Marinara Pasta

UrbanoeFresco!
           Your Bite of Italy

Spaghetti Marinara

       Pasta dish

Marinara (English: "mariner's") sauce is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine

This sauce is widely used in Italian-American cuisine, which has greatly diverged from its Old World origins.

Italians refer to marinara sauce only in association with other recipes. For instance, spaghetti alla marinara literally translates to "spaghetti mariner's style" (from the adjective marinara with the feminine suffix -a pertaining to salsa, Italian for "sauce", and also to maniera, Italian for "style"), but tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pummarola (the latter being Neapolitan language).

This is not to be confused with spaghetti marinara, a popular dish in Australia and New Zealand, where a tomato-based sauce is mixed with fresh seafood.^[

" Buon appetito."

Ingredients Serving for 8 person 

• 1 pound spaghetti
• 1 (28 ounce) can crushed tomatoes
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 tablespoon minced garlic
• 2 teaspoons white sugar
• 2 teaspoons dried parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons capers
• 1 pinch crushed red pepper flakes (optional)

Directions

• Prep
  30 m
• Cook
  30 m
• Ready In
  60 m

1. n a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
2. ower heat and simmer, with cover, for 45 to 60 minutes.
3. As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
4. Toss spaghetti with cooked sauce. Serve warm.

Footnotes

• Per Serving: 273 calories; 1.3 g fat; 55.9 g carbohydrates; 10.3 g protein; 0 mg cholesterol; 716 mg sodium.

Bolognese Pasta

UrbanoeFresco!
           Your Bite of Italy

Spaghetti Bolognese 

       Pasta dish

"Spaghetti bolognese" (sometimes called spaghetti alla bolognese, or colloquially "spag bol" or just "spaghetti") is a pasta dish that is commonly served outside Italy. It consists of spaghetti served with a sauce made from tomatoes, minced beef, garlic, wine and herbs; sometimes minced beef can be replaced by other minced meats. In this sense it is actually more similar to Neapolitan ragù from the south of Italy than the northern Bolognese version of Ragu. Often accused of 'inauthenticity' when encountered by Italians abroad, it may be served with a larger proportion of sauce to spaghetti than is common in some Italian spaghetti dishes, and the sauce may be laid on top of the spaghetti (rather than being mixed in, in the Italian manner) or even served separately from it (leaving diners to mix it in themselves). It is often served with grated parmesan on top, but local cheeses, such as grated cheddar are also often used. The sauce is commonly referred to as "Bolognese sauce" or just "spaghetti sauce", but is actually closer to a Southern or Central Italian style of pasta dish, as true Bolognese sauce is generally served in Italy with tagliatelle ribbons, and not with spaghetti.

" Buon appetito."

Ingredients Serving for 4 person

• 2 tbsp olive oil
• 400g/14oz beef mince
• 1 onion, diced
• 2 garlic cloves, chopped
• 100g/3½oz carrot, grated
• 2 x 400g tin chopped tomatoes
• 400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)
• 400g/14oz dried spaghetti
• salt and pepper

Directions

• Prep
  30 m
• Cook
  60 m
• Ready In
  90 m

1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown color). Once browned, transfer the mince to a bowl and set aside.
2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
3. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
4. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.

Footnotes

• Use Italian pasta for best results. 
• Substitute pecorino Romano  for the Parmesan cheese  if desired.

AGLIO e OLIO Pasta recipe

UrbanoeFresco!
         Your Bite of Italy

 

Spaghetti  Aglio e Olio

                            Pasta dish

Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; "spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish coming from Naples.

The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.

Many New York Italian-Americans refer to the dish as "alla-ul" due to the influence of Southern Italian pronunciation in the area.

" Buon appetito."

Ingredients For 4 Serving

• Kosher salt
• 1 pound dried spaghetti
• 1/3 cup good olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions

• Prep
  10 m
• Cook
  10 m
• Ready In
  20 m

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Footnotes

• Use Italian pasta for best results. 
• Substitute pecorino Romano  for the Parmesan cheese  if desired.