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Spaghetti alla Calabrese recipe

Spaghetti alla Calabrese recipe

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Spaghetti is simply tossed with butter, garlic and loads of freshly grated Pecorino Romano cheese. Pecorino Romano cheese is full flavoured Italian cheese made from sheep's milk, and is the star in this simple but flavourful dish!

57 people made this

IngredientsServes: 2

  • 175g spaghetti
  • 110g butter
  • 2 tablespoons minced garlic
  • 120g grated Pecorino Romano cheese

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Immediately place pasta in a large bowl and mix in butter, garlic and cheese. After butter has completely melted, serve.

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Reviews & ratingsAverage global rating:(53)

Reviews in English (42)

I loved this, it was simple to make, the only adjustment i made was i chopped up a few slices of bacon and fried until crispy, then took the pan off the heat and threw in the garlic, butter and cheese, not long after the pasta was ready so i drained and poured on top, mixed well and served!! Very tasty - i have cooked it my way5 times so far...-25 Apr 2013

by Navy_Mommy

Spaghetti with butter and parmesean cheese has been a long standing favorite in our house, but this surpasses it by far. The garlic adds a really nice touch, kind of a slight hint of extra taste in the back ground. I wouldn't normally use this much butter or cheese when I make this, but I did this time and boy was I surprised how much better it was. The cheese and butter get gooey and make a sort of sauce. My daughter and I will have this as a full meal when it is just the two of us, but will also make a great side dish to chicken. Thanks Paula, you improved on a dish I already loved.-22 Aug 2003

by ryanandkylesmom

This is very good. The only thing I did differently was use the butter to saute the garlic before tossing it with the pasta. I prefer a mellower flavor then you get with raw garlic. Adding a little bit of white onion to the saute adds a little sweetness, too. I found this recipe worked well with Parmesan cheese as well.-26 Feb 2006


Spinoffs with linguine, cheese, and tomatoes abound, but the real spaghetti and clams can be found in only one Italian city.

In a legend that distills the Neapolitan obsession with spaghetti with clams, the famous stage actor Eduardo De Filippo is said to have returned home after a long day of performing in 1947, hungry for a plate of spaghetti alle vongole. Undeterred by the fact that he had no fresh clams available, he prepared the dish as he would normally: sautéeing garlic and crushed red pepper flakes in olive oil, adding small tomatoes grown near Vesuvius, pulling out the pasta when it was cooked al chiodo (a minute sooner than al dente) and allowing it to finish in the saucepan with the other ingredients before tossing in a handful of fresh chopped parsley.

He christened the final product spaghetti alle vongole fujutespaghetti with clams that have escaped—and according to the version of the story recorded in his wife’s cookbook, he swore that while eating it, he could taste and smell the sea.

The idea that a true Neapolitan can evoke the flavor of clams even when the clams aren’t there might seem absurd, but the sting of garlic and dried chile frying in olive oil mixed with the salt air floating in off the gulf signals one thing to anyone from Naples: spaghetti alle vongole.

Already in the 17th and 18th centuries, before pasta was widely consumed in the region, chefs like Vincenzo Corrado were preparing soup or broth with clams for the Campanian nobility in and around Naples. By the 19th century, Ippolito Cavalcanti, the duke of Buonvicino, had published the first formal recipe for the dish in his cookbook written in Neapolitan dialect, cementing it as a local treasure. Today, spaghetti alle vongole is the simplest way to test a Neapolitan’s credibility in the kitchen.

Cavalcanti’s first recipe reveals how much faith there was in the star ingredient. Nothing more or less than vermicelli (a slightly fatter form of spaghetti), olive oil, a clove of garlic, and the clams themselves should appear, with just a finishing handful of fresh parsley. The focus is entirely on the vongole, which should be cooked separately to release their juices, the liquid from which is then strained and simmered with the olive oil and garlic base, before the clams and pasta are added and all cooked together for a final minute.

