Eat, Pray, Love Pasta!

40 Tempting Trattoria Recipes to Celebrate National Spaghetti Day

By

Martha Stephenson

Copyright 2017 Martha Stephenson

Kindle Edition

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Table of Contents

Introduction

Meat

Bacon, Chili and Feta Spaghetti

Baked Spaghetti Casserole

Cajun Chicken Spaghetti

Corsican Spaghetti

Eggplant and Country Ham Ragù

Fresh Pasta with Lamb and Bell Pepper Sauce

Nonna’s Traditional Spaghetti Bolognese

Spaghetti with Crushed Peas, Mint and Pancetta

Taco Spaghetti

Yiayia’s Traditional Spaghetti Bolognese

Seafood

Orange-Balsamic Shrimp Pasta

Shrimp Fra Diavolo

Spaghetti al Tonno

Spaghetti alla Puttanesca

Spaghetti and Squid in Squid Ink Sauce

Spaghetti with Baccalà (Salt Cod) alla Ghiotta

Spaghetti with Chicory, Anchovies, and Breadcrumbs

Spaghetti with Clams

Spaghetti with Lobster

Spaghetti with Trout Carbonara

Vegetarian

Cacio e Pepe

Caprese Spaghetti

Chocolate Spaghetti

French Spaghetti

Morel and Asparagus Spaghetti

Red Pesto Spaghetti

Red-Wine Spaghetti with Walnuts and Parsley

Ricotta Spaghetti

Rocket Spaghetti

Spaghetti alla Vesuviana

Spaghetti Aglio e Olio

Spaghetti Genovese

Spaghetti Napoli

Spaghetti Primavera

Spaghetti Salad

Spaghetti with Artichokes, Pine nuts, and Pesto

Spaghetti with Four Cheeses

Spaghetti in a Blush Sauce

Spanish Spaghetti

Spring Vegetable Alfredo

About the Author

Author's Afterthoughts

More Books by Martha Stephenson

Introduction

We can trace spaghetti's origins way back to the 1st century or at the very least noodles can.

Pasta was invented in Asia thousands of years ago, making it to Italy in the 8th century during the Arabian conquest of Sicily.

Pasta, translates to“paste”in Italian, and although it was first a food staple amongst the poor, it eventually became a favorite dish for the middle classes.

In the 18th and 19th centuries, spaghetti found its way to the USA, thanks to the many thousands of Italian immigrants and today, over 2 million tons of pasta is made each year in the United States alone.

Here are some fun facts:

- The Italian word spaghetti translates as twine.

- Tomato sauce and meatballs are in fact an American creation.

- While the average American consumes 15½ pounds of pasta every year, Italians eat over 55 pounds.

- Italy makes 1 million tons a year more pasta than the USA.

- The most popular pasta topping is Parmesan cheese.

- Spaghetti westerns have nothing to do with pasta!The sixties term came from the fact that it was less expensive to make movies in Italy than the US.

Soon National Spaghetti Day don’t just play it safe with Spaghetti and Meatballs, discover our 40 exciting spaghetti recipes and celebrate with your favorite dish.

Be sure though, to only cook it until it’s al dente!

Buon Appetito!

Meat

Bacon, Chili and Feta Spaghetti

Ready to serve in half an hour, this spicy spaghetti dish makes a perfect mid-week meal. Salty feta makes a welcome change to the more traditional Parmesan.

Servings: 2

Prep Time: 15mins

Cooking Time: 15mins

Total Time: 30mins

Ingredients:

- Salt

- 3½ ounces uncooked spaghetti

- 1½ tbsp.butter

- 2 slices bacon(cut into strips)

- ½ red chili pepper(deseeded, finely sliced)

- 2 tsp lime zest

- 1 tbsp.fresh basil leaves(finely chopped)

- Black pepper

- ½ cup feta cheese(crumbled)

Directions:

1. Bring a large saucepan of salted water to the boil and cook the spaghetti according to the manufacturer’s instructions, until it has a bite(al dente).Using a colander, drain, reserving ¼ cup of pasta cooking water, and put to one side.

2. In the meantime, in a wide frying pan or skillet melt the butter.Add the strips of bacon, and fry until sufficiently cooked.

3. Next, add the red chili pepper, and remove the pan from the heat.

4. Toss the cooked spaghetti along with the bacon and pasta cooking water.

5. Carefully, mix in the lime zest along with the basil.

6. Season well with salt and pepper and divide between 2 pasta bowls.

7. Crumble the feta cheese on top and serve.

Baked Spaghetti Casserole

This cheesy spaghetti casserole is sure to be a big hit.

Servings:3-4

Prep Time: 10mins

Cooking Time: 1hour

Total Time: 1hour 10mins

Ingredients:

- Salt

- 10 ounces uncooked spaghetti

- 1 pound ground beef

- 1(24 ounce)jar spaghetti sauce

- 1 cup sour cream

- 15 ounces ricotta cheese

- Freshly ground black pepper

- Parmesan cheese(freshly grated)

- Parsley(chopped, to garnish)

Directions:

1. Preheat the main oven to 350 degrees F.

2. Bring a large saucepan of salted water to boil and cook the spaghetti according to the manufacturer’s instructions.Drain and set to one side.

3. In a skillet or deep saucepan cook the beef until no pink remains, and then add one jar of your favorite spaghetti sauce and stir to combine.Set to one side.

4. In a large mixing bowl, toss the cooked spaghetti together with the sour cream and ricotta cheese.Season well with salt and freshly ground black pepper.

5. In a casserole dish, evenly spread approximately one third of the meat sauce on the base of the casserole dish. Lay the drained spaghetti on top.Top with the remaining(2/3)of meat sauce.

6. Scatter grated Parmesan over the top.

7. Cover the dish with aluminum foil and bake for 40-45 minutes, after which, remove the aluminum foil and return the oven for several minutes, or until the casserole is heated through and the cheese is melted.

8. Serve, garnished with a sprinkle of chopped parsley.

Cajun Chicken Spaghetti

An alternative take on the conventional shrimp pasta, but equally as good; super creamy rich sauce over tender chicken, with a Cajun kick.

Servings:2-4

Prep Time: 10mins

Cooking Time: 30mins

Total Time: 40mins

Ingredients:

- Salt

- 7 ounces uncooked spaghetti

- 2 chicken breasts(cut into bite-sized cubes)

- 2½ tsp Cajun seasoning(divided)

- ¼ tsp paprika

- ¼ tsp freshly ground black pepper

- 1 tbsp.olive oil

- 1¼ cups chicken broth(divided)

- 1 tbsp.butter

- 1 tbsp.flour

- 1 cup mozzarella cheese(shredded)

- ½ cup heavy cream

- Tabasco(to taste)

Directions:

1. Bring a large deep saucepan of salted water to boil, cook the spaghetti according to the package instructions.Drain and set aside.

2. In a large mixing bowl, add the cubes of chicken along with 2 tsp of Cajun seasoning, paprika, and black pepper.

3. Stir well to combine, ensuring that the chicken is evenly coated with the seasonings and paprika.

4. In a large frying pan or skillet, over moderate heat, add the olive oil and fry the chicken while gradually, add ¼ cup of the chicken broth.

5. When the chicken is sufficiently cooked and its juice run clear, set to one side.

6. In the frying pan, melt the butter and stir in the flour to form a roux.

7. Add, the remaining broth along with the heavy cream, whisking slowly to incorporate.

8. Bring to boil and remove the skillet from the heat.

9. Whisk in the mozzarella cheese and heavy cream and add a splash of Tabasco.

10. Add the spaghetti and toss to combine.

11. Serve hot and top with the cooked chicken.

Corsican Spaghetti

Corsican cuisine is steeped in tradition with many recipes being passed from one generation to the next.

Servings: 2

Prep Time:  10mins

Cooking Time: 55mins

Total Time: 1hour 5mins

Ingredients:

- 2 ounces butter(divided)

- 1 yellow onion(peeled, finely chopped)

- 1 clove garlic(peeled, crushed)

- ½ pound good quality minced beef

- 8 ounces ripe tomatoes,(blanched, peeled, coarsely chopped)

- 1 small dried chili

- Salt

- 8 ounces uncooked spaghetti

- 6 green olives(pitted)

- Black pepper

- 1 ounceParmesan cheese(grated)

Directions:

1. In a saucepan over moderate heat, melt 1 ounce of butter, add the onion and sauté until just browned.

2. Add the garlic, minced beef, chopped tomatoes, chili and salt and simmer for 45 minutes.

3. In a large pot of salted boiling water, cook the spaghetti according to the package instructions.Drain and add the remaining butter, allowing it to melt.

4. Remove the chili from the sauce.

5. Add the olives to the sauce, taste and season as necessary.

6. Heap the spaghetti into a warm serving bowl and pour the sauce over the top.

7. Serve the grated cheese on the side.

Eggplant and Country Ham Ragù

Ragu is a meat-based sauce, usually served with pasta.It was created in the 18th century by Alberto Alvisi.

