Last time I wrote a post about pasta, I was almost uncertain readers were going to like it at all, and then it became my most popular post of all times within a couple of days! Add the fact I basically rediscovered my passion for pasta and for my roots while writing that post, and you’ll get why this whole thing is becoming now a blog series in the first place!

Since many of you liked my tips and recipes on how to cook pasta like an Italian, I thought I’d bring it back with some more traditional pasta recipes for you to try out and cook at home the real Italian way. This time we’re talking two classics but some you can’t really go wrong with! And they taste very Italian indeed!

Tuna Pasta

Truth is there are so many ways to implement tuna in your pasta and all of them are legit, but to me there’s no such a thing like good quality pasta with tuna in tomato sauce. To me tuna pasta is all about that, the perfect balance of flavours, leaving the cheese out of the games for once! And if you ask me, here in Italy we don’t really do tuna pasta differently (without tomato sauce) all too often at all! This is one of my favourite ways to cook pasta for myself, so quick and easy but extremely tasty!

This sauce works well with any type of pasta really, but I usually avoid spaghetti and instead prefer any shapes that can hold the sauce nicely like penne or fusilli or maccheroni.

Ingredients (serves 2):

– 160g pasta (any pasta shape is good, but I’d suggest penne, fusilli or maccheroni)
– A drizzle of olive oil
– 2 small tins of tuna in brine (around 160g)
– 1 tablespoon tomato concentrate
– 5/6 tablespoons of tomato sauce
– Cherry tomatoes to serve

Method:

01 :: In the meanwhile pasta is cooking, place a drizzle of olive oil in a small pan and add in the tuna. Place on a medium heat and leave it for a couple of minutes to allow the tuna to infuse its flavour in the oil.

02 :: Add in the tomato concentrate and give it a nice stir with a wooden spoon, lastly add the tomato sauce and stir well again. Allow the sauce to cook for around 5/7 minutes, stirring occasionally in the meanwhile. As soon as you notice your sauce is getting thicker, add a splash or two of pasta water and allow it to absorbe completely before serving.

03 :: Drain your pasta and pop it into the saucepan you’re using for your sauce. Stir the pasta in its sauce a couple of times while still on the heat. Then remove and serve into plates.

04 :: Cut a couple of cherry tomatoes in halves and place them in a small saucepan with a drizzle of olive oil, then cover with the pan lid. Allow them to soften and then top your tuna pasta with them!

Trofie al pesto

Pesto is not something I was used to do homemade, but it’s quite surprising, when you give it a try, how easy and quick it is to put it together and how good your pasta tastes with it! With pesto you should always pair trofie if you plan to stick to traditions, but we love pesto with any pasta really, especially with shapes that, again, can hold the sauce nicely! Try using your own basil for this, it’ll taste so much better!

Ingredients (serves 2):
– 160g trofie
– 1/4 clove of garlic
– 30 leaves of basil
– 10g pine nuts
– 2-3 tablespoons grated parmesan
– 3-4 tablespoons olive oil
– A pinch of cooking salt

Method:

01 :: Meanwhile your pasta is cooking, go hand-pick your basil from your kitchen garden. It’s always better to pick it up right before you eat it! Place the basil, garlic, cooking salt, pine nuts and a tablespoon of olive oil in an electric mixer (or, better, use an immersion blender, it’s easier!) and blend until you get a thick cream.

02 :: Start adding the parmesan and the rest of the olive oil a tablespoon per time and blend in the meanwhile. When you’re done, taste your pesto and, if needed, add more oil (if it’s too thick) or parmesan (to enhance flavours). If some of the pine nuts are still big, it’s fine, they’ll add a nice texture to your pesto.

03 :: Drain your pasta and serve with your homemade pesto! Enjoy!

***

That’s it, two more pasta recipes, the traditional Italian way!
What’s your favourite way to cook pasta? x

With the whole Italy theme going on recently on the blog, and all the pictures and the talking about food, it felt very appropriate to finally share some pasta recipes on this blog! It’s very surprising to think I never really posted one so far – as you see pasta recipes from each and every blogger everyday, and I’m Italian, so you know…

I guess it’s due to the fact I always stick to traditions and never venture into new recipes when it comes to pasta. But that’s the way we truly like our “primi piatti”, you rarely will see us trying out something new. Yet, I’ve found myself writing down a whole article about how to serve your pasta like a true Italian and realized how many things I do know on the subject and how deeply passionate I am about it.

I guess it must be due to genetic or something, but I found myself surprised to feel so passionate about the topic as I’ve always thought pasta is not the most exciting food to discuss about! It made me realize people love pasta and they love Italy mainly because of pasta… so today’s post is all about pasta basics, how we like to serve our main dishes and simple tips from your newly self-discovered pasta expert Italian blogger, me.

Here are two of my favourite ways to cook pasta like an Italian, two sauce recipes and some pasta basics that are appropriate for your everyday’s lunch or even a fancy Italy themed dinner!

Cacio e pepe

“Cacio e Pepe” is a traditional Roman recipe (yes, I was totally inspired by my recent trip to Rome for this one!) that features a delicious and savoury cream made with Pecorino Romano and pepper. With this one go for spaghetti or fettuccine and make sure your pasta is truly al dente! Do not believe those who suggest to replace pecorino with Parmesan – you won’t get the same flavour and with pasta the rule is always to stick to traditions!

Ingredients (serves 2):

– 160g spaghetti or fettuccine
– A knob of butter
– 3/4 handfuls of freshly grated Pecorino Romano
– Freshly minced black pepper
– A drizzle of olive oil

Method:

01 :: In the meanwhile your pasta is cooking, grate the cheese and mince or smash the black pepper and set aside.

02 ::  Place a splash of olive oil in a medium saucepan and add the black pepper. Place on a low heat to allow the pepper to inject flavour in the oil. Make sure you don’t burn or fry your oil.

02 :: Save a small bowl of pasta water before draining your pasta and placing it in the saucepan. Your pasta should be truly al dente so cook it for a couple of minute less than suggested.

03 :: Add a knob of butter to the pasta and stir well until melted. Then add the pecorino a handful per time, and each time you add some, add a heaping tablespoon of pasta water (or more if needed). Stir well and quickly to create a nice soft cream.

04 :: Keep adding the cheese and water until you’re left with a creamy sauce. If needed put your saucepan on a low heat to let some of the water evaporate. Then transfer your spaghetti in two plates and top with some more black pepper to taste!

Salmon + Cream

Unlike popular belief, we use cream in our pasta only in a few occasions, so do not listen to anyone saying a true tomato sauce must be made with an addition of cream! But this is one of those exceptions: cream + smoked salmon pasta is a personal favourite, so simple and quick to make but extremely fancy and flavourful to the taste!

Ingredients (serves 2):

– 160g farfalle or fusilli
– 250g cream
– 60g smoked salmon, cubed
– Salt and pepper to taste
– A drizzle of olive oil

Method:

01 :: While your pasta is cooking, place a drizzle of olive oil in a small saucepan with the cubed smoked salmon and a pinch of salt. Place on a very low heat and allow the salmon to slightly cook on the borders.

02 :: Add the cream to the saucepan all at once and stir with a wooden spoon. Allow the heat to melt the cream down and then add a couple of tablespoons of pasta water to add creaminess and lightness to your sauce.

03 :: Drain your pasta and place it in the saucepan with the sauce, stir and leave on the heat for a few seconds. Then transfer pasta into two plates and serve with a pich of black pepper on top and *no* Parmesan (never a good idea when fish is involved!).

Check out How to Serve Pasta Like an Italian

by Giada Correale at Mode

Pasta basics:

– As for quantity the perfect amount is 80g for each adult. It makes for the perfect pasta plate (not too large nor too small) and will leave you with no leftovers – I don’t know about you but I like my pasta to be freshly made each time.

– Saving a small bowl of pasta water is always a good idea to diluite your pesto or sauce and add flavour and reach the perfect consistency and creaminess.

– Never overcook the sauce or it will start creating lumps or being too thick: you don’t want your pasta to be doughy.

– And don’t ever overcook your pasta: I find the perfect cooking time is usually a couple of minutes more than what suggested on the packaging, unless you need to finish the cooking in the sauce, then you’ll have to remove it from the water a couple of minutes earlier.

– How to dose salt for the pasta water? Usually less than a tablespoon for a medium pot will work!

***

These are my top tips for cooking and serving pasta like an Italian!
Make sure you check out my article on Mode for more tips and ideas.
And let me know: how do you usually cook and serve your pasta? x