In Cavalcanti’s time, the only clam to use would have been the verace or “true” clam, native to the shallow waters of the Mediterranean and known for imparting a delicate but irresistible flavor of the sea. Before the introduction of farmed clams, or the heartier vongole filippina, it was the surprisingly intense, perfumed brininess of the tiny, fresh-caught vongole veraci, and their sense of place, that catapulted a dish so unapologetically naked to greatness.

While this early “white” recipe might remain the gold standard, the intervening centuries have welcomed manipulations as the dish has proliferated across the Italian peninsula and isles, including the Calabrian version that uses the much hotter local dried chile or the Sardinian one that swaps long pasta for the couscous-like fregula. Many of the most popular modifications have become acceptable also in Naples, if begrudgingly. White wine and peperoncino are more or less canon, spaghetti has resoundingly replaced the less common vermicelli, and the “red” alternative has perhaps even matched the original bianco version in prevalence, as the fresh cherry tomatoes, or datterini, provide sweetness and acidity that might not otherwise come from the clams. Though purists shudder at the thought of alternatives, the lupino, a slightly larger saltwater clam, or the vongola filippinathe Manila clam found all over the Indian and Pacific oceans—are increasingly used due to their much wider availability, in Italy and beyond.

Of course, Manila clams are only the beginning of the sacrileges committed in iterations of spaghetti alle vongole that have leapt across the pond. In the United States, anything from a littleneck to a surf clam might turn up in your pasta, which might actually be linguine or bucatini, and bacon or pancetta are often hiding somewhere in the sauce. Most horrifying of all for any hot-blooded Neapolitan, cheese is almost always added, and liberally at that. And yet, as De Filippo’s satisfying and evocative escaped clam spaghetti proved, the mere memory of clams can be enough to make spaghetti alle vongole everything it’s meant to be.


Cooking with Danny

Spaghetti is one of the most famous dishes of the Amalfi Coast. The dish comes from the town of Nerano on the coast of the Sorrento Peninsula just across from Capri. The dish was created by Maria Grazia at her trattoria in Nerano. The primary ingredient of the dish is Zucchini with Povola or Caciocavallo Cheese grated into the pasta. Many restaurants on the Amalfi Coast and Capri serve this dish, and most locals know how to make it, and cook it at home, especially if they happen to have a little garden growing Zucchini, Tomatoes, and other vegetables. It’s easy to make and soul satisfying. If you’ve been to the area you may have already eaten it, and so know you can make it back home. Enjoy.

3 medium sized Zucchini, washed

4 tablespoons Olive Oil

3 cloves Garlic, peeled and cut in half

¼ cup fresh Basil, washed and leaves torn in half

¾ cup of grated Caciocavallo Cheese

1 pound imported Italian Spaghetti

Sea Salt and ground Black Pepper

Slice the Zucchini into ⅛” rounds.

Fill a large pot ¾ full of water, with 2 tablespoons salt and bring to the boil.

Place the Olive Oil in a large frying pan, and turn heat to a medium flame. Add the Zucchini and start to cool. Sprinkle the zucchini with about ½ teaspoon each of salt and Black Pepper. Add the butter and garlic and cook the zucchini for 4-5 minutes on medium heat.

Add about a ¼ of the pasta cooking water to the pan with the zucchini, turn the heat to low and cook for about 6 minutes on low heat. Stir the zucchini with a wooden spoon as it is cooking.

Put the spaghetti into the rapidly boiling water and cook according to the directions on the package and the spaghetti is al dente (slightly firm to the bite) usually about 10-11 minutes.

After the zucchini has cooked for a total of about 11 minutes. Turn the heat off. add the Basil and stir. Taste 1 piece of zucchini for seasoning to see if you want to add any more salt or pepper.

When the spaghetti is cooked, turn the heat off and drain the spaghetti into a colander, reserving ¼ cup of the pasta cooking water in case you need to add to the sauce.

Return the spaghetti to the put that it cooked in. Add all zucchini and all the juices from the pan in the pot with the spaghetti and stir.

