Pasta is endlessly customizable, but it's easy to rely on the classic basil and parmesan. Take it up a notch with this one ...

While the butter is melting, add the spaghetti to the boiling water and cook according to the packet instructions. Add 2 Tbsp of the parsley to sauce. Taste for seasoning, drain spaghetti and toss ...

You'll need spaghetti, extra virgin olive oil, garlic cloves, crushed red pepper flakes (optional), chopped fresh parsley, ...

Add the spaghetti and return to the boil quickly, then cook until al dente. Finely chop the garlic and parsley together. Heat the oil in a frying pan over a low heat. Add the garlic and parsley ...

Add the spaghetti to the sauce and add the torn basil leaves. Toss until the pasta is coated in the sauce. Serve garnished with grated parmesan.

Sprinkle on the flat parsley, toss gently, turn into a hot bowl and serve immediately. Bring a large saucepan of water to a fast rolling boil, add salt and pasta. Stir and cook until al dente.

Quarter the peppers, remove the seeds and cut into dice. Heat the olive oil in a sauté pan, add the garlic, peppers, season with salt and freshly ground black pepper, cover and sweat on a gentle ...

Zucchini and basil are plentiful and at their peak right now, so here’s an idea to make the most of them. Use your favourite brand of spaghetti and have grated Parmigiano Reggiano to serve.

Pasta is tossed with a flavourful artichoke sauce and accented with sautéed cherry tomatoes, parsley and parmesan cheese.

Serve spaghetti hot, sprinkled with parsley and Parmesan, if desired. Adapted from "Portico: Cooking and Feasting in Rome's Jewish Kitchen" by Leah Koenig (W.W. Norton & Company, Inc.) ...