Category: Pasta Dishes

Spaghetti alla Carbonara

This is, quite possibly my referred pasta dish among the four traditional Roma pastas.  This is the recipe that is often the most screwed up, with many—often disgraceful—variations.  The following is the best recipe, which I copied from “Il Moro,” a trattoria near the Fontana di Trevi (in “Vicolo del Moro) where you can eat the best Carbonara (there it is called Spaghetti al Moro).  Other places in Roma where you can eat an excellent Carbonara are: Maccheroni, in Piazza delle Coppelle, near via della Scrofa; Sora Lella, on the Isola Tiberina; and Roscioli, near Campo dei Fiori.

possibly my referred pasta dish among the four traditional Roma pastas.  This is the recipe that is often the most screwed up, with many—often disgraceful—variations.  The following is the best recipe, which I copied from “Il Moro,” a trattoria near the Fontana di Trevi (in “Vicolo del Moro) where you can eat the best Carbonara (there it is called Spaghetti al Moro).  Other places in Roma where you can eat an excellent Carbonara are: Maccheroni, in Piazza delle Coppelle, near via della Scrofa; Sora Lella, on the Isola Tiberina; and Roscioli, near Campo dei Fiori.

Ingredients

  • ¾ of a pack of spaghetti (about 300-350 grams) (you can also use bucatini or rigatoni)
  • 4 eggs – 1 whole egg, and 3 egg yolks, combined together in a small bowl
  • 0.3 pounds (150 Grams) of pancetta, or guanciale, or if you do not find those, thick sliced pork bacon.  Cut into cubes of about ½ – 1 inch
  • 1 tablespoons olive oil
  • 1 tablespoon butter
  • Black pepper to taste
  • About 1/2 cup of parmigiano reggiano freshly grated cheese. (I suggest you cut it in 1-inch squares with a knife and put in a Cuisinart to grate).

How to make this recipe

  1. In a medium skillet (padella), put the pancetta/guanciale/bacon, mixed with the 1 tablespoon of olive oil and 1 tablespoon of butter.
  2. Bring the heat to medium and cook for about 15 minutes (the intensity of the heat changes depending on the stove; what you want is that in about 15 min, the fat from the pancetta/guanciale/bacon is released, and the pancetta becomes slightly crispy.
    1. It should not become not super-crisp, like the kind of bacon you serve with eggs!
  3. Meanwhile, boil the water in a pot. When it comes to a rapid boil, add the spaghetti.  Mix it with a long-handled wooden spoon so that it separates and does not stick to the bottom of the pan.  Add salt to the pasta water once it has come back to a boil (I usually use about 2 tablespoons of sea salt in the pasta water).
  4. Meanwhile grate the parmigiano (you need about 1/2 of a cup of grated parmigiano reggiano.  I’ve found that Americans often use more parmigiano than Italians do, which ends up covering up the great taste of the food.)
  5. A couple of minutes before the spaghetti is ready, in a small bowl, combine one entire egg + 3 egg yolks.  Beat the eggs with a fork until frothy.
  6. Warm a pasta serving bowl in a microwave oven or with hot water
  7. The following must be done very rapidly, the faster you move, the better the outcome;
    1. Drain the pasta very al dente
    2. Immediately add 3 tablespoons of the grated parmigiano.
    3. Mix the spaghetti and the parmigiano well (20 seconds) so that the spaghetti strands are well-coated with the cheese.
    4. As you mix the pasta, pout the egg mixture over the hot pasta, so that the eggs are “cooked” by the heat from the spaghetti.  (It’s best if you have another person mixing while one person pours – remember, I told you that cooking is a social activity, and it’s fun to engage your family and friends in the kitchen as you cook!)
  8. As soon as step 7 is completed, rapidly mix the pancetta into it, using about 1 tablespoon of the fat from the pancetta.
  9. Add the remaining 4 tablespoons of parmigiano, black pepper to taste and mix well for another minute or so.  Serve immediately.
  10. Depending whether the bacon you used was salty or not, you may need to add salt.

Important!

This is a fast and easy dish to prepare, yet it is the most easily screwed up recipe I know of.  Unless you move fast at the end –steps 7 through 10 and you eat the pasta immediately, it will not be good.

