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For the shells with agretti, cherry tomatoes and stracciatella recipe, clean the agretti and blanch in salted boiling water for a few seconds; drain a...

Shells with Agretti, Cherry Tomatoes and Stracciatella

12OZ. shell variety pasta (short)

12OZ. cherry tomatoes

9OZ. stracciatella cheese (filled

7OZ. agretti (salsola soda)

Basil leaves, chopped

olive oil

Salt

Pepper

For the shells with agretti, cherry tomatoes and stracciatella recipe, clean the agretti and blanch in salted boiling water for a few seconds; drain and boil the pasta in the same water, according to the time shown on the package.&nbsp;

Place the whole cherry tomatoes on a baking tray lined with parchment paper, season with oil and salt, bake at 390°F for 7-8 minutes, then peel. Brown them with the agretti in a pan with oil, salt and pepper for 1 minute.

Drain the al dente pasta and sauté it for 1 minute in the pan with the tomatoes and agretti, together with 1 tablespoon of stracciatella and a handful of basil leaves. Transfer the pasta to plates, finish with the remaining stracciatella and serve.

A summer pasta recipe stocked with octopus, mussels, and clams; ribbon-shaped malfade is enveloped in chickpea cream and saucy seafood deliciousness.

Mafalde With Octopus, Mussels, and Clams

octopus

mussels

1LB. clams, purged

pasta

8OZ. boiled chickpeas

celery

carrot

bay leaves

lemon

garlic

dry white wine

bread

parsley

pickled capers

salt-packed anchovies

pepper

salt

Bring a large pot of water to a boil. Add the octopus, a celery stalk, a carrot, a few grains of black pepper, and 2 bay leaves. Add a glass of white wine and cook the octopus for 40-45 minutes from when the liquid returns to a boil. After 45 minutes, add 1/2 of a lemon and cook for another 5 minutes. Drain the octopus, let it cool, and cut it into chunks.

&nbsp;Open the clams in a covered saucepan with 2 Tbsp. oil, an unpeeled garlic clove, and a splash of white wine. Filter the cooking liquid and set aside.

Clean the mussels and open them in a covered saucepan with 2 Tbsp. oil, an unpeeled garlic clove, and a splash of white wine. Shell most of the mussels and clams, keeping some aside in their shells to garnish.

For the chickpea cream: blend the chickpeas with 3/4 cup water and 1 Tbsp. oil until smooth.

For the green sauce: chop 3 Tbsp. parsley and blend with 1/3 cup oil, 3 desalted anchovies, 1 Tbsp. pickled capers and 1/2 slice of sandwich bread, crust removed.&nbsp;

For the pasta: cook the mafalde in plenty of boiling salted water. Drain 2 minutes before the cooking time indicated on the package. Transfer them to a pan with the water from the clams and a drizzle of oil. Cook on medium-low heat until al dente. Turn off and eliminate any excess liquid.

Place 1-2 spoonfuls of chickpea cream on the plates. Top with the mafalde and complete with the octopus and shellfish (the shelled ones and those in the shells). Season with 1-2 spoonfuls of green sauce.

Basil, pine nuts, garlic, olive oil, Grana Padano, Pecorino cheese, and a bit of elbow grease are all that you'll need for Genoa-style pesto. Curvy, twisted trofie pasta hold the green sauce well. Make extra to serve with fish, or spread it on panini. 

Trofie With Genoa-Style Pesto

basil leaves

pine nuts

1/4CUP Pecorino Sardo (or Pecorino Romano) cheese

1/3CUP Grana Padano cheese

In a mortar and pestle, begin grinding a few basil leaves, adding a few more as you go. If you don't have a mortar and pestle, use a food processor.

When the leaves are ground, add a few pine nuts at a time, then one sliced garlic glove, and a large pinch of salt (the salt grains create friction and help with pulverization). Grind until the ingredients form a paste.

Finally, slowly drizzle in 3 Tbsp. extra-virgin olive oil and mix into the pesto until it is smooth and fairly thick. Just before using the pesto, dilute it with 1 Tbsp. of the pasta cooking water, to make it easier to mix.

Cook the pasta in a large pot of boiling salted water until al dente. Drain, mix with the pesto until evenly coated, and serve.&nbsp;

Cacio e pepe is an iconic Roman pasta made with few ingredients; pasta, Pecorino Romano cheese, and pepper. Follow our simple tips and technique for the perfect creamy and flavor packed sauce. 

Tonnarelli Cacio e Pepe

12OZ. tonnarelli or spaghetti

1CUP Pecorino Romano cheese

peppercorns

Pasta cacio e pepe is one of the simplest dishes in Italian cuisine, but also one of the trickiest to prepare. The trick is finding the perfect balance between the cheese and the moisture of the tonnarelli.

