10 ways to prepare spaghetti
In all of the following recipes to get the best results use spaghetti that has been made with durum wheat semolina flour. Always cook pasta till al dente. Boil pasta in a large pasta pot for optimum results. Always salt the water with sea salt or kosher salt. Use 1 small handful of sea salt to cook a pound of pasta. Buon Appetito!!
This is a popular recipe served along the Riviera in the summertime… Spaghetti al Fresco Riviera style 1 lb. of spaghetti 1 lb. red, ripe, fresh tomatoes 1 celery heart 4 anchovies packed in olive oil 4 tablespoons of extra virgin olive oil 1 tablespoon of fresh squeezed lemon juice
Boil tomatoes for 1 minute, peel, remove the seeds and cut in small cubes. Place olive oil in a pan and heat till warm, place in anchovies and stir until they have dissolved, add in cubed tomatoes, stir. Remove from heat and cool.
Cook spaghetti till al dente (look at package directions for proper cooking time). Drain spaghetti and place under cold running water while still in colander for 3 seconds.
Drain off all water and place in pan with sauce. Sprinkle on lemon juice a twist of freshly grated white pepper. Toss spaghetti. Then add in chopped celery heart. Toss again. Place on serving plate and serve immediately.
This dish should be savored while listening to (its namesake) the opera- Norma- by Vincenzo Bellini.
Spaghetti Norma 1 pound of spaghetti 1 ½ pounds of red ripe plum tomatoes- preferably fresh 3 small fresh eggplants 2 cloves of garlic-chopped finely 1 handful of fresh basil- washed, dried and chopped 4 tbsps of extra virgin olive oil 2 tbsps olive oil Salt and pepper to taste
Wash the eggplants, slice into thin slices and place soak them in a bowl of cold water with a tablespoon of white vinegar and 1 tbsp of gross salt for about two hours.
Peel the tomatoes and take out the seeds. Then cut tomatoes into small pieces. Place 4 tablespoons of olive oil in a large frying pan, add in the garlic and place over low heat until oil starts to bubble.
Remove from heat and add in tomatoes and chopped basil.. Add in a pinch of salt and pepper. Place over low to medium heat and cook for 15 minutes.
Boil spaghetti and cook till al dente, Whilespaghettiis cooking- drain and rinse eggplant slices and then dry. Fry eggplant slices in 2 tbsps of olive oil (not extra virgin) till golden brown and then place on absorbent paper to soak up any oil.
Drain pasta. Place in a serving bowl. Cover with sauce that has been prepared, add in eggplant slices and toss. Salt and pepper to taste. Serve immediately.
This delectable dish is popular in Naples.
by Celebrity Chef Maria Liberatifor more recipes go to Follow Maria on Twitter at
This is a popular recipe served along the Riviera in the summertime… Spaghetti al Fresco Riviera style 1 lb. of spaghetti 1 lb. red, ripe, fresh tomatoes 1 celery heart 4 anchovies packed in olive oil 4 tablespoons of extra virgin olive oil 1 tablespoon of fresh squeezed lemon juice
Boil tomatoes for 1 minute, peel, remove the seeds and cut in small cubes. Place olive oil in a pan and heat till warm, place in anchovies and stir until they have dissolved, add in cubed tomatoes, stir. Remove from heat and cool.
Cook spaghetti till al dente (look at package directions for proper cooking time). Drain spaghetti and place under cold running water while still in colander for 3 seconds.
Drain off all water and place in pan with sauce. Sprinkle on lemon juice a twist of freshly grated white pepper. Toss spaghetti. Then add in chopped celery heart. Toss again. Place on serving plate and serve immediately.
This dish should be savored while listening to (its namesake) the opera- Norma- by Vincenzo Bellini.
Spaghetti Norma 1 pound of spaghetti 1 ½ pounds of red ripe plum tomatoes- preferably fresh 3 small fresh eggplants 2 cloves of garlic-chopped finely 1 handful of fresh basil- washed, dried and chopped 4 tbsps of extra virgin olive oil 2 tbsps olive oil Salt and pepper to taste
Wash the eggplants, slice into thin slices and place soak them in a bowl of cold water with a tablespoon of white vinegar and 1 tbsp of gross salt for about two hours.
Peel the tomatoes and take out the seeds. Then cut tomatoes into small pieces. Place 4 tablespoons of olive oil in a large frying pan, add in the garlic and place over low heat until oil starts to bubble.
Remove from heat and add in tomatoes and chopped basil.. Add in a pinch of salt and pepper. Place over low to medium heat and cook for 15 minutes.
Boil spaghetti and cook till al dente, Whilespaghettiis cooking- drain and rinse eggplant slices and then dry. Fry eggplant slices in 2 tbsps of olive oil (not extra virgin) till golden brown and then place on absorbent paper to soak up any oil.
Drain pasta. Place in a serving bowl. Cover with sauce that has been prepared, add in eggplant slices and toss. Salt and pepper to taste. Serve immediately.
This delectable dish is popular in Naples.
by Celebrity Chef Maria Liberatifor more recipes go to Follow Maria on Twitter at
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