Three Timeless Italian Spaghetti Classics: From Simple to Seafood

Italian cuisine is renowned for its simplicity and focus on high-quality ingredients. Nowhere is this more evident than in classic spaghetti dishes. In this post, we’ll explore three iconic Italian spaghetti recipes that showcase the versatility of this beloved pasta: Spaghetti al pomodoro, Spaghetti aglio, olio e peperoncino, and Spaghetti allo scoglio. Each dish represents a different facet of Italian culinary tradition, from the most basic to the more elaborate.

1. Spaghetti al Pomodoro

Spaghetti al pomodoro is the quintessential Italian pasta dish. Its simplicity belies its deliciousness, and it’s often the benchmark by which Italian cooks are judged.

Ingredients (Serves 4):

  • 400g spaghetti
  • 800g ripe tomatoes (or high-quality canned whole peeled tomatoes)
  • 2 cloves of garlic, peeled and lightly crushed
  • Extra virgin olive oil
  • Fresh basil leaves
  • Salt to taste
  • Grated Parmigiano-Reggiano (optional)

Instructions:

  1. If using fresh tomatoes, blanch them in boiling water, peel, and chop. If using canned, crush them by hand.
  2. In a large pan, heat a generous amount of olive oil over medium heat. Add the garlic and sauté until fragrant but not browned.
  3. Add the tomatoes and a pinch of salt. Simmer for about 20-30 minutes, stirring occasionally.
  4. Meanwhile, cook the spaghetti in salted boiling water until al dente.
  5. Remove the garlic from the sauce and add torn basil leaves.
  6. Drain the pasta and add it to the sauce, tossing to coat.
  7. Serve hot, drizzled with extra virgin olive oil and topped with more fresh basil. Offer grated Parmigiano-Reggiano on the side if desired.

2. Spaghetti Aglio, Olio e Peperoncino

This dish, literally “spaghetti with garlic, oil, and chili pepper,” is a prime example of how a few simple ingredients can create a flavor explosion.

Ingredients (Serves 4):

  • 400g spaghetti
  • 6 cloves of garlic, thinly sliced
  • 2 dried red chili peppers, crumbled (or 1 tsp red pepper flakes)
  • 1/2 cup extra virgin olive oil
  • Fresh parsley, chopped
  • Salt to taste
  • Grated Pecorino Romano (optional)

Instructions:

  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
  2. While the pasta cooks, heat the olive oil in a large pan over medium-low heat.
  3. Add the sliced garlic and chili. Cook gently until the garlic is fragrant and just starting to turn golden.
  4. When the pasta is ready, drain it, reserving a cup of the cooking water.
  5. Add the pasta to the pan with the garlic and oil. Toss well, adding some of the reserved water if needed to create a light sauce.
  6. Remove from heat, add chopped parsley, and toss again.
  7. Serve immediately, offering grated Pecorino Romano on the side if desired.

3. Spaghetti allo Scoglio

“Scoglio” means “reef” in Italian, and this seafood pasta dish brings the flavors of the Mediterranean coast to your plate.

Ingredients (Serves 4):

  • 400g spaghetti
  • 400g mixed seafood (clams, mussels, shrimp, squid)
  • 400g cherry tomatoes, halved
  • 4 cloves of garlic, minced
  • 1 small red chili, finely chopped (optional)
  • 1/2 cup dry white wine
  • Extra virgin olive oil
  • Fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Clean the seafood. If using fresh clams and mussels, soak them in salted water for an hour, then scrub and debeard.
  2. In a large pan, heat olive oil over medium heat. Add garlic and chili (if using) and sauté until fragrant.
  3. Add the cherry tomatoes and cook for a few minutes until they start to break down.
  4. Pour in the white wine and let it simmer for a minute to evaporate the alcohol.
  5. Add the clams and mussels to the pan, cover, and cook until they open (discard any that don’t open).
  6. Add the shrimp and squid, and cook for another 2-3 minutes until just done.
  7. Meanwhile, cook the spaghetti in salted boiling water until al dente.
  8. Drain the pasta and add it to the pan with the seafood. Toss everything together.
  9. Finish with chopped parsley and a drizzle of extra virgin olive oil.
  10. Serve immediately.

Conclusion

These three classic spaghetti dishes showcase the range of Italian cuisine, from the utmost simplicity of aglio, olio e peperoncino, to the fresh simplicity of pomodoro, to the coastal luxury of spaghetti allo scoglio. Each recipe demonstrates the Italian culinary philosophy of letting high-quality ingredients shine without unnecessary complications.

Whether you’re in the mood for something quick and simple or looking to impress with a more elaborate seafood dish, these timeless recipes are sure to satisfy. Remember, the key to great Italian cooking lies in using the best ingredients you can find and treating them with respect. Buon appetito!

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