Cook the tonnarelli in a large pot of boiling salted water until al dente.&nbsp;

In the meantime, grate the <a href="https://www.lacucinaitaliana.com/glossary/pecorino-cheese" rel="noopener noreferrer" target="_blank">Pecorino cheese</a> into thin shavings. Grind plenty of black pepper into a large serving bowl, where you will toss the pasta.

Drain the tonnarelli and transfer it to the serving bowl, away from the heat of the stove. Add 2 small ladlefuls of pasta cooking water (around 1/2 cup) to help melt the cheese and blend the sauce. Gradually add the grated Pecorino cheese, stirring until the cheese is completely melted. Serve the pasta immediately, topping with extra grated Pecorino cheese.

There's something special about seafood on a warm summer day. This uncomplicated recipe for succulent linguine con aragosta (linguine with lobster) and sweet tomatoes is silky and luxurious. 

Linguine With Lobster

1 1/4LB. San Marzano tomatoes (or plum tomatoes)

lobsters, 1 1/2 lbs. each

1LB. linguine

Score the bottom of the tomatoes with an X-shaped cut and drop them into boiling water for a few seconds. Strain, peel, and remove the seeds; then chop them into cubes.

Cut the lobsters in half lengthwise. Cut the four halves into pieces. In a pan, heat 1/3 to 1/2 cup extra-virgin olive oil. When hot, add the lobster pieces. Mix, cover, and cook for 5-6 minutes on low heat. Add a handful of chopped parsley, salt and pepper and cook for another 7 minutes. Add the chopped tomatoes and 3/4 cup water. Cover and cook for another 10 minutes.

Cook the linguine in a large pot of boiling salted water until al dente. Drain and add to the pan with the lobster, tossing everything together quickly to coat. Serve immediately.&nbsp;

Spaghetti with clams is one of the most satisfying Italian dishes to cook and eat. The fresher the clams, the more flavorsome the sauce. 

Spaghetti With Clams

2LBS. clams

spaghetti

1OZ. parsley

In a large bowl or pan, soak the clams in lightly salted water for at least 2 hours; every 30 minutes, use your hands to gently drain them without stirring up any sand that has filtered to the bottom of the pan; transfer them to a plate, change the water, and add a pinch of salt. Be careful not to break the shells during this process.

Trim the parsley, removing the leaves only; wash and dry with a paper towel and finely chop. Crush and mince 1 garlic clove.&nbsp;

Cook spaghetti in a large pot of boiling salted water, stirring occasionally. Drain about 2 minutes before al dente. Reserve 1 cup pasta cooking water.&nbsp;

Meanwhile, in a pan large enough to hold the clams and spaghetti, sauté the garlic with 4 Tbsp. oil for 30 seconds, then add the parsley.

&nbsp;

After a few seconds, add the drained clams: cook for 1-2 minutes until they start to open, then add 3 small ladlefuls of pasta cooking water.

Drain the spaghetti and transfer directly to the pan with the clams. Cook until the pasta is al dente and a creamy sauce forms due to the starch being released. Add extra water pasta cooking water if needed. Top with chopped parsley to taste and serve.&nbsp;

Pasta alla Nerano is dish from Campania created at the Mariagrazia restaurant, in Nerano in 1952. The recipe calls for a few simple and delicious ingredients: spaghetti, fried zucchini and provolone cheese.

Spaghetti alla Nerano

zucchini

6OZ. Provolone cheese

Thinly slice the zucchini. Fry a few slices at a time in plenty of hot oil until golden. Drain on a paper towel and sprinkle the zucchini with torn <a href="https://www.lacucinaitaliana.com/glossary/basil" rel="noopener noreferrer" target="_blank">basil</a> leaves.&nbsp;

Finely grate the provolone, and set it aside.

Cook the spaghetti in boiling salted water. Drain once <a href="https://www.lacucinaitaliana.com/trends/healthy-food/pasta-al-dente" rel="noopener noreferrer" target="_blank">al dente</a>, setting aside two ladlefuls (around 3/4 cup) pasta cooking water.

Sauté the garlic clove in a pan with a bit of oil. Remove the garlic and add the zucchini, drained spaghetti, 1 ladleful pasta cooking water, and half the provolone. Finish cooking over low heat, adding the second ladleful of pasta cooking water gradually along with the remaining provolone, mixing until it forms a creamy sauce.

Serve immediately with a generous amount of freshly ground pepper.

