Spaghetti cacio and pepper (pecorino romano cheese and pepper), like carbonara and amatriciana, has now become one of the symbols of Italian cuisine. It is prepared using D.O.P (protected designation of origin) ingredients. Pecorino romano is called cacio to distinguish it from pecorino produced in other parts of Italy. Most pecorino is produced on the…
Spaghetti con Bottarga e Pomodorini (Spaghetti with Bottarga and Cherry Tomatoes)
Spaghetti with bottarga (cured roe) and cherry tomatoes is a staple of the Sardinian cuisine, a tasty and nutritious first course. The addition of tomatoes give a special flavor and, why not, a touch of color; we eat with our eyes too! This is a typical fishermen’ dish, very rich in protein. The roe (the…
Spaghetti di Zucchine con Pesto e Pomodorini (Zucchini Spaghetti with Pesto and Cherry Tomatoes)
Turn your zucchini into pasta. Here is the recipe for raw zucchini spaghetti, a low-carb and gluten free recipe. These noodles – or better “zoodles” – are a light version of the traditional semolina spaghetti. An excellent summertime dish, it is re-hydrating and refreshing and is prepared with seasonal ingredients such as zucchini, tomatoes and…
Spaghetti al Pesce Spada e Capperi (Spaghetti with Swordfish and Capers)
Pasta is a great ingredient for preparing quick and delicious meals and is a real treat to make for someone special. Spaghetti with swordfish, capers and cherry tomatoes is a tasty first course to enjoy before your non-pasta secondo (like we Italians eat it), or as a solitary main dish, fast and easy to prepare. My…