Servings: 4

Prep Time: 25mins

Cooking Time: 1hour 25mins

Total Time: 1hour 50mins

Ingredients:

- 8 tbsp.olive oil(divided)

- 1½ pounds eggplants(cut into ½“pieces)

- Kosher salt

- Freshly ground black pepper

- 3 ounces prosciutto

- 1 medium onion(peeled and finely chopped)

- 2 medium garlic cloves(finely chopped)

- 1 canned chipotle chilies in adobo(finely chopped)

- 1 tbsp.tomato paste

- 1 tbsp.unsweetened cocoa powder

- ½ cup ready-made tomato sauce

- 1 tbsp.fish sauce

- 12 ounces spaghetti

- 2 tbsp.unsalted butter

- ½ cup Parmesan cheese(finely grated)

- 3 tbsp.parsley(finely chopped)

Directions:

1. In a saucepan over moderate to high heat, heat 3 tablespoons of olive oil.

2. Add ¾ of the eggplant, and season with freshly ground black pepper and salt, and cook, while stirring until just tender and lightly browned, around 5-8 minutes.

3. Transfer the mixture to a medium-sized bowl and repeat the cooking process with 3 tablespoons of oil and the remaining ¾ cup of eggplant.

4. Heat 2 tablespoons of oil, over a moderate heat in the same pan, and add the prosciutto, onion, and garlic.Cook, while occasionally stirring, until the onions become translucent and softened; about 5 minutes.

5. Add the chilies along with the tomato paste and cocoa powder, stirring well to ensure an even coating.Continue cooking while frequently stirring, until the tomato paste is a dark brick-like red and the cocoa powder emits a toasty aroma, around 2-4 minutes.

6. Add the tomato sauce together with the eggplant set aside earlier and 1 cup of water; scrape up any bits that are nicely browned.

7. Reduce the temperature to moderate to low heat and cook, occasionally stirring, until the sauce has thickened and the flavors combined, 25-30 minutes.

8. Add the fish sauce and season well.

9. In the meantime, cook the spaghetti in a large pan of boiling, salted water, for 6-8 minutes or until cooked with a bite(al dente).

10. Drain, the pasta and reserve 2 cups of cooking water.

11. Add the spaghetti to the pot with the sauce along with the butter and 1 cup of cooking water.Bring to a gentle simmer and cook, frequently tossing, until a glossy and thick sauce forms and coats the spaghetti; adding additional cooking water if necessary.

12. Divide the pasta between individual bowls and scatter with Parmesan and chopped parsley.

Fresh Pasta with Lamb and Bell Pepper Sauce

Spaghetti alla Chitarra con Ragù di Agnelloe Peperoni is an elegant more sophisticated traditional pasta dish from the Abruzzo region of Italy.

Servings: 2

Prep Time: 30mins

Cooking Time: 2hours 25mins

Total Time: 2hours 55mins

Ingredients:

- 2 tbsp.virgin olive oil

- 1 whole clove garlic(peeled)

- 1 fresh bay leaf

- ½ pound minced lamb

- 3 red bell peppers(seeded, cut into strips)

- 3 yellow bell peppers(seeded, cut into strips)

- ⅓ cup dry white Italian wine

- 1 poundplum tomatoes(peeled, seeded, diced)

- 4 tbsp.strong concentrated lamb stock

- Salt

- Freshly ground black pepper

For the pasta:

- 2 medium eggs

- 1¼ cups semola di grano duro rimacinata (re-milled durum flour)

- Parmigiano Regina(freshly grated)

Directions:

1. In a large frying pan over medium heat, heat the olive oil.Add the whole clove of peeled garlic along with the bay leaf and fry until the garlic emits its fragrance.

2. Add the minced lamb and over moderate heat, gently brown.

3. Next, add the red and yellow pepper strips and sauté for 60 seconds.

4. Pour in the wine and cook, while stirring, until the majority of the wine evaporates.

5. Add the chopped tomatoes, along with the lamb stock.Stir to combine, lower the temperature while allowing to simmer, occasionally stirring.Season to taste.

6. To prepare the pasta: In a bowl, combine the eggs with the flour, and set to one side for 30 minutes.

7. Roll the dough out to a thickness of around ½”and cut into ½”wide noodles.

8. Lay the spaghetti on a clean and lightly floured work surface; this will prevent them from sticking together.

9.  The raguis cooked once the sauce has sufficiently thickened; this will take between 1-1½ hours.

10. Remove the clove of garlic along with the bay leaf.

11. To a large pot of boiling, salted water, add the spaghetti and cook for 6-8 minutes until the spaghetti has a bite(al dente).

12.  Using a colander, drain the spaghetti, setting a small amount of cooking water to one side, add the pasta to the ragu.

13. Toss well to combine, adding a drop of cooking water if necessary.

14. Divide between pasta bowls, and garnish with grated cheese.

Nonna’s Traditional Spaghetti Bolognese

Nonna’s authentic recipe for a traditional and classic Bolognese–this, she says is how it should be prepared!

Servings:2-4

Prep Time: 5mins

Cooking Time: 1hour 45mins

Prep Time:1hour 50mins

Ingredients:

- 2 tbsp.olive oil

- 6 rashers streaky pancetta (chopped)

- 2 large onions(chopped)

- 3 cloves garlic(peeled, crushed)

- 1 pound lean, best minced beef

- ¾ cup red wine

- 2(14 ounce)can chopped tomatoes

- 2 medium carrots(chopped)

- 1 stick celery(chopped)

- 2 fresh bay leaves

- 2 pounds dried spaghetti or tagliatelle

- Salt

- Parmesan cheese(fresh grated, to serve)

- Freshly ground black pepper

Directions:

1. In a large heavy pan, heat the olive oil, add the pancetta and fry over moderate heat, until golden.

2. Add the onions along with the crushed garlic, and sauté until just softened.

3. Increase the temperature and add the beef to the pan, frying until browned.

4. Pour in the red wine and boil until the liquid reduces by approximately a 1/3.

5. Reduce the heat, and stir in the canned tomatoes, carrots, celery and bay leaves.

6. Cover the pot with a tight-fitting lid and over a gentle heat; simmer for 1-1½ hours until the sauce is thickened and rich, occasionally stirring.

7. Boil the spaghetti in plenty of salted water.Drain and divide between bowls.

8. Scatter a little Parmesan over the spaghetti and top with a generous ladleful of Bolognese sauce.

9. Garnish with more Parmesan and a dash of freshly ground pepper.

Spaghetti with Crushed Peas, Mint and Pancetta

The perfect ménage a trois; peas, mint, and pancetta married together in a fresh and tasty spaghetti dish.

Servings:4-6

Prep Time: 15mins

Cooking Time: 22mins

Total Time: 37mins

Ingredients:

- Salt

- 14 ounces uncooked spaghetti

- 3 tbsp.olive oil

- 3 ounces pancetta(diced)

- ¼ medium onion(peeled, finely chopped)

- 2 cloves garlic(peeled, finely chopped)

- 3 tbsp.Italian dry white wine

- ¾ cup chicken stock

- 9 ounces frozen peas

- ½ cup mint(torn)

- Pecorino pepatocheese(finely grated, to serve)

Directions:

1. In a deep pan of boiling salted water, cook the spaghetti, until it is al dente, for 6-8 minutes.Using a colander drain, and return the pasta to the pot along with 2 tablespoons of the pasta cooking water.

2. In the meantime, over moderate to high heat, heat the olive oil in a large frying pan or skillet.Add the pancetta and cook for 3-4 minutes, or until it begins to crisp.

3. Add the onion along with the chopped garlic and fry for 3-4 minutes, until the onions begin to soften and the garlic emits its fragrance.

4. Deglaze the pan with the white wine, pour in the stock and bring to a gentle simmer.

5. Add the frozen peas, simmering until just tender, for between 2-4 minutes.

6. Remove the pan from the heat, season as needed and crush the peas.

7. Toss the frozen peas and torn mint through the cooked spaghetti, season to taste and scatter grated cheese on top.

Taco Spaghetti

If the jury’s out and you can’t decide whether to go Italian or Mexican, then this spaghetti dish is the perfect choice!

Servings: 2

Prep Time: 10mins

Cooking Time: 30mins

Total Time: 40mins

Ingredients:

- Salt

- 8 ounces uncooked spaghetti

- 1 tbsp.virgin olive oil

- 1 pound premium ground beef

- 1 tbsp.taco seasoning

- 1 garlic clove(chopped)

- 1 can diced tomatoes and green chilies

- 1 tbsp.tomato paste

- ¼ cup canned, small diced tomatoes

- 3 cups water

- ½ cup Cheddar cheese(shredded)

- ½ cup mozzarella cheese(shredded)

- Fresh cilantro(chopped)

Directions:

1. In a large pan of boiling salted water, cook the spaghetti according to the package instructions.Drain and set to one side.