Suggested Wine Pairing

My preferred wine for this pasta is a Barbaresco (10 or more years old), or a good Barolo of a similar age.  Alternatively, you can pair this with a younger Barbera or Chianti or Cirò Rosso.

Summer Recipe: Spaghetti with ricotta and zucchini

Sauteed zucchini draining on paper towels

Sauteed zucchini draining on paper towels

Out of the many recipes of pasta with ricotta, this is in my opinion the best one.  I modified slightly from a book called Pasta Fresca, written in 1988 by Viana Kleiman. Of note, I could not make this recipe for 20 or so years because there was no good ricotta in the USA.  Fortunately this has changed, and now Bellwether Farms in California makes a ricotta as good as the one I eat in my house in Calabria.  Whole Foods and other specialty markets carry Bellwether’s ricotta, or you can order it directly from them.

Ingredients for 4-6 people

  • 1 box spaghetti (450g)
  • ½ cup virgin olive oil
  • 1 clove or garlic
  • 1 medium size zucchini for each person, cut in ½ cm round coins
  • 1 sprig of fresh rosemary
  • 1 box of Bellwether Farms Whole Cow’s Milk ricotta (340g)
  • 1 clove of garlic, smashed
  • 1 bunch of basil, chopped
  • 1/3 cup of the boiling water in which you cooked the pasta

How to make this recipe

  1. Boil water in a large pot and add spaghetti.
  2. While the water is coming to a boil, combine the olive oil, smashed garlic cloves, and rosemary in a large skillet. Bring the heat to medium to medium-high.
  3.  Note that the heat is somewhat dependent on your stove: for example, on a gas stove, you might use “medium high” and on an electric stove, you might use “high” heat. The heat needs to be intense enough to brown the zucchini.
  1. When oil is hot—hot, but NOT smoking, do not let it smoke, it means the heat is too high—add the zucchini and cook until golden brown on each side (remember to turn them!). Also, when the garlic is golden, remove it from the skillet and throw it away.
  2. Remove the sautéed zucchini from the skillet and place on absorbent paper towel to drain the oil. Keep the skillet ready with the olive oil and  rosemary sprig.
  3. By now the pasta should be almost ready. Taste it to be sure it is a little bit hard “al dente.” Scoop out 1 cup of the boiling pasta water and reserve.
  4. Quickly drain the pasta and transfer it in the large skillet —fire off—which contains the remaining olive oil and rosemary. Now you must move very fast:  mix well, add the ricotta and a little bit of water to make the ricotta smooth, but not liquid –you can always add more water but you cannot take it out, so add a little bit at the time; you will need about 1/3 of a cup.
  5. Add the basil and zucchini to the skillet and mix it well.
  1. Buon appetito!

Suggested Wine Pairing

A cold Arneis or Vermentino from Sardinia, or, ideally, if you can find it, a sparkling white from Librandi called “Labella.”

Italian Version of Pasta e ricotta per 4-6 persone

Ingredienti:

  • 1 pacco di spaghetti e 350 g di ricotta fresca di ottima qualità (preferisco per questa ricetta la ricotta integrale di latte di vacca, ma si puo usare pure ricotta di pecora).
  • 1 zucchina media a persona tagliata a rondelle di mezzo cm
  • 1 tazzina di caffè olio d’oliva
  • 1 spicchio d’aglio schiacciato e un rametto di rosmarino
  • Un mazzo di basilico spezzettato con le mani.

Procedimento:

  1. Mettere acqua a bollire, aggiungere sale e pasta.
  2. Soffriggere le zucchine con aglio e rosmarino in olio di oliva in una padella grande, finchè dorate da entrambe le parti.  Spegnere il fuoco e mettere le zucchine su carta assorbente.
  3. Appena la pasta è al dente, prendere una tazza d’acqua, poi scolare la pasta e metterla nella padella con l’olio che è rimasto dalla frittura (fuoco spento). Rapidamente: mischiare bene, aggiungere la ricotta e un po’acqua della pasta, quel tanto che pasta a rendere la ricotta ‘vellutata, cremosa, ma NON liquida.
  4. Aggiungere basilico e zucchine e servire con up pó di pepe nero.
  5. Buon appetito!

