Spaghetti Bolognese is every Italian’s nightmare. Despite the popularity of the dish around the globe, it is far from authentic, with many Italians referring to our beloved ‘spag bol’ as an outright abomination to Italian cuisine.
In Italy, ragù alla bolognese is actually served with broad, flat pasta, like tagliatelle or fettuccine. According to the Italian cuisine experts over at Pasta Evangelists, spaghetti, on the other hand, “with their thin strands and rough surface, are an ideal match for lighter sauces — whether that’s an olive oil-slicked pesto, a glossy tomato sugo or a creamier concoction like carbonara.”
With that in mind, we’ve put together three authentically Italian recipes to liven up summer spaghetti dishes. Buon appetito!
In Italy, spaghetti alle vongole, which means “spaghetti with clams”, is a highly popular dish. It’s delightfully fresh and ideal for summer — packed with sweet clams, warm cloves and vibrant chilis.
Even a novice cook can produce this traditional Neapolitan dish quickly and easily, making it an excellent choice for summer dinner parties. With just a handful of ingredients, this delectable main can be rustled up in under 20 minutes.
Ingredients
Serves 4
Method
Spaghetti alla puttanesca is a traditional Italian dish from Naples. There are a number of interesting tales that attempt to explain its origin — as well as its unusual name, which poetically translates to: “pasta in the style of a prostitute.” The dish is said to have attracted — ahem — clients from the street because of the aroma it created while cooking, and was favored by the women for a quick, substantial meal between customers.
The saucy main has gained popularity in Italian cooking despite its dubious beginnings, and we adore how simple it is to prepare. It’s an easy summer dish with pantry-friendly ingredients of anchovies, tomatoes, olives, capers, and garlic.
Ingredients
Serves 4
Method
If you are unfamiliar with the unusual ingredient that is bottarga, then allow us to introduce you. Bottagra is a delicacy of salted and dried fish roe sack that is enjoyed in a multitude of dishes all over the world.
For authentic spaghetti con la bottarga, opt for the finely grated roe of gray mullet. Simply combine with lashings of garlic, lemon juice and extra virgin olive oil to create a decadent dish that’s synonymous with a summer evening on the Mediterranean.
Ingredients
Serves 4
Method
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