Types of Italian pasta. Types of pasta in Italian cuisine

A sauce or a dish of both? We will try to answer this question in this article. We will tell you about the origin of pasta and its victorious march around the world after the discovery of America and the invention of the spaghetti machine. The word “pasta” itself is familiar to Russian people. But the most common clarification of the term immediately comes to mind: dental. The dictionary gives us the definition of "pasta". This is the name given to a homogeneous, mushy mass of fairly dense consistency, in which the content of solids, ground into powder, exceeds twenty percent. Toothpaste and tomato paste meet this characteristic. But this is not a paste that has a similar etymology, but nothing more. The term, which later came to mean a flour dish with sauce, appeared during the Renaissance, when they cooked for the Italian patricians greek chefs. And the etymology of this paste goes back to the Hellenic word “pastos”, which simply means flour gravy. In late Latin, pasta is simply “dough”.

Pasta and noodles - who takes the lead?

Pasta is a rare case when the name appeared much later than the dish itself. It is believed that pasta was brought home to Venice by Marco Polo from his travels to China. It was rice noodles, which supposedly served as a model for its wheat counterpart - Italian pasta. The Chinese, as proof of their historical superiority, present a bowl with this petrified dish found in the tomb of a man who lived four thousand years ago. But it must be said that since the time when people learned to cultivate cereals, such food has been observed in different cultures. At first it was flour mixed with water, which was dried in the sun. Something similar to spaghetti appears in images on the walls of ancient Egyptian tombs. And in cookbook From the first century AD we find a recipe for a dish similar to fish lasagne. In medieval Italy, even before Marcus Polo, they knew “pasta.” The etymology of this word comes from the verb maccare - to crush, knead. Martino Corno, who lived in the eleventh century and served as the cook of a high-ranking Roman prelate, left us the oldest documented recipe for the preparation of a dish now called “pasta”. It was a dessert where pasta was boiled in almond milk and seasoned with sweet spices.

Popularity of pasta

A natural question arises. If dough products already had a term (pasta), then why was it necessary to duplicate it and call it “pasta”? Or is it like “bread” and “bakery”? And most importantly: where does the term come from that refers us to “a homogeneous mushy mass of dense consistency”? Why is pasta a paste? The answer lies in the sauce. In Italy, pasta is often called a product that has a hole inside. Until the nineteenth century they were considered a delicacy. They were boiled in milk, seasoned with butter, cheese and sweet seasonings. After the discovery of America, tomatoes appeared on European tables. For some time, the fruits of the nightshade crop were treated with caution. But in Sicily, poor peasants decided to take a risk and, after simmering tomatoes with basil and garlic in a frying pan for a long time, they invented the excellent “salsa di pomodoro.” And when Cesare Spadaccini invented a machine for making pasta (it resembles a meat grinder), pasta became very accessible to the general population.

How is pasta different from pasta?

What we sell under the guise of noodles is completely unsuitable for preparing a gourmet flour dish with sauce. After all, pasta is Italian cuisine. And the pasta for the dish must be appropriate. They are made from flour, which is obtained from grinding durum wheat grains. Such grains ripen in areas with an Italian climate. When buying pasta, you need to look for the inscription SEMOLA on the label. Products made from such flour will remain a little hard, they will not boil into porridge, and in a colander they will not stick together into one lump. They do not need to be washed - this is nonsense, according to Italian housewives. After all, from cold water real pasta will become too “tight” to taste. Any pasta, unlike our vermicelli, has microscopic grooves on its surface. This ensures that the sauce stays on the pasta rather than sliding off.

Types of Italian noodles

So, we found out that pasta is like italian pasta, and dishes made from them. Moreover, lasagna is also included in this category. Paste is the name given to the wide sheets of dough used to prepare this dish. In the town of Pontedassio, not far from Genoa, in a special pasta museum there is kept a notarial deed dated February 4, 1279, confirming the existence of dough products already in those days. The Chinese may have invented noodles, but they acquired such a variety of forms only on Italian soil. It seems, what difference does it make whether the pasta is straight and thin (spaghetti), curved like worms (vermicelli), curved in spirals (cavatappi), in the form of butterflies (farfalle) or shells (conchiglia)? Italians believe that form is of paramount importance. Each type of pasta has its own sauces. And some are served as an appetizer - for example, cannelloni (large tubes) or conciglioni (huge shells). These types of pasta are stuffed with cheese, spinach or minced meat and baked with sauce.

