Category: Pasta Dishes Page 1 of 3

This is a phenomenal dish invented by my friends at Sora Lella, one of the best and most traditional Roman restaurants on the Isola Tiberina in the center of Roma.

Michele serves baccalà and mussels with rigatoni.

One of Sora Lella’s best recipes is the baccalà and mussel pasta.

Ingredients

500 grams of Rigatoni for 4 – 6 people
3 pounds of mussels (cozze 1.3 kg)
¾ pound de-salted baccalà (400 grams)
½ cup grated pecorino (the best aged Roman or Calabrian pecorino you can find). The amount of pecorino varies depending on how intense it is, for a very good one ½ cup (40 grams) is sufficient, for an average pecorino, one you need double that amount/
4 green scallions, finely sliced
Zest of 2 lemons
large clove of garlic, peeled and smashed
4 small sprigs of fresh thyme
3 tablespoons of fresh Italian parsley, chopped
1 cup of white wine
1 cup of extra virgin olive oil, separated
2 hot chopped red peppers (Calabrian preferred)
Freshly ground black pepper

Preparation

In a large pot, start boiling the water for the pasta.
Clean the mussels.
Cover the bottom of a large pot with enough olive oil to cover the bottom (about 1/8 inch of oil, or 3 mm). Heat to high, and when the oil is hot, add the peeled garlic cloves. As soon as the garlic takes on a gold color, remove it.
Immediately add the mussels to the hot oil, and cover. Once the noise of the frying mussels changes, it means the mussels have opened, which usually takes about 2 to 3 minutes.
Remove the cover, add 2 tablespoons of chopped fresh parsley, mix well and add one cup of white wine. Cover the pot again and remove it after 1 minute. Allow the alcohol to evaporate for 30 seconds. Immediately remove the pot from the heat—do not overcook the mussels!As long as the mussels are open, they are fine. Add black pepper, mix well. Remove mussels from the pot but reserve the liquid.
Remove about 5 whole mussels in their shells and reserve them in a medium sized bowl. For the rest of the mussels, remove the mussel from the shell and chop each mussel into about 4 pieces.
In a small pot, add 1/3 of a cup of olive oil and the scallions cut in thin slices and after a few minutes add some water, say ¼ of cup, cook on low heat for about 7-10 minutes., add ¼ of cup of white wine, bring the heat to high for 1 min to let alcohol evaporate. Turn heat off and add this to the larger pot containing the mussels sauce turn on fire to medium.
Throw the pasta in the hot water.
Cut the Baccalà in strips and put it in the pot with the mussel sauce. Add the minced hot pepper, the chopped mussels, half of the zested lemon peel, 1 teaspoon of parsley, and the thyme. Let it cook on medium for 3 minutes. Turn the heat off. Let it rest.
Cook the pasta. When the pasta is very al dente, say 2 minutes less the indicated cooking time on the box, drain it, reserving some of the water. Add the al dente pasta to the pot containing the Baccalà/mussel sauce. Bring up the heat to high and cook the combined sauce and pasta for about 3 to 5 minutes, gently mixing the pasta and sauce together to allow some of the sauce to absorb into the pasta.If the sauce seems too thick, you can add some of the reserved pasta water, but it should not be necessary.
Take the pot from the hot burner, add the grated pecorino, the remaining lemon zest, and a couple of tablespoons of extra virgin olive oil.
Put into the pasta bowls, decorating each plate with the 5 mussels reserved in Step 6.
And now, as my friends at Sora Lella would say, enjoy this “poetry”!

Two Fabulous Baccalà Recipes

By Michele Carbone

On May 23, 2025

In Broths and Soups, Dr. Michele Carbone, Fish, Pasta Dishes

Baccalà is dried salted Atlantic Cod (merluzzo in Italian), not to be confused with stoccafisso which is dried (unsalted) cod. Authentic cod should be made using Atlantic cod, merluzzo, but at times I have seen people sell other fish (such as black cod and lingcod) under this same name, so check. Baccalà is traditionally served in Italy on Christmas Eve and Fridays during Lent.

Here are two outstanding recipes for Baccalà. Please note that you need to start preparing baccalà three days in advance in order to remove the salt flavor from the fish.

How to De-Salt Baccalà

When you buy baccalà, you need to remove the salt before you cook it. This needs to be done three days in advance of cooking it.

Put the filets of baccalà in a large container and rinse for about an hour under a faucet that continuously drips cold water on it.
Place the container full of fresh water and the Baccalà in the refrigerator. Change the water every morning and evening It will be ready the evening of the third day.

Baccalà Soup for 4 – 6 people (Baccalà in Guazzetto)

Ingredients

1 lb. De-salted baccalà (500 grams)
½ cup extra virgin olive oil, divided
1 medium red onion, chopped
2 hot red peppers (Calabrian preferred)
2 cloves of garlic, peeled and smashed
2 – 3 sprigs of fresh thyme
1/4 tsp dried Italian oregano (this has a different flavor than the dried spice you find in most grocery stores, look for the Italian dried oregano)
A handful of fresh Italian parsley, minced
Fresh Italian basil
800 grams of peeled Italian peeled whole tomatoes (the best are home canned tomatoes)
1 cup of dry white wine (remember to use a decent wine for any cooking), I used Pinot Grigio
Salt and pepper to taste

