15 ways to dress up store-bought pasta

Herb, Lemon and Toasted Crumb Sauce
Serves 4

4 large handfuls light-flavoured herbs, such as tarragon, basil, fennel, chervil or scant chives
2 handfuls rocket leaves
4 handfuls fresh white breadcrumbs
2 small shallots
2 large cloves garlic, crushed
1 tbsp butter
juice of 2 lemons, plus the grated zest from ½ a lemon
extra virgin olive oil

Finely chop the rocket and herbs. Put them in a warm serving bowl with the finely chopped shallot, the butter and 8 tbsp of extra virgin olive oil. Add the lemon juice and zest.

Cover the bottom of a frying pan with olive oil and heat. Add the garlic and the breadcrumbs and fry gently until golden, turning them all the while with a spatula to prevent them from burning.

Add the cooked pasta to the bowl of herbs, turn well to coat and melt the butter. Season with salt and black pepper and toss over the breadcrumbs.

Parsley, Garlic, Chilli and Olive Oil Sauce
Serves 4

1 generous handful flat-leaf parsley, finely chopped
1 large clove garlic, finely chopped
1–2 red chillies to taste, deseeded and finely chopped
4 tbsp olive oil
salt and freshly ground black pepper

Fry the garlic in 4 or more tbsp of olive oil until soft. Add the chillies, then the cooked and drained pasta and pour into a serving bowl. Toss over the parsley, salt and pepper, then turn well to coat. Serves 4.

Thyme Pangritata
Serves 4

1 generous handful of fresh thyme leaves off the stalks
1 clove garlic, finely sliced
200g fresh white breadcrumbs
8 tbsp olive oil
salt and freshly ground black pepper

Pour the olive oil into a hot heavy frying pan. Add everything but the salt and pepper and stir until the breadcrumbs turn gold and crisp. Season and drain on kitchen paper, then sprinkle over the pasta.

Coriander Cellophane Noodles
Serves 4

1 tbsp coriander leaves, chopped
6 cloves garlic, chopped
340g pork, chicken or prawn, sliced
225g cellophane noodles, soaked in hot water, drained and cut into 7.5cm lengths
2 eggs
2 tbsp Nam Pla (fish sauce)
1 tsp ground black pepper
4 tbsp roasted peanuts, coarsely pounded
140g bean sprouts
1 head celery, finely chopped
3 tbsp vegetable oil

Heat the oil in a wok and fry the garlic until golden. Add the meat and cook until opaque. Add the noodles, tossing and stirring to incorporate the meat. Make a hole in the centre of the mixture and break the eggs into it. Slowly stir the eggs until set, then break them up and incorporate them into the noodles. Add the pepper and fish sauce. Stir in the peanuts, celery and beansprouts and cook until heated through. Strew the coriander leaves over the noodles and serve.