8 simple Italian Pasta Recipes
Prep
5m
·
Cook
15m
·
Total
20m
Ingredients
(Servings:
6)
Scale
Convert
Pasta With Olive Oil & Garlic (aglio E Olio)
Fiery Pasta (arrabiata)
Pasta With Anchovies (spaghetti Con Le Acciughe)
Amatrice Spaghetti (spaghetti All’amatriciana)
Fresh Tomato & Basil Sauce (pomarola)
Tomato Spaghetti (spaghetti Napolitana)
Spaghetti With Olives And Capers (spaghetti Alla Puttanesca)
Pasta With Tuna (spaghetti Al Tonno)
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories1,010kcal50%
-
Fat45g69%
-
Saturated Fat10g50%
-
Carbohydrates120g40%
-
Fiber8g32%
-
Sugar15g30%
-
Protein30g60%
-
Cholesterol40mg13%
-
Sodium1,200mg50%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
TIPS:
Canned tomatoes - not all canned tomatoes are created equal. Good quality ones are naturally sweet with better tomato flavour, poor quality ones are sour and often unripe tomatoes. If needed,add sugar to sweeten tomatoes. Salted boiling water - use a big pot of water and 1 tbsp salt. Stir pasta once or twice while cooking. Time the pasta so it finishes cooking when the sauce is ready. If you leave cooked pasta sitting in a colander, it sticks together and goes hard as it cools. Ideal is to use tongs to transfer it straight out of the boiling water into the sauce - no colander needed! Pasta sticks together -If your pasta DOES start to stick together and go hard, loosen it up with a splash of the reserved pasta cooking water (don't rinse it with tap water, this washes away the starch which stops the sauce from clinging to the pasta). Alternative is to use a drizzle of oil - drizzle and toss while hot.
Nutrition information is for Oglio e Olio, per serving.
Canned tomatoes - not all canned tomatoes are created equal. Good quality ones are naturally sweet with better tomato flavour, poor quality ones are sour and often unripe tomatoes. If needed,add sugar to sweeten tomatoes. Salted boiling water - use a big pot of water and 1 tbsp salt. Stir pasta once or twice while cooking. Time the pasta so it finishes cooking when the sauce is ready. If you leave cooked pasta sitting in a colander, it sticks together and goes hard as it cools. Ideal is to use tongs to transfer it straight out of the boiling water into the sauce - no colander needed! Pasta sticks together -If your pasta DOES start to stick together and go hard, loosen it up with a splash of the reserved pasta cooking water (don't rinse it with tap water, this washes away the starch which stops the sauce from clinging to the pasta). Alternative is to use a drizzle of oil - drizzle and toss while hot.
Nutrition information is for Oglio e Olio, per serving.
Saved & edited by @5vtstbm5gg
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