Spaghetti Aglio e Olio is a traditional Neapolitan dish become a symbol of the Italian cuisine, thanks to its simplicity and deliciousness! This recipe is a poor variation of the classic Linguine with clams and was the only option for who couldn’t afford to buy richer ingredients. Beyond its modest origin, Spaghetti Aglio e Olio is a temptation to try: easy to make and tasty!
Roasted bell peppers pasta sauce is so good! The smoked and sweet taste of bell peppers pairs perfectly with the salty of pancetta and Pecorino Romano. Sweet basil gives a note of freshness, but fresh mint is a great alternative. You can save a lot of time preparing peppers the day before and enjoy a great dish of Italian pasta in a few minutes!
Pasta Puttanesca recipe is a daily dish in Italy; easy and tasty! This recipe was created in Naples, but Rome is proud of a variation become as traditional as the Neapolitan version. The Roman Puttanesca sauce require anchovies, and Pecorino Romano, and oregano instead of parsley: absolutely a must-to-try! If you prefer to stay in the tradition eating an amazing vegan Italian dish, go with Neapolitan version!
The Ragù alla Bolognese is one of the most important recipes of my own city, perhaps the most famous Italian dish in the world. Unfortunately, it is also the most mangling Italian recipe! For the Bologna’s people, ragù is a very serious matter, more than can be expected! The preparation of this great recipe is very easy but needs time, right ingredients and a very good thick-bottomed heavy pot. So, take your time and be prepared to taste something different than the ordinary international “Bolognese sauce”.
Artichokes spaghetti is a simple and tasty Italian dish. Pasta is tossed along with a smooth and healthy artichokes dip. Fresh mint and Pecorino cheese will give at this recipe a particular flavor!
Cacio e pepe recipe is a quick and tasty Roman dish. The origin of this recipe is very ancient. The secret of cacio e pepe is the creamy sauce, obtained combining best quality Pecorino Romano and a few spoons of the water used to cook the spaghetti. The cheese and the starch into the cooking water are the only ingredients to make the original cacio e pepe sauce, forget butter or cream!
Are you looking for a “sunny” recipe easy to prepare in winter as well? The sun dried tomatoes sauce is perfect! This easy recipe is great with spaghetti. Crispy bread crumbs give at this dish an authentic taste of Southern-Italian tradition!
It’s Halloween, let’s cook a great recipe with a creamy butternut squash sauce! I really care about this simple and savory pasta; Into this I combined my Italian soul with a bit of American taste. To serve the Butternut squash sauce, I choose Farfalle, a kind of pasta as popular in Italy almost as spaghetti. Crispy bacon flakes add flavor. Do not forget a generous sprinkling of Parmesan cheese to complete the dish!
The cherry tomatoes spaghetti are almost a miracle, perfect for summer meals. This quick and easy recipe is a pillar of the Italian cuisine, created to exalt the few ingredients that make it up. For this reason, pasta, olive oil, basil, and tomatoes must be of the highest quality! The cherry tomatoes must be cooked fast and energetic. When cooked, the tomatoes have to be soft and warm, but conserving the taste of fresh tomatoes. Jack Bourdain once said that he could not bear those who underestimate a good dish of cherry tomatoes spaghetti, and I fully agree;-) .
… read more! …
Today place into the dish a lot of Italian tradition seasoned with a delicious red wine sauce!
The bucatini pasta is a traditional kind of spaghetti thicker than normal with a small hole into the center. A classic recipe with bucatini is Amatriciana: tomato sauce and guanciale. Do you know what the guanciale is? It is a cured meat very famous in Italy but still little known and exported abroad, but recently it’s starting to appear on the delicatessen counters worldwide.
Today I suggest you a classic of Italian tradition: the “bucatini ubriachi” (drunken spaghetti). In this recipe, the wine will be poured almost all into the pan, so the quality of the wine must be very high! To finish the sauce, flavor it with diced guanciale (or pancetta if guanciale is not avaiable) and a generous sprinkling of ricotta salata and black pepper.