2. In a frying pan or skillet, heat the oil over moderate to high heat.

3. Add the ground beef and cook until browned. Add the taco seasoning, stirring to combine and tilt the pan over the kitchen sink and drain away excess grease.

4. Add the garlic, diced tomatoes, and green chilies, along with the tomato paste, small diced tomatoes and water and simmer for 10-15 minutes.

5. Divide the spaghetti between individual bows, top with the sauce and scatter with the Cheddar and mozzarella cheese.

6. Allow the cheeses to melt before serving, garnished with chopped cilantro.

Yiayia’s Traditional Spaghetti Bolognese

The answer to an Italian Bolognese; Macaronia me Kima, is a classic Greek dish of spaghetti and meat sauce.The Greek version brings a whole set of different flavors to the table with the addition of cinnamon, allspice, and cloves.

Servings:4-6

Prep Time: 10mins

Cooking Time: 45mins

Total Time: 55mins

Ingredients:

- 3 tbsp.Greek olive oil

- 1 pound ground beef

- 1 medium onion(peeled, diced)

- 2 garlic cloves(peeled, finely minced)

- ¼ cup red wine

- 1 tsp ground cinnamon

- 3 berries allspices berries

- Pinch of ground cloves

- Salt and freshly ground black pepper

- ½ tsp sugar

- 1(15 ounce)can tomato sauce

- 1 cup water

- ¼ cup fresh parsley(chopped)

- ½ tbsp.butter

- 1 pound uncooked spaghetti

- Mizithra, Kefalotyri*or Parmesan cheese(grated)

Directions:

1. In a large saucepan(preferably 4-5 quart)over moderate to high heat, heat the oil.Add the beef and cook until browned with no pink remaining.

2. Add the onions and garlic and sauté until the onion becomes translucent and the garlic emits its fragrance, this will only take 60-90 seconds.

3. Pour in the red wine and allow to simmer for a couple minutes.

4. Next, add the cinnamon, along with the allspice, cloves, salt, black pepper, sugar, tomato sauce, and water.

5. Reduce the heat to low and while uncovered, simmer for 45 minutes, occasionally stirring.The sauce should be a meaty consistency with only a little juice.

6. Add the parsley together with ½ a tablespoon of butter**.

7. In a large pan of boiling salted water, prepare the spaghetti according to the package instructions, and until al dente.

8. Drain and serve topped with meat sauce, and sprinkled with grated cheese.

*Greek hard cheeses that can be found in many specialty delicatessens.

**It is not necessary but allowing the sauce to rest overnight, will help to develop and intensify the flavors.

Seafood

Orange-Balsamic Shrimp Pasta

Sautéed shrimp in a tangy orange citrus sauce is amazing.

Servings: 4

Prep Time: 15mins

Cooking Time: 10mins

Total Time: 25mins

Ingredients:

- Salt

- 12 ounces uncooked fine spaghetti

- 1 poundraw shrimp(thawed, peeled, deveined)

- 1 tbsp.cornstarch

- ¼ tsp red pepper flakes(crushed)

- ⅛ tsp cayenne pepper

- ½ tsp freshly ground black pepper

- ⅓ cup balsamic vinegar(preferable golden)

- 2 cups freshly squeezed orange juice

- 6 garlic cloves(minced)

- 1 tbsp.olive oil

- 2 tbsp.unsalted butter

- ¼ cup fresh parsley(chopped)

Directions:

1. Bring a deep pan of salted water to boil and cook the pasta according to the package instructions.Using a colander drain, and set to one side.

2. Meanwhile, using kitchen paper towel, pat the shrimp dry, leaving tails on.

3. In a large mixing bowl, add the cornstarch, along with the pepper flakes, cayenne pepper, and black pepper. Add the vinegar, whisking to combine, until the cornstarch is totally dissolved.

4. Whisk in the freshly squeezed orange juice and minced garlic and set to one side.

5. In a large, stainless steel saucepan over moderate to high heat, warm the oil together with 1 tbsp.of butter.

6. Add the shrimp in a single layer, and sear for 60 seconds.

7.  Using kitchen tongs, flip the shrimp over and cook for another couple minutesor until the shrimp are opaque.

8. Using a slotted kitchen utensil, transfer the cooked shrimp to a warmed plate.

9. Add the orange juice mixture to the saucepan and increase the temperature to high, bring to a gentle simmer and cook for approximately 60 seconds, to slightly thicken.

10. Add, while stirring the remaining butter, the cooked spaghetti, shrimp, and parsley.Tossing well to evenly coat.

11. Serve in bowls and enjoy garnished with chopped parsley.

Shrimp Fra Diavolo

You can take away a little of the spice in this recipe by adding or subtracting the amount of red chili flakes you use.

Servings: 4

Prep Time: 25mins

Cooking Time: 30mins

Total Time: 55mins

Ingredients:

- Sea salt

- ¾ pound medium shrimp(shelled, deveined, shells reserved)

- Large pinch baking soda

- 6 tbsp.extra-virgin olive oil(divided)

- 4 medium garlic cloves(thinly sliced)

- 1½ tsp dried oregano

- 1-2 tsp red chili flakes

- 2 tbsp.brandy

- 1(28-ounce)can whole peeled tomatoes and their juices(coarsely pureed)

- ½ cup bottled clam juice

- 1 pound uncooked spaghetti

- ¼ cup minced flat-leaf parsley leaves plus tender stems

Directions:

1. Bring a pot of boiling salted water to a rapid boil.

2. In a mixing bowl, toss the shrimp together with ½ a teaspoon of sea salt, and a large pinch of baking powder.Set to one side.

3. In a large frying pan, over moderate to high heat, heat 4 tbsp.of olive oil until it begins to shimmer.

4. Add the shrimp shells reserved during preparation, and cook, while continually stirring, until they are a reddish color, approximately 3-4 minutes.

5. Remove the pan from the heat, and using kitchen tongs, remove the shells, allowing excess oil to drip back into the pan; throw the shells away.

6. Return the pan to a moderate to high heat, and add the shrimp, cook, while occasionally turning and stirring, until the shrimp have brown spots and are nearly fully cooked, this will take a few minutes.

7. Remove the pan from the heat and transfer the shrimp to a serving plate, and set to one side.

8. Return the pan to a moderate to low heat and add the garlic, along with the oregano, and chili flakes, and cook, while stirring, until the garlic begins to turn a light golden color, 2-3 minutes.

9. Add the brandy, and cook until it is has almost totally evaporated.Add the tomatoes and pour in the clam juice bring to a simmer and season well with sea salt.

10. In a large pan of boiling salted water cook, the spaghetti, until it is al dente, 6-8 minutes.

11. Drain the pasta, and reserve 1 cup of cooking water.

12. Add the cooked spaghetti to the sauce together with a splash of the cooking water.

13. Add the shrimp and continue cooking over moderate to high heat, stirring continually, until the sauce reduces and sticks to the pasta, and the shrimp are sufficiently heated through.Add a drop more cooking water if necessary.

14. Add the parsley along with the remaining olive oil and serve.

Spaghetti al Tonno

From pot to plate in half an hour a delicious midweek meal for the whole family.

Servings: 4

Prep Time: 10mins

Cooking Time: 20mins

Total Time: 30mins

Ingredients:

- Sea salt

- 8 ounces uncooked spaghetti(cooked, drained)

- 4 tbsp.olive oil

- 1 large garlic clove(minced)

- 1 shallot(minced)

- 2 anchovies

- 1(14½ ounce)canned, crushed tomatoes

- Crushed red pepper flakes

- 1(7 ounce)can tuna in olive oil(drained, flaked)

- ¼ cup Italian parsley(chopped)

- Black pepper

Directions:

1. Bring a deep pot of boiling, lightly salted water to the boil and, cook the spaghetti, according to the package instructions, until it is al dente.Drain.

2. In a skillet or frying pan, over moderate heat, heat the olive oil.

3. Add the minced garlic along with the shallot, and anchovies to the frying pan and cook while stirring for 60 seconds.

4. Add the crushed tomatoes, together with the red pepper flakes, and simmer for 15 minutes, reducing the heat if necessary.

5. Add the tuna and stir to combine.Remove the pan from the heat.

6. Add the drained spaghetti and parsley and toss to incorporate.

7. Sprinkle with black pepper and serve.

Spaghetti alla Puttanesca

This spicy pasta dish originated in the mid 20thcentury in Naples and is the perfect go-to family meal.

Servings: 4

Prep Time: 10mins

Cooking Time: 15mins

Total Time: 25mins

Ingredients:

- Salt

- 14 ounces uncooked spaghetti

- Olive oil

- 4 cloves garlic(peeled, thinly sliced)

- 3 anchovy fillets(chopped)

- 2 fresh red chili’s (seeds not removed, sliced)

- Handful of black olives(pitted)

- 2 handfuls ripe cherry tomatoes(halved)

- Small bunch of fresh basil(leaves picked)

- Parmesan(grated, to serve)

Directions:

1. In a pan of boiling salted water, cook the spaghetti according to the manufacturer’s directions.Drain the spaghetti, setting aside 1 cupful of cooking water.