Preparation

In a large clay pot or Dutch oven (if you do not have a clay pot) place the de-salted baccalà filets with about ¼ of a cup of olive oil and thyme. Massage the thyme over the baccalà. Let it rest for at least 30 minutes while you prepare the sauce.
In a medium-large pot, add enough olive oil to cover the bottom. Add the chopped red onion, 2 hot peppers, 2 peeled, smashed garlic cloves smashed, two tablespoons of chopped parsley, and about 10 whole leaves of basil. Cook on medium-high heat.
Once the garlic starts to take color, add 1 cup of white wine. Cook for about a minute to allow the alcohol to evaporate, then add about 2 pounds (800 g) of canned whole Italian tomatoes (or your own canned tomatoes). Add 1 teaspoon of Italian oregano and 1 cup of cold water, one teaspoon of salt, lower the flame, and let it cook covered for 25 minutes.Uncover the pot while continuing to cook for another 5 minutes.
Preheat the oven to 325F.
Add the sauce to the pot containing the baccalà filets, mix well, and put in the oven for 35 minutes.
Serve with a crusty fresh bread.
Buon appetito!

Note: This typical Roman dish often has pine nuts and raisins added at the end. I much prefer the soup without them, but if you like them, you can add them. Also rather than cooking the Baccalà in the oven you can cook on the stovetop on low heat.

Rigatoni with Baccalà and Mussels for 4 to 6 People (Rigatoni col Baccalà e Cozze)

This is a phenomenal dish invented by my friends at Sora Lella, one of the best and most traditional Roman restaurants on the Isola Tiberina in the center of Roma.

One of Sora Lella’s best recipes is the baccalà and mussel pasta.

Ingredients

500 grams of Rigatoni for 4 – 6 people
3 pounds of mussels (cozze 1.3 kg)
¾ pound de-salted baccalà (400 grams)
½ cup grated pecorino (the best aged Roman or Calabrian pecorino you can find). The amount of pecorino varies depending on how intense it is, for a very good one ½ cup (40 grams) is sufficient, for an average pecorino, one you need double that amount/
4 green scallions, finely sliced
Zest of 2 lemons
large clove of garlic, peeled and smashed
4 small sprigs of fresh thyme
3 tablespoons of fresh Italian parsley, chopped
1 cup of white wine
1 cup of extra virgin olive oil, separated
2 hot chopped red peppers (Calabrian preferred)
Freshly ground black pepper

Preparation

In a large pot, start boiling the water for the pasta.
Clean the mussels.
Cover the bottom of a large pot with enough olive oil to cover the bottom (about 1/8 inch of oil, or 3 mm). Heat to high, and when the oil is hot, add the peeled garlic cloves. As soon as the garlic takes on a gold color, remove it.
Immediately add the mussels to the hot oil, and cover. Once the noise of the frying mussels changes, it means the mussels have opened, which usually takes about 2 to 3 minutes.
Remove the cover, add 2 tablespoons of chopped fresh parsley, mix well and add one cup of white wine. Cover the pot again and remove it after 1 minute. Allow the alcohol to evaporate for 30 seconds. Immediately remove the pot from the heat—do not overcook the mussels!As long as the mussels are open, they are fine. Add black pepper, mix well. Remove mussels from the pot but reserve the liquid.
Remove about 5 whole mussels in their shells and reserve them in a medium sized bowl. For the rest of the mussels, remove the mussel from the shell and chop each mussel into about 4 pieces.
In a small pot, add 1/3 of a cup of olive oil and the scallions cut in thin slices and after a few minutes add some water, say ¼ of cup, cook on low heat for about 7-10 minutes., add ¼ of cup of white wine, bring the heat to high for 1 min to let alcohol evaporate. Turn heat off and add this to the larger pot containing the mussels sauce turn on fire to medium.
Throw the pasta in the hot water.
Cut the Baccalà in strips and put it in the pot with the mussel sauce. Add the minced hot pepper, the chopped mussels, half of the zested lemon peel, 1 teaspoon of parsley, and the thyme. Let it cook on medium for 3 minutes. Turn the heat off. Let it rest.
Cook the pasta. When the pasta is very al dente, say 2 minutes less the indicated cooking time on the box, drain it, reserving some of the water. Add the al dente pasta to the pot containing the Baccalà/mussel sauce. Bring up the heat to high and cook the combined sauce and pasta for about 3 to 5 minutes, gently mixing the pasta and sauce together to allow some of the sauce to absorb into the pasta.If the sauce seems too thick, you can add some of the reserved pasta water, but it should not be necessary.
Take the pot from the hot burner, add the grated pecorino, the remaining lemon zest, and a couple of tablespoons of extra virgin olive oil.
Put into the pasta bowls, decorating each plate with the 5 mussels reserved in Step 6.
And now, as my friends at Sora Lella would say, enjoy this “poetry”!

Fresh Cherry Tomato Pasta Sauce

By Michele Carbone

On May 22, 2025

In Dr. Michele Carbone, Pasta Dishes

Rigatoni with cherry tomatoes

This is a pasta sauce that celebrates the fresh flavor of cherry tomatoes. It carries the sweetness of summer, along with a slight tang of acidity.

One of the advantages of this recipe is that you cook all the ingredients together at the same time and you only need to cook for 5 to 10 minutes. Thus, I usually have my pasta water boiling and start cooking the pasta at the same time I turn on the heat for the sauce.

Ingredients

2 lbs. fresh cherry tomatoes, sliced in halves (I often use the “Wild Wonders brand, which combines yellow, red, green and orange tomatoes)
½ bunch fresh, Italian sweet basil
2 cloves garlic, peeled and smashed
½ cup extra-virgin olive oil
Salt and pepper to taste
½ cup freshly grated Pecorino (called Romano in many shops because they sell Pecorino Romano). If you do not like Pecorino, use Parmigiano instead. Both are great.
A box of Italian dried fusilli, penne, rigatoni, or spaghetti. A terrific brand is Rummo, which is available in many grocery stores and often low-priced.