Add half of the grated Caciocavallo cheese and stir. The consistency should be just slightly loose. If it is too tight, add a little pasta cooking water and stir.

Plate the spaghetti on 4 plates, giving each person an even amount of zucchini. Drizzle a little olive oil over each plate and serve.

Note : It’s best to make the dish with Caciocavallo Cheese, but if you can’t find, a combination of half grated Pecorino and half of Parmigiano Reggiano is a good substitute, or just Parmigano or Pecorino on their own.

Note II : Once you know how to make Spaghetti Nerano, you can make little variations, simply by adding one other ingredient that marries well with the dish. A great addition to this dish is to make Spaghetti Nerano just as above, and to add 4 or 5 pieces of sauteed shrimp on to each plate. Just have the shrimp ready and cook them in a little olive oil, seasoned with salt & pepper, and cooked for about 2 minutes on each side. Turn the heat off and add 4 or 5 pieces of shrimp to the plate with the Spaghetti Nerano and enjoy.

This Recipe complements of Best Selling Italian Cookbook AUthor DBZ from his latest book


Spaghetti Alla Nerano

Spaghetti alla Nerano is a dish born in one of the most characteristic villages of the Amalfi Coast, Nerano.

As usual, when we talk about recipes linked to a specific territory, we are faced with numerous legends that try to establish their origins. In this case the story takes us back to the early 1950s when the famous spaghetti were prepared for the first time in the “Maria Grazia” restaurant. The recipe, of course, has remained and still remains the most secret, especially due to the choice of the proportions of the cheeses that form the link for the dish.

It seems that the restaurateur of the small bay of Nerano to tie pasta and zucchini tried to add Provolone del Monaco, a spicy spun cheese based on the aging and typical of Agerola, a town of the picturesque Lattari mountains.

The secret of the goodness of this dish lies precisely in its incredible and appetizing creaminess and in the incomparable taste of this particular Provolone.

It is also said that this delightful first course was a favorite of two symbolic figures of Naples and Campania: Totò and Eduardo De Filippo, who would have said themselves madly in love with this typical local dish.


How to make semolina flour dough.

Lorighittas is a semolina flour and water pasta. Semolina flour is made from durum wheat (hard wheat). It’s the flour used to produce most of Italy’s dried pasta as well as traditional homemade pasta shapes in the South of the country. This flour is slightly coarser than soft wheat flour and pale yellow in colour.

Pasta from semolina flour usually holds its shape really well. This is because of the high gluten content. However, because of this you have to knead the dough longer than for soft wheat flour pasta to get it soft and pliable. Of course, you can use your stand mixer to do all the heavy work.

Just measure out the flour into the bowl of your stand mixer. Add the warm water a bit at a time and mix together until you have the beginnings of a dough. Then switch to the dough hook and knead on low for 10 minutes.

I made my dough by hand. I first mixed the flour and water in a bowl and then turned it out onto a pastry board to knead. Whichever method you use it’s important that the water is quite warm. Semolina flour is easier to work with warm water. You also need to add the salt to the water rather than the flour.


Calabrian Stuffed Eggplants

I have been eating these Calabrian Stuffed Eggplants, called Melanzane Ripiene alla Calabrese, my whole life. Frankly, I can think of no other dish that has so much meaning to me. As I was planning my Christmas menus this year, it occurred to me that I should probably write the recipe down once and for all, so that I could pass it on and share it with others. Up until now, I’ve been preparing the dish like an Italian, all by eye. Some people aren’t comfortable with that, so I tested the recipe twice last week to get it just&hellip


Long Fusilli Pasta with Pesto Calabrese

Here’s another recipe to spice up your pesto life. Pesto Calabrese is a cold creamy sauce made from tomatoes, red bell peppers and ricotta. It’s slightly or very spicy, depending on your preferences, because of the edition of Calabria’s famous peperoncino and very aromatic. (go straight to the recipe)

This recipe is not actually an old traditional Calabrian recipe but includes typical ingredients from Calabria and has become very popular here in Italy. So much so, that Barilla and other companies make and sell it as a ready sauce. Although Barilla’s version doesn’t include ricotta.