2. In the meantime, place a frying pan or skillet over a moderate to high heat.

3. Add a good glug of oil, together with the garlic, anchovy and chilies.

4. Tear in the pitted olives and stir for a couple of minutes or until the garlic is golden and the anchovy melt into the base.

5. Add the tomatoes, along with a good splash of cooking water, and cover with a tight-fitting lid. Cook for 3-4 minutes, or until the tomatoes begin to cook down and add the basil to the sauce along followed by the cooking water.Taste and season.

6. Transfer to a serving dish and sprinkle with Parmesan.

Spaghetti and Squid in Squid Ink Sauce

Spaghetti al Nero di Seppiahas a tangy sea flavor, and the black sauce is made with either squid or cuttlefish ink.Your local fishmonger should be able to source the squid for you.This dramatic dish is guaranteed to impress your dinner guests.

Servings: 4

Prep Time: 30mins

Cooking Time: 1hour 30mins

Total Time: 2hours

Ingredients:

- 1¼ pounds very fresh squid(un-cleaned)

- ¼ cup olive oil

- 2 garlic cloves(peeled, minced)

- 1 small bunch parsley(minced)

- Freshly ground black pepper

- 1 tbsp.tomato paste(diluted in a drop of water)

- ⅓ cup Italian dry white wine

- 1-2 tbsp.coarse sea salt

- ¾ pound uncooked spaghetti

- Fine sea salt(to taste)

Directions:

1. First, carefully clean the squid:You do this by separating the heads from the tentacles.Remove the squid’s guts, and put the ink sacs to one side, it is important though, not to break or damage them.

2. Under cold running water, wash the squid, dice their bodies and chop their tentacles.

3. Over a small jug or bowl, open the sacs and collect the squid ink.

4. In a pan, over moderate heat, heat the oil and fry the garlic without browning.

5. Add the prepared squid, along with the parsley, and season generously with black pepper.

6. Cover the pan, with a lid, and over low heat, simmer for 45 minutes, checking every 7-10 minutes or so, to make sure that it isn’t sticking.Add a drop of hot water if necessary.

7. As soon as the sauce has simmered, add the tomato paste, and white wine.Mix to combine and simmer, with no lid, for 20 minutes.

8. Add a drop of hot water to dilute the sauce, cover with a lid, and simmer for half an hour.

9. Half an hour before you are ready to serve, bring 3 quarts of water to boil, and add between 1 and 2 tbsp.of sea salt, stir. As soon as it returns to a rolling boil, add the spaghetti.

10. Immediately, but gradually, add the squid ink into the sauce and stir.Add the amount of ink depending on your preference.

11. After 8-10 minutes, the spaghetti is ready when it is al dente.

12. Using a colander, drain the spaghetti, and toss it in the sauce until it is evenly coated.

Spaghetti with Baccalà (Salt Cod)alla Ghiotta

Salted cod is particularly popular in Italy.It is relatively inexpensive and very versatile.Ask your fishmonger to prepare it for you.

Servings: 4

Prep Time: 15mins

Cooking Time: 35mins

Total Time: 50mins

Ingredients:

- 2 tbsp.capers

- 3 tbsp.olive oil

- 1 medium onion(peeled, finely chopped)

- 2 medium celery stalks(finely chopped)

- 1¾ ounces green olive(pitted)

- 10 cherry tomatoes(halved)

- 10½ ounces passata

- 1 pound 5 ounces salt cod(prepared)

- Pepper

- 4 medium potatoes(peeled, chopped)

- 14 ounces uncooked spaghetti

Directions:

1. First, put the capers in a mixing bowl.

2. In a skillet or frying pan, heat the oil.Add the chopped onion, celery, pitted olives, and capers and cook until the onion is translucent.

3. Add the tomatoes, and when they are beginning to soften, add the passata.

4. Cut the prepared cod into medium size pieces and add to the sauce.

5. Cook everything on a moderate to high heat and cook for a few minutes.Season with pepper.

6. Add the chopped potatoes to the sauce, cover with a tight-fitting lid, and lower the heat.Continue cooking for 20-30 minutes or until the potatoes are fork tender

7. Meanwhile, cook the spaghetti until al dente in unsalted, boiling water according to the manufacturer’s directions.There is no need to add salt as the capers are already salty.

8. Transfer approximately half of the salted cod and the potatoes to a serving dish and cover with a lid to serve on the side.

9. Drain the spaghetti and add it to the remaining sauce, stir well to combine.

10. Serve!

Spaghetti with Chicory, Anchovies, and Breadcrumbs

Spaghetti con puntarelle, acciughe e briciole, is a dish of spaghetti with a sauce made of puntarelle (a variant of chicory), anchovy, breadcrumbs, and garlic.

Servings: 4

Prep Time: 5mins

Cooking Time: 20mins

Total Time: 25mins

Ingredients:

- 8 medium garlic cloves(divided)

- 5 ounces sourdough(crust removed, cut into 1”pieces)

- 1 tsp lemon zest(finely grated)

- Sea salt

- Black pepper

- ¼ cup+3 tbsp.olive oil

- ½ tsp crushed red pepper flakes

- 4 anchovy fillets packed in oil

- 1 tbsp. +freshly squeezed lemon juice

- 14 ounces uncooked spaghetti

- 2 ounces Pecorino(finely grated)

- ½ cup parsley(finely chopped)

- 2 tbsp.unsalted butter

Directions:

1. Slice half of the cloves of garlic very finely, and put to one side.

2. Ina food processor pulse the remaining cloves until chopped finely.Add the pieces of sourdough bread along with the lemon zest and process on pulse until a coarse crumb consistency is achieved.Season well and set aside.

3. In a heavy pan or Dutch oven, over moderate heat, heat ¼ cup of olive oil and cook the set-aside breadcrumb mixture, while continually stirring, until crisp and golden, approximately 4-5 minutes.Using a slotted kitchen utensil, transfer the breadcrumb mixture to a mixing bowl.

4. Using the same pan, over moderate to low heat, heat the remaining olive oil.Cook the reserved garlic, occasionally stirring, until the edges are golden, for around 60 seconds.

5. Add the pepper flakes and anchovies and cook, while stirring, until the anchovies totally dissolve, around 60 seconds.Add the lemon juice and stir to combine.

6. In the meantime, cook the spaghetti in a large pan of salted, boiling water, occasionally stirring, until it is al dente, for a few minutes less than the manufacturer's instructions.Drain and set aside 1 cup of cooking water.

7. Using kitchen tongs, transfer the spaghetti to the pan with the sauce along with 1 cup of cooking water.

8. Cook, while tossing frequently.Add an additional 3 tbsp.of cooking water and gradually add the Pecorino, gently tossing until it is emulsified and melted.

9. Remove the pan from the heat, and add the parsley, along with the unsalted butter and 50%of the breadcrumb mixture and toss until the butter is totally melted and incorporated.

10. If the pasta is still a little dry, pour in a drop more cooking water and olive oil and once again, toss.

11. Season with salt and pepper, and additional lemon juice.

12. Divide the pasta between individual bowls and scatter any remaining breadcrumb mixture over the top.

Spaghetti with Clams

Spaghetti alle vongole, to give it its Italian name, is a popular dish from Campania in southern Italy.It is without a doubt one of the best spaghetti seafood dishes, ever!

Servings: 4

Prep Time: 25mins

Cooking Time: 25mins

Total Time: 50mins

Ingredients:

- 2 pounds fresh clams

- 1 tbsp.cornmeal

- Salt

- 1 pound uncooked spaghetti

- 8 tbsp.virgin olive oil

- 3 cloves garlic(peeled, cut into slivers)

- 3 small dried Italian pepperoncini

- Black pepper

- 1 large handful fresh flat-leaf parsley(chopped)

Directions:

1. First, thoroughly clean the clams, throwing away any that have broken shells, or don’t close when you tap them.Place them in a large mixing bowl filled with cold water, along with the cornmeal for 30 minutes.Drain, rinse and wash away any sand or debris.

2. In a large pan of boiling salted water, cook the spaghetti according to the package instructions.

3. In the meantime, in a large and heavy frying pan, over low heat, heat the oil.Add the garlic slivers along with the pepperoncini and cook until the garlic emits its fragrance, without browning.

4. Increase the heat to moderate, and add the clams, shaking and swirling the pan in order to evenly coat the clams in the oil and garlic.

5. Add a generous amount of seasoning and scatter in the parsley, tossing to coat the clams.

6. Cover the pan with a secure lid and cook, while shaking the occasionally shaking the pan, for 3 minutes, or until the clams are cooked and open. Discard any un-opened clams.

7. As soon as the spaghetti and clams are sufficiently cooked, drain the spaghetti and add it to the clams, once again tossing to combine.