Preparation

Combine the tomatoes, basil, garlic cloves, salt, pepper, and olive oil in a medium-sized heavy-bottomed skillet (I use La Creuset).
Start cooking your pasta. My preferred pasta for this sauce is the fusilli (corkscrew shape), but it works well with any type of pasta, spaghetti, rigatoni, penne etc. As soon as you put the pasta into the boiling water, start cooking the sauce by turning the heat to high.
As the cherry tomatoes begin to simmer and boil, adjust the heat so that the sauce cooks gently. Stir occasionally. As soon as the tomatoes get softened, you’ve finished cooking! This usually takes about five minutes, but if you have doubled the recipe, it might take a little more time.
Drain the pasta, combine with the sauce, add the cheese, and serve.

Buon appetito!

Baked Penne alla Norma for 6-8 people

By Michele Carbone

On May 1, 2025

In Pasta Dishes

This is a classic Sicilian recipe from the Catania region, featuring grilled sliced eggplant, tomato, Pecorino Romano, and Ricota Salata. It was named after the composer of the opera Norma, Vincenzo Bellini, a native of Catania, Sicily. There are of course many versions of this recipe, this one is the best! The problem in the US is to find the “Italian ricotta salata.” The authentic Italian ricotta salata is a firm Italian cheese with a crumbly texture and a salty flavor. You can find it in specialty stores– be sure NOT to use normal ricotta!

Miguel plates the Penne alla Norma.

Ingredients

6 large fresh eggplants.
1 and half box of Penne, from a good pasta-maker, for example Mancini, Rummo, or Seggiano.
1 box of chopped Italian tomatoes, such as Pomì (about 750 grams or 26 ounces).
½ cup Pecorino Romano, grated.
A very large handful of fresh Italian basil.
½ cup of plain bread crumbs.
½ cup extra virgin olive oil.
2 smashed cloves of garlic.
Salt and pepper to taste.
A cup of coarsely ground salt, for sweating the eggplant.
Ricotta Salata -You need a big chunk that you will slice using a cheese slicer over the pasta at the very end when comes out of the oven—do not cook the Ricota salata.

Preparation

This recipe requires preparation of grilled fresh eggplant slices, combined with tomato sauce and the cheeses. You can prepare the grilled eggplant a day in advance, storing the grilled eggplant slices in paper towels in your refrigerator.

Grilled Eggplants

Miguel slices eggplant for Penne alla Norma.

The eggplants need to be sweated and grilled.

Cut the eggplants longitudinally, with each slice about ½ cm thick. Generously sprinkle the eggplant slices with coarse salt and stack them into a large pan. Add a weight (for example, another heavy pot) on top of the eggplants, and allow them to sweat for about 30 minutes.
Rinse and dry the eggplants.
Put a large grill on the cooktop and bring it to high heat. Once it is very hot, baste the eggplant slices with olive oil and grill them, about 1-2 minutes on each side. Before you flip the eggplant slices, brush the side that was on top with a light layer of olive oil. As the eggplant slices are completed, place them on a layer of paper towels.

Prepare the Sauce and Assemble the Recipe

Add ½ cup of extra virgin olive oil to a large skillet on medium-low heat. When the oil is hot, add the 2 smashed garlic cloves to the oil. Allow them to cook for about 30 seconds and turn off the heat. When the garlic cloves become golden, remove the garlic with a fork and discard. Add 10-15 fresh basil leaves, followed by 1 box of Pomì chopped tomatoes (750 grams). Turn on the heat to medium-low and allow to cook slowly.
Put a large pot of water on the stove and bring it to a boil and heat the oven to 350°F.
When the pasta water comes to a boil, add the box of penne along with a generous amount of salt. Cook the penne until about 2-3 minutes before the suggested cooking time, then drain it in a colander. Rinse it with cold water for a few seconds.
Pour the penne into a large mixing bowl and mix it with about 2/3 of the prepared pasta sauce (the rest of the pasta sauce is reserved for Step 7). Gently mix in the ½ cup of grated Pecorino Romano.
Penne alla Norma is best when only small amounts of tomato sauce are used for each slice of grilled eggplant.
Brush the inside of an 11 x 9 baking dish with olive oil. Cover the bottom of the pan with a thin layer of breadcrumbs, then add a layer of the grilled eggplant to cover the breadcrumbs. Spoon about a tablespoon of prepared sauce over each eggplant slice (do not use too much sauce) and add some basil -see photo.
Add ½ of the mixed pasta/sauce/Pecorino Romano, then add another layer of the grilled eggplant slices. Using a large spoon, smooth a little bit of tomato sauce over the eggplant—do not not exaggerate the amount of sauce, it should be just a thin layer.
Add the second half of the mixed pasta/sauce/Pecorino Romano and two large spoons of tomato sauce. Cover with a layer of grilled eggplant slices. Cover with a thick layer of breadcrumbs and a thin layer of the remaining tomato sauce.
Bake in the oven for 30 minutes, uncovered.
Remove from the over and slice the ricotta salata all over it. Drizzle a little bit of olive oil over it, Enjoy.
Buon appetito!

Italiano

La pasta Norma. Ne ho provate tante, con melanzane a tocchetti, e via dicendo, fatela come dico io a saranno tutti contenti. Per 6-8 persone.