Application in Italian cuisine

But to say that pasta = pasta would not be entirely correct. We already mentioned that lasagna is included in this category. But she is not alone. We can say that all cuisines in the preparation of which involve boiled dough, are called paste. And this means that there is an analogue of our dumplings too. In Italy there are several types of them - also of different shapes and the most unimaginable fillings. The most common are ravioli - square dumplings, inside of which you can find anything - from smoked salmon to chocolate. There are also capeletti, which means “caps,” and agliolotti. Depending on the size and shape of the pasta, they are used in different dishes. For example, pastas called acini di pepe (pepper grains) and orzo (rice) are added to soups and salads. There are pastas that are used mainly for casseroles (ziti, capellini). If we ask an Italian the question: “Is pasta pasta or sauce?”, he will find it difficult to answer. There is a tradition of doing certain types noodles with certain gravies. Some pastas are served with a creamy sauce, others are made exclusively with tomato sauce.

Color spectrum

Natural ones have a juicy golden hue. But the Italians are a people with endless culinary fantasy. For them, pasta is “the art of living beautifully.” That’s why they add various ingredients to the pasta dough. natural dyes. So, dried and crushed tomatoes make the paste red, beets - pink, bell pepper or carrots - orange, spinach - green. Anthracite-colored pasta looks especially impressive on the table. They are made that way by cuttlefish ink. Naturally, natural color additives affect the taste of pasta.

How to cook a pasta dish

First, the dough products need to be boiled. This action must be carried out in parallel with the preparation of the sauce, so that both ingredients of the dish arrive at the table at the same time. So, put a large pot of water on the fire. When it boils, add salt and pour a teaspoon vegetable oil. Throw in the pasta. Stir with a wooden spoon so that the products do not stick to the bottom of the pan or stick to each other. We don't break long spaghetti - it's barbaric. Just dip one edge into boiling water, the dough will soften, and everything else will also go under water. Cooking time depends on the thickness of the products and is usually indicated on the packaging. But you cannot blindly trust what is written. Italians believe that pasta should be cooked until al dente. Translated, this means “by the tooth.” So we try the fished pasta with them. If it bites well, but there is a white dot in the middle, then it’s ready. Place the pasta in a colander. Do not rinse under any circumstances - this will completely ruin the taste of the dish.

Preparing the sauce

Now let's pay attention to the second component of the dish called “Italian pasta”. Recipes sold at home give us about three hundred types of different sauces. But there is one thing Golden Rule: The thicker and shorter the pasta, the thicker the gravy should be. Another note: it is customary to sprinkle the finished dish with Parmesan, but the exception is pasta with fish or seafood. As for sauces, each region of Italy has its own, special ones. In the north of the country, meat and mushrooms are added to the gravy, and on the islands - fish and seafood. Outside of Italy, about five types of sauces are used - Bolognese, Carbonaria... But the main delicacy of authentic pasta sauce is “pesto a la Genovese”. Heated in a frying pan olive oil, add basil leaves and half a head of garlic. Then the seasonings that have given off the aroma are removed. Mediterranean pine nuts and sheep cheese cut into pieces are immersed in oil.

How Italian pasta is served

Recipes (at home, as we see, it is quite possible to make such a dish yourself) stipulate that both ingredients of the dish - pasta and sauce - must be prepared at the same time. If the gravy is complex and requires long-term heat treatment (for example, with mushrooms), then it needs to be done earlier. By the way, this sauce is ideal for penne (feathers) - diagonally cut and short pasta. Heat olive oil (50 g) and fry one hundred grams of porcini mushrooms or champignons, cut into pieces, for five minutes. Pour in a quarter glass of white wine and 150 ml of cream. Salt and season the sauce with pepper. It is better to warm up the plate. We put pasta in it. Pour sauce on top. Place grated Parmesan cheese nearby for sprinkling.