Vino: Librandi Labella freddo (ideale), oppure se non lo trovate, un Arneis o un Vermentino un po frizzante ci stanno pure bene.

Michele Carbone spaghetti

Spaghetti with Bottarga

This is a simple dish to make and delicious, but some people don’t like it because “it tastes too much of fish!”


Bottarga is the dried, salted, pressed roe of various fish, mostly being the gray mullet and yellow fin tuna (also sold under the name of Amberjack and Hamachi, which to be precise [since fish names are often not precise] is the tuna type that is known as “Ricciola” in Italian).  I have used the bottarga of gray mullet and various tuna.

In my opinion, the bottarga of Ricciola is the best, but it is very difficult, and almost impossible to find in America. If you can find a source and send it to me, I’ll be very grateful!

The recipe uses the same “original base” that I use to cook the spaghetti cacio e pepe and those with ricotta cheese: I mean, for those simple recipes (such as pecorino or ricotta, or in this case bottarga), you want to leave the ingredients the chance to shine in their natural flavors. I learned this Bottarga recipe from a friend of mine, a Sicilian Chef, Giancarlo Gottardo.

Ingredients

  • 1 box of spaghetti
  • Zest of 2 fresh lemons
  • ½ cup of extra-virgin olive oil
  • 2 cloves of garlic, crushed
  • A handful of chopped fresh Italian parsley, plus 2 tablespoons set aside to be used at the end of the recipe
  • 1 spicy Calabrian or Hawaiian, or Thai pepper (optional—use it if you like a little bit of a “kick” to your pasta)
  • Salt and freshly ground black pepper, to taste
  • 200 grams of bottarga. Keep the bottarga in the freezer until the last minute, then you will grate or (better) shave about 200 grams of it into the pasta bowl immediately before serving.

How to make this recipe

    1. Start by boiling the water for the pasta.  You can start the rest of the preparations as soon as you put the spaghetti in the boiling water.
    2. Grate the 2 fresh lemon peels, putting the zest into a saucer and setting aside.
    3. Finely chop a bunch of Italian parsley.
    4. Get out a large pasta bowl and warm it up (I run hot water into it, then pour out the water before adding the pasta).  
      1. All the ingredients are mixed into the bowl at the end of this recipe and you will need to move quickly.
    5. In a large skillet, gently sauté a couple of cloves of crushed garlic in about ½ a cup of extra-virgin olive oil. Remove the garlic cloves as soon as they take on color.
    6. Turn off the heat, add half of the handful of chopped fresh Italian parsley (about two tablespoons) and 1 or 2 minced peppers to the pan. (Remember to reserve about 2 more tablespoons of parsley just prior to serving).
    7. A soon as the spaghetti tastes ready (al dente), reserve about 1 cup of the hot water from the pasta pan before pouring the pasta into a colander.
    8. Moving quickly, pour the pasta from the colander directly into the skillet (which should still be hot, but the fire is off). Gently mix the pasta with the oil and other ingredients in the pan. Add a little bit of the water that you reserved from the pasta pot (about ½ cup) and continue to mix. It should be a smooth mixture, not too “wet” but not too “dry,” either.  
    9. Transfer to the warm pasta bowl.
    10. Add the remaining 2 tablespoons of chopped parsley and gently mix.
    11. ” Shave” or grate the bottarga directly into the spaghetti (which, of course, you keep in the freezer until the last moment. I use a vegetable peeler to shave the frozen bottarga).
      1. How much bottarga? Everyone has different tastes. I like a lot of it, but some people find it too fishy! So grate enough to suit your own taste. I’d suggest about 200 grams for 1 box of spaghetti.
    12. Add the lemon zest, mix very well.  
    13. Serve immediately.
    14. I suggest to bring the bottarga to the table and allow guests to shave additional bottarga on their plates at will.  

 

Buon appetito!

Suggested Wine Pairing

A fresh Rosé is a wonderful pairing; or use a cold, dry white wine like a Gavi.

 

Italiano:

Spaghetti con la Botarga.
Piatto semplicissimo da fare, buonissimo, ma a molti non piace perche` “sa troppo di pesce”!