Unlike other types of pesto, this pesto Calabrese is made with some cooked ingredients. The onion, bell peppers and tomatoes need to be cooked before being blended with the cheeses and peperoncino. I have seen some recipes in which they suggest blending all the ingredients raw and then cooking the sauce for 10 minutes in a small saucepan. But I prefer to do it this way.

There are number of other versions of this pesto many of which include eggplant or basil or different kinds of onions or Parmesan, or a combination of these. However, the most important ingredients are a good quantity of peperoncino (red chilli pepper) to give it that Calabrian kick and a fresh ricotta to offset the sharper flavours of the other ingredients.

Like all simple recipes, especially those using fresh foods, high-quality ingredients are important and will make all the difference. To get the best result use juicy but ripe vine tomatoes, crisp unwrinkled red bell peppers, Calabrian peperoncino (fresh or dried), fresh Italian ricotta and, if available, Tropea onions.

You can prepare a good quantity of this sauce and freeze it in small portions, so you always have it ready. This pesto Calabrese is perfect with long pasta, especially the long fusilli I used. However you can use short fusilli too. You can also serve it as a dip or on bruschetta. If you make enough you can try serving it in different ways to see which you like best. Whichever way you serve it I’m sure it will become a firm favourite!

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SPAGHETTI ALLA FORIANA

Recipe courtesy of Well Preserved via Food52

This sauce can be stored in the refrigerator and used to top bruschetta or stuff chicken or pork chops or stirred into soups. It only gets better with age as the garlic and oregano perfume the oil. I did not add the raisins so cannot attest to their deliciousness in this sauce. Let me know if you added them and how you liked that.

This recipe serves 4 with sauce to spare

FORIANA SAUCE

5 tablespoons sliced garlic (about 10 large cloves)

3 teaspoons dried oregano

3 tablespoons olive oil plus more for covering the jars

1/2 cup white or golden raisins (optional)

Salt and freshly ground black pepper to taste

1. Place the walnuts, pine nuts, and garlic in a food processor and pulse to a fine chop, until the nuts are like damp granola. Add the oregano and pulse a few more times to combine.

2. Heat the olive oil in a medium sized skillet over a medium heat. Add the nut mixture, the raisins, and salt and pepper to taste. Cook for about 5 minutes, stirring constantly to avoid burning or searing.

3. If storing sauce for later, bring 3 half-pint jars and their bands to a boil in a large pot of water fitted with a rack. Boil for 10 minutes. Remove the jars with tongs (the tongs don't need to be sterilized). Simmer new lids in a small pan of hot water to soften the rubberized flange. When the jars are dry but still hot, pack in theForiana Sauce, eliminating as many air pockets as you can. Fill the jars to about 1 inch below the rim. Add a 1/2-inch layer of oil to cover. Wipe the rims with a paper towel, set on the lids, screw on the bands, and refrigerate. Check on the sauce a day after you make it: you may need to add more oil to ensure it is completely covered.

4. Be sure to cover the surface of the sauce well with oil after each use. Remove only the quantity of sauce you need for a dish and allow that to come to room temperature. Cover the remaining sauce in the jar with fresh oil and return it to the fridge promptly.

5. You can hold Foriana Sauce, covered in olive oil in the refrigerator, for 10 days. (Note: Because of a low but very serious risk of botulism, make sure that the sauce heats through thoroughly in Step 2, and do not keep it in the refrigerator for longer than 10 days.)

1/2 cup grated pecorino cheese (serve on the side to make the dish vegan-friendly)

Cook the spaghettini in salted boiling water until al dente, about 12 minutes. Drain and toss with the Foriana Sauce. Garnish with the cheese and fresh oregano. Check the seasoning and serve immediately.


Spaghetti alla Calabrese recipe - Recipes

10 lbs of Five Rose White Flour - 1 cup of (Bertozzi) corn flour -1/4 cup of salt Need.

Place 1/4 cup of fresh bakers yeast, place in a cup of warm water let dissolve, put to the side.

Using two liters of luke warm water, place 2 cups at a time into the flour mixture and need.

Keep on adding until the consistency is like play dough.

Then add your yeast liquid solution into the dough and need for 5 to 10 minutes.

(Prayer to Saint Anthony while needing)

Place a cup of (Bertozzi) Olive oil into the dough and need for another 10 minutes.

Let dough rise for 4 hours. Once it rises. Place the dough on a flour covered tablecloth.

Cut the dough into portions 13 dinner rolls in honor of Saint Anthony's, and then bread loaves.

Cover the bread portions with a warm blanket. (Second rising)

Let sit for 20 minutes.

Prepare the oven at 350 degrees. Sprinkle the cooking sheets with corn meal to keep bread from sticking.

(Mamma Squitti placed some small bricks in the inside of her electric oven)

Once you put the bread on cooking sheets, turn oven to 400 degrees lower element first. Bake for about 15 to 20 minutes until bottom is golden brown. Turn the upper element and bake for another 15 minutes.

The thirteen dinner rolls in honor of Saint Anthony's are to be given to friends and especially strangers.

"Spaghetti and Meatballs alla Simbariana"

A father on welfare was having difficulties providing enough food for his many children, and noting that he was buying canned/prepared foods, Mamma Squitti taught him how to make the meal of spaghetti and meatballs.

Place into a sauce pan ½ cup of chopped red peppers and 1/4 cup of Bertozzi ( Gigi ) Olive oil and saute them,

add 1/2 cup of chopped onions and saute.

Then add 5 ounces of Tomato paste in sauce pan Simmer for a couple of minutes

Add 1 medium can of crushed tomatoes and add one tablespoon of crushed roasted garlic/ peppers (Clubhouse) dried spice. Add ½ tablespoon of Italiano (Clubhouse) seasonings. Simmer for a 20 minutes on low.

In a separate pot add 16 oz of water. Bring to boil. Add 1 tablespoon of (Bertozzi) Olive oil. When water is at full roar place your 1 lb of pasta (spaghetti) continually stir, until al dente. Drain except for 1" of water in pot. Add ½ tablespoon of salt and mix.

Place your spaghetti sauce into pot of spaghetti and mix.

Take a serving bowl and add some Romano cheese to the bottom, place pasta in bowl, sprinkle with cheese on top and serve.

Add a quarter cup of chopped fine onions.

1 tablespoon of Italian (Clubhouse) spice Add ½ cup of grated Roman cheese and mix.

Add three (range feed chicken) eggs and blend.

Add 1 cup of (Pastena) bread crumbs and mix.

Roll into two inch balls using olive on your hands to coat meatballs. Place on baking rack. Bake at 350 degrees until brown and still soft.

Prepare Simbariano spaghetti sauce as above.

Place meatballs in large sauce pan with some sauce and simmer for 15 minutes.

(It is said that the way Italian mothers tell their children they love them,
is through the word. "mangia")

Mamma Squitti's Philosopher's Calabrese Pizza Recipe.

Marianne Rosso Squitti was born in the "sole" of Italy, in Calabria, a part of southern Italy where the worlds famous Pythagoras taught his philosophy at Crotone a few miles away from Mamma's hometown Simbario, Catanzaro. Pythagoras (c.580/570-c.500 B.C.E.): A Presocratic philosopher. Founder of a major school of philosophy/religion that emphasized the mystical interconnections in numbers, nature, and the human soul. The natural and the ethical world were inseparable.

Here it is. the recipe from a person who delighted to feed people, people of all colors. to use her words, we are all children of one God. This was the basis of her being straight from the heart.

Dough: (This is the process to make Mamma Squitti's bread dough for making bread.)