How often have we heard this question lately: “What is pasta?” In Russian, this word characterizes the qualitative state of a substance and, in our case, any food product used in cooking. But the Italians call pasta what we call pasta. Yes, these pasta get the most different shapes and sometimes they have the most unusual sizes, but still they are the most ordinary pasta.

Pasta Bolognese

Another, no less popular pasta is Bolognese pasta. Prepared on the basis of Bolognese ragu, meat sauce for pasta. The preparation of this pasta began in Bologna, which is not difficult to guess if you look at its name. In Bologna itself it is prepared mainly with green lasagna and fresh tagliatelle. Well, in other areas it can be served with anything, with any type of pasta.

In Bologna they also limit the set of ingredients for Bolognese sauce (which they wish you too) to the following list: pork, beef, carrots, onions, tomatoes, pancetta, celery, red wine, meat broth, milk.

What thoughts come to your mind when you hear the phrase “Italian cuisine”? Pizza, pasta, ice cream...it made my mouth water. Today in our article we want to talk about the types Italian pasta, the history of the creation of this dish and its first recipe, as well as much more.

Have you tried real Italian pasta yet? Everyone should try this dish and get real pleasure from eating it. To accomplish this task, there are several solutions, one of which is to go to Italy and visit a restaurant local cuisine, and the second, less expensive one is to prepare this dish yourself using information from our article.

What is Italian pasta: a dish or a type of pasta? Yes, actually both. Italian pasta is a dish traditionally served in Italy, consisting of two main indispensable components: any pasta and sauce.

Looking ahead, we can say that Italian pasta can be different types – dry pasta or Pasta secca and raw pasta or Pasta fresca. There is also a distinction between long pasta or Lunga and short pasta or Corta.

The basic rule of pasta is that it is made strictly from durum wheat, as a result of which it does not overcook and is perfectly absorbed by the body.

Want to learn about an extreme culinary masterpiece? – one of the types of Italian cheeses is waiting for you.

Visit the culinary capital of Italy? Easily! – a magnificent city of culinary and science.

There are also many places in Genoa worthy of your attention. There is a list of the main attractions of this city.

A Brief History of Italian Pasta

There are many legends, myths and historical facts. According to one version, Italy is considered the first country to come up with this product. According to another, the famous traveler Marco Polo brought pasta from China in 1292.

Disputes among culinary specialists and historians have not subsided to this day. However, Italy is currently the largest producer and supplier of this product worldwide. Initially, this dish was popular locally in Italy, but already in the 12th century it began to be exported from the shores of Italy. At first, the export rate was not high, but after just a few centuries, all of Europe knew about this dish. Surprisingly, even in ancient Greece

There was a word "pasta" which meant "flour mixed with sauce."

The spread of Italian pasta conventionally took place in 5 distinct stages:

The first mention of Italian pasta was on the island of Sicily in the 12th century. There, this product was produced by the Arabs living there at that time. In the 13th century, they came up with a way to extend the shelf life of pasta - drying it. This made it possible to export it as a product long-term storage

on ships and transported to other regions such as Pisa, Venice, Genoa, Naples and others. In the 15th century, the first recipe for climbing was invented. It was then that the first mentions of the hollow and long shape of pasta appeared. At that time, Italian pasta was still very expensive product

In the 16th-17th centuries, an event took place in Europe that revolutionized cooking - tomatoes were imported from America. During this time, durum wheat was grown and spread throughout southern Italy. Then the production of special machines for cutting and drying products begins. This makes it possible to reduce the cost of the production process of Italian pasta and spread it beyond the territory of modern Italy.

In the 18th and 19th centuries, pasta production was improved and simplified and acquired a global scale. She becomes one of the most popular dishes in Italy and beyond, and is also becoming one of the most international dishes in the world.

In Italy, namely in Rome, there is even a pasta museum. It presents a huge variety of types of Italian pasta, popular recipes and you can even see the machines for making this flour product.

Pasta and macaroni, what's the difference?

Italians call our pasta pasta, but they are different. Let's figure out what exactly is the difference?