Ci sono due tipi di Botarga, almeno che io sappia, una di cefalo (muggine) e l’altra di Ricciola o altro tipo di tonno. Quella di Ricciola secondo me e` la migliore, ma trovarla, almeno in America, e` molto difficile, quasi impossibile visto che non l’ho MAI trovata-se la trovate e me la spedite ve ne saro` molto grato!!!.

La ricetta, semplicissima usa la stessa “base iniziale ” che uso per cucinare gli spaghetti cacio e pepe e quelli con la ricotta, cioe` per quelle ricette semplici dove vuoi lasciare al pecorino (per la cacio e pepe), ricotta, e in questo caso alla botarga la possibiita di farsi apprezzare nella loro naturalezza. Finita la filosofia procedere come di seguito secondo quanto ho imparato da un mio amico Chef siculo Giancarlo Gottardo:

1 box di spaghetti
Grattate la buccia di 2 limoni freschi e mettetela in un piattino (Lemon zest, possibly from 2 lemons you just picked up from the tree)

Riempite di acqua calda una bowl (ciotola, piatto di portata, cioe` dove metterete la pasta per servirla a tavola) e fatela intiepidire.

Soffriggere delicatamente, un paio di spicchi d’aglio schiacciati in circa 120 ml olio d’oliva (1/2 cup). Toglierli APPENA prendono colore, SPEGNERE il fuoco e aggiungere un mezzo pugno di prezzemolo tritato (about 2 spoons) e un peperoncino calabrese piccante tritato (o di piu` se vi piace mangiare piccante).

Intanto state cuocendo gli spaghetti. Quando la pasta e` al dente, dovete muovervi rapidamente!:

Prendere 1 cup di acqua, dalla pasta che sta bollendo appena prima di scolarla, scolare la pasta e mischiarla nella padella con l’olio e aggiungere un po’ dell’ acqua che avevate preso, circa 1/2 cup, cioe` quanto basta perche` sia vellutata, ne` secca, ne` liquida. Aggiungere un altro po di prezzemolo tritato, (2 cucchiai). Mischiare e trasferire in una “bowl” (piatto di portata), che avete precedentemente intiepidito riempendola di acqua calda e poi asciugandola.

SUBITO, “shave” o grattare RAPIDAMENTE sopra gli spaghetti la botarga che naturalmente terrete nel freezer fino all’utimo momento (io uso un “vegetable peeler”). Quanta botarga? I gusti so gusti. A me piace tanta botarga, ma alcuni storceranno il naso dicendo che sa troppo di pesce! Percio` fate a gusto vostro. Io suggerirei circa 200 g. Aggiungete la buccia grattata di due limoni, mischiate molto bene e buon appetito. (suggerisco di portare la botarrga a tavola e grattarne altra sopra il vostro piatto a piacimento)

Bell Peppers

Bell Pepper Pasta

Ingredients

  • 10 mixed bell peppers, red, green, yellow, and orange
  • Dried Italian oregano
  • Salt and pepper
  • 2-3 garlic cloves, sliced
  • Olive oil
  • Black olives, chopped (preferably not canned)
  • ½-1 cup parmigiano cheese, grated (high quality product, from Whole Foods or Italian importer)
  • Capers (optional)
  • Italian plum tomatoes, chopped (Pomi tomatoes preferred)

Preparation

Start by washing and deseeding the bell peppers, remove the pits, and cut them into chunky pieces. As they dry, pour Italian extra-virgin olive oil into a large, heavy pan, and heat on low. Add the garlic to the pan and saute gently until golden, then use a fork to remove the garlic clove. Once that is done, add the bell peppers to the pan and toss, making sure they are evenly coated. Partially cover the pan and cook on low until the peppers are soft, which should take 45 minutes to an hour. After that, remove the cover and turn the heat up to medium high. Be careful not to evaporate all the water in the pan. Add about ½ a container of Pomi chopped tomatoes along with a few tablespoons of dried Italian/Mediterranean oregano, salt, and pepper to taste. Continue cooking for about 10-15 minutes uncovered at medium high heat.

Once the mixture is to your liking, add as many chopped black olives as you prefer. Only cook for a few more minutes to avoid having the olives become bitter, and add a few teaspoons of capers (optional). Now that it’s finished, add the grated parmigiano cheese, stir, and taste for flavor. Remember, the parmigiano adds saltiness to the dish, so you may want to reduce the amount of salt initially used.

