickle over olive oil and season it up with lots of pepper. I want my sauce or dressing ready to mix in immediately to keep the pasta nice and loose.

Use a deep frying pan for making the sauce because this gives you space for mixing the sauce and pasta together.

If someone’s making spaghetti Bolognese you tend to end up with the English style of the sauce plonked on top of the pasta, then mixing it at the table. Why not serve it ready mixed?