8. Garnish with chopped parsley and serve.

Spaghetti with Lobster

If you are fortunate enough to have ever visited Venice then you are sure to have tried Spaghetti all’Astice.Fresh lobster, tossed with garlic, juicy red tomatoes and dry white wine–buon appetito.

Servings: 4

Prep Time: 10mins

Cooking Time: 30mins

Total Time: 40mins

Ingredients:

- 1 pound live Maine lobster

- 3 tbsp.virgin olive oil

- 1 garlic clove(peeled, minced)

- 1 cup Italian dry white wine

- 4 large, ripe tomatoes(cored, chopped)

- Salt and black pepper

- 12 ounces spaghetti

- 4 sprigs parsley(trimmed, chopped)

Directions:

1. Kill the lobster as quickly as possible, by plunging a sharp kitchen knife into the top of its head, just behind the eyes, chop into between 8 and 10 pieces.

2. In a frying pan or skillet over moderate to high heat, heat the olive oil.

3. Add the pieces of lobster along with any juices and the garlic, and cook while stirring.Turn the lobsters over during cooking and cook for 60 seconds.

4. Add the dry white wine and cook until the wine has evaporated, for around 2-3 minutes.

5. Add the chopped tomatoes and cook, occasionally stirring.Using the back of a wooden spoon, break the tomatoes down, and cook until the sauce thickens and becomes smooth; 8-10 minutes.Season well with salt and black pepper.

6. In the meantime, cook the spaghetti, over high heat in a large pan of boiling salted water until it has a bite(al dente), 8-10 minutes.

7. Using a colander, drain the spaghetti, return it to the pan, and add the sauce, stirring to combine.Continue cooking for 2-3 minutes to heat through and serve garnished with chopped parsley.

Spaghetti with Trout Carbonara

When we think of Carbonara, it's usually ham that springs to mind, but for fish lovers this trout version is ideal.

Servings: 4

Prep Time: 5mins

Cooking Time: 25mins

Total Time: 30mins

Ingredients:

- Salt

- 11 ounces uncooked spaghetti

- 2 medium eggs(beaten)

- 5½ ounces fresh cream

- 5½ ounces fresh trout

- Zest of 1 lemon(divided)

- ¼ cup butter

- Ground black pepper

Directions:

1. In a deep pan, of boiling salted water, cook the spaghetti until al dente.Drain.

2. In a large pan, slowly reduce the fresh cream over low heat until it reduces by around half, add the beaten eggs and cook, while continually stirring, until the sauce begins to thicken.Using a hand blender, emulsify.

3. Prepare the trout by removing its skin, and cut it into bite-sized pieces, and fry the fish in butter until it begins to change color.

4. Add the cooked pasta to the pan and mix, along with ⅔ of the grated lemon zest.

5. Pour a small amount of the egg-cream mixture onto the bottom of each bowl and pile the spaghetti and trout on top.

6. Grate additional lemon zest on the top along with a sprinkling of black pepper.

7. Serve.

Vegetarian

Cacio e Pepe

This pasta dish is Roman, and the name literally translates as cheese and pepper.It's a simple recipe with only four main ingredients, and the secret of this dish lies in the sauce.

Servings: 2

Prep Time: 10mins

Cooking Time: 18mins

Total Time: 30mins

Ingredients:

- Kosher salt

- 6 ounces uncooked spaghetti

- 3 tbsp.unsalted butter(chilled, cubed)

- 1 tsp freshly cracked black pepper

- ¾ cup Grana Padano(finely grated)

- ⅓ cup Pecorino(finely grated)

Directions:

1. In a large pot(between 5-6 quarts)bring 3 quarts of cold water to a boil.

2. Season with kosher salt and add the uncooked spaghetti, and cook occasionally stirring, until a couple of minutes before it becomes tender.Drain the pasta, and set ¾ of a cup of cooking water aside.

3. In the meantime, in a large frying pan or skillet over moderate heat, melt the unsalted butter.

4. Add the black pepper and cook, while swirling the skillet, until toasted, for around 60 seconds.

5. Pour ½ cup of the pasta cooking water to the skillet and bring to a gentle simmer.

6. Add the pasta along with the remaining butter.

7. Reduce to a low heat, and add the finely grated Grana Padano, stirring and using tongs to toss, until the cheese melts.

8. Remove from the heat, add the Pecorino, and stirring, and using kitchen tongs to toss, until the cheese melts and sauce totally covers the pasta and the pasta is al dente.

9. Add additional water if needed.

10. Transfer the spaghetti to individual bowls and enjoy.

Caprese Spaghetti

Serve as a side dish, appetizer or light lunch.

Servings:2-3

Prep Time: 10mins

Cooking Time: 30mins

Total Time: 40mins

Ingredients:

- 10 ounces uncooked spaghetti

- ¼ cup virgin olive oil

- 4 cloves garlic(peeled, finely chopped)

- 2 cups cherry tomatoes(halved)

- 1 tsp kosher salt

- ½ pound fresh mozzarella(cut into small cubes)

- 8 large basil leaves(torn)

Directions:

1. Cook the pasta according to the manufacturer’s instructions and set to one side.

2. In a pan, over moderate heat, heat the oil, and sauté the garlic until it just begins to turn brown.Stir in the cherry tomatoes and salt and toss them in the olive oil and garlic.

3. Cook the tomatoes, until they are soft and beginning to burst, 12-15 minutes.

4. Add the tomatoes and the oil to the spaghetti, along with the mozzarella.Scatter with torn basil and serve warm.

Chocolate Spaghetti

Love it or hate it, but you gottatry it; spaghetti in a dark chocolate sauce is the height of decadence!

Servings:2-4

Prep Time: 4mins

Cooking Time: 5mins

Total Time: 9mins

Ingredients:

- 2 tbsp.butter

- 4 ounces cream cheese

- ½ cup powdered sugar

- ¼ cup heavy cream

- 1 cup dark chocolate chips+more for garnish

- 8 ounces cooked spaghetti

Directions:

1. In a saucepan over moderate heat, heat the butter along with the cream cheese.

2. Add the powdered sugar, whisking to combine along with the heavy cream.

3. Next, whisk in the dark chocolate chips until the chocolate sauce is silky smooth.

4. Add the cooked spaghetti to the pan and combine to ensure that it is evenly coated in the chocolate sauce.

5. Sprinkle with additional chocolate chips.

French Spaghetti

A veggie-packed dish that is full of flavor with creamy, and indulgent cream and milk.

Servings: 4

Prep Time: 20mins

Cooking Time: 1hour

Total Time: 1hour 20mins

Ingredients:

- 8 ounces uncooked spaghetti

- 1¼ cups green peppers(chopped)

- ⅔ cup onion(peeled, chopped)

- 2 tbsp.butter

- 1(14½ ounce)canned diced tomatoes

- 1(4 ounce)canned, sliced mushrooms(drained)

- ¼ cup ripe olives(drained, pitted, sliced)

- 1 tbsp.butter

- 4 tsp all-purpose flour

- ⅛ tsp salt

- ¾ cup whipping cream

- ¾ cup whole milk

- ¼ cup Parmesan(grated)

Directions:

1. First, cook the spaghetti according to the package instructions and drain.

2. In a frying pan, cook the peppers along with the onions in 2 tbsp.butter, until the veggies are tender.

3. Add the tomatoes(un-drained)and bring to boil.Reduce the heat to a simmer, uncovered for 15 minutes.Add the mushrooms and slices of olives, and stir to combine.

4. In the meantime, make the white sauce:In a medium-sized pan, melt 1 tbsp.of butter.

5. Stir in the flour and salt, and add the whipping cream followed immediately by the whole milk.

6. Cook while stirring until the mixture is bubbly and thickened.Remove the pan from the heat.

7. Arrange the cooked pasta in an 8x8x2”baking dish and top with the white sauce, followed by the tomato and mushroom sauce.

8. Scatter Parmesan cheese over the top.

9. Bake in the oven, with no lid, at a temperature of 350 degrees F until heated through, 20-25 minutes.

10. Serve warm.

Morel and Asparagus Spaghetti

Earthy mushrooms and fresh asparagus combine perfectly with a rich, creamy sauce.

Servings: 4

Prep Time: 20mins

Cooking Time: 20mins

Total Time: 40mins

Ingredients:

- 8 cups boiling water

- 6 dried morel mushrooms

- 1 pound uncooked spaghetti

- Salt

- 3 tbsp.unsalted butter

- ¼ cup olive oil(plus more to drizzle)

- 6 cloves garlic(thinly sliced)

- 3 medium shallots(finely chopped)

- 1 poundasparagus(ends trimmed, cut into 1”pieces)

- ¾ cup vegetable stock

- ½ cup heavy cream

- Juice and zest of 1 lemon

- Kosher salt

- Black pepper

- ¼ cup Parmesan cheese(grated)

Directions:

1. Add 8 cups of boiling water to a mixing bowl.Add the morels and set to one side, for around half an hour, or until the morels are just tender.