Spaghetti Cacio e Pepe

This is a very simple pasta, and it’s probably one of the best pastas you can eat. It is sad that in many restaurants, it is often messed up terribly.

Ingredients (for 4 people)

  • ¾ of a box of spaghetti (a box of spaghetti serves 5 people so adjust accordingly)
  • .45 lbs of pecorino romano (I’m looking at what I have in my refrigerator)
  • 1/3 cup olive oil
  • Leaves from 1 small bunch of basil (optional)
  • Large pinch of freshly grated black pepper

Preparation

  • As the pasta is boiling, grate the pecorino cheese (I use a Cuisinart for this, but you can also hand grate the cheese. Do not use pre-grated cheese because it changes the consistency and flavor. Also, this recipe requires pecorino romano – no other cheese will work.
  • Put the grated pecorino cheese into a medium bowl and set it aside.
  • About 3-5 minutes before the pasta is ready, put the olive oil in a 12-14 inch skillet and warm it up. It should be warm, not hot.
  • Use a ladle or a cup to scoop some of the boiling water from the pot where the pasta is cooking.
  • Add a little bit of the hot pasta water to the cheese, and mix it with a fork until it becomes smooth, creamy, but not liquid.  It should have a thick, smooth consistency, almost like a cream.
  • Drain the pasta (not too well), and add it to the pan with the warm olive oil.  Mix it with a wooden spoon or fork for 30 seconds.
  • Turn off the heat.
  • Move the skillet to a cool burner and add the cheese. Mix it well.  If it is too thick, add a little more of the water you had reserved. Add black pepper to taste.
  • If you have fresh basil, add it to the dish.
  • Serve immediately.
Michele Carbone spaghetti con le cozze

Spaghetti alle Cozze (for 4 People!)

  1. As you prepare the pepata di cozze, boil the water and add 1 box of spaghetti.  
  2. With a large slotted spoon, transfer the mussels to a large bowl (put a towel over it to keep the mussels warm), leaving only the sauce created by cooking the mussels.
  3. About 2 minutes before the spaghetti is fully cooked, drain the pasta in a colander, then add it to the pan containing the mussel sauce.  Turn the heat to high, mixing the sauce well with the spaghetti.  Stir gently for about 3 minutes, or until the pasta is cooked al dente (but please don’t overcook it!).
  4. Turn off the heat and the reserved, cooked mussels. Mix well with the pasta, put in some additional minced parsley and black pepper, and serve immediately.
  5. Buon appetito!

 

Suggested Wine Pairing

Serve with a white wine such as an “Arneis” no more than a year old. If you prefer, you can serve it with a more crisp and less fruity wine like a Gavi, also just a year old.

Bucatini alla Amatriciana e Gricia

English Version

Bucatini alla Amatriciana, Rossa (red) o Bianca (white) also known as Bucatini alla Gricia

Classic Roman recipe with too many variations.  It’s very easy to make, yet it’s difficult to find an excellent preparation in most restaurants.  Try my recipe – most of my friends love it.  It’s my youngest daughter’s favorite pasta recipe. As always, the quality of the ingredients is key.  You may need to go to a specialty grocer (such as Whole Foods) in order to find the guanciale or pancetta this recipe calls for.  You also need to get imported Italian Pecorino cheese, preferably in a small block that you can grate yourself.

This recipe relies on you cooking the Bucatini in boiling water for about 1-2 minutes less than the suggested cooking time specified on the box.  The reason for this is that you drain the almost-cooked Bucatini, then add it with the other ingredients and cook it on high heat for a couple more minutes. This allows the flavors from the sauce to absorb into the pasta noodle, creating a more flavorful pasta.  

Note: If you cannot find either guanciale or pancetta, you can use thick-cut bacon, but the flavor will not be as good.

