Paste Napoletana

Put the water to boil in a pot with salt and olive oil, and when it boils add the pasta and let it boil.

In the meantime we are preparing sauce. Finely chop an onion and sauté it with olive oil until it becomes soft and glassy. Add the fresh diced tomatoes and let it soften over low heat. Then add the finely chopped canned tomatoes, tomato paste or tomato juice, season with salt, pepper, oregano (I had a mixture of spices for Italian pasta). Let it boil a little, taste and add a little sugar. At the end we chop fresh green basil and serve with the pasta still hot and sprinkled with a little olive oil. On top, grate plenty of Parmesan cheese when serving.

The perfect pasta sauce

The promise of a delicious summer!
A good pasta sauce can turn a lunch or dinner into a great time! There are so many different types of sauces that it can be difficult to find the one that fits you perfectly. To help you manage in the world of Italian pasta sauces, we have gathered the most representative types of sauces used in Italian cuisine and what makes each one unique.

The use of fresh and authentic ingredients gives Antonio di Vaio pasta sauces a superior quality. We use only ripe tomatoes in the sunny regions of Sicily, carefully selected meat of controlled origin and the best vegetables, without adding dyes or preservatives.

Antonio di Vaio sauces are perfect for those who love the aroma of the Sicilian tradition and for those who do not want to give up the pleasures of enjoying a good food prepared quickly.

Discover the promise of authentic Italian taste and choose from your rich range of Antonio di Vaio sauces and pesto your favorite option!
Neapolitan sauce
is one of the most famous sauces in Italian cuisine. From the original recipe I kept the tomatoes, onions, carrots and Italian herbs. Dress the pasta with Neapolitan sauce to give your meal the typical flavor of southern Italian cuisine.

Arrabbiata sauce
is a preparation for those who prefer spicy food. As fierce and hot as the chili flakes used in its preparation, it cooks quickly, with tomatoes abundantly garnished with garlic, parsley and hot peppers to get a taste. It is a pasta sauce also suitable for low-fat, vegetarian or vegan diets.

Basil sauce

it is a symbol of Italy and the expression of the simplicity of the culinary tradition of the south of the country. Prepared from ingredients in the colors of the national flag: red, white and green, the basil sauce covers any kind of pasta with the taste of Mediterranean passion for healthy and well-made food. The sweetness of the tomato pulp, the sharpness of the onion and the delicate aroma of the basil give a sophisticated touch to any recipe prepared to be enjoyed with loved ones.

Olive sauce or "sugo alla puttanesca"
it suits both long and short pasta. It is a sauce that borrows its flavor from the salty taste of olives and capers. To tame it, we combined it with sweet tomatoes and extra virgin olive oil. Tomato sauce with olives continues to be one of the most popular dishes of Italian cuisine.

Tomato sauce with mushrooms
it is a versatile dish suitable for both pasta and rice, as well as white or red meat dishes. Mixed with steaming pasta, the sauce gradually releases its delicious flavors. The fleshy sponges, which rise after each rain, are cleaned, chopped, smothered in olive oil and seasoned with Italian salt and herbs. When it starts to bubble on the fire, add the juicy and sweet tomatoes and let it heat up “solo un attimo” until the flavors combine and the tasty sauce is ready to serve.

Bolognese sauce
the most appreciated sauce in Italian cuisine, is named after Bologna, the city nicknamed La Grassa (Grasa) in recognition of the quality of local cuisine. Also called tomato sauce with meat, it is prepared according to a simple recipe, based on sweet tomatoes, cooked under the generous sun of Italy to which we add vegetables full of vitamins (onion, garlic, celery, carrot). For an authentic taste, we mix everything with beef and pork ennobled with a drop of red wine. We complete the aroma with extra virgin olive oil and a mixture of Mediterranean herbs. It is now ready to serve with long or short egg pasta.

