Classic Pasta Sauces by Elizabeth Martin - 1994: Recipes for the Quickest, Tastiest Pasta Sauces

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Pasta has always been the symbol of Italian food, and today delights the palates of many world wide.

It is probably the most versatile food and yet it is so simple, consisting of nothing more than a mixture of flour and water in its most basic form, for flour and egg, but it can be made in so many different shapes and served with a whole host of ingredients.

Pasta is now well known for being one of the healthiest natural foods, and carbohydrates. Served with plenty of vegetables and fish, it is a healthy part of a well-balanced diet. It is also very easy to digest, making it ideal for those with dietary problems. However, although pasta is in itself not fattening, it is wise to take note that the sauce it is served with will determine the calorific value of the whole dish.

In this book I have tried to create an array of sauces - some more complicated than others - to suit everyone. Most are so simple that they can be cooked in minutes, while a few need a little more preparation. But whichever you choose, remember, if you can't find any of the ingredients, then improvise, because I promise you anything is possible with pasta.