Fresh isn’t always best: six easy ways to make better pasta, according to Julia Busuttil Nishimura

The Australian cookbook author shares her simple but effective techniques to improve your midweek pasta – and why you should be generous with olive oil and salt

Pasta is a well-loved staple in the kitchen. It’s something that many of us fall back on when we don’t know what to cook or don’t feel like anything too fussy. But if your pasta sauce is a little too watery, or lacks that oomph of restaurant dishes, there are a few simple tricks and techniques that can take your simple midweek dinner to new and delicious heights.