The best Italian spaghetti recipes in 2024
Italian spaghetti is a quintessential pasta dish that has captivated food lovers worldwide. Made from durum wheat semolina, spaghetti is long, thin strands of pasta that are typically cooked al dente and served with a variety of sauces. In Italian cuisine, spaghetti is often paired with rich tomato-based sauces like marinara or Bolognese, as well as creamy Alfredo or carbonara sauces. It’s a versatile and comforting dish that can be customized with different ingredients and flavors, making it a staple in Italian cooking and a favorite for many around the globe.
Ingredients:
- 8 ounces spaghetti pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Ground Parmesan cheddar for serving
Instructions:
- Cook the spaghetti as per the bundle directions until still somewhat firm. Channel and put away.
- In a huge skillet, heat the olive oil over medium intensity. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, or until fragrant.
- Add the diced tomatoes (with their juices) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to break down and the sauce thickens slightly.
- Stir in the chopped basil and season the sauce with salt and pepper to taste.
- Add the cooked spaghetti to the skillet and toss until evenly coated with the sauce.
- Serve the spaghetti hot, embellished with ground Parmesan cheddar.
- Enjoy your delicious Italian spaghetti!
Feel free to customize this recipe with your favorite ingredients such as cooked meatballs, sautéed vegetables, or extra herbs and spices. Buon appetito!
2. Spaghetti all’Arrabbiata (Spicy Spaghetti) Recipe
Ingredients:
- 8 ounces spaghetti pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (14.5 ounces) diced tomatoes
- Salt to taste
- Newly ground dark pepper to taste
- Chopped fresh parsley for garnish
- Ground Parmesan cheddar for serving (discretionary)
Instructions:
- Cook the spaghetti as per the bundle guidelines until still somewhat firm. Drain and set aside, reserving 1/2 cup of pasta cooking water.
- In a huge skillet, heat the olive oil over medium intensity. . . Add the minced garlic and red pepper chips. Sauté for about 1 minute, or until the garlic is fragrant and lightly golden.
- Carefully pour in the diced tomatoes with their juices. Stir to combine with the garlic and red pepper flakes. Allow the sauce to simmer gently for about 10 minutes, stirring occasionally, until it thickens slightly.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add the cooked spaghetti to the skillet and toss gently to coat the pasta evenly with the sauce. In the event that the sauce appears to be excessively thick, add a smidgen of the saved pasta cooking water to relax it.
- Cook for an extra 1-2 minutes, permitting the flavors to merge together.
- Remove from heat and garnish with chopped fresh parsley.
- Serve hot, optionally sprinkled with grated Parmesan cheese.
- Enjoy your delicious and spicy spaghetti all’arrabbiata!
This dish pairs perfectly with a simple green salad and a glass of your favorite Italian wine. Buon appetito!
3. Spaghettini With Raw Tuna and Zucchini Recipe
Ingredients:
- 8 ounces spaghettini pasta
- 1 of large zucchini, thinly sliced
- 1/2 pound sushi-grade raw tuna, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Salt to taste
- Freshly ground black pepper to taste
- Red pepper flakes (optional)
- Fresh basil leaves, chopped, for garnish
Instructions:
- Cook the spaghetti pasta as indicated by the bundle guidelines until still somewhat firm. Channel and put away.
- In a large skillet, heat the olive oil over medium heat. AAdd the minced garlic and sauté for around 1 moment until fragrant.
- Add the thinly sliced zucchini to the skillet and sauté for about 3-4 minutes, or until tender but still crisp.
- Add the cooked spaghettini to the skillet with the zucchini. Toss gently to combine.
- Add the thinly sliced raw tuna to the skillet with the pasta and zucchini.
- Drizzle the lemon juice over the pasta and tuna, and sprinkle the lemon zest on top.
- Season with salt, freshly ground black pepper, and red pepper flakes to taste. Toss everything together until well combined.
- Cook for an additional 1-2 minutes, just until the tuna is slightly warmed through but still remains mostly raw.
- Remove from heat and garnish with chopped fresh basil leaves.
- Serve it immediately, while the dish is still warm .
- Enjoy your flavorful and refreshing spaghettini with raw tuna and zucchini!
This dish is perfect for a light and healthy meal, especially during the warmer months. It’s bursting with fresh flavors and is incredibly easy to make. Buon appetito!
4. Spaghetti with Anchovies, Herbs, and Lemon Recipe
Ingredients:
- 8 ounces spaghetti pasta
- 4 tablespoons extra*virgin , olive oil
- 4 garlic cloves, thinly sliced
- 6 anchovy fillets, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions:
- Cook the spaghetti pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heatIn a huge skillet, heat the olive oil over medium intensity. .. Add the thinly sliced garlic and cook for 1-2 minutes until fragrant.
- Add the chopped anchovy fillets to the skillet and cook for an additional 2-3 minutes, breaking them apart with a spoon until they dissolve into the oil.
- Add the cooked spaghetti to the skillet with the anchovy mixture.
- Add the lemon zest and lemon juice to the skillet, tossing everything together until well combined.
- Season the pasta with salt and freshly ground black pepper to taste.