Bucatini alla Amatriciana,  Bianca (white) – Also called Bucatini alla Gricia

Dr. Michele Carbone bucatini bianca

Ingredients

  • 1 box  of Bucatini style pasta
  • 8 oz Pecorino Romano cheese, freshly grated
  • 1 red onion, diced  
  • 8 oz.  of “guanciale” or “pancetta, cut in thick slices of about (about ¼ of an inch thick by ¼ inch wide and ¼ long)
  • 1 large clove of garlic, peeled and smashed
  • 1 Tablespoon extra virgin olive oil  
  • Red pepper flakes, or  1 fresh Thai pepper chopped very finely (put as little or as much red pepper as you like)
  • 1 box of Pomi chopped tomatoes

 

  • Note: Garlic is NOT part of the original recipe, but I like this recipe with it, so I use it.

 

Cooking Instructions

  1. Put a large pot of water to boil on the stove – it should be boiling by the time you get to step 4 of this recipe.
  2. In an 8-inch skillet add the guanciale or pancetta, chopped onion, garlic, optional red pepper, and olive oil.
  3. Start the heat at medium low and cook slowly for a total of about 20 minutes.
  4. Ten minutes after you start cooking the guanciale/pancetta put the bucatini into the boiling water in the large pot.  As soon as the water starts to boil again after the bucatini have been added, use a long-handled wooden spoon to stir the pasta so that nothing sticks to the bottom.
  5. 2 minutes before the cooking time specified on the box of bucatini, the bucatini will be cooked but still “al dente,” remove the pot from the stove and pour the water and pasta into a colander.  
  6. Put the empty pasta pot back on the stove and add the drained bucatini and quickly pour the contents of the skillet (with the pancetta, onion, etc) on top of the pasta.
    1. Turn the heat to high (if you have a “normal” family stove, to medium if you have a “professional” high BTU stove), and stir the bucatini with the ingredients from the skillet, making sure the bucatini is well-mixed with the ingredients from the skillet.
  7. After 2 minutes of cooking the bucatini with the sauce, turn off the heat and add the freshly grated Pecorino cheese.
  8. Mix well and serve immediately.

Italian version of this recipe:

  • Pancetta o guanciale e cipolla a pezzettini, 1 spicchio d’aglio schiacciato, 1 cucchiaio d’olio, fuoco medio basso per un totale di circa 20min
  • Dopo circa dieci minuti calate la pasta, quando e` ancora bene al dente, scolarla, rimetterla nella pentola di cottura aggiungere pancetta e tutto il resto dalla padella, mischiare bene su fuoco forte 2 min, mettere in un tegame aggiungere pecorino,mischiare bene e servire.

Bucatini alla Amatriciana, Rossa (red)

Dr. Michele Carbone bucatini

Ingredients

  • 1 box  of Bucatini style pasta
  • 8 oz Pecorino Romano cheese, freshly grated
  • 1 red onion, diced  
  • 8 oz.  of “guanciale” or “pancetta, cut in thick slices of about (about ¼ of an inch thick by ¼ inch wide and ¼ long)
  • 1 large clove of garlic, peeled and smashed
  • 1 TB extra virgin olive oil  
  • Red pepper flakes, or  1 fresh Thai pepper chopped very finely (put as little or as much red pepper as you like)
  • 1 box of Pomi chopped tomatoes

 

  • Note: Garlic is NOT part of the original recipe, but I like this recipe with it, so I use it.

 

Cooking Instructions

  1. Put a large pot of water to boil on the stove – it should be boiling by the time you get to step 4 of this recipe.
  2. In an 8-inch skillet, add the guanciale or pancetta, chopped onion, garlic, optional red pepper, and olive oil.
  3. Start the heat at medium low and cook slowly for 15-20 minutes.
  4. Add the box of Pomi tomatoes to the pan and raise the heat to medium or medium/high (depends how powerful your stove is, should be just bubbling slowly, not boiling). Continue to cook for another 10 minutes, then drain the bucatini in the colander.
  5. Put the bucatini into the boiling water in the large pot.  As soon as the water starts to boil again after the bucatini has been added, use a long-handled wooden spoon to stir the pasta so that nothing sticks to the bottom.
  6. 2 minutes before the cooking time specified on the box of bucatini, the bucatini will be cooked but still “al dente,” remove the pot from the stove and pour the water and pasta into a colander.  
  7. Put the empty pasta pot back on the stove, add the drained bucatini and quickly pour the contents of the skillet (with the pancetta, onion, Pomi tomatoes, etc) to the pot.
    1. Turn the heat to high (if you have a “normal” family stove, to medium if you have a “professional” high BTU stove), and stir the bucatini with the ingredients from the skillet, making sure the bucatini is well-mixed with the ingredients from the skillet.
  8. After 2 minutes of cooking the bucatini with the sauce, turn off the heat and add the freshly grated Pecorino cheese.
  9. Mix well and serve immediately.
  10. Buon appetito!

