8 simple Italian Pasta Recipes
Prep
5m
Cook
15m
Total
20m
This collection of 8 simple Italian pasta recipes includes classic favorites like Spaghetti with Olive Oil & Garlic (Aglio e Olio) and Fiery Pasta (Arrabiata), as well as unique dishes such as Pasta with Anchovies and Pasta with Tuna. Each recipe is bursting with bold flavors and easy to make.
Ingredients
6 servingsPasta 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
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 1,026kcal 51%
-
Fat 56g 86%
-
Saturated Fat 11g 55%
-
Carbohydrates 88g 29%
-
Fiber 10g 40%
-
Sugar 13g 26%
-
Protein 34g 68%
-
Cholesterol 37mg 12%
-
Sodium 1,094mg 45%
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.
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