Ingredienti

6 melanzane
1acco e mezzo di penne (750 grammi)
un barattolo di pomodori pelati a pezzetti, tipo Pomì
Pecorino grattugiato circa 200 grammi
Tanto basilico
Un bel pezzo di ricotta salata
Aglio e olio

Preparazione

Tagliate a fette longitudinali le melanzane, circa 0.5-1 cm centimetro di spessore. Salatele, mettete un peso di sopra e dopo circa 40 minuti sciacquatele e asciugatele.
Spennellatele con un po’ d’olio e mettetele su una griglia caldissima che fuma, circa un minuto per lato. Prima di girarle spennellate il lato che andrà sulla griglia. Poi mettetele su caro assorbente.
Soffriggete 2 spicchi d’aglio nell’olio con qualche foglia di basilico, togliete l’aglio aggiungete il pomodoro un po’ di sale, altro po’ di basilico e fate cucinare a fuoco medio.
Accendete il forno a 350 F cioè (circa 175 C) e allo stesso tempo mettete l’acqua a bollire.
Calate la pasta quando l’acqua bolle e scolatela 2-3 minuti prima del tempo di cottura raccomandato, raffreddatela un po’ sotto l’acqua, poi mettetela in una zuppiera e aggiungete 2 mestoli di sugo di pomodoro, il pecorino grattugiato e mischiate bene.
Spalmate con un pennello il fondo della pentola da forno con olio, poi coprite con uno strato sottile di pane grattugiato poi coprite con un primo strato di melanzane, aggiungete un piccolo cucchiaio di pomodoro circa su ogni melanzana, un pugno di basilico che si distribuirà sul tutto e coprite con metà della pasta a aggiungete un mestolo di sugo di pomodoro distribuendolo in superfice. Ripetete l’operazione, melanzane, pomodoro, basilico, pasta, pomodoro. Poi mettete il terzo e ultimo strato di melanzane, coprite con un sottile strato di pan grattato, un cucchiaio di pomodoro spalmato su le fette di melanzana e infornate per circa 30 – 40 minuti.
Togliete dal forno. Con un tagliastruzze da formaggio le affettate la ricotta salata, a coprire il tutto con un sottile strato di ricotta. Un filo d’olio, e buon appetito.

Zia Viviana’s Tomato Sauce (sugo)

By Michele Carbone

On November 19, 2024

In Basics, Pasta Dishes

My Zia Viviana loved to cook great foods with simple recipes. Her tomato sauce, with a hint of bell pepper, garlic and Calabrian peppers, is wonderful if you want to make a flavorful, full-bodied sauce to accompany meatballs, pasta, or just soak up with a slice of crusty warm bread.

Ingredients

1 28-ounce can of whole San Marzano Italian tomatoes
1 whole clove of garlic, peeled and smashed
¼ of a red bell pepper
4 – 5 leaves of fresh basil
1 hot red pepper (optional)
¼ – ½ cup of extra virgin olive oil (added after the sauce has been cooked)

Preparation

Put everything into a pot at the same time, leaving the tomatoes whole. Bring to a boil. As soon as it boils, lower the heat to simmer and cover, using a wooden spoon to keep the lid partially open.
Allow it to cook slowly for about three hours. Note that this cooking time is elastic — if you cook it a half hour more or less, it is still delicious. You can also stop halfway, cover, and then continue when you come home from work or errands.
After three hours, remove the cover, and let it continue to cook for another thirty minutes. Remove from the heat and add the extra virgin olive oil. Use a potato masher to smash the tomatoes.
Use this sauce for a great spaghetti or use it as the basis of the sauce for my meatball recipe.
Buon appetito!

Italiano: Sugo di Zia Viviana

Ingredients

1 scatola dei pomodori pelati San Marzano (800 grammi)
1 spicchio d’aglio schiacciato
¼ di un peperoni roso
3 – 4 foglie di basilico
1 – 2 peperoncini rossi piccanti, a seconda di quanto ti piace piccante
½ tazza di olio d’oliva

Preparation

Mettete tutti gli’ingredienti in una pentola contemporaneamente, lasciando i pomodori interi. Lasciarlo bollire. Appena bolle, abbassate la fiamma e coprite, aiutandovi con un cucchiaio di legno per mantenere il coperchio parzialmente aperto.
Lasciare cuocere lentamente per circa tre ore. Tieni presente che questo tempo di cottura è elastico: anche se lo cucini mezz’ora più o meno, è comunque delizioso. Puoi anche fermarti a metà strada, coprirti e poi continuare quando torni a casa dal lavoro o dalle commissioni.
Dopo tre ore, togliete il coperchio e lasciate cuocere per altri trenta minuti. Togliere dal fuoco e aggiungere l’olio extra vergine di oliva. Usa uno schiacciapatate per schiacciare i pomodori.
Usa questo sugo per degli ottimi spaghetti oppure usalo come base del sugo per la mia ricetta delle polpette.
Buon appetito!

Tagliarini with Black Truffles (for 4 people)

By Michele Carbone

On October 10, 2024

In Pasta Dishes

This recipe requires access to fresh truffles, which is never an easy proposition. I have a good friend, Franco, who lives in a region in Northern Italy. When the truffles are fresh, he brings them to me in Calabria, where I make this special pasta for my closest friends.

