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Pasta. Italian cuisine summed up in one universally-known word. Whether freshly made or dried it is one of the easiest ingredients to cook. And quick too ensuring a fast after-work supper in less than half an hour. Young food writer Silvana Franco gives us both the classic sauces, the more unusual together with a variety of soups and baked pasta dishes in this attractive book. Herby pestos and tomato sauces mingle with meaty bologneses and exotic creamy vodkas. Steak sauce and herbed tagliatelle with prawn skewers offer a more unusual meal while vegetarians can have a veritable feast with roasted aubergine and tomato or sage, lemon and mozzarella butter with roasted pumpkin. Pasta e fagioli and minestrone offer soup alternatives while lasagne, cannelloni and three cheese baked penne would suit a supper party - easy to prepare ahead and simple to serve with a fresh salad or bread. So if you have yet to try Italian pasta you are in for a treat and if already hooked, the variety of recipes gives plenty of scope for new dishes. Lavishly illustrated by William Lingwood, this is a tasty addition to any chef's cookery shelf. - Lucy Watson

Fast food at its best; dried pasta types; fresh pasta dough; classic sauces; meat and seafood; vegetables and herbs; soups; baked pasta; filled pasta.