This is a great recipe. It is simple to make but boats an exquisite flavor. Spaghetti is perfect for this, although you could use another kind of ribbon pasta, like fettuccine, or even pasta shapes such as penne or rigatoni. Diced tomatoes form the basis of the sauce, and it is nice to use the ones with green chilies, but use the plain ones if that is what you have in the cupboard. Lemon juice, onion, garlic, parsley, and red pepper flakes go into the mix as well.
Use medium shrimp for this recipe, either fresh or thawed ones. If you use thawed ones ensure they are well-drained because frozen seafood holds a lot of moisture. Peel the shrimp and remove the veins. They will take about 5 minutes to cook when you have stirred them into the sauce. They will become pink on the outside but they are totally cooked through when they are not only pink on the outside but also opaque on the inside too. Five minutes is an estimate. Do not overcook them else they will become tough.
This is a lovely meal and you can serve it with a simple baby leaf salad if you like, drizzling a touch of extra-virgin olive oil and balsamic vinegar over the leaves. Garlic bread is also nice with such a dish, if you do not mind the extra carbs in the meal. If you want to cook spaghetti for dinner but you fancy a change from spaghetti Bolognese, consider this recipe, because it really is delicious, and it is simple to prepare too. Continue reading
There are pasta recipes for dieters, but guess what, this is not one of them! Sometimes nothing but the richest, most indulgent pasta dinner will do, especially if you are craving Italian comfort food but not really in a pizza mood. This recipe boasts butter, olive oil and bacon, as well as parmesan cheese and garlic. We are quite heavy-handed with the butter and garlic in this recipe, because if you want something this decadent there is no point in restricting the best ingredients in the dish.
Every mouthful is delicious, aromatic, rich-flavored, and satisfying, and served with a contrasting side dish like steamed asparagus or mixed baby salad leaves, this makes a fantastic dinner, and you can make it from scratch and have it on the table in less than 30 minutes, including cooking the pasta and bacon, which of course you should do simultaneously to save time. Get the bacon really crispy so it crumbles between your fingers easily. Cook the bacon first because you will need to let it cool down before crumbling it. It will warm up again fast when tossed with the pasta anyway.
This is not the type of dish to tweak into something healthy, so do not even think about swapping the butter for margarine or leaving out the extra-virgin olive oil. This dish can be served in smaller portions if you do not want too much of this decadent feast, or in larger portions if you really want to treat yourself to something special. Continue reading
Known as ‘trifolati’ in the Umbrian dialect, truffles add a touch of sophistication to any dish. The following recipe is a classic Italian dish which is known locally as ‘spaghetti al tartufi neri’ or spaghetti with black truffles. This is a lovely dish to make if you are having a dinner party and want to impress everyone without having to make something complicated or use a lot of different ingredients.
This recipe can be made with fresh truffles, if you can get them, otherwise use canned ones or even truffle paste. If you are using the first option, wash the truffles in lukewarm water, then use a brush to clean them. You can then slice them really thin using a truffle slicer or sharp knife. A box cheese grater would also work. For the tastiest result, soak the truffle slices in extra-virgin olive oil for 24 hours before proceeding with this dish.
Alternatively just use the black truffle paste you can get in a jar for a result which works quite well but perhaps lacking the finesse of using fresh truffles. You will not need to do any soaking if you use truffle paste. The truffle slices are soaked in oil and then while the spaghetti is cooking you can prepare the sauce. The garlic is sautéed to make it aromatic and soft, then this is combined with the truffle slices and spaghetti to make a simple yet exquisite dish, which is nice served with freshly grated hard cheese on the side, either pecorino or parmesan. Continue reading
This classic Italian dish features a lovely tomato sauce served over spaghetti. Add some fresh parmesan and a sprig of basil and you can expect a wonderful result with some much fresh flavor. The main ingredient in the sauce is passata, which is Italian for tomato pulp. You can buy packages or cans of passata or you can make it by pulsing peeled tomatoes (fresh or canned) in the food processor. Passata is thicker than tomato juice because it contains the tomato pulp.
In addition to the tomato pulp, the sauce features onion, garlic, red pepper flakes, and a touch of basil. We put fresh basil into the sauce and let it marinate in there and then pick it out, so rather than stringy bits of fresh basil or dried basil, which is not so good, you end up with a delicate hint of basil instead. Some cooks like to cook the spaghetti until 2 minutes off tender, then toss it with the sauce for a couple minutes, but we are serving the sauce over the spaghetti, for visual appeal.
Toss the spaghetti in some melted butter or extra-virgin olive oil if you prefer, just to give it a glossy finish and a nice taste. You do not have to use as much as the recipe says if you prefer to just use a small amount. Feel free to swap the spaghetti for bucatini if you wish, which is like thick spaghetti with a hole running through the middle. This is a classic Italian dish which you will find on many dinner tables in Italy every evening. Continue reading
- Homemade Italian Sausage and Spinach Calzone May 7, 2016
- Classic Italian Chicken Saltimbocca April 22, 2016
- Hunter Style Baked Italian Chicken Cacciatore April 6, 2016
- Wild Mushroom Boletus Italian Style Soup April 3, 2016
- Vegetarian Pasta Primavera with Fettuccine March 30, 2016
- Roman Style Saltimbocca Alla Romana with Polenta March 25, 2016
- Classic Italian Dishes – Parmigiana Eggplant March 25, 2016
- Authentic Vegetarian Italian Asparagus Risotto March 23, 2016
- Rotisserie Chicken and Vegetable Risotto March 19, 2016
- Citrus Feta Cheese Risotto with Spinach March 18, 2016
- One of the Best Vegetarian Lasagna Recipes with Ricotta Cheese (404816 Views)
- Home (142323 Views)
- Best Pizza Sauce for Home Made Pizza (65171 Views)
- Crispy Chicken Milanese with Herb (27806 Views)
- Authentic Clams Oreganata (20457 Views)
- The Best Bechamel in the World (14890 Views)
- Authentic Old World Italian Pizza Dough Recipe (13731 Views)
- Lasagna Rollups in the Slow Cooker (11792 Views)
- Just How Far Ahead Can I Make Lasagna (11355 Views)
- Classic Lasagna with Creamy Bechamel Sauce (11334 Views)