Ingredients

1 box of tagliarini (250 grams) – Note, if you can find “tagliarini al tartufo,” use them
A plate with grated truffle over pasta.
2 black truffles: grate the rough “skin” in a way that leaves only the soft internal part
3 black truffles, grated entirely
2 garlic cloves, smashed
¼ cup extra virgin olive oil, plus 1 TB. olive oil
110 g butter (1 stick)

Preparation

In a medium bowl, mix the grated truffes with the 2 smashed cloves of garlic and olive oil. This mixture needs to have a consistency of thick cream, so add olive oil a few drops at a time and mix well until you’ve achieved a creamy consistency. Note that the smashed garlic cloves are still within the creamy mixture, but they are not crushed. The aroma from the garlic will continue to infuse the truffle/olive oil cream throughout the cooking process.
Melt the butter with a tablespoon of olive oil in a medium sized skillet on low heat.
In the meantime, add the tagliarini to the boiling water. Once it comes to a boil, add salt to the water.
About 2 minutes before the pasta is fully cooked, drain the al dente tagliarini from the pot, reserving a cup of the boiling pasta water.
Add ½ cup of pasta water to the melted butter in the skillet. Stir the water and butter together, then add the drained al dente tagliarini to the skillet. Mix well and cook on low heat for about a minute.
Grating the black truffle over a plate of pasta.
Remove the skillet from the heat, add the truffle cream, and mix well 1 more minute. If necessary, add more of the reserved hot pasta water to prevent the tagliarini from sticking together. Add just a few drops of water at a time to the skillet so that do not end up with a thin broth!
Add black pepper, mix well, and plate the pasta. Shave ½ of a truffle on each plate and serve immediately. (Some people like to add freshly grated Parmigiano cheese, but I prefer the pasta without it).
Buon Appetito!

Italiano: Spaghetti con i tartufi neri (per 4 persone)

Ingredienti

1 box taglierini 250g (meglio al tartufo)
2 tartufi neri a cui grattate “la buccia” nera in maniera che resta solo la parte interna morbida
3 tartufi neri che grattate interamente
¼ tazza olio d’oliva
110 g di burro (1 panetto)

Preparazione

Mischiare i tartufi grattati con 2 spicchi d’aglio schiacciati e circa ¼ tazza di olio d’oliva. Deve diventare una cremata consistente, non liquida. Notare che gli spicchi d’aglio schiacciati sono ancora all’interno della miscela cremosa, ma non sono schiacciati. L’aroma dell’aglio continuerà a infondere la crema di tartufo/olio d’oliva durante tutto il processo di cottura.
Sciogliere il burro con un cucchiaio d’olio d’oliva a fuoco al minimo in una padella grande. quando la pasta è pronta e bene al dente scolarla conservate un po’ d’acqua aggiungete circa ½ tazza di acqua al burro sciolto e la pasta e mischiate bene, fuoco minimo.
Mischiate bene 1 minuto e poi spostate la padella su un fornello spento e freddo aggiungete la cremetta di tartufi e mischiate per un altro minuto – i taglierini assorbono molta acqua, perciò, tenetevi sempre pronti ad aggiungere altra acqua di cottura se necessario, ma attenti a non fare un brodo! Mettetene un po’ alla volta.
Un po’ di pepe nero, impiattate e tagliate a scaglia sul piatto 1 – 2 tartufi rimasti (mezzo tartufo a persona) e buon appetito (ad alcuni piace mettere anche il parmigiano, secondo me è meglio senza).

Spaghetti with Shrimp, Arugula, Tomato, and Cream

By Michele Carbone

On October 10, 2024

In Dr. Michele Carbone, Pasta Dishes

This is a quick recipe with fantastic results. It’s one of my preferred new recipes, and as you can see, I chose to serve it for a group of good friends just a few days ago. All of them loved it!

A dinner party with friends in Calabria featuring spaghetti with gamberi (shrimp), arugula, orange, and cream.

Ingredients

1 box of spaghetti 500G
20-25 large shrimp (4-5 per person depending how big they are)
½ cup of olive oil
1 clove of garlic, smashed
¼ of cup parsley, minced
2 – 4 hot red peppers -depending on how spicy you like to it
1 box of arugula of 4 ounces (113grams), or so
1 cup of chopped Italian tomatoes (Pomì or similar)
1/3 of cup white wine
½ cup of orange juice
Whipping cream

Preparation

Make sure you have all the ingredients measured and ready to cook, because this is a sauce made while the spaghetti is boiling. Look at the box to see how long the spaghetti should cook: you will need to remove it from the pot about 2 minutes before it’s fully cooked, because it is finished with the sauce for the last 2 or 3 minutes of preparation, which is about 11 minutes after you have started cooking the sauce. The total cooking time is about 15 – 16 minutes from the time you have started cooking the pasta.
Rinse the shrimp and slice through the back of each shell, but leave the shells on the shrimp because they add more flavor to the sauce.
In a large pot for pasta, put water on to boil. Add a little to the water, if necessary, you can always add salt at the end.
Soon after you put the spaghetti on the pot to cook, prepare the sauce. Use a large skillet to cook the sauce, which will take about 11 – 12 minutes before you add the al dente drained spaghetti.Put the olive oil, garlic and minced peppers, shrimp, arugola, and parsley into the skillet at the same time. Turn the heat to high.
After 2 minutes, turn the shrimp and continue to cook for another 2 minutes.
Add the chopped tomatoes and wine, lower the heat to medium and cook for 2 minutes. Remove the shrimp from the skillet and put them in a covered bowl.
Preparing the sauce with shrimp with arugula, tomato, orange juice, and cream.
Add the orange juice to the skillet, stirring well. Let it cook for another 3 minutes so some of the liquid evaporates. If necessary, increase the heat to high.
Bring the heat to low and add the whipping cream a little bit at a time, stirring until the sauce becomes pink –not red, and not white, but pink. Let it simmer gently for another minute or so.
The spaghetti that’s boiling in the pot should be very al dente (firm now). Drain it in a colander and quickly pour it into the skillet containing the sauce. With the heat on high, stir the pasta in the sauce and cook for another 2 minutes – until the sauce is dense.
Mix the reserved shrimp into the pot and serve immediately.

