Linguine, spaghetti, pappardelle, farfalle, cannelloni… they come in all shapes and sizes and the whole world loves them! Yes, you must have guessed it, we are talking about pasta that originates from Italy and is so loved by everyone! How do you usually eat them at home? Carbonara, seafood, alfredo sauce or bolognese? All of these classic possibilities are highly coveted and so it’s no wonder you love them! However, if you want to try something new, we are happy to bring you three pasta sauces that Italians cherish and make regularly and that you have probably never tasted before.
The best pasta sauce according to Italians
Honestly, there are probably as many pasta sauces as there are types of pasta! Tomato-based, butter or fresh cream, vegan or ragu-style, seasoned with a huge variety of herbs and spices… of course, the combinations are countless! Let’s take a look at 3 great options that La Botte locals rank as their favorites!
Pistachio and Parsley Pesto
Everyone knows the famous pesto, but did you know that Sicilians like to vary the flavors of their pasta sauce and they make a second variation of this irresistible recipe? Here are the ingredients and operations to prepare your own frankly awesome pistachio pesto:
120 grams of pistachios
100 ml extra virgin olive oil
4 tablespoons grated Parmesan
Bunch of parsley
Chop shelled pistachios in a blender and add grated parmesan, zest of 1/2 lemon and chopped parsley. Use anywhere from a few strands to half a bunch, depending on your taste. Mix, slowly adding 100ml extra virgin olive oil. Note: Before mixing the pistachio pesto with the cooked pasta, it is best to dilute it with 4 tablespoons of the pasta cooking water.
Tomato sauce with capers and olives
Pasta sauce with tomatoes, capers and olives is a real classic for Italians! It’s basic to prepare, but at the same time, it’s bursting with authentic flavors emblematic of Italian terroir. A curious fact is that spaghetti with tomatoes, capers, olives and anchovies is commonly known as alla puttanesca. They are also prepared with tuna, resulting in a traditional dish of southern Italy.
500 grams of cherry tomatoes
4 tablespoons olive oil
Capers 1 tbsp
4 pitted green olives
10-12 pitted black olives
Wash the capers well (especially if they are the ones that can only be preserved without salt) and mix them with the green olives, cut into 2 or 4 parts depending on their size.
In a frying pan, heat the olive oil, brown the finely chopped shallots and add the capers and chopped green olives. Fry for a few minutes, reduce the heat and add half the cherry tomatoes. Cook on medium heat for 10 minutes and add crushed black olives and hot pepper if desired.
Ideally, toss the cooked pasta in the pan so it absorbs any remaining liquid and coats itself in the sauce. Divide between serving plates and finish with a little grated parmesan.
Broccoli and pancetta pasta
The last offering on this sheet is not strictly speaking part of a pasta sauce, but rather a ragu or even a garnish. However, it is very tasty and very popular in Italy when you want to have small pasta. Also, its main ingredient is broccoli which is not only rich in micronutrients essential for health, but also low in calories and full of dietary fiber with natural laxative effects!
200 grams of broccoli
80g pancetta, lardon or smoked bacon
30 grams of dried mushrooms
2 tablespoons olive oil
1 clove garlic
Pepper and salt to taste
Soak dried mushrooms in lukewarm water for about twenty minutes to rehydrate them. Wash the broccoli carefully, cut into florets and place in a pot of lightly salted boiling water for 4-5 minutes.
Meanwhile, dice the bacon, brown in a saucepan with a drizzle of oil and a minced clove of garlic. Add mushrooms, salt and pepper to taste and cook on low heat for 7-8 minutes. Drain the broccoli florets, pour into the pan and cook for another 5 minutes. So!
Source used: www.salepepe.it