Briny bottarga and salted lemon rinds add a huge burst of umami and citrus flavor to this pasta dish. 

Spaghetti With Bottarga and Salted Lemon

unsalted butter

lemons

shallot, minced

2OZ. bottarga (mullet roe), thinly sliced

chives

Peel 2 lemons and separate rinds from the pith. Juice lemons and bring juice to a boil with a generous pinch of salt. Add rinds and continue cooking for 10 minutes. Strain rinds, let cool, and cut into small strips.

Bring white wine to a boil with 1 Tbsp. lemon juice and minced shallot. Remove from the heat and add room temperature butter. Mix until it melts. Add salt if needed and let cool.

Cook pasta in a large pot of salted boiling water according to package directions. Strain and top with the butter, some minced chives, salted lemon, and thinly sliced mullet roe. Best served lukewarm.

A Roman classic dish, spaghetti all'arrabbiata is enjoyed throughout Italy. Arrabbiata literally means 'angry' in Italian, referring to the sauce made with tomatoes and hot red chili peppers that packs a spicy kick. 

Spaghetti all'Arrabbiata (Spicy Spaghetti)

14OZ. tomatoes, crushed

1OZ. onion, chopped

black olives

capers, rinsed

chili pepper

basil

Bring water to a boil in a 6 qt. pot. Season with salt. Add the <a href="https://www.lacucinaitaliana.com/glossary/spaghetti-pasta" rel="noopener noreferrer" target="_blank">spaghetti</a>.&nbsp;

Meanwhile, heat 3 Tbsp. olive oil in a large saucepan over medium-high heat. Add the onion, a whole chili pepper, a dozen olives, and 1 Tbsp. capers and sauté 3 minutes.

Add the tomatoes and cook for around 5 minutes until the sauce thickens.

Drain the spaghetti when cooked to al dente and toss quickly in the saucepan. Transfer to a bowl and serve garnished with fresh <a href="https://www.lacucinaitaliana.com/glossary/basil" rel="noopener noreferrer" target="_blank">basil</a>.

Bucatini all'Amatriciana is a Roman trattoria staple. Its origins lie outside of the capital in the town of Amatrice, hence the name. Although the main ingredients are Pecorino Romano, guanciale and tomato, no one recipe is the same..

Best Bucatini all'Amatriciana

bucatini

7OZ. guanciale or pork cheek

onion

1 3/4LB. tomatoes

2/3C. Grated Pecorino Romano

Extra virgin olive oil

Remove the rind from the <a href="https://www.lacucinaitaliana.com/glossary/guanciale" rel="noopener noreferrer" target="_blank">guanciale</a>. First cut it into slices and then into matchsticks.&nbsp;

Peel the tomatoes and cut into wedges.&nbsp;

Brown the guanciale in a saucepan with oil and a crushed garlic clove. When the garlic is golden, remove it and add chilli pepper to taste and the sliced onion. Let it wilt, then add dry white wine, turning up the heat a little to let it evaporate. Once the wine has evaporated, add the fresh tomatoes, skinned and cut into wedges. Cover and cook for around 50 minutes (times varies according to the ripeness of the tomatoes).

Cook the <a href="https://www.lacucinaitaliana.com/glossary/bucatini" rel="noopener noreferrer" target="_blank">bucatini</a> in large pot of boiling salted water until al dente. Drain and transfer back into the hot pot and coat with the sauce. Serve immediately with grated pecorino cheese and a grind of pepper.

For the spaghettoni, mussels and cherry tomatoes recipe, wash the tomatoes and cut them into quarters. Clean the mussels. Heat a saucepan with 2 table...

Spaghettoni, Mussels and Cherry Tomatoes

7OZ. Pachino cherry tomatoes

null Parsley

null Basil leaves, chopped

Dry white wine

For the spaghettoni, mussels and cherry tomatoes recipe, wash the tomatoes and cut them into quarters. Clean the mussels. Heat a saucepan with 2 tablespoons of oil; brown the garlic clove with the peel for a couple

of minutes, then remove it and add a bunch of parsley, including the stems, and the tomatoes and cook for about 3 minutes; add the mussels, mix in with half a generous glass of white wine, cover and continue cooking for about 5 minutes, until the mussels open; at the end remove the parsley stalks and keep the cooking liquid. Shell the mussels. Chop some basil leaves and a sprig of parsley to obtain 1 generous tablespoon of mince. Cook the spaghetti in salted boiling water for half the time indicated on the package. Drain and finish cooking in the mussel broth, adding the shellfish 2-3 minutes before turning off. Distribute the spaghetti into dishes, finish with the chopped basil and parsley and serve.

