Italian

Spaghettini aglio e olio

It might surprise you to know that meat and tomato sauce are not essential components of a good pasta dish. Sometimes, good quality olive oil and fresh garlic are all you need as in the case of pasta aglio e olio.

Cook time: 10

Servings: 4 people

Tomato sauce

Whether you use fresh tomatoes, canned tomatoes or passata from a jar, you still need to combine your tomatoes with herb and spices to create a tasty and aromatic tomato sauce.

Cook time: 30

Servings: 3 cups

Spaghetti carbonara

Pasta carbonara has no cream in it. The creamy sauce is actually an emulsion made with beaten raw eggs and grated Pecorino. Spaghetti is the noodle most commonly used but fettuccine, rigatoni, linguine, or bucatini may be substituted.

Cook time: 15

Servings: 3 people

Linguine with anchovies and caramelized lemon

When life throws you a lemon, blanch it, caramelize it, and toss it with pasta, anchovies, chili, olive oil and butter. Deliriously good and so easy to make with a few pantry staples. Zesty and spicy with the deep umami richness of anchovies. Perfect for busy days or nights.

Cook time: 10

Servings: 1 person

Osso buco with gremolata served over pasta

Inspired by a dish we once enjoyed at Almon Marina (it's been off the menu for a while), the beef shank is cooked the Italian osso buco stew style and served with the likewise traditional gremolata. The pasta is tossed in osso buco sauce.

Cook time: 2 30

Servings: 3 people