9 cheap ingredients that turn any pasta into a chef's dish

It sounds basic, but garlic, when browned just right, tastes like gold.

The trick: sauté slowly in cold olive oil over low heat until lightly browned, never burnt. This flavored oil becomes the perfect base for any type of pasta.

You don't need the most expensive oil on the shelf - just a mild-flavored extra virgin olive oil. Use a drizzle at the end of the recipe, off the heat, to enhance the flavors and give it that irresistible shine of a professional dish.

A touch of grated cheese turns a simple dish into something memorable.

Give preference to hard cheeses such as parmesan, grana padano or even a good semi-cured cheese. The secret is to grate it freshly - the aroma and taste are incomparable.

Lemon zest brings acidity and freshness, breaking down the fat of heavy sauces.

A final touch of lemon turns even pasta with chicken into something bistro-worthy.

Simple and cheap, butter creates a silky texture that no other ingredient can imitate.

Use it at the end of cooking to "mount" the sauce - this trick has been used by Italian chefs for decades.

Basil, parsley, chives, thyme or even mint.

They're not just for decoration: they bring perfume, color and a fresh taste.

Ideally, they should only be added at the end, so as not to lose their aroma.

Cheap, colorful and full of flavor. When you quickly toast the tomatoes in the pan, they become sweet and juicy - the perfect contrast to the saltiness of the cheese or bacon.

Don't underestimate this detail. Freshly ground pepper has an aroma and spiciness that the industrialized version will never have. It's the kind of touch that completely changes the taste - and nobody understands why.

The most underrated chef's trick.

Take a loaf of stale bread, toast it, crush it and mix it with olive oil, garlic and herbs.

Throw it on top of the pasta - the crunchy contrast and buttery flavor make any dish seem sophisticated.