In Italy and some other countries to designate any pasta the term "paste" is used. This word comes from Italian and means “dough”. Actually, the word pasta is just a type of pasta, namely tubes of dry dough: thin and wide, of different lengths.

The composition of the pasta is slightly different from the pasta we are used to. Italian dry pasta is made from durum wheat and water. Thanks to this, it is easily digestible, improves digestion and metabolism as it contains fiber, complex carbohydrates and others. useful material. This product does not spoil your figure because it does not contain fast carbohydrates.

The paste can be hard or so-called fresh, consisting of flour soft varieties with the addition of eggs. Fresh pasta is not dried, but is boiled immediately and has a delicate taste.

The paste is used as independent dish. As a complement to it they use various sauces and, of course, cheese. Pasta is used as a regular side dish. There are an incredible number of recipes. In Italy itself there are more than 500 culinary masterpieces

from this flour product. Each recipe has a specific approach and special ingredients for preparation, but in different regions of Italy the same pasta recipes may taste different.

Types of Italian pasta

Let's look at the types of Italian pasta in more detail. So, as was written above, there are two types of pastes: dry and fresh.– dried products for long-term storage. This type of pasta is made only from durum wheat and water. All major manufacturers adhere to this rule. But dry pasta can also be made from soft wheat with the addition of eggs. Unusual taste products can be determined by the secret components, as well as the process of their extrusion and the drying method. To capture and hold the sauce on the surface, most tubular products have grooves created as the dough is pressed out. First, the dough is squeezed out through the nozzle. After extruding and cutting, the paste is dried in special ovens at a certain temperature. Pasta prepared in the classic Italian way has the best taste. Unfortunately, industrial drying often occurs when very high temperature to reduce production time. If you dry the pasta according to the traditional recipe, this process will take about 50 hours. Well, at the end of preparing the dry pasta, it is packaged in branded packaging.

Now a little about fresh Italian pasta.
Use fresh pasta on the day it is made so that it does not lose its properties. taste qualities. The subject of special pride is the prepared fresh pasta because it requires more attention.

Which pasta is better? It's actually a matter of taste. They're both great, just used in different situations.

Now let's talk about the types (forms) of Italian pasta. There is an amazing variety of different forms of pasta on the market today. There are more than 500 species. For pasta producers, sometimes any significant event in the world can prompt new uniform. You can read more about the different forms of Italian pasta.

How to choose and cook pasta correctly?

When choosing a classic dry pasta, you should pay attention to what varieties of wheat it is made from. The ideal pasta would be products made from durum wheat. Sauce holds up rough items best. An indicator of quality is a small volume of product with a large mass. Good pasta It’s difficult to digest because it doesn’t boil well. When choosing fresh pasta, pay attention to appearance

If you want to have a delicious lunch or dinner, we recommend purchasing products above the average cost.
When preparing pasta, there is one unspoken rule for combining sauce and pasta - the thicker and shorter the product, the thicker the sauce should be, since in this case the use of sauce and pasta will be uniform and it will not drip. Regarding the cooking time of the pasta, it is important to take into account the varieties of wheat used to make it. Ready pasta should remain elastic inside and to avoid sticking, add a couple of tablespoons of olive oil during cooking. It is strictly forbidden to rinse with cold water.

So, to prepare delicious pasta we will need a double bottom pan, a lot of water, olive oil, salt and the actual pasta with sauce. The amount of water is calculated at the rate of 1 liter per 100 grams of dry products. You need to throw the pasta into boiling water, pre-salted to taste. You can add olive oil if desired. The pasta is usually cooked with the lid open for 8 minutes, but it is still better to look at the cooking time on the packaging, as it may differ due to the type of product and the quality of flour used in production. The pasta is considered ready when the pasta is slightly undercooked. After draining the water, transfer the pasta to a pre-prepared bowl and add the sauce. Sauces can be different - with salmon in cream sauce, with shrimp, with seafood, and others, at your discretion. Also great to use this dish with vegetables and vegetable salads. Without sauce, in pure form Italian pasta will not be as tasty.