Italian version of this recipe:

  • Pancetta o guanciale e cipolla a pezzettini, 1 spicchio d’aglio schiacciato, 1 cucchiaio d’olio, fuoco medio basso per un totale di circa 20min
  • Aggiungere uno scatolo di Pomi o altri pelati a pezzetti, alzare il fuoco a medio/medio alto, -fate si che bolle appena, girare spesso.
  • Allo stesso tempo calare la pasta, scolarla dopo circa dieci minuti ancora molto al dente, rimetterla in pentola di cottura, aggiungere il sugo dalla padella, mischiare bene 2 minuti su fuoco forte, mettere in tegame, aggiungere pecorino e servire.

Spaghetti Aglio e Oglio

Michele Carbone Pasta

The four most famous pastas from Rome are:

Recipe for Spaghetti aglio e oglio

This is also known as pasta del cornuto, because traditionally it was the wife who would cook the pasta for the husband who was working many hours to prepare delicious dishes. But if the wife had an affair and thus had no time to cook before the husband came home, she could rush home to cook and prepare something in five minutes.  So, when you are in a hurry, this is the pasta to prepare.

Ingredients (for 5 people)

  • 1 full box box of spaghetti (a box of spaghetti serves 5 people so adjust accordingly)
  • ½ cup olive oil
  • 2-3 cloves garlic, crushed
  • 2 tablespoons fresh parsley, chopped
  • 1/2 small glass container anchovies, chopped (I use Bellino  filet of anchovies and olive oil in 4.25 oz jars)
  • 1 or two spicy thai peppers (or a pinch of red pepper flakes)
  • Optional – capers

Preparation

  1. As the pasta is boiling, heat the oil in a small saucepan (I use a 4 and ¾ inch copper saucepan, but any small saucepan will do).
  2. Put the garlic into the oil and allow it to cook on moderately low until the garlic takes on a golden color. Use a fork to remove the garlic and discard the garlic.
  3. Bring the heat up, then add the parsley, chopped anchovy and the hot pepper. Stir for 30 seconds, then turn off the heat.  The anchovies should have virtually dissolved in the olive oil.  
  4. Once the pasta is ready – remember, this means al dente – pour it into the colander, give it a shake to remove excess water, and then put the pasta back into the same hot pot you used to cook the pasta
  5. Turn the heat to high, immediately add the oil mixture, and mix together for 30 seconds to a minutes.
  6. Turn off the heat.  If you like capers add them. Otherwise, eat as it is!

Pasta with Tuna Sauce

Mediterranean - Blog Title (2)

One of the world’s most palatable styles of food is Mediterranean cuisine. With a historic trinity of basic ingredients in olive, wheat, and tomato, the foundation for this approach to cooking has greatly expanded throughout the years, while still remaining true to its culinary roots. The key to these recipes is using good-quality extra-virgin olive oil (preferably from Italy), Italian plum tomatoes (Pomì is a brand easily available in most supermarkets), and fresh ingredients whenever possible.

Pasta with Tuna Sauce

Ingredients

  • Pomi crushed tomatoes
  • Olive oil
  • Canned tuna, preferably with olive oil
  • Black olives, chopped
  • Grated Pecorino cheese
  • Basil leaves, to taste
  • Salt, red and black pepper, to taste
  • Pasta (your choice of style)

Preparation

Coat the bottom of a large saucepan with olive oil and heat on low to medium. Add roughly half of a box of Pomi tomatoes, sauteing them for about 4-5 minutes. Then, add the tuna, salt, and pepper and cook on medium heat for 5-7 minutes. After that, turn off the heat and add the chopped black olives and basil leaves.

Meanwhile, cook the pasta of your choice in a boiling pot. Once that is ready, add the sugo and mix. Then add the grated Pecorino cheese to taste.

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