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    Spaghetti Sauces
    Spaghetti Sauces
    Spaghetti Sauces
    Ebook180 pages1 hour

    Spaghetti Sauces

    By Biba Caggiano

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    About this ebook

    Eighty authentic Italian recipes are sure to indulge everyone at the table with palate-pleasing flavors. Twirl your fork into a plate of spaghetti topped with Pecorino Romano, Black Pepper, and Crisp Garlic; Mediterranean Pesto with Tomatoes; Prawns with Broccoli Florets and Paprika; Tomato Sauce with Goat Cheese and Basil; or Roasted Vegetables with Balsamic Vinegar.

    Biba Caggiano is an award-winning author of eight cookbooks and the chef/owner of BIBA Restaurant. Her restaurant is the recipient of many awards and recognition from Food Network Canada, Wine Spectator, Conde Nast Traveler, Gourmet Magazine, and Taste of Italia. She lives in Sacramento, California.
    LanguageEnglish
    PublisherGibbs Smith
    Release dateAug 1, 2011
    ISBN9781423614760
    Spaghetti Sauces

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      Book preview

      Spaghetti Sauces - Biba Caggiano

      Introduction

      There is an old Italian saying, A tavola non s’invecchia—at the table one never grows old. That is possibly why Italians used to spend a great deal of time around the table—savoring good food, sipping good wine, and enjoying their company.

      Today, most women work outside of the home and the food they prepare daily is simpler than what the generation before them served. A plate of pasta might be followed only by a salad and cheese. The three-to-four-course dinner seems to be a thing of the past, or it is prepared only for special occasions.

      This is a cookbook about spaghetti— a string pasta that most people in the world, young and old, love. Many of the sauces in this book are quick, inspired, and uncomplicated, with perhaps the exception of the ragu chapter, and are absolutely delicious. Just think that while the water comes to a boil and cooks the pasta, you can make a tasty sauce. How great would it be to come home from work and know that in 15 to 20 minutes you can have a wonderful pasta dish on the table?

      Spaghetti, the Italian Gold

      I was born and raised in Bologna, a city well known for its amazing homemade pasta, and fed a daily diet of tagliatelle, tortellini, ravioli, and lasagna. Yet today, when I crave pasta, I often reach for a box of factory made spaghetti. Perhaps it is the immediacy of the product that is so appealing. No hassle, no fuss. Just reach for the box and drop the pasta into boiling water. Nothing can be quicker and appease hunger like a plate of perfectly cooked spaghetti.

      For many people who have traveled to Italy, spaghetti conjures up images of a sunny land. A land of white beaches, tranquil seas, high mountains, magnificent cities, quaint towns, and gregarious people who are at their happiest when they gather around the table with a steaming bowl of wholesome, mouthwatering pasta.

      Of the many types of regional Italian pasta, spaghetti is perhaps the most familiar, the least threatening, and the most immediate. Boisterous and colorful in the South, it is more restrained and luscious in the North. Throughout the centuries, people all over the world learned how to preserve grain against the vagaries of weather, molds, and insect infestation. They learned how to turn grain into flour and eventually into pasta with its innumerable shapes. Spaghetti, with its rich golden color, is Naples’ contribution to the regional Italian table and, without any doubt, is the most popular pasta in the world and a symbol of all things Italian.

      Spaghetti is also the perfect dish to prepare for an impromptu get together. Ci facciamo una spaghettata? —How about a nice plate of spaghetti? The spaghettata is an Italian ritual. It takes place in someone’s home or in a homey trattoria. The only rule is that the spaghetti be tossed with quick, appetizing sauces and that it gets to the table while hot—and, of course, that it is enjoyed in a spirit of conviviality.

      When I have family or friends over for a spaghettata, I use seasonal ingredients as well as ingredients I have in my well-stocked pantry. Canned Italian tomatoes, white tuna packed in oil, anchovies, olives, garlic, capers, sun-dried tomatoes, dried porcini mushrooms, roasted bell peppers, marinated artichoke hearts, and so on, can be used all year around. In spring and summer, I take advantage of what the season has to offer; ripe tomatoes, spring onions, fresh basil, peas, asparagus, and zucchini. I often enhance the flavor of the sauces with some diced prosciutto, smoked pancetta, or really great olive oil. And the nice thing is all of these sauces can be made in the time the water comes to the boil and cooks the pasta.

      Because I work at my restaurant six days a week, on Sunday, when my grandchildren come over for dinner, this is the type of food I like to cook. Quick, stress free, flavorful sauces tossed with spaghetti. I look at my grandchildren’s faces as they try to twirl the spaghetti around their forks and some strands fall back onto the plate in spite of their efforts . . . it is pure magic! Then a small voice says, Nonna, more spaghetti pleeease!

      Spaghetti and Other Pasta Shapes

      Spaghetti and other dry pastas are made with durum wheat flour and water. This dry pasta, which has the golden color of wheat, is made in factories all over Italy using a large mixer and extruded by putting the dough through different sizes of metal dies to form the various shapes. These shapes are then dried in temperature-controlled chambers.

      In choosing factory made pasta, look for an imported Italian brand. Some of my favorites are: Rustichella d’Abruzzo, Del Verde, Martelli, Barilla, La Molisana, De Cecco, and Fini. Factory made Italian pasta, when properly cooked, swells considerably in size while maintaining its toothsomeness and immediacy. Just reach for a box of imported pasta and in no time at all you will have a mouthwatering pasta dish on your table. Spaghettini, linguine, vermicelli, rigatoni, and penne may be used instead of spaghetti to be served with your favorite sauces.

      How to Cook Perfect Spaghetti

      Always use a large pot with plenty of water, about 6 quarts.

      When the water boils, add a few pinches of salt and the spaghetti.

      Cook, uncovered, stirring a few times. If there is plenty of water in the pot, the spaghetti will not stick together.

      The cooking time of spaghetti depends on its thickness and brand. Read the cooking instructions on the package, but taste the spaghetti for doneness a few times during cooking. Perfectly cooked spaghetti should be tender but still firm to the bite.

      Once the spaghetti is cooked, drain and toss it immediately with the sauce in a large warm bowl or in the skillet where the sauce is simmering.

      Never rinse the spaghetti, it will wash off the layers of starch that helps bind the sauce with the pasta.

      And finally, remember that pasta waits for no one—my mother’s favorite motto. If pasta is made to wait, in the skillet with the sauce or in the dish, it will become overcooked and limp.

      The Dry Pantry

      The following are basic staples that should always be available in an Italian pantry. These ingredients can be kept for months and they are the key to the success of your dishes. Basic non-perishable items such as dried pasta, rice, canned tomatoes, dried mushrooms, olive oil, capers, and anchovies are some of my favorites, and they can be quickly transformed into a tasty sauce.

      Anchovies - packed in oil, are chopped and used for pasta sauces.

      Canned Plum Tomatoes - San Marzano peeled tomatoes are perhaps the best canned variety. They can easily be transformed into a quick delicious tomato sauce.

      Capers – another useful ingredient to keep in your pantry. They go very

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