Marco Pierre White's Perfect Pasta

The secret to cooking pasta is to use a large pot of water.

Add a generous amount of salt to the boiling water. No olive oil is needed.

Add the spaghetti to the boiling water and stir to prevent it from sticking.

While the pasta is cooking, add halved cherry tomatoes to a hot pan to start the sauce.

Once the pasta is cooked al dente, drain it thoroughly in a colander.

Add a generous amount of fresh basil to the tomato sauce in the pan.

Add the drained pasta directly into the pan with the tomato and basil sauce.

Toss the pasta and sauce together to ensure the pasta is well-coated.

Plate the pasta.

Drizzle a small amount of olive oil over the pasta.

Sprinkle with Parmesan cheese.

Garnish with more fresh basil leaves before serving.

Bring a large pot of water to a boil and season it well with salt.

Add tagliatelle pasta to the boiling water and stir. Cook for one minute less than the package instructions.

In a separate pan, gently heat the beef ragu sauce on the edge of the stove to warm it through without reducing it.

Drain the cooked pasta thoroughly.

Add a small amount of olive oil to the drained pasta to prevent sticking.

Add the pasta to the pan with the warm ragu sauce.

Toss the pasta and sauce together until the pasta is completely coated.

Plate the tagliatelle.

Drizzle with a little more olive oil.

Add a final sprinkle of salt for seasoning.

Finish with a generous amount of Parmesan cheese.