2. Using a slotted kitchen utensil, transfer the morels to a chopping board and cut in half across their length.

3. Pour the water used to soak the morels, in a large pan, discarding any sediment or dirt.

4. Add more water as needed to cook the spaghetti and bring to boil.Season the water with salt, add the pasta, cook, while stirring, until the pasta is al dente, around 9-12 minutes.

5. In the meantime, heat the butter along with the oil over moderate to high heat.Add the garlic together with the shallots, and cook, occasionally stirring, until golden, approximately 3-4 minutes.

6. Add the morels, along with the asparagus and vegetable stock, bring to a rapid boil.

7. Cook, with no lid, until the asparagus is just tender, approximately 4 minutes.Remove the lid, add the heavy cream and cook until the mixture slightly reduces; about 2-3 minutes.

8. Remove from the heat, and add the spaghetti, lemon zest, salt, pepper, and Parmesan.Toss until incorporated.

9. Drizzle a little oil and scatter with more Parmesan.

Red Pesto Spaghetti

Homemade sun-dried tomato pesto is a delicious but super quick dish.Ideal for midweek dinner.

Servings: 4

Prep Time: 10mins

Cooking Time: 18mins

Total Time: 30mins

Ingredients:

- 5 ounces sun-dried tomatoes

- 1 clove garlic

- 2 tbsp.pine nuts(toasted)

- ½ tsp chili flakes

- 5 tbsp.good quality olive oil

- 2 tsp balsamic vinegar

- Salt and pepper

- 1 pound uncooked spaghetti

- Few fresh leaves of basil

Directions:

1. In a food processor, add the sun-dried tomatoes, garlic pine nuts, chili flakes and olive oil.Blitz until you have a smooth paste.

2. Stir in the balsamic and season with salt and pepper as needed.

3. Cook the spaghetti in a pot of boiling water, according to package instruction.Drain the pasta using a colander, reserving a little of the cooking water.

4. Return the pasta to the pot along with the pesto.

5. Toss to coat the spaghetti evenly and heat until hot through.Add a drop of the reserved cooking water if it looks a little dry.

6. Serve with a garnish of fresh basil.

Red-Wine Spaghetti with Walnuts and Parsley

Flavor and texture combine to deliver a recipe that could easily take pride of place on any restaurant menu.

Servings: 4

Prep Time: 10mins

Cooking Time: 15mins

Total Time: 25mins

Ingredients:

- 5 cups water

- 3¼ cups dry red wine(divided)

- Salt

- 12 ounces uncooked spaghetti

- ¼ cup virgin olive oil(divided)

- 4 cloves garlic(peeled, thinly sliced)

- ¼ tsp crushed red pepper

- ½ cup parsley(finely chopped)

- 4 ounces toasted walnuts(coarsely chopped)

- ½ cup Parmigiano-Reggiano cheese(grated)

- Black pepper

Directions:

1. In a large saucepan, combine the 5 cups of water, along with 3 cups of red wine and a generous pinch of salt and bring to boil.

2. Add the spaghetti, and cook, while stirring, until it is al dente.Drain the spaghetti, and set a ¼ cup of the pasta cooking water to one side.

3. In a frying pan or skillet, heat 2 tbsp.of the oil and add the garlic and crushed red pepper and season with salt.

4. Cook over medium heat for 60 seconds and add the remaining wine along with the pasta cooking water, and bring to simmer.

5. Add the spaghetti and cook for 2-3 minutes, or until the liquid is virtually all absorbed.

6. Add the chopped parsley along with the walnuts, Parmigiano cheese, and the remaining olive oil and toss to evenly coat.

7. Season with black pepper and serve.

Ricotta Spaghetti

This wonderful pasta is made with nothing more than ricotta, fresh basil, and garlic.

Servings: 6

Prep Time: 10mins

Cooking Time: 15mins

Total Time: 25mins

Ingredients:

- Salt

- ¾ pound spaghetti

- 1 garlic clove(minced)

- 1 cup part-skim ricotta cheese

- 2 tsp fresh basil(chopped)

- Black pepper

- 2 tbsp.Parmesan cheese(grated)

Directions:

1. Fill a large pan with water, and lightly salt, over high heat, bring to a rolling boil.

2. Add the spaghetti, stir and return to a boil.

3. Cook the spaghetti, occasionally stirring, until cooked through but al dente, between 10-12 minutes.

4. Using a colander, drain the pasta over the kitchen sink, setting 2 tablespoons of the pasta cooking water to one side.

5. Add the minced garlic, ricotta cheese, and basil to a pan over moderate to low heat; stir until hot for approximately 4 minutes.

6. Season well and stir in the salt and black pepper, add the pasta along with the reserved cooking water.

7. Scatter grated Parmesan over the top and serve.

Rocket Spaghetti

A warm arugula and spaghetti salad, perfect as a side, snack or an appetizer.

Servings: 4

Prep Time: 8mins

Cooking Time: 12mins

Total Time: 20mins

Ingredients:

- 14 ounces uncooked spaghetti

- 2½ cups fresh arugula

- 3 tbsp.olive oil

- 1 clove garlic(peeled, fine chopped)

- Salt

- Black pepper

- Arugula leaves(chopped, to garnish)

- Parmesan(freshly grated)

Directions:

1. Cook the spaghetti, until al dente, according to the package directions.Drain, and keep warm.Reserve 1 cup of pasta cooking water.

2. Wash and sort the arugula, shaking dry to remove any water.Chop roughly, holding a couple of leaves back for garnish.

3. In a frying pan, heat the olive oil, and sweat the chopped garlic until it is translucent.

4. Add 1 ladleful of the pasta cooking water.

5. Add the pasta to the frying pan, and mix to combine.

6. Add the arugula and season well.

7. Serve with arugula leaves to garnish and sprinkle freshly grated Parmesan over the top.

Spaghetti alla Vesuviana

A dish from Naples, home of the pizza, made with spaghetti, in a rich tomato sauce, including Italian olives, chili, and seasoning.

Servings:4-6

Prep Time: 5mins

Cooking Time: 15mins

Total Time:20mins

Ingredients:

- 3 tbsp.extra virgin olive oil

- 2 cloves garlic(thinly sliced)

- 7 large, ripe Roma tomatoes(chopped)

- 3 tbsp.tiny(nonpareil)capers

- ⅓ Italian green olives(pitted, chopped)

- 1 tsp fresh red finger chili(minced)

- 1 tbsp.Kosher salt

- 1 pound uncooked spaghetti

- 2 tbsp.Italian parsley leaves(chopped)

- 3 tbsp.Parmigiano-Reggiano(freshly grated)

Directions:

1. In a pasta pot, with lid, over a high heat, bring cold water to a fast boil.

2. In the meantime, in a large frying pan, over moderate to high heat, heat the olive oil.

3. Add the garlic and sauté, while stirring, for 1-2 minutes, or until translucent but not browned.

4. Add the tomatoes, along with the capers, chopped green olives, and red finger chili, and reduce the heat to moderate.Allow to simmer until the spaghetti is cooked.

5. In the meantime, and while the sauce simmers, add the salt and spaghetti to the boiling water in the pasta pot, and cook, over high heat, uncovered, until the spaghetti is al dente.Take a scoop, and remove approximately 1 cup of the pasta cooking water for the pot, and set to one side.Using a colander drain the spaghetti.

6. Add 2 tbsp.of the pasta cooking water to the tomato mixture and increase to high heat.

7. Add the drained spaghetti and toss well to evenly coat.Add a drop more pasta cooking water if you feel the mixture is too dry.

8. Add the chopped parsley along with the Parmigiano and toss to coat.

9. Serve.

Spaghetti Aglio e Olio

This dish is quick and simple to make, and what's more, it used ingredients that are more than likely lying around your kitchen cupboards.

Servings: 4

Prep Time: 2mins

Cooking Time: 8mins

Total Time:10mins.

Ingredients:

- Salt

- 1 pound uncooked spaghetti

- ¼ cup virgin olive oil

- 1 tsp crushed red pepper flakes

- 6 garlic cloves(finely chopped)

- 1 tbsp.salted butter

- ½ tsp kosher salt

- ½ cup parsley(finely chopped)

- 1 cup Parmesan cheese(freshly grated)

Directions:

1. Bring a deep pot of salted water to the boil.Add the spaghetti and cook according to the package instructions.

2. In the meantime, in a frying pan over moderate heat, heat the oil.

3. Add the pepper flakes and garlic to the frying pan and cook until the garlic becomes golden, taking great care not to overcook as this can make the garlic taste bitter.Remove from the heat and add the butter, stirring to combine.

