The Italian Chef

pasta recipes

Bucatini all’Amatriciana

Bucatini all’Amatriciana This typically Roman pasta dish was traditionally made with guanciale, but since that ingredient used to be very hard to find outside of Italy, and the Lazio region in particular, pancetta has became a common substitute. This is changing and guanciale can now be found at specialty food stores. While you can still make a great Amatriciana with pancetta, if you are able to find guanciale, you should try using it at least once.

Pasta with Summer Squash

Pasta with Summer SquashI feel like I have been beating the simplicity theme into the ground the past few weeks, but the fact of the matter is, this is how I cook in the summer. There are so many great seasonal ingredients that I look forward to all year, and I want to put them front and center in the dishes I eat. Plus, it’s too hot to cook anything too complicated or involved.

Linguine with White Puttanesca

Linguine with White PuttanescaMy last blog post featured Pasta alla Puttanesca, a classic Italian sauce made from tomatoes, olives, capers, anchovies and garlic. Tonight I was craving some of those flavors but did not want to make a tomato based sauce. So I thought why not make kind of a Linguine Aglio e Olio (Linguine with Oil and Garlic), adding anchovies, olives and capers.

Pasta Puttanesca

Linguine with White Puttanesca Puttanesca Sauce is loosely translated to “street walker’s sauce.” There are a lot of stories about how this name came about. The most popular is that prostitutes used to make Pasta alla Puttanesca and put it out on the windowsill so that the aroma would attract prospective clients. Kind of a silly story, but people seem to like it.