The very first pasta recipe

Surprisingly, the very first documented recipes for Italian pasta were records that indicated that this product was boiled in water with the addition of almond milk after which it was seasoned with a special sauce made from sweet roots. Thus, the very first pasta recipe was actually a dessert.

One of the first traditional recipes pasta was published in the book “The Art of Cooking Sicilian Pasta and Vermicelli” by chef Martin Corno in 1000.

In the city of Pontedassio there is a document in which the dish “macaronis”, which is modern pasta with sauce, is indicated for the first time.

Spaghetti got its name relatively recently thanks to Antonio Viviani, who named it that way in 1842 because of its resemblance to twine (in Italian, twine sounds like spago).

Calorie content of pasta

Calorie content classic macarons(paste) averages 350 Kcal per 100 grams of products. But pasta is not served without sauces, so calorie counting ready-made dish It is extremely difficult to calculate.

There is a misconception that pasta leads to weight gain. It's not like that at all. Real pasta made from durum wheat consists of fiber, which is poorly absorbed, but perfectly saturates the body and satisfies the feeling of hunger. Fiber also plays the role of a sorbent, which allows naturally remove toxins from the body. The calorie content of pasta includes mainly energy from carbohydrates, but 70% of them are healthy (containing low glycemic index), which makes it possible to build this product to the rank of dietary.

At the moment, Italy holds the record for eating pasta and the number of pasta recipes.

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Subscribe to RSS or receive new articles by email. huffingtonpost.com traditional sauce carbonara uses pancetta or guanciale, as well as aromatic cheese Pecorino Romano made from sheep's milk. In our area meat products can be replaced with full fat bacon, and italian cheese

- for parmesan. And remember: no cream in carbonara!

• Ingredients
• 450 g spaghetti;
• salt - to taste;
• 200 g bacon;

100 g finely grated parmesan;

Preparation Cook spaghetti in salted water according to package instructions until al dente. Meanwhile, chop the bacon small stripes and fry in hot oil until golden brown. Beat the yolks and mix them with half grated cheese

and a pinch of pepper. Drain the spaghetti in a colander and reserve about a glass of the cooking water. Immediately add them to the pan with the bacon, stir and remove from heat. Add some spaghetti water, season with pepper and pour in egg sauce

. Mix well and add a little more water if necessary to achieve a creamy consistency.

nonnabox.com

- for parmesan. And remember: no cream in carbonara!

• Tomato-meat Bolognese sauce is perhaps known all over the world. Most often it is combined with spaghetti, but it will perfectly complement other types of pasta.
• 1 carrot;
• 1 stalk of celery;
• 1 onion;
• 1 clove of garlic;
• several sprigs of rosemary;
• 200 g minced pork;
• 200 g minced beef; own juice;
• 4 tablespoons of tomato paste;
• 100 ml red wine;
• 450 g spaghetti;
• several sprigs of basil;
• 500 g spaghetti;
• a little grated parmesan.

100 g finely grated parmesan;

Cut the vegetables small cubes and chop the rosemary. Fry these ingredients in hot oil until the vegetables soften.

Place it in another frying pan and fry it until it forms golden brown crust. Add vegetables, tomatoes, tomato paste and wine. Stir, season with spices and bring to a boil. Then reduce heat and cook for another 30–40 minutes, stirring occasionally. Add chopped basil and stir.

Boil spaghetti in salted water until al dente. Drain the pasta, place it on a plate, top it with Bolognese sauce and garnish with basil leaves and grated cheese.

3. Fettuccine Alfredo

IN classic version the paste is mixed only with the most delicate cream sauce, which is prepared from just three ingredients. Later they began to make the sauce more creamy and began to add mushrooms or shrimp to it.

- for parmesan. And remember: no cream in carbonara!

• 250 g fettuccine;
• 450 g spaghetti;
• 50 g butter;
• 100 ml cream - optional;
• 100 g grated parmesan;
• ground black pepper - to taste.

100 g finely grated parmesan;

Cook fettuccine in salted water until al dente according to package instructions. Meanwhile, melt the butter in a saucepan over low heat and then remove from heat.

For a creamy sauce, add cream to the butter. Do not remove from heat until the pasta is cooked and stir constantly.

Place the fettuccine in a saucepan using tongs. The paste shouldn't be dry, so don't try to shake off all the liquid. Turn on medium heat and stir the paste. Add half the cheese and mix very well again. If necessary, add a little more water in which the fettuccine was cooked. Sprinkle with remaining cheese and stir again.

Place the pasta on a serving plate and sprinkle with ground pepper.

4. Pasta with chicken and broccoli in creamy sauce

- for parmesan. And remember: no cream in carbonara!

• 2 chicken breasts;
• 450 g spaghetti;
• ground black pepper - to taste;
• 350 g farfalle (butterfly-shaped pasta);
• 1 head of broccoli;
• 240 ml milk;
• 50 g grated parmesan;
• 180 g;
• 3 cloves of garlic.

100 g finely grated parmesan;

Heat oil over medium heat. Place in a frying pan chicken breasts, season with spices and fry for 8 minutes on each side until golden brown. Cool slightly and cut into small pieces.

Place the farfalle in boiling salted water. About 2 minutes before they are cooked al dente, add the broccoli florets to the pan. Then drain the water.

In a saucepan, combine milk, Parmesan, cream cheese, chopped garlic and spices. Cook, stirring occasionally, until the sauce thickens. Add farfalle, broccoli and chicken to sauce and mix well.

To prepare this paste you can use it as fresh tomatoes, and tomatoes in their own juice. And in addition to basil, you can take spinach, arugula or green peas.

- for parmesan. And remember: no cream in carbonara!

• 1 bunch of basil;
• 1 stalk of celery;
• 2 cloves of garlic;
• 1 kg ripe tomatoes or 800 g of tomatoes in their own juice;
• 1 tablespoon olive oil;
• 1 tablespoon red wine or balsamic vinegar;
• 450 g spaghetti;
• ground black pepper - to taste;
• 500 g spaghetti;
• a little grated parmesan.

100 g finely grated parmesan;

Chop the basil stems and leaves separately, reserving a few leaves for garnish. Finely chop the onion and garlic. Peel the tomatoes and cut into small cubes. As for tomatoes in their own juice, sometimes they are chopped, so you don’t have to cut them.

Heat the oil over medium heat and fry the onion for about 7 minutes until softened and lightly browned. Add garlic and basil stems. After a couple of minutes, add the tomatoes and vinegar, season with spices and cook for 15 minutes, stirring occasionally. Add basil leaves and reduce heat to low.

Meanwhile, cook in salted water until al dente. Drain the water into a separate container, place the spaghetti in tomato sauce and mix well. If the pasta is a little dry, add a little spaghetti water.

Place the pasta on a plate, sprinkle with Parmesan and garnish with basil leaves.

Choose any mushrooms of your choice: champignons, porcini or any other.

- for parmesan. And remember: no cream in carbonara!

• 300 g curly paste;
• 450 g spaghetti;
• 2 tablespoons butter;
• 2 tablespoons olive oil;
• 600 g mushrooms;
• ground black pepper - to taste;
• 150 g spinach;
• 1 lemon;
• a little grated parmesan;
• a few sprigs of parsley.

- for parmesan. And remember: no cream in carbonara!

Cook pasta in salted water until al dente according to instructions. Drain, reserving one cup of liquid for later.

Melt butter in a saucepan over medium heat. Cook it, stirring constantly, until it turns slightly brown. Remove from heat. Heat the olive oil in a frying pan and add the chopped ones. Cook, stirring occasionally, until lightly browned. Season with salt and pepper.

Add the pasta, half the chopped spinach and ¼ cup of the pasta water to the mushrooms. Stir and cook until the spinach is slightly wilted. Add the remaining spinach and cook for a few more minutes. If the paste seems dry, add more water.

Then add butter, 2 tablespoons lemon juice and the zest of a whole lemon. Stir, place on a plate and sprinkle with cheese and chopped parsley.

Pasta primavera is great to make in the summer with fresh, seasonal vegetables you can find in the kitchen.

- for parmesan. And remember: no cream in carbonara!

• 200 g fusilli (paste in the form of spirals);
• 450 g spaghetti;
• 2 tablespoons olive oil;
• Tomato-meat Bolognese sauce is perhaps known all over the world. Most often it is combined with spaghetti, but it will perfectly complement other types of pasta.
• ½ red onion;
• 1 zucchini;
• ½ eggplant;
• ½ Bulgarian;
• 1 onion;
• 100 g tomato paste;
• 1 teaspoon Italian herbs seasoning;
• several cherry tomatoes;
• a few basil leaves;
• a little grated parmesan.

100 g finely grated parmesan;

Boil the pasta in salted water until al dente.

Heat the oil over medium heat and fry the carrots, cut into small strips, and onion half rings for 5 minutes. Add zucchini and eggplant cubes and sliced ​​peppers. Cook for another 3-4 minutes. Add salt, add chopped garlic, mix well and remove from heat.

Add tomato paste, seasoning and some pasta water. Then add ready-made pasta, tomatoes cut in half and chopped basil.

This pasta turns out very tasty and aromatic. King prawns are best suited for it.

- for parmesan. And remember: no cream in carbonara!

• 200 g linguine or spaghetti;
• 450 g spaghetti;
• 25 g butter;
• 200 g peeled shrimp;
• 1 onion;
• 100 ml white wine;
• ground black pepper - to taste;
• 1 tablespoon lemon juice;
• ¼ bunch of parsley.

100 g finely grated parmesan;

Boil the pasta in salted water until al dente. Meanwhile, melt half the butter over medium heat and fry until lightly browned on both sides. Add chopped garlic and cook for another minute.

Pour in the wine, stir and bring to a boil. Add the remaining oil, spices, lemon juice and chopped parsley. Remove from heat, add pasta and stir well.

The aromatic pasta alla norma is very popular in Sicily. It is prepared with tomato sauce.

- for parmesan. And remember: no cream in carbonara!

• 2 eggplants;
• 450 g spaghetti;
• 1 tablespoon dried oregano;
• ground black pepper - to taste;
• 4 tablespoons olive oil;
• 3 cloves of garlic;
• 1 bunch of basil;
• 1 teaspoon white wine vinegar;
• 800 g of tomatoes in their own juice;
• 500 g spaghetti;
• a little grated parmesan.

100 g finely grated parmesan;

Cut the eggplants into small cubes, sprinkle with salt and leave for 20 minutes to remove the bitterness. Then rinse them and dry them with a paper towel. Toss eggplant with oregano, salt, pepper and half the olive oil.

Heat the remaining oil over medium heat and fry the eggplants in parts. Cook them for 5 to 8 minutes, stirring occasionally, until softened and lightly browned. Add chopped garlic and chopped basil stems and cook for a couple more minutes.

Add vinegar and tomatoes, chop them with a spatula and simmer for 15–20 minutes over low heat. You can also use peeled fresh tomatoes, but they will take longer to cook. The sauce should be quite thick.

Boil the spaghetti until al dente in salted water. Drain the liquid into a separate container and add a little to the sauce along with the chopped basil leaves. Add the spaghetti to the sauce, stir and add a little more water if necessary.

Place the pasta on a plate and sprinkle with cheese.

This is another classic Italian dish with capers, anchovies and chili. The pasta is rich, spicy and incredibly aromatic.

- for parmesan. And remember: no cream in carbonara!

• 400 g spaghetti;
• 450 g spaghetti;
• a few tablespoons of olive oil;
• 4 cloves;
• 2 red chili peppers;
• 3 anchovy fillets;
• 100 g olives;
• 100 g capers;
• 200 g ripe cherry tomatoes;
• ½ bunch of basil;
• a little grated parmesan.

100 g finely grated parmesan;

Boil the spaghetti until al dente in salted water. Heat the oil over medium heat and add the chopped garlic, thin chilli strips, finely chopped anchovy fillets, olives and chopped capers. Fry for a few minutes.

Add halved tomatoes and some spaghetti water. Cover and simmer for 3-4 minutes until the tomatoes begin to soften. Add pasta and basil leaves to sauce. Stir and add salt.

Place pasta on a plate and sprinkle with Parmesan.