If you’re short on time and need to whip up a dinner, few dishes compare to a simple spaghetti plate. The sauce can be quite minimal, just requiring some olive oil, fresh parsley, minced garlic, and a hint of chili, complemented with a generous helping of grated parmesan.

For a more inventive take, a satisfying pasta sauce can be created from a variety of ingredients: blend a can of tuna with olive oil, black olives, and fresh tomatoes; or combine black olives, olive oil, and salty capers for a robust flavor. For a richer option, melt some gorgonzola (or your preferred cheese) with a splash of cream over low heat and pour it over the pasta for a luxuriously creamy bite.

The secret to perfect spaghetti — as with any pasta — lies in cooking it in properly salted water and achieving that ideal al dente texture. This often means cooking for less time than indicated on the packaging, so taste it along the way. When draining the spaghetti, reserve about half a cup of the salted cooking water to mix with the pasta and sauce; the starch in the water helps to create a wonderfully creamy consistency.

Spaghetti with Leeks, Broad Beans, and Courgettes

This dish is loaded with vibrant greens — the sweet leeks, buttery broad beans, and tender courgettes come together beautifully. Feel free to substitute the vegetables: consider adding some frozen peas (just toss them in with the broad beans) or slicing some fennel to sauté alongside the leeks and courgettes. For an extra flavor boost, toss in herbs like fresh mint, basil, parsley, or finely chopped dill.

Serves 4

Ingredients

• 130g frozen broad beans
• 400g spaghetti
• 4 tbsp olive oil
• 2 leeks, trimmed and thinly sliced (approx. 220g)
• 150g courgettes, diced

Method

1. Bring a large pot of salted water to a rolling boil. Once boiling, add the broad beans and let them simmer for 2-3 minutes until they rise to the surface. Use a slotted spoon to remove them and set aside.

2. Add the spaghetti to the boiling water and cook until al dente according to package directions.

3. In the meantime, heat 2 tablespoons of olive oil in a large skillet. Add leeks and courgettes, frying over high heat for 2-3 minutes until the leeks are nearly translucent and the courgettes are nicely colored.

4. Incorporate the blanched broad beans, remaining olive oil, and sauté for 1-2 minutes to blend the flavors.

5. Drain the pasta, reserving some cooking water, and toss the spaghetti into the skillet along with the vegetables and a splash of water. Stir everything together, season with salt and black pepper to taste, and serve hot.

Spaghetti with Fennel, Anchovies, and Black Olives

This recipe boasts an array of subtle flavors from the fennel and mint paired with the bold saltiness of melted anchovies and robust olives. Consider adding fresh basil leaves or a sprinkle of parsley for added flair.

Serves 4

Ingredients

• 400g spaghetti
• 2 medium fennel bulbs (around 500g)
• 4 tbsp olive oil
• 10-12 anchovy fillets
• 100g black olives, pitted and torn
• A small bunch of fresh mint

Method

1. Begin by boiling salted water in a large pot. When it starts boiling vigorously, add the spaghetti and cook until al dente, following package directions.

2. Trim the fennel bulbs, saving the fronds for garnish, and slice them thinly.

3. Meanwhile, heat oil in a large skillet, add the anchovies, and sauté over medium-high heat for 1-2 minutes until the fillets have dissolved into the oil.

4. Add the sliced fennel and cook over medium heat for 4-5 minutes until softened and nearly translucent.

5. Drain the pasta, saving a ladle of the cooking water, and combine it with the fennel and torn olives in the skillet. Toss to mix all ingredients thoroughly.

6. Garnish with fresh mint leaves and reserved fennel fronds, then serve at once.

Spaghetti alla Poverella

This sauce is best when prepared in advance, allowing the flavors to mingle and deepen. Once the sauce is ready, toss it with the pasta and serve warm or at room temperature. Any leftover sauce can be spooned onto toasted bread for a delightful bruschetta.

Serves 4

Ingredients

• 600g baby tomatoes, quartered
• 150g jarred flame-roasted peppers, sliced thin
• 1 large celery stalk (about 80g), sliced thin
• 1 tbsp capers, rinsed
• A small bunch of fresh basil, roughly chopped
• 4 tbsp olive oil
• 400g spaghetti

Method

1. In a bowl, combine the tomatoes, peppers, celery, capers, and basil. Add olive oil and a good amount of black pepper, and let it rest (not refrigerated) overnight or for a few hours.

2. Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook until al dente, according to package directions. Drain the pasta, mix it with the sauce, season with salt and pepper, and serve hot.