For the spinach velouté recipe, chop the onions and brown them in a saucepan with 1 tablespoon of oil; add the peeled potatoes cut into thin slices, 1...

Spinach Velouté

potatoes

almond milk

spinach

7OZ. spicy fennel sausage

spring onions

nullOZ. almonds, unblanched

For the spinach velouté recipe, chop the onions and brown them in a saucepan with 1 tablespoon of oil; add the peeled potatoes cut into thin slices, 1 1/4 cups of water and the almond milk; cook for 15 minutes.

Add the spinach and salt, cook for another 5 minutes, then blend to a cream. Crumble the sausage and brown it. Slice the almonds and toast them. Serve the velouté with the sausage and almonds. Garnish with small leaves of baby spinach, a drizzle of oil and freshly ground black pepper to taste.

A medley of Mediterranean herbs and lemon infuse spaghetti with bright flavors and aromas. 

Spaghettoni Profumati (Fragrant Spaghetti)

4OZ. homestyle bread (any crusty bread)

herbs (thyme, wild fennel, rosemary, mint, parsley, marjoram)

For the breadcrumbs: Chop the mixed herbs together. Heat the bread in a pan with a drizzle of oil and squeeze a bit of lemon juice on top. Remove the bread from the pan, season with about 1 oz. chopped herbs and 2 Tbsp. oil and blend everything together.

Bring a pot of water to a boil with a large pinch of salt, 2 bay leaves, and a pinch of chopped herbs. Cook the pasta in the fragrant water until al dente.

In the meantime, for the flavored oil: add the remaining chopped herbs and a squeeze of lemon juice to 1/2 cup oil.

Strain the pasta, reserving a bit of the pasta cooking water, and transfer back to the pot. Toss with the flavored oil, bread crumbs with herbs, Grana Padano cheese, and a bit of the cooking water. Cook for 30 seconds and serve.

Form the dough by combining the flour with the eggs and 1 tablespoon of oil, then let it rest, covered, for 1 hour. Flour the work surface and roll ou...

Tagliolini with Porcini Mushrooms

flour

2.5OZ. lettuce

porcini mushrooms

eggs

shallot

Shelled walnuts

Basil

Vegetable broth

Form the dough by combining the flour with the eggs and 1 tablespoon of oil, then let it rest, covered, for 1 hour. Flour the work surface and roll out the dough into sheets about 3/4 inch thick. Cut the sheets with the appropriate device to create the tagliolini.

For the sauce: clean the porcini mushrooms and cut 3 of them into slices. In a large pan with a drizzle of oil, fry the finely minced shallot, then add the sliced mushrooms, salt and pepper to taste, and cook for 5 minutes. Add 4 tablespoons of wine and half a ladleful of vegetable broth and continue cooking for another minute.&nbsp;

Add 6 torn basil leaves, stir, and turn off the heat. Use a mandoline to slice the remaining mushrooms very thin.

Trim the lettuce and immerse the leaves in salted boiling water for a few seconds, then strain and blend them with 3 tablespoons of oil; strain the puree through a fine sieve.

Cook the tagliolini in a large pot of salted boiling water for a couple of minutes, just until they float. Strain, place them in the pan of mushrooms with half of a ladle of vegetable broth, 1 tablespoon of oil, the pureed lettuce, and chopped walnuts; mix, add the salt and pepper to taste, and let the flavors mingle for 1-2 minutes.

Cut the squash into slices, remove the seeds and space the slices out on two baking sheets. Season them with a drizzle of oil, then bake at 350°F for ...

Squash Tortelli, Lombardy Version

3LBS. squash

nullC. flour

7OZ. mostarda

nullC. Grana Padano PDO cheese

3OZ. dry amaretti cookies

null Butter

null Sage

Cut the squash into slices, remove the seeds and space the slices out on two baking sheets. Season them with a drizzle of oil, then bake at 350°F for about 30 minutes. Remove from the oven, let cool, then remove the pulp and mash it with a fork; add salt if needed, and pepper. Finely chop the mostarda and add it to the squash along with the crumbled macaroons and the grated Grana Padano cheese. Check how wet the filling is: if it is too wet, add a few tablespoons of breadcrumbs, or even better, add some more crumbled amaretti cookies. Let the filling sit for 2 hours.

FOR THE PASTA: Mix the flour with the eggs, egg yolks and a pinch of salt to form the dough. Work the dough until it is smooth and even. Wrap the dough in plastic wrap and let it rest for 2 hours. Roll it out into thin sheets, place walnut-sized dollops of filling evenly spaced apart on each sheet, then fold it over and close the ravioli. Cut them with a toothed wheel to obtain about 60 ravioli 1 1/2 x 1 1/2 inches each. Cook them in salted boiling water and gently drain them. Season them with plenty of melted butter along with a sprig of sage leaves and grated Grana Padano cheese.

Prepare the broth with 5 quarts of water, the garlic, the peeled onion cut into chunks, the peeled carrots, the celery stalk with its leaves, 1 whole ...

Castelmagno Cappelletti in Broth

nullLB. beef tongue

1LB. beef flank

1LB. castelmagno cheese

nullLB. beef shank

ricotta cheese

carrots

cinnamon

beef bone,

whole clove

bay leaf

Prepare the broth with 5 quarts of water, the garlic, the peeled onion cut into chunks, the peeled carrots, the celery stalk with its leaves, 1 whole clove, a few peppercorns, 1 bay leaf, 1 sprig of parsley, the meat, and the bone. Simmer on low for 5 hours. Strain the broth and divide it into two portions; flavor one portion with the cinnamon stick and cook for another 30 minutes.

For the filling: mix the crumbled castelmagno cheese, the ricotta, and freshly ground pepper.

For the cappelletti: Form a dough with the flour, eggs, and a pinch of salt; cover and let rest in the refrigerator for 1 hour. Roll it into a very thin sheet and cut it into 1 1/2” squares. Put a small spoonful of the filling in the center of each square. Moisten the edges of the squares with a bit of water. Fold over the opposite corners of the squares to form triangles; press around the filling to remove any air, then fold the two corners at the base of the triangles one over the other and seal them to create the “hats,” or cappelletti. Cook them in the broth without the cinnamon for a few minutes, just until they float; add the flavored broth and serve immediately.

Legend says that this iconic Sicilian dish was created in the 1800s after opening night of Bellini's opera Norma. Pasta topped with eggplant, tomato sauce and ricotta salata makes for a hearty vegetarian meal that can be whipped together in under an hour.

Pasta alla Norma

2LBS. San Marzano tomatoes (or plum tomatoes)

eggplant

ricotta salata cheese, grated

peanut oil

Roughly chop the onion and sauté it in a saucepan with 3 Tbsp. extra-virgin olive oil.&nbsp;

Chop the tomatoes into large pieces. Tie a dozen basil leaves together and place in the saucepan with the onion. After 1 minute, add tomatoes and salt. Cook for 25 minutes over medium-low heat. Remove the basil a few minutes before turning off the heat. Pass the tomato sauce through a food mill.

Heat oil to 350°F. Wash the eggplant and cut them into 1/4" thick slices; fry in hot oil for 1-2 minutes.

Cook the pasta in a large pot of boiling salted water until al dente. Drain.

Toss the drained pasta in the tomato sauce. Drizzle with some extra-virgin olive oil. Top with fried eggplant and ricotta salata and serve.&nbsp;

Optional: preheat the oven to 210°F. Roast cherry tomatoes with peel from half of a lemon for 50 minutes. Top the pasta with the roasted tomatoes and serve.&nbsp;

Top 17 primi recipes from across the web

The most viewed primi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shells with Agretti, Cherry Tomatoe...

Mafalde With Octopus, Mussels, and ...

Trofie With Genoa-Style Pesto

Tonnarelli Cacio e Pepe

Linguine With Lobster

Spaghetti With Clams

Spaghetti alla Nerano

Spaghetti With Bottarga and Salted ...

Spaghetti all'Arrabbiata (Spicy Spa...

Best Bucatini all'Amatriciana

Spaghettoni, Mussels and Cherry Tom...

Spinach Velouté

Spaghettoni Profumati (Fragrant Spa...

Tagliolini with Porcini Mushrooms

Squash Tortelli, Lombardy Version

Castelmagno Cappelletti in Broth

Pasta alla Norma

Top 17 primi recipes from across the web

The most viewed primi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shells with Agretti, Cherry Tomatoe...

Mafalde With Octopus, Mussels, and ...

Trofie With Genoa-Style Pesto

Tonnarelli Cacio e Pepe

Linguine With Lobster

Spaghetti With Clams

Spaghetti alla Nerano

Spaghetti With Bottarga and Salted ...

Spaghetti all'Arrabbiata (Spicy Spa...

Best Bucatini all'Amatriciana

Spaghettoni, Mussels and Cherry Tom...

Spinach Velouté

Spaghettoni Profumati (Fragrant Spa...

Tagliolini with Porcini Mushrooms

Squash Tortelli, Lombardy Version

Castelmagno Cappelletti in Broth

Pasta alla Norma

The most viewed primi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine