"The scents and flavours of Sicily, a magical and captivating land, radiant and beautiful from north to south and west to east. This recipe originates from the eastern part: pasta alla Norma. A symbol of island cuisine, this Sicilian specialty was crafted as a culinary tribute to the most exquisite work of the renowned composer Vincenzo Bellini: Norma." - Luca Muscato and Marco Salzano If you'd like to make your own passata, follow our recipe here provided by Luca Muscato and Marco Salzano. This recipe is by Luca Muscato and Marco Salzano from Super Norma.

Classic Italian cacio e pepe is an easy dish, made all the more impressive by colourful homemade spaghetti. You will need a pasta machine for this recipe.

A spicy take on a classic pasta alla vodka.

You can substitute with bottled horseradish, to taste" - Phoebe Wood.

This tomato and eggplant pasta is a midweek staple, making the most of pantry basics.

Matt Preston is a fan of fast, flavourful food. Here are one of his favourite ready-in-a-flash dishes. “Feel free to play with the herbs in this pesto. Try tarragon and parsley. The pesto can also be used as a dressing for grilled veg, chicken, white fish or even hard-boiled eggs.”

"The slow-cooked caramelised zucchini is perfect with the sweet-and-salty clams. Don't be tempted to speed up the zucchini cooking time. Slow and steady will be rewarded in the end," says Kirsten Jenkins.

Make weeknight dinner parties exciting again with Phoebe Wood's chicken, mushroom and parmesan spaghetti recipe.

This take on the classic Italian dish is the very definition of impressive comfort food.

Fresh spring herbs are key in this classic gnocchi recipe. Frying adds crunch to the main ingredient for an easy dinner the whole family will love.

This no-waste, vegie-filled pasta bake can easily be made vegetarian – just omit the bacon.

This bright, fresh pasta is as appetising to look at as it is to eat. You'll need a kitchen thermometer for this recipe.

Jessica Brook shares her best ever beef spaghetti recipe - and that's no bologna!

"If a recipe calls for half an onion, don't be scared to use the whole onion if it means you won't leave it in the fridge for a week then just throw it out." – Jo Barrett

You can use broccolini instead of cauliflower. Be sure to blanch the broccolini before roasting.