Category: Pasta Dishes (Page 1 of 2)

An Italian classic: Spaghetti aglio e olio (Spaghetti with garlic and olive oil)

This is the simplest recipe for a great pasta, and we Romans often have this pasta as a midnight snack after coming home from dancing.  It’s 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. […]

Spaghetti or Linguine made with Calamari and black squid ink

This is another very easy recipe takes no time to make, and it is lovely.  But be prepared – the ink will turn your lips black while you eat it! Ingredients 1 box of spaghetti (450 grams) serves 4-6 people, preferably the black ink spaghetti (Eataly and other purveyors of Italian foods have it), but […]

Acciughe (Sardines) in umido (option: pasta with sardine)

Acciughe (Sardines) in umido (option: pasta with sardines)  Not too long ago, I cooked sardines for me,  my daughter, and a group of her friends.  I found the sardines fresh at Whole Foods and bought them because I wanted something tasty, and at the same time healthy, to keep me in shape.  The recipe came […]

Stracci with fresh mushrooms (“Stracci” con funghi freschi, for 4-5 people)

Presently this is my preferred pasta recipe.  I developed this recipe during the past months, when our local supermarket started selling exotic mixes of fresh mushrooms. As for the pasta, I suggest the “Stracci” from the company called “Seggiano.”  You may need to order it as it is not easy to find, but you can […]

Basic Tomato Sauce (Sugo Simplice)

Basic Tomato Sauce (for 4 – 6 people) I use a basic tomato sauce as the basis for many recipes.  Whether you want to make a lasagna, an eggplant parmigiana, or a fast pasta for a group of hungry kids, use this recipe.  It literally takes less than 10 minutes to prepare, especially if you […]

Spaghetti with Veal Shank (Spaghetti allo stinco)

Spaghetti allo stinco (Spaghetti with a sauce made of Veal Shank) In the US this is an unusual recipe, because it is not always easy to find veal shanks.  You may need to order them in advance from your butcher.   This is one of my preferred new dishes—new because I put it together a few […]

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 […]

Summer Recipe: Spaghetti with ricotta and zucchini

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 […]

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 […]

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 […]

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