This recipe sings in its simplicity and depth of flavour. Plus: five golden rules for cooking pasta

From shapes to sauces and how to combine them, few platefuls are as regionally particular as pasta. Here a Venetian native introduces us to the typical dishes from four corners of the country

The following recipes we’ve picked using these five families of ingredients take as long to make as your pasta needs to boil

Storecupboard pasta recipes: There’s often pasta in the pantry when your fridge is bare. With just a few other kitchen stalwarts – tinned tomatoes, Marmite, anchovies, lemon – you can whip yourself up a feast that’s as handsome as it is thrifty

Rachel Roddy recipes: Long and gentle cooking lends a deep flavour to this rich tomato sauce.