4 cups of unbleached white flour, 1/4 cup of corn meal, tablespoon of salt, tablespoon bakers yeast ( not dry ), Blend and mix flour with salt and yeast, with a 1 litre of warm water, need the mixture. When like a dough, add olive oil, 1/4 cup into the dough and need again.

Let rise for 1 to 1 ½ hour. In a warm area, or with a blanket on top.

(To make bread need again, break into portions and let arise again 1 to 1 ½ hour, with blanket on top, cut into portions, add 1/4" cuts along the top to allow cooking and add some butter to top to give it a golden color. )

For Pizza, one rise only, make into portions pieces and bake the crust slightly prior to adding toppings, until it gets golden brown. . Take it out of the oven

From a separate frying pan, slightly sauteed ingredients, green peppers, red peppers, garlic, onions, favorite spices, oregano, parsley, basil, add to the top of pizza that is slightly browned, let cook for 15 to 20 minutes @ 350', and then you add tomato sauce to the top, let cook another 10 minutes, then add mozzarella cheese or olives to top, and bake another 5 minutes and enjoy.

To serve with love . "the philosophers pizza,". because man cannot live on bread alone. !


Spaghetti alla Calabrese recipe - Recipes

Yesterday I wrote about my own personal weird food tastes, but it’s been a while since we’ve discussed exotic food in southern Italy, so let’s talk about snails (and for those of you who read through yesterday’s comments, no, don’t expect a ghiro recipe here any time soon).

Snails are lumache (loo MAHK eh) in Italian, and I’ve read that there are literally hundreds of different words for snails in the dialects of southern Italy what the Badolatese in Calabria call a snail is lambehru (lam BAIR ooh), plural lambehri (lam BAIR ee).

Cute little words for such cute little things, no?

They don’t move as slowly as you might think, either. I had to keep coaxing these down the strainer between photos.

Anyway, back at the end of September, after a heavy rainfall, when the time is ideal for snail searches because they haven’t yet eaten lots of grass which can make them bitter (I’m told), P went out digging.

Yes, these are land snails (or I suppose garden snails), not sea snails I’ve never tasted the latter so I can’t offer you any comparison.

I’ve heard that snails are a love it or hate it kind of thing. I have to admit, a few years ago I didn’t like them very much. Now I kind of love them, though, and P definitely does, so I’m always happy to have a dish o’ snails whenever the opportunity arises.

And the opportunity really only arises when P goes digging — these babies are truly a delicacy as a kilo of snails can cost upwards of 25-30 euros ($32-$38). Granted, that’s two and half pounds of snails (and that’s a lot of snails) but still, not cheap.

I’m not sure how other parts of Italy prepare snails, but this is the only way people seem to prepare them around here. So here is:

Pasta with Snails alla Calabrese
(Pasta con Lumache alla Calabrese)

  • One pound of snails
  • 2 tablespoons olive oil
  • 1 small onion, chopped finely
  • 1 garlic clove, minced
  • 1 can crushed tomatoes
  • Bunch of dried oregano
  • Salt to taste

1. Put fresh snails in strainer and let drip for at least an hour, more if you see they’re still purging. Some people even do this overnight.

2. Bring a pot of water to a boil and add snails. Let boil for about 10-15 minutes. As scum forms on the top periodically, remove it. When there’s no more scum, remove the snails from heat, drain, and rinse.

3. In the meantime, prepare sauce. Over medium heat, fry onion and garlic in olive oil, add tomatoes, and then, after it has simmered for about 15 minutes, add salt and oregano.

4. After a few more minutes, add snails, and let sauce cook for another 10-15 minutes until tomatoes taste done to you.

5. Note that some may choose to remove snails from their shells before adding them to the sauce I’ve noticed that in southern Italy, at least, they tend to like everything cooked and served inside shells.

6. To eat the snails, use a toothpick to remove bodies from shells, and discard the dark coiled end, deepest in the shell, which is the gall and can taste quite nasty (although with these particular snails, P assured me that part was actually delicious, and I took his word for it).