Friday - - Editor’s Letter -

The first time I made pasta for my hus­band was on our sec­ond date. It was be­fore he men­tioned that he was a world-class chef and be­fore I had learnt to cook. I’d promised him lasagne, which he in­sisted was far too much trou­ble, and sug­gested we eat out in­stead. I couldn’t un­der­stand what all the fuss was about and told him to come round at 8pm. At 8.10pm, I popped the frozen ready meal into the mi­crowave and a few min­utes and loud ping later, an­nounced that din­ner was served.

My hus­band was ob­vi­ously smit­ten, as he ate ev­ery dis­gust­ing morsel and de­clared it de­li­cious. It was only af­ter we mar­ried that he told me it was the worst meal he’d ever eaten and that he’d al­most choked on ev­ery mouth­ful. Lasagne, I now know, is a dish lov­ingly baked for the fam­ily, which takes hours. Heat­ing a su­per­mar­ket sup­per from the chiller for an Ital­ian (and a chef!) is sac­ri­lege.

Luck­ily, he soon taught me plenty of de­li­cious pasta dishes and how to check that the pasta is cooked and al dente – and no it doesn’t mean, as I was told at univer­sity, throw­ing spaghetti at the wall and know­ing it’s done when it sticks. So as it’s World Pasta Day in two days, on Oc­to­ber 25, we’ve brought you a sam­ple of sim­ple but tasty pasta recipes you can make at home. Turn to page 84 for a taste of la dolce vita – no frozen ready meals guar­an­teed!

Un­til next week,

Lasagne, I now know, is a dish LOV­INGLY baked for the fam­ily, which TAKES HOURS. Heat­ing a chilled ready meal for an Ital­ian (and a chef!) is SAC­RI­LEGE

Karen Pasquali Jones, Editor kpasqual­i­jones@gulfnews.com

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