4. Drain the spaghetti, and set one cup of pasta cooking water aside.

5. Add the drained spaghetti to the frying pan and toss to evenly coat.

6. Increase the heat to moderate to high and add the pasta cooking water.Stir.

7. Bring the mixture to boil, reduce the heat and add the salt.

8. Continue cooking until the mixture reduces by approximately half.

9. Turn the heat off and toss the spaghetti with the chopped parsley and grated cheese.

10. Serve and enjoy.

Spaghetti Genovese

Traditionally this particular recipe consists of spaghetti, pesto, green beans, and potatoes.However, we have given this a superfood boost by combining spinach with fiber-rich whole-wheat spaghetti.

Servings:

Prep Time: 15mins

Cooking Time: 25mins

Total Time: 40mins

Ingredients:

- 2 cups packed baby spinach

- 8 ounces whole-wheat spaghetti

- 4 ounces new potatoes(thinly sliced)

- 1 poundgreen beans(trimmed, cut into 1”pieces)

- ½ cup prepared pesto

- 1 tsp freshly ground pepper

Directions:

1. Over moderate to high heat, bring a pan of water to boil.

2. Add the baby spinach and continue cooking until wilted, around 40-45 seconds.

3. Using a slotted spoon transfer the spinach to a food blender.

Bring the water back to boil and add the whole-wheat spaghetti along with the potatoes.

4. Cook, while stirring a couple of times, until nearly tender, 6-8 minutes.

5. Add the green beans and cook for 3-4 minutes, or until just tender.

6. When the spaghetti and veggies are nearly done, carefully scoop out 1 cup of cooking water from the pan.

7. Pour half of the cooking water into the food blender, and add the pesto together with the salt and pepper.Blitz until silky, scraping down the sides of the blender as needed.

8. Using a colander, drain the spaghetti and veggies and return them to the pan, add the pesto mixture, stirring to combine.

9. Cook over moderate heat, while gently stirring, until the sauce thickens and the spaghetti is hot, 1-2 minutes.

10. Add additional cooking water, as needed.

Spaghetti Napoli

Searching for an alternative midweek dish? A classic Italian recipe, made using tomatoes, celery, and olives.It’s that simple to create a tasty and filling meal.

Servings: 4

Prep Time: 5mins

Cooking Time: 25mins

Total Time: 30mins

Ingredients:

- 14 ounces uncooked spaghetti

- 3 tbsp.virgin olive oil

- 1 onion(peeled, chopped)

- 2 medium garlic cloves(peeled, chopped)

- 1 stick celery chopped)

- 7 tbsp.Chianti

- 1(14 ounce)can chopped tomatoes

- 3½ ounces black olives(pitted)

- ½ tsp sugar

- Salt

- Black pepper

- 2 tbsp.basil(chopped)

Directions:

1. Cook the pasta according to the package instructions, using a colander drain and set to one side.

2. In a frying pan, heat the oil and sauté the onions until softened.

3. Add the chopped garlic and cook for 60 seconds, then add the chopped celery and cook for 5 minutes.Next, add the Chianti.

4. Let the red wine bubble for 60 seconds before adding the chopped tomatoes; cooking for another 15 minutes, while occasionally stirring.

5. Add the black olives together with the sugar, taste and season.

6. Stir the sauce into the drained spaghetti and serve garnished with chopped basil.

7. Enjoy.

Spaghetti Primavera

A healthy spaghetti dish that combines eggplants with lots of fresh veggies.

Servings: 4

Prep Time: 20mints

Cooking Time: 20mins

Total Time: 40mins

Ingredients:

- 1 poundeggplant(trimmed, diced)

- ½ tsp salt (for eggplant)

- 12 ounces uncooked spaghetti

- 1 cup water

- ½ pound green beans(trimmed)

- 1 stalk broccoli(cut into small florets)

- ¼ cup olive oil

- 1 medium zucchini(quartered lengthwise and sliced ½”thick crosswise)

- 1 red bell pepper(halved, cut into strips)

- 1 yellow bell pepper(halved, cut into strips)

- 2 cloves garlic(peeled, smashed)

- 2 cups tomato sauce

- ½ cup vegetable broth

- Freshly ground black pepper

- Parmesan(grated, to garnish)

Directions:

1. Add half of the eggplant to a colander, and sprinkle it with table salt, add the other half of the eggplant and sprinkle with table salt.

2. Leave the colander to stand in the kitchen sink for 10 minutes, as this will get rid of the eggplant’s bitterness. (Do not rinse at this stage).

3. Cook the spaghetti, until al dente, and according to the package instructions.

4. In the meantime, in a frying pan, bring the water to boil.Add the beans along with the broccoli, and cover with a tight fittinglid over moderate heat until just tender, approximately 5-6 minutes.

5. Using a colander, drain the veggies and rinse with cold water.

6. Rinse the eggplant with cold water, and pat dry using kitchen paper towel.

7. Add 3 tablespoon of olive oil to the frying pan and place over moderate to high heat.

8. Add the eggplant and cook, while stirring, until golden, 3-4 minutes.

9. Add the remaining oil along with the zucchini, bell peppers, and garlic.Stir well and cook for 2-3 minutes.

10. Stir in the tomato sauce, and broth, bring to simmer, while occasionally stirring, until the sauce thickens and the veggies are tender, 5 minutes.

11. Add the beans along with the broccoli and heat through.

12. Drain the pasta and place it in a large bowl.Add the veggie sauce, season with black pepper and scatter grated Parmesan over the top, toss to incorporate.

Spaghetti Salad

Feed a crowd with this flavorsome salad.

Servings: 15

Prep Time: 20mins

Cooking Time: 10mins

Total Time: 30mins

Ingredients:

- 1 poundspaghetti(broken in 3½”pieces)

- 3 Roma tomatoes(chopped finely)

- 1 medium zucchini(chopped finely)

- 1 medium yellow zucchini squash(chopped finely)

- 2 bell peppers(1 red, 1 green, chopped finely)

- 1 large red onion(chopped finely)

- 1 large cucumber(chopped finely)

- 2(2.25 ounce)cans sliced olives(drained)

- 8 ounces Cheddar cheese(cubed)

Dressing:

- 1(16 ounce)bottle Italian dressing

- ¼ cup Parmesan cheese(freshly grated)

- 1 tsp paprika

- ¼ tsp garlic powder

Directions:

1. Cook the pasta according to package instructions and then rinse in cold water. Using a colander, drain and set to one side.

2. In a large bowl, combine the tomatoes, zucchini, squash, green peppers, red peppers, onion, cucumber, olives and Cheddar cheese.Add the cold spaghetti and stir to combine.

3. In a small mixing bowl, add the Italian dressing to the Parmesan, paprika, and garlic powder.

4. Pour the dressing on top of the pasta and the veggies and mix until totally incorporated.

5. Transfer the spaghetti salad to the refrigerator for 2-3 hours to chill; this always enables the flavors to intensify.

Spaghetti with Artichokes, Pine nuts, and Pesto

A flavorsome spaghetti dish to serve as a dinner party appetizer.

Servings: 4

Prep Time: 5mins

Cooking Time: 15mins

Total Time: 20mins

Ingredients:

- 12 ounces uncooked spaghetti

- 2 medium eggs

- 2 tbsp.whole milk

- 4 tbsp.green pesto

- 4 tbsp.Parmesan(cheese)

- 1(13.75 ounce)can artichoke(drained, quartered, dried)

- Salt and pepper

- 3 tbsp.pine nuts

Directions:

1. Cook the spaghetti following package directions.

2. In the meantime, in a small mixing bowl, beat both of the eggs together with the whole milk, green pesto, Parmesan, artichokes, and seasoning.

3. Heat a frying pan over moderate heat, and add the pine nuts, toasting for 2-3 minutes, shaking and swirling the pan once or twice, until they are a light golden color.Take care not to burn.

4. Drain the spaghetti in a colander and tip it back into the pan. Set the pan over low heat and pour over egg mixture, tossing well to evenly coat the spaghetti, but without scrambling the eggs.

5. Toss in the pine nuts and scatter with addition grated Parmesan.

Spaghetti with Four Cheeses

Curl up on the sofa this National Spaghetti Day with a big bowl of ooey, gooey, cheesy spaghetti–the very best in comfort food.

Servings: 4

Prep Time: 10mins

Cooking Time: 25mins

Total Time: 35mins

Ingredients:

- 8 ounces uncooked spaghetti

- 1 tbsp.olive oil

- 1 tbsp.butter

- 5 cloves garlic(minced)

- 1 chicken bouillon cube

- 1 cup heavy cream

- 1 cup Fontina cheese(shredded)

- ½ Provolone cheese(grated)

- ¼ cup Parmesan cheese(grated)

- 2 tbsp.parsley(chopped)

Directions:

1. First prepare the spaghetti according to the package directions, Drain and keep hot.Reserving a cup of cooking water.

2. In the meantime, in a saucepan over moderate heat, heat the olive oil along with the butter.

3. Add the garlic and cook for 60 seconds.

4. Add the pasta cooking water, chicken bouillon cube, heavy cream and cooked pasta and season.

5. Bring to the oil, while constantly stirring.As soon as the liquid comes to boil, add the Fontina, Provolone, and Parmesan cheeses and continue stirring until the ingredients are fully incorporated, for 60 seconds, or until the cheeses coat the spaghetti.