- Stir in the chopped parsley and basil, reserving some for garnish.
- Cook for an additional 1-2 minutes, allowing the flavors to meld together.
- Remove from heat and transfer the spaghetti to serving plates.
- Garnish with additional chopped herbs and grated Parmesan cheese if desired.
- Serve immediately and enjoy your flavorful spaghetti with anchovies, herbs, and lemon!
This dish is bursting with bold flavors from the anchovies, brightened by the freshness of the lemon and herbs. It’s a quick and easy meal that’s perfect for busy weeknights or elegant enough for a special occasion. Buon appetito!
5. Spaghetti with Clams Recipe
Ingredients:
- 8 ounces spaghetti pasta
- 2 pounds fresh clams, scrubbed and cleaned
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon of, red pepper flakes
- 1/2 cup of, dry white wine
- 1/4 cup of, fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges for serving (optional)
Instructions:
- Cook the spaghetti pasta as per the bundle guidelines until still somewhat firm. Channel and put away.
- In a huge skillet, heat the olive oil over medium intensity.. Add the minced garlic and red pepper flakes, sautéing until fragrant but not browned.
- Add the cleaned clams to the skillet and pour in the white wine. Cover the skillet with a lid and cook for 5-7 minutes, or until the clams have opened.
- Dispose of any shellfishes that don’t open.
- Remove the skillet from the heat and stir in the chopped parsley.
- Season the clam mixture with salt and freshly ground black pepper to taste.
- Add the cooked spaghetti to the skillet with the clam mixture, tossing everything together until well combined.
- If the pasta seems dry, you can add a splash of pasta cooking water to help create a sauce.
- Serve the spaghetti with clams immediately, garnished with additional chopped parsley and lemon wedges if desired.
- Enjoy your delicious and flavorful spaghetti with clams!
This classic Italian dish is simple yet elegant, showcasing the natural brininess of the clams paired with the freshness of garlic, parsley, and a hint of heat from the red pepper flakes. It’s sure to impress your family and friends at your next dinner gathering. Buon appetito!
6. Spaghetti alla Nerano Recipe
Ingredients:
- 12 ounces spaghetti pasta
- 2 medium zucchini
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- Fresh basil leaves, torn
- Salt to taste
- Freshly ground black pepper to taste
Instructions:
- Begin by washing the zucchini and trimming off the ends. Using a mandoline slicer or a sharp knife, thinly slice the zucchini lengthwise into strips resembling spaghetti.
- Heat the olive oil in a huge skillet over medium intensity.. Add the minced garlic and cook until fragrant, around 1 moment.
- Add the zucchini slices to the skillet and sauté until they begin to soften, about 5-7 minutes. Season with the, salt and pepper to taste.
- While the zucchini is cooking, bring a large pot of salted water to a boil. Cook the spaghetti as indicated by the bundle directions until still somewhat firm.
- Reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti.
- Add the cooked spaghetti to the skillet with the zucchini and toss gently to combine, adding some of the reserved pasta cooking water if needed to loosen the sauce.
- Remove the skillet from the heat and sprinkle the grated Parmesan and Pecorino Romano cheeses over the spaghetti and zucchini mixture. Toss again until the cheese is melted and coats the pasta evenly.
- Taste and adjust the seasoning with salt and pepper if necessary.
- Serve the Spaghetti alla Nerano hot, garnished with torn fresh basil leaves and an extra sprinkle of cheese if desired.
- Enjoy this delightful Italian dish that celebrates the simplicity and freshness of seasonal ingredients!
Spaghetti alla Nerano is a classic Neapolitan pasta dish originating from the town of Nerano on the Amalfi Coast. It combines the sweetness of zucchini with the savory richness of Parmesan and Pecorino Romano cheeses, resulting in a comforting and satisfying meal that’s perfect for any occasion.
7. Cacio e Pepe Spaghetti With Artichokes Recipe
Ingredients:
- 12 ounces spaghetti pasta
- 2 tablespoons of extra-virgin olive oil
- 4 of cloves garlic, minced
- 1 can of (14 ounces) artichoke hearts, drained and quartered
- 1 cup of grated Pecorino Romano cheese
- 1 teaspoon freshly ground black pepper
- Salt to, taste
- New parsley, cleaved (for embellish)
Instructions:
- Cook the spaghetti in a large pot of boiling salted water until al dente, according to the package instructions. Reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti.
- While the spaghetti is cooking, heat the olive oil in a huge skillet over medium intensity. Add the minced garlic and sauté until fragrant, around 1 moment.
- Add the quartered artichoke hearts to the skillet and cook until lightly golden brown, about 5-7 minutes.
- Once the artichokes are golden, add the cooked spaghetti to the skillet along with 1/4 cup of the reserved pasta cooking water. Toss to combine, adding more pasta cooking water as needed to create a creamy sauce.
- Gradually sprinkle in the grated Pecorino Romano cheese, tossing the spaghetti constantly to ensure it melts into a smooth sauce.
- Season the spaghetti with freshly ground black pepper and salt to taste, keeping in mind that Pecorino Romano cheese is already salty.