Italiano: Spaghetti con Rucola, Gamberi, Pomodori, e Panna

Ingredients

1 box of spaghetti 500G
20-25 gamberetti grandi (4-5 a persona a seconda della grandezza)
½ tazza di olio d’oliva
1 spicchio d’aglio schiacciato
¼ di tazza di prezzemolo, tritato
2 – 4 peperoncini rossi piccanti, a seconda di quanto ti piace piccante
1 scatola di rucola da 4 once (113 grammi), circa
1 tazza di pomodori italiani a pezzetti (Pomì o simili)
1/3 di bicchiere di vino bianco
½ tazza di succo d’arancia
Panna da montare

Preparation

Assicurati di avere tutti gli ingredienti misurati e pronti per la cottura, perché si tratta di un sugo preparato mentre gli spaghetti bollono. Guardate nel riquadro per quanto tempo devono cuocere gli spaghetti: dovrete toglierli dalla pentola circa 2 minuti prima che siano completamente cotti, perché vengono cotti con il sugo negli ultimi 2 o 3 minuti di preparazione, ovvero circa 11 minuti dopo aver iniziato la cottura del sugo. Il tempo di cottura totale è di circa 15 – 16 minuti dal momento in cui avete iniziato a cuocere la pasta.
Sciacquare i gamberetti e tagliare la parte posteriore di ciascun guscio, ma lasciare i gusci sui gamberetti perché aggiungono più sapore alla salsa.
In una pentola capiente per la pasta, mettere a bollire l’acqua. Se necessario aggiungetene un po’ all’acqua, potete sempre aggiungere il sale alla fine.
Subito dopo aver messo gli spaghetti in pentola a cuocere, preparate il sugo. Utilizzate una padella ampia per cuocere il sugo, che richiederà circa 11 – 12 minuti prima di aggiungere gli spaghetti scolati al dente.
Mettere contemporaneamente nella padella l’olio d’oliva, l’aglio, i peperoni tritati, i gamberi, la rucola, e il prezzemolo. Alza la fiamma al massimo. Dopo 2 minuti, girare i gamberi e continuare la cottura per altri 2 minuti.
Aggiungere i pomodori tagliati a pezzi e il vino, abbassare la fiamma a una temperatura media e cuocere per 2 minuti. Togliere i gamberi dalla padella e metterli in una ciotola coperta.
Aggiungi il succo d’arancia nella padella, mescolando bene. Lasciare cuocere per altri 3 minuti in modo che evapori parte del liquido. Se necessario, aumentare la fiamma al massimo.
Portare la fiamma al minimo e aggiungere la panna un po’ alla volta, mescolando finché la salsa non diventa rosa, non rossa e non bianca, ma rosa. Lasciamo cuocere dolcemente per un altro minuto circa. Gli spaghetti che bollono in pentola dovranno essere molto al dente (sodi ormai).
Scolatela in uno scolapasta e versatela velocemente nella padella contenente la salsa. A fuoco alto, mantecate la pasta con la salsa e fate cuocere per altri 2 minuti, finché lo sugo non sarà denso.
Mescolare i gamberetti messi da parte nella pentola e servire immediatamente.

Pesto Recipe (for 4 – or 6 if you are on a diet!)

By Michele Carbone

On July 14, 2024

In Pasta Dishes

Spaghetti al Pesto

We Italians love pasta, even on the hottest days of summer. Summer pastas feature light, fresh herbs and vegetables that don’t need to be cooked. One of the most classic of these is the Spaghetti al Pesto, which features fresh basil, extra virgin olive oil, a touch of garlic, and grated Italian cheeses.

There are lots of variations of pesto, but my favorite is the Calabrese version. It omits the pine nuts that are a feature of the Genovese region, and instead substitutes a few potatoes and green beans. The flavors are delicious, and the starch from the potato not only helps the pesto bind to the pasta, but they absorb some of the olive oil and basil for a surprisingly piquant flavor.

I use a food processor to mix all of the ingredients for the sauce. If you don’t have a food processor, you can use a blender.

Ingredients

A large bunch of fresh Italian basil (leaves only).
3 Yukon (golden) potatoes, medium size cut in 6 chunks
1 garlic clove
A handful of green beans, cut into bite-sized pieces (fresh or frozen)
½ cup of extra virgin olive oil (make sure this is very good quality, because it makes a bit difference in this recipe)
½ cup Pecorino cheese, cut into 1-inch chunks
1 box of a good Italian pasta, either the traditional spaghetti, or the busiate, or a smaller shape like the orecchiette.

It’s important that you do not add butter, cream, or too much olive oil. You make the pesto smooth with water from the pot where the pasta is cooked!

Preparation

Bring a large pot of water to a boil. Once the water is at a hard boil, put the chunks of potatoes into the water. Wait for a couple of minutes, and then add the full box of pasta and the green beans to the boiling water. As soon as the water starts to boil again, stir with a long wooden spoon to make sure the noodles don’t stick to the bottom of the pot.
Add a tablespoon of salt to the water.
While the pasta cooks, make the pesto in your food processor:
1. Put the basil leaves, pecorino, garlic clove, and olive oil into the food processor. Blend for a few seconds until the pesto is bright green and chunky.
2. Once the pasta is almost ready, dip a cup into the boiling pasta water (uou need the gluten, this is why you use the water in which you are cooking the pasta, so if you are using a gluten free pasta the pesto will be of low quality) and add some of it to the sauce. Blend it. It must become a smooth cream. So, add more of the pasta water if you need it until you are satisfied with the texture of the pesto. Remember, you can always add water, but you cannot take it out, so be careful not to make a broth!
When the pasta is al dente, drain it through a colander, and then quickly pour it into a large pasta serving bowl.
Add the pesto and mix the pesto, its potatoes and green beans, into the pasta.
Plate the pasta and garnish with a leaf or two of basil.
Buon appetito!

Spaghetti with Black Squid Ink, Venetian Version

By Michele Carbone

On September 28, 2023

In Fish, Pasta Dishes

This is the Venetian version, which I prefer because of its stronger “sea” flavor. Be sure to wear a large napkin to protect yourself from stains from the black ink! As for the wine, how about a Greco di Tufo by Benito Ferrara -if you can find it—or, a good Pinot Grigio or a Verdicchio!

This is a very easy and quick recipe to prepare.

Ingredients

1 box of spaghetti (500 grams)
1 lb. of squid (500 grams), tubes and tentacles
¹_/3 cup olive oil (80 ml olive oil)
½ sweet onion, or you may also use chopped green onions
3 – 4 black ink squid bladders or 2-3 teaspoons of frozen black ink
½ cup of good-quality white wine (120 ml), such as a Pinot Grigio
¹_/3 cup of Italian parsley, finely minced
Optional: 1 or more red hot peppers (if you like it spicy)

Preparation

In a large pot for pasta, put water on to boil. Do not add salt, because the squid ink is salty, so add little to no salt to the water, if necessary, you can always add salt at the end.
As you put the pot on to boil, and before you add the pasta to the pot, use a large skillet to cook the sauce, which will take about 20 minutes total. Heat the olive oil at medium-high heat and add the chopped onion for about 1 minute.
Add the squid, bringing the heat to high for about 2 minutes, moving the squid around to cook on all sides.
Add ½ of the minced parsley and the optional red pepper. Then add the white wine and lower the heat to medium-low.
By this time, your pot of water for the spaghetti should be boiling, so add the pasta to the pot and give it a quick stir as soon as it comes to a boil.
Continue cooking the squid on medium-low until the pasta is very al dente (firm, but almost completely cooked, about 3 to 4 minutes before the cooking time on the box of pasta). Add the squid ink to the skillet where you are cooking the sauce. How much ink?
Enough for the spaghetti to turn completely black, not gray.
If the squid sauce begins to get dry, add a little bit of water from the pot of boiling pasta.
Immediately after, when the pasta is still very al dente, drain the pasta, reserving 1 cup of pasta-water (which contains starch), transfer the pasta in the pan with squids, and adding water as necessary keep mixing well for about 3-5 minutes (this is why it is critical to drain the pasta when is still a little bit hard or you will end up with overcooked pasta). Once all the water is absorbed, and you have a thick sauce, remove from the heat.
Add remaining parsley, mix well, and enjoy!

Italiano: Spaghetti al Nero di Seppia (alla Veneziana)

Ingredienti

500 g. spaghetti o bigoli
500 g. seppie (tagliate i tubi a rondelle+ tentacoli)
Circa 3 vescichette col nero di seppia, oppure 2-3 cucchiai di nero surgelato
½ cipolla dolce oppure scalogno a pezzetti
Prezzemolo, vino bianco e se vi piace peperoncino rosso

Preparazione

Mettete l’acqua per la pasta a bollire-poco o niente sale perché il nero di seppia è un po’ salato.
Mettete in una padella capiente -deve accogliere gli spaghetti alla fine- l’olio d’oliva, quando è caldo aggiungete la cipolla a pezzetti 1 minuto a fuoco medio alto.
Aggiungete le seppie, e cuocete altri due minuti girando spesso.
Aggiungete metà del prezzemolo tritato fino, il peperoncino (se vi piace, a me si), mischiate bene e poi mezzo bicchiere di vino bianco, abbassate il fuoco a medio-basso.
Più o meno a questo punto l’acqua bolle: calate la pasta.
Continuate a cuocere le seppie aggiungendo l’acqua della pasta come necessario perché sia sempre un po’ liquida.
Quando la pasta è a circa 3-4 min dalla fine della cottura, cioè molto al dente, aggiungete il nero di seppia e anche un po’ d’acqua della pasta nella pentola dove state cuocendo le seppie, alzate il fuoco e mischiate bene 1 min.
Quanto nero?

Abbastanza perché la pasta diventi completamente nera, non grigia!
Immediatamente dopo, scolate la pasta tenendo da parte almeno una tazza di acqua.
Versate la pasta nella pentola con le seppie e continuate a mischiare aggiungendo acqua come necessario finche non è pronta e la salsa asciutta. Spegnete il fuoco aggiungete il resto del prezzemolo, mischiate bene e buon appetito.

Vino: Greco di Tufo di Benito Ferrara, se lo trovate.

Linguine or Spaghetti with Broccolini (“cime di rapa” in Italian) for 5 people

By Michele Carbone

On May 27, 2023

In Pasta Dishes

This is a variant to the classic recipe “spaghetti con le cime di rapa” that I developed recently and love. Hopefully, you will like it too. Is very simple to make. Here’s a very detailed recipe so you get it right the first time.

Ingredients for 5 people

1 box of linguine (use brands Seggiano, Rummo, or any top quality Italian pasta for best results).
About 30 – 40 filets of anchovies (so, 15-20 whole anchovies depending on how big they are), cut in about ½-inch pieces.
3-4 spicy Calabrian peppers minced (or 1-2 Thai or Hawaiian hot peppers (the difference is that the Calabrian peppers are hot and also have an aroma).
Two cloves of fresh garlic, peeled and smashed.
½ lb. of sea-fish filet (swordfish, grouper, corvina), whatever looks fresh, it should be about ½ – 2/3 inches thick (1.5 -2.0 cm). Chop into 1 x 2 inches.
1 bunch (1/2 pound) of broccolini cut into small pieces: divide them so that the distal part of the stem of the broccolini -i.e., the base of the stem, the hardest and largest part, is separate from the upper part of the stems and florets. Put the chopped florets and the soft stems in one bowl and the distal chopped hard stems, in another.
Fresh Italian parsley, about 1/3 cup, minced.
5 oz. freshly grated Italian Pecorino cheese (either pecorino romano, or pecorino calabrese or sardo stagionato -i.e., hard pecorino not fresh soft pecorino).
Extra-virgin Italian olive oil.

Preparation

Put a large pot with water for the pasta on the stove on high heat, and immediately add the chopped distal hard stems of the broccolini.
Next, pour olive oil to cover the bottom of a 10–12-inch diameter pan, preferably a cast iron skillet, or similarly heavy skillet. Add the filets of anchovies, the two cloves of garlic, and the hot peppers. Do not turn on the heat until the water in the pasta is boiling.
When the water in the pot for the pasta comes to a boil,
1. Turn the heat for the skillet containing the anchovies, peppers, garlic and oil, to high. Using a wooden spoon, move around the filets of anchovies till they start to melt (about 3 minutes).
2. Remove the garlic from the skillet with a fork.
Now you can put the linguine into the pot of boiling water. Add salt to taste and allow it to boil vigorously.
Now that the pasta is starting to cook, you add the chopped pieces of fish to the skillet. Use a wooden spoon to gently mix the fish with the anchovies, olive oil, and pepper. Cook for about 3 minutes as the fish takes on color from the heat (but is not yet fully cooked).
Add the chopped broccolini florets and soft stems them, stirring around with the rest of the ingredients as the pasta continues to boil. After about 3 minutes, add a ladle of the water from the pan of boiling pasta to the skillet with the fish and broccolini. You can continue to add “pasta water” to the skillet as needed, in order to create a liquid consistency in the skillet. It’s not a broth, but more of a smooth sauce.
About two minutes before the linguine are fully cooked, take one cup of boiling water from the pot and set it aside. Quickly drain the linguine and broccolini stems in a colander, and then add the drained linguine/broccolini stems to the skillet containing the fish, anchovies, and broccolini florets. The heat should still be on high.
Moving fast, mix the linguine together with the other ingredients in the skillet. Mix the linguine and sauce constantly until the sauce reduces a little bit and is smooth – about 2 minutes. If the sauce looks a little too thick, add some of the reserved pasta water to the skillet.
Remove the skillet from the heat, add the minced parsley and grated Pecorino to the skillet. Mix well for another minute or so, and then enjoy this delicious pasta!

About salt: Add at the end after you taste the pasta. There is always a risk of over-salting when using anchovies, pecorino and water from the pasta that already contains salt.

Italiano: Linguine con cime di rapa

Ingredienti

450 – 500 g. linguine
2 spicchi d’aglio schiacciati
30 – 40 filets alici, cioè 30-40 alici intere, tagliati a pezzetti di 1-2 cm.
3-4 peperoncini calabresi -o meno se non vi piace il piccante.
230 g. circa di filetto di pesce da taglio – corvina, pesce spada, cernia, ecc. -quello che preferite basta che è fresco.
1 mazzo (circa 225 g.) di cime di rape tagliate a pezzetti, mettete la parte del gambo più dura direttamente nell’acqua di cottura il resto gambo morbido e cime mischiati insieme andranno in padella.
Un pugno di prezzemolo
130 g. grattato (Pecorino Romano, o Pecorino Calabrese o Sardo stagionato -quello che preferite, a me piace di più quello calabrese

Preparazione

Mettete l’acqua sul fuoco -insieme ai gambi tagliati a pezzetti.
In una padella preferibilmente di ferro coprite il forno con olio d’oliva e poi mettete a freddo, le alici, l’aglio, il peperoncino. Quando l’acqua inizia a bollire, allora accendete il fuoco sotto la padella al massimo.
Con un cucchiaio di legno mischiate un po’ le alici col resto finche` non si cominciano a sciogliere – circa 3 minuti. Togliete l’aglio.
Calate la pasta.
Aggiungete il pesce in padella e rigirate per circa 3 minuti -quando prende colore.
Aggiungete le cime di rapa e i gambi “morbidi” a pezzetti. Continuate a rigirare e dopo 3 minuti aggiungete un mestolo di acqua della pasta, fuoco sempre alto. Come si va asciugando aggiungete altra acqua.
Quando la pasta è molto al dente, cioè circa 2 minuti prima di toglierla, prendete una tazza di acqua dalla pentola, e mettetela da parte, subito dopo scolate la pasta e mettetela in insieme ai gambi che avete cucinato con la pasta, nella padella in cui state cucinando pesce e cime di rape. Rigirate per circa 3 minuti aggiungendo acqua se necessario. Deve essere una salsa, ne troppo liquida ne asciutta.
Togliete la pentola dal fuoco, spostatela su un fornello freddo, aggiungete pecorino grattugiato e prezzemolo e rigirate bene, senza fermarvi per 2 minuti.
Aggiustate di sale.
Buon appetito.