6. Reduce the heat to a simmer, and continue cooking while stirring continually, to thicken, for 1-2 minutes.

7. To serve, garnish with chopped parsley.

Spaghetti in a Blush Sauce

Super tomatoey, super creamy, and super fabulous.

Servings: 4

Prep Time: 5mins

Cooking Time: 20mins

Total Time: 25mins

Ingredients:

- 12 ounces uncooked spaghetti

- 2 tbsp.virgin olive oil

- 4 cloves garlic(minced)

- 2(14 ounces)canned strained tomatoes

- Salt and pepper

- ½ tsp crushed chili flakes

- ½ cup white wine

- 1 small onion(chopped)

- ¾ cup half and half

- Basil(to garnish)

- Parmesan cheese(freshly grated)

Directions:

1. Cook the spaghetti according to the package instructions.

2. In a large skillet or frying pan, heat the oil, over moderate heat.

3. Add the minced garlic along with the canned tomatoes and cook for 2-3 minutes.

4. Next, add the seasoning, crushed chili flakes, and white wine, bring to a simmer, cover with a lid and cook, while stirring, for 8-10 minutes, or until the sauce thickens.

5. Pour in the half and half and then cook until the mixture starts to bubble, stirring well to combine.

6. Add the cooked pasta to the pan, and toss to combine.

7. Cook for 2-3 minutes more or until the sauce is thickened and the pasta, evenly coated.

8. Serve garnished with chopped basil.

9. Sprinkle with grated Parmesan.

Spanish Spaghetti

Toasted almonds provide flavor and texture, giving each mouthful a delightful and delicate crunch.

Servings: 4

Prep Time: 5mins

Cooking Time: 15mins

Total Time: 20mins

Ingredients:

- Salt

- 1 pound uncooked spaghetti

- ¼ cup good quality olive oil

- 3 tsp anchovy paste

- 4 garlic cloves(finely chopped)

- 4 roasted red peppers

- Black pepper

- 1 cup black olives(pitted, finely chopped)

- ½ cup slivered almonds(toasted)

Directions:

1. Salt a large pan of boiling water, cook the spaghetti in it until 1-2 minutes away from being done.Set aside a ladleful of the cooking water.

2. Over moderate heat, warm the oil in a heavy skillet.

3. Add the anchovy paste and garlic to the skillet, sauté for 5-6 minutes.

4. Add the roasted peppers into a food processor and then blitz to a paste.Add the pepper paste the skillet.Stir well and season a little with little black pepper.

5. Stir in the reserved pasta water and cooked spaghetti to the skillet, tossing to coat it in the sauce.

6. Stir in the olives and almonds.

7. Serve immediately.

Spring Vegetable Alfredo

Alfredo sauce is a heavenly combination of cream, Parmesan and a little lemon zest for freshness.A combination of green spring vegetables prevents this dish from being too heavy.

Servings: 4

Prep Time:5mins

Cooking Time: 15mins

Total Time: 20mins

Ingredients:

- Salt

- 9 ounces fresh spaghetti

- Olive oil

- ½ cup unsalted butter

- 4 ounces shiitake mushrooms(stems discarded, caps sliced ¼”thick)

- 1 pound thin-stemmed asparagus

- ½ cup frozen snow peas

- Black pepper

- 2 cups heavy cream

- 1½ cups Parmigiano Reggiano

- Zest ½ a lemon(grated)

- 1 tbsp.fresh chives(chopped)

Directions:

1. In a deep pot of well-salted boiling water, add the fresh spaghetti.Cook according to package instructions.Set aside ½ a cup of the cooking water.

2. Drain the cooked spaghetti in a colander and toss with a drop of oil.

3. In a heavy skillet melt 2 tbsp.of butter on moderate heat.Arrange the mushrooms in the skillet in a single layer.Sauté for a couple of minutes without stirring, then stir quickly and cook for another couple of minutes.

4. Add in the asparagus along with another tablespoon of butter a generous pinch of salt.Cook for 3-5 minutes.Toss the cooked vegetables in the colander with the spaghetti.

5. Melt the remaining butter in the skillet and whisk in the cream.Cook until simmering then toss in the peas.Cook for a couple of minutes before taking off the heat.

6. Sprinkle the cheese into the sauce and stir to combine.

7. Add the pasta and vegetables to the sauce along with the lemon zest and chives.Toss until the spaghetti is coated in the sauce.Taste and season as needed.

8. Serve immediately.

About the Author

Martha is a chef and a cookbook author.She has had a love of all things culinary since she was old enough to help in the kitchen, and hasn’t wanted to leave the kitchen since.She was born and raised in Illinois, and grew up on a farm, where she acquired her love for fresh, delicious foods.She learned many of her culinary abilities from her mother; most importantly, the need to cook with fresh, homegrown ingredients if at all possible, and how to create an amazing recipe that everyone wants.This gave her the perfect way to share her skill with the world; writing cookbooks to spread the message that fresh, healthy food really can, and does, taste delicious.Now that she is a mother, it is more important than ever to make sure that healthy food is available to the next generation.She hopes to become a household name in cookbooks for her delicious recipes, and healthy outlook.

Martha is now living in California with her high school sweetheart, and now husband, John, as well as their infant daughter Isabel, and two dogs; Daisy and Sandy.She is a stay at home mom, who is very much looking forward to expanding their family in the next few years to give their daughter some siblings.She enjoys cooking with, and for, her family and friends, and is waiting impatiently for the day she can start cooking with her daughter.

For a complete list of my published books, please, visit my Author's Page...

https://www.amazon.com/author/martha-stephenson

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book!

I know you could have picked from many other books but you chose this one.Soa big thanks for downloading this book and reading all the way to the end.

If you enjoyed this book or received value from it, I'd like to ask you for a favor.Please take a few minutes to post an honest and heartfelt review on Amazon.com.Your support does make a difference and helps to benefit other people.

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Amazon gives newer Kindle device readers the opportunity to rate this book and share your thoughts via an"automatic feed to your Facebook and Twitter accounts".I'd honored and grateful if you Scroll down to the last page to use the automated links with Facebook and Twitter if you are reading in a Kindle Reader.

Thanks!

Martha Stephenson

More Books by Martha Stephenson

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Cheesecake Cookbook-25 Delicious Cheesecake Recipes to Die For:The Only Cheesecakes Cookbook That You Will Ever Need -HOT

Mug Cakes Cookbook-Delicious Mug Cake Recipes Made in Minutes:Quick, Easy and Delicious Mug Cake Recipes -GIFT IDEAS

The Ultimate Sushi Cookbook-The Best Sushi for Beginners Cookbook:It Doesn't Get Any Easier Than This! -#1 BEST SELLER IN JAPANESE COOKING

Cupcake Recipes Book-The Best Cupcake Recipes for a Cupcake Beginner:Your New Cupcake Diaries -HOT

The Steak Cookbook:30 Easy and Delicious Steak Recipes -GIFT IDEAS

Mason Jar Gifts:Mason Jar Meals and Mason Jar Recipes that work Perfectly as Gifts -GIFT IDEAS

AND MUCH MORE–CLICK HERE

Table of Contents

Introduction

Meat

Bacon, Chili and Feta Spaghetti

Baked Spaghetti Casserole

Cajun Chicken Spaghetti

Corsican Spaghetti

Eggplant and Country Ham Ragù

Fresh Pasta with Lamb and Bell Pepper Sauce

Nonna’s Traditional Spaghetti Bolognese

Spaghetti with Crushed Peas, Mint and Pancetta

Taco Spaghetti

Yiayia’s Traditional Spaghetti Bolognese

Seafood

Orange-Balsamic Shrimp Pasta

Shrimp Fra Diavolo

Spaghetti al Tonno

Spaghetti alla Puttanesca

Spaghetti and Squid in Squid Ink Sauce

Spaghetti with Baccalà (Salt Cod) alla Ghiotta

Spaghetti with Chicory, Anchovies, and Breadcrumbs

Spaghetti with Clams

Spaghetti with Lobster

Spaghetti with Trout Carbonara

Vegetarian

Cacio e Pepe

Caprese Spaghetti

Chocolate Spaghetti

French Spaghetti

Morel and Asparagus Spaghetti

Red Pesto Spaghetti

Red-Wine Spaghetti with Walnuts and Parsley

Ricotta Spaghetti

Rocket Spaghetti

Spaghetti alla Vesuviana

Spaghetti Aglio e Olio

Spaghetti Genovese

Spaghetti Napoli

Spaghetti Primavera

Spaghetti Salad

Spaghetti with Artichokes, Pine nuts, and Pesto

Spaghetti with Four Cheeses

Spaghetti in a Blush Sauce

Spanish Spaghetti

Spring Vegetable Alfredo

About the Author

Author's Afterthoughts

More Books by Martha Stephenson