- Continue tossing the spaghetti until the sauce coats the pasta evenly and has a silky texture.
- Remove the skillet from the heat and transfer the Cacio e Pepe Spaghetti With Artichokes to serving plates.
- Garnish with chopped fresh parsley for a pop of color and added freshness.
- Serve immediately and enjoy this delicious and comforting Italian pasta dish!
Cacio e Pepe Spaghetti With Artichokes is a delightful variation of the classic Roman pasta dish, featuring the bold flavors of Pecorino Romano cheese, black pepper, and tender artichoke hearts. It’s a simple yet elegant recipe that celebrates the beauty of seasonal ingredients and is sure to impress your family and friends.
If you have any questions you will find the answer here
15 FAQs along with their answers for the provided keywords:
1. What makes a classic Italian spaghetti recipe?
A classic Italian spaghetti recipe typically features al dente spaghetti pasta cooked in a rich tomato-based sauce, seasoned with garlic, onions, herbs like basil and oregano, and sometimes topped with grated Parmesan cheese.
2. How do you prepare Spaghetti all’Arrabbiata (Spicy Spaghetti)?
To make Spaghetti all’Arrabbiata, cook spaghetti pasta until al dente. In a different skillet, sauté garlic and red pepper pieces in olive oil. Add canned tomatoes, salt, and pepper, and let it simmer. Toss the cooked spaghetti in the spicy tomato sauce and serve hot.
3. What ingredients are used in Spaghettini With Raw Tuna and Zucchini?
Spaghettini With Raw Tuna and Zucchini typically includes thinly sliced raw tuna, thinly sliced zucchini, garlic, olive oil, lemon juice, salt, pepper, and freshly chopped parsley.
4. How is Spaghetti with Anchovies, Herbs, and Lemon prepared?
Spaghetti with Anchovies, Herbs, and Lemon is prepared by cooking spaghetti until al dente. In a pan, sauté anchovies, garlic, herbs like parsley and basil, and lemon zest in olive oil. Toss the cooked spaghetti in the anchovy mixture and serve with a squeeze of lemon juice.
5. What is the traditional method of making Spaghetti with Clams?
The traditional method of making Spaghetti with Clams involves cooking spaghetti until al dente. In a separate pan, cook clams with garlic, white wine, olive oil, and parsley until the clams open. Toss the cooked spaghetti with the clam sauce and serve hot.
6. How do you prepare Spaghetti alla Nerano?
To make Spaghetti alla Nerano, fry thinly sliced zucchini until golden brown. Cook spaghetti until al dente and toss it with the fried zucchini, grated Parmesan cheese, garlic, and parsley.
7. What ingredients are needed for Cacio e Pepe Spaghetti With Artichokes?
Cacio e Pepe Spaghetti With Artichokes requires spaghetti pasta, canned artichoke hearts, Pecorino Romano cheese, black pepper, olive oil, garlic, and fresh parsley.
8. Can I substitute any ingredients in a classic Italian spaghetti recipe?
Yes, you can customize a classic Italian spaghetti recipe by adding or substituting ingredients based on your preferences. For example, you can add vegetables like mushrooms, bell peppers, or spinach, or swap out the type of pasta or cheese used in the recipe.
9. How do I adjust the spiciness level of Spaghetti all’Arrabbiata?
You can adjust the spiciness level of Spaghetti all’Arrabbiata by varying the amount of red pepper flakes used in the sauce. Start with a small amount and gradually add more until you reach your desired level of heat.
10. What type of tuna is best for Spaghettini With Raw Tuna and Zucchini? – The best type of tuna for Spaghettini With Raw Tuna and Zucchini is sushi-grade tuna, as it is typically fresher and has a more delicate flavor when eaten raw.
11. Can I use fresh clams instead of canned for Spaghetti with Clams? – Yes, you can use fresh clams instead of canned for Spaghetti with Clams. Simply scrub the fresh clams thoroughly and steam them until they open before incorporating them into the dish.
12. How do I adjust the saltiness of Spaghetti with Anchovies, Herbs, and Lemon?
– You can adjust the saltiness of Spaghetti with Anchovies, Herbs, and Lemon by reducing the amount of salt added to the dish or by rinsing the anchovies before using them to remove excess salt.
13. Can I make Spaghetti alla Nerano without frying the zucchini? – Yes, you can make Spaghetti alla Nerano without frying the zucchini. Simply sauté thinly sliced zucchini in olive oil until tender instead of frying them until golden brown.
14. What can I substitute for artichokes in Cacio e Pepe Spaghetti With Artichokes? – If you don’t have artichokes, you can substitute them with other vegetables like roasted bell peppers, sun-dried tomatoes, or sautéed mushrooms in Cacio e Pepe Spaghetti With Artichokes.
15. How can I make Oma’s Easy Soda Cracker Dessert Recipe gluten-free? – To make Oma’s Easy Soda Cracker Dessert Recipe gluten-free, you can use gluten-free soda crackers or substitute them with gluten-free graham crackers or rice cakes. Additionally, ensure that all other ingredients used in the recipe are gluten-free.
