pasta
Calamarata Pasta with Shrimp and Anchovy Sauce
Ring-shaped calamarata pasta tossed with shrimp in a deep, savoury anchovy sauce.
Carbonara
According to food historian Luca Cesari, carbonara is an American dish born in Italy at the end of WWII, made with the eggs and bacon from soldiers’ rations.
pasta al limone
Pasta al limone is easy to make and by the time it takes for the pasta to cook, dinner is served.
Pastitsio (Greek Lasagna)
A Greek-style lasagna with roots in 16th-century Italy. Cinnamon, allspice and nutmeg in the meat sauce are what make it come alive.
pasta with roasted tomatoes & garlic
Roasting tomatoes releases their natural sugars resulting in an intense flavor. Throw in a head of garlic and you have the most delicious roasted tomatoes you will ever devour!
Fish Pasta
I don’t usually like leftover fish, but this changed my mind. Inspired by cacio e pepe, with flaked fish and capers, ready as fast as the pasta cooks.
Creamy Baked Spaghetti with Leeks and Anchovies
A one-pot pasta so good I made it two days in a row. The anchovy cream adds depth and umami, even if you think you don’t like anchovies.
pasta with olive sauce and pangrattato
Pangrattato makes perfect use of leftover bread. It has also been dubbed as a poor man’s parmesan and a centuries-old technique used in poorer Italian communities where aged cheeses such as parmigiano reggiano were too expensive for everyday use.
