When we talk about Italian food, who doesn't know about pizza, pasta, etc... Beside almost everybody like the taste, it's also easy to make and fast. There are so many recipes of them, but I am sure that these recipes below are worth to try.

Monday, March 31, 2008

classic - NAPOLITANA

Serve : 4-6
Cooking time: 1 hour 30 minutes

The basic recipe for this sauce comes from Naples, where it is enjoyed not only on pasta, but also, for instance, on a freshly baked pizza.

2 tbsp olive oil
1 onion
1 carrot
1 stick celery
500 g tomatoes
1 bunch flat-leaf parsley
2 tbsp sugar
120 ml water
freshly ground black pepper
500 g pasta salt to taste fresh herbs to garnish

1. Cut the tomatoes, vegetables, and parsley into pieces and chop finely.

2. Heat the oil in a pan and lightly saute the onion, carrot, and celery over low heat for about 10 minutes until soft. Stir frequently.
3. Add the tomatoes, parsley, sugar, and water and bring to a boil. Lower the temperature and cover. Allow to simmer about 45 minutes.
4. In goood time, before the sauce has finished cooking, cook the pasta al dente in a big saucepan full of bubbling, salted water.
5. Season with salt and black pepper to taste. Drain the pasta and divide between prewarmed plates. Add the sauce and garnish with fresh herbs as desired.

classic - PUTANESCA

Serve : 4
Cooking time: 40 minutes

Outside Italy, this sauce, with its distinctive taste of ripe olives and flavorsome anchovy fillets, is not as well known as bolognese or carbonara. In its motherland, however, putanesca is a classic and highly prized.

2 tbsp olive oil
3 cloves garlics
1 bunch flat-leaf parsley
1 peperoncino
500 g fresh tomatoes
1 tbsp capers
3 anchovy fillets
3 1/2 black pitted olives
freshly ground black pepper
freshly grated parmesan
500 g pasta

1. Squash the garlic cloves with a knife held slantwise. Finely chop the parsley and peperroncini. Blanch and skin the tomatoes, remove the core and seeds, and cut the flesh into small cubes. Cut the anchovy fillets into small pieces.
2. Cook the pasta al dente in a big saucepan of boiling, salted water.
3. Heat the oil in a saucepan. LIghly saute the garlic, parsley, and peperoncini for about 1 minute, stiring constantly.
4. Add the tomatoes and bring to the boil. Cover and simer over low heat for about 5 minutes.
5. Add black pepper to taste.
6. Pour out the pasta and drain. Divide among pre-warmed plates, pour the sauce over the pasta, and add the anchovies. Serve straightaway with grated parmesan.