Tuna sauce:
If you miss the sea and you want a dish with fish, we have prepared a healthy sauce only good to combine with pasta of all shapes. With only three main ingredients, tomato juice, fish and onions, tuna sauce is the quick and delicious solution whenever you want to cook something healthy and light. Anchovy paste and parsley add a fresh, authentic Italian flavor. Combine the sauce with short pasta in the shape of feathers, spirals or snails and remember the taste of summer!

Tomato sauce with ricotta

is a variant of the classic Neapolitan sauce ennobled with the creamy and velvety texture of the cheese. The sweetness of the tomatoes and the subtle aroma of ricotta remind us of the taste of lasagna. Our modern recipe is based on a mixture of fine cream cheese, only a good pair with a slightly spicy aroma of matured cheeses. I added at the end, a spice of Mediterranean spices for a taste specific to southern Italy. All you have to do is mix it with your favorite pasta.

Carbonara sauce
it is a mixture of Italian and American traditions. We put together delicious and nutritious ingredients in a creamy sauce: cream, cheese, bacon and eggs. Mix the sauce with long steaming pasta on days when you feel like a nutritious and filling dish. Try it in combination with our spaghetti and you will feel the flavor of a dish that has quickly become a symbol of Italian cuisine.

Pesto sauce
The fragrant basil, the precious pine seeds and the fragrant Italian cheeses met in the pesto sauce. The pasta would be well seasoned with its famous flavor, so we made room for it in our selection of sauces with a price advantage that will not go unnoticed.

Pasta alla Genovese recipe (Pasta with Neapolitan beef and Ragù onions)

Boiled beef and onions, but make it ragù. This is "la Genovese", a classic Neapolitan sugo, in short. (He is not a Ligurian, despite his name.) Carrots, celery, a ton of onions and a piece of beef & # 8220second choice & # 8221 (literally, & # 8220second choice & # 8221), which I call cut & # 8220hard & # 8221, slowly cooked with white wine to form a meaty sauce, perfect for dressing al dente ziti from nearby Gragnano, the capital of Italian dry pasta. Compared to his famous campanian cousin full of meat, ragù Napoletano, at Genovese stands out for its simplicity.

Like ragù Napoletano and many other meat sauces from central and southern Italy, Genovese has historically been a two-on-one recipe that has allowed chefs to spread a pie over several dishes and tables. . The concept is simple: Slowly put pieces of hard, flavored meat until tender, then use the boiling liquid as a sauce for making pasta (or polenta in some areas), while serving the meat as your own dish.

The Italian-American "Saturday Saturday" is born from this tradition of cucina povera and contrasts sharply with the ragus of the richer historical regions of the northern third of Italy, such as ragù alla Bolognese, in which a mixture of minced meat is completely incorporated together. with expensive dairy ingredients such as butter, Parmigiano-Reggiano and milk. Over time, as meat became less luxurious in the south, more and more of the beef at Genovese recovered in its pasta sauce and is now served as a meat sauce.

Proper cutting of beef for the Genoese

So what piece of beef should you go for Genovese? As with rice or stew, full-flavored, collagen-rich cuts that can be cut and sliced ​​into easy-to-handle but considerable pieces are what you're looking for. Shanks are a traditional choice, but in the US they can be expensive and hard to find.

Chuck, a group of working muscles in the area of ​​a cow's shoulders, is a good choice: it has an excellent flavor, is relatively inexpensive and is widely available. For crochet, we always recommend that you buy a large piece of meat rather than pieces of "stew" and slice it into small steaks for slow cooking.

Most beef coulters in Western European culinary traditions require an initial warming step before being cooked, but this is not necessary for the Genoese. In the side-by-side tests, I actually preferred the ragù I made with beef that wasn’t browned before boiling to taste more like a cohesive sauce than a stew being played. as a pasta accompaniment. So, after generously seasoning the chuck pieces, I nestle them in a layer of onions in a Dutch oven, then cover them with several onions before opening the lid on top.

A lot of recipes for boiled meat stews require grinding the meat after it is cooked, but which can throw away the texture and balance of a sauce. Again, Genovese is a pasta dressing, not a barbecue or beer-style bra, so once the chuck pieces are tender, I prefer to cut them into smaller, bitten pieces, and add them back to the liquid. iron reduces, uncovered, until it reaches the final wild consistency. The small pieces of beef will mix into the sauce as the pot is stirred and stirred when the pasta is added to the mixture, but most of the pieces of beef will remain intact, and the result is the best of both worlds. suppressed.

Onion: the real star of the show

While the meat will inevitably receive a top bill in any ragù, the real star of Genovesa is the humble onion, which is used in a way that displays the ingenuity of the kitchen povera. Anyone who has left with a bone soup bending machine knows that stocks of meat, the means of cooking chosen for the French, are not cheap. Genoese solves this problem by using the natural moisture content of an open amount of onion eyes instead of meat broth to roast beef.

With a two to one weight ratio of onions to pot-cooked beef, onions release natural moisture as they begin to decompose, which is trapped under the lid of a Dutch oven to produce a kind of onion broth. Over time, onions become sweet and sour, while beef collagen gradually turns into gelatin.

Of course, it would not be an Italian recipe without a lively debate about which variety of onion is best for the Genoese. 'Cipolla ramata di Montoro', dulce (but not Vidalia dulce), grown in an area south of Naples between Avellino and Salerno, is generally considered to be the alloy of choice for this sauce. But unless you have a bell onion connection, your best bet is to use standard yellow or red onions for this recipe. Both work well, just avoid using tougher white onions.

The debate about tomatoes

Genovese is generally classified as a non-red ragù, just like Bolognese. But again, just like Bolognese, that doesn't mean it's completely tomato-free. It is common for chefs to work a small amount of tomato paste or a handful of cherry tomatoes into the sauce and I found that both were welcome additions, if not entirely necessary.

Without any tomato products, the sauce is flat and almost sweet onion peel. Just a tablespoon of tomato paste gives the sauce a salty spine, while cherry tomatoes work with the white wine in the sauce to balance the sweetness of the onion with the fresh acidity. This is not a rag of red sauce, but a touch of red really helps to shine the other components.

What about the cheese?

Cheese or not cheese? Adding a splash of Parmigiano-Reggiano or Pecorino Romano salted will not put you in trouble with Genoese purists, but neither is it a requirement. For slow-cooked juices, the cheese will not make or break the dish, but I recommend using a light hand to allow the deep aroma of the embers to take center stage.

Contrary to what many people believe, Neapolitan pizza is not just a type of pizza, but a way of preparation that naturally has its secrets.

The main thing that differentiates this pizza from others is its dough, which is tall and soft, very different from the one used for Roman style pizza, which has a thin and crunchy crust (in some places Roman pizza is known as the classic pizza "on the hearth").

Below, you will find step-by-step instructions to make this delicious pizza.

Difficulty: medium

Preparation time (including for dough rise): more than 24 hours

Let's discover together how to make a real Italian pizza, in this case, a Neapolitan one, with a high and spongy top. We will show you how to make the classic and famous Margherita pizza. You can add any toppings you want, of course!

If you follow a diet for weight loss, you can eat a homemade pizza from time to time. You should pay attention to the ingredients to choose the best option that does not interfere with your plan to maintain your ideal weight.

Pizza Margherita & # 8211 original Neapolitan recipe

Pizza Margherita is the simplest pizza, I would say the one from which the other types of pizza started to diversify. It is a delicious and even fluffy pizza. It can be baked on the hearth, over a wood fire, which is ideal because we can cook it quickly at over 200 degrees, in a very short time of 90 seconds, but we can also do it in our home oven. , especially if we have an oven with thermostat, at which we can set a temperature of 200-220 degrees.

If you also have a refractory stone for pizza in your oven, then it is perfect. If you do not have it, then it is ok to use a normal baