Nigella's Dreamy, Creamy Peanut Butter Pasta | Ocado

AD | "I can’t deny that the idea of making a sauce for spaghetti with peanut butter might sound alarming – not least for Italians! – but I can promise you it has an appeal that goes beyond peanut butter fans. For what hits you most is not its peanuttiness but its voluptuous creaminess. Here, I propose cooking the pasta largely off the heat (and leaving tender spinach leaves in the colander, to be effortlessly wilted as the spaghetti is drained over it). This energy-saving and much calmer way of cooking pasta was taught to me by Anna del Conte 30 years ago, and written about in her 1991 book Entertaining all’Italiana, so I smiled wryly when I read recently of this breaking-news method, as authorised by the Nobel prize-winning Italian physicist, Giorgio Parisi. This store-cupboard stalwart, a favourite in my home, will, I hope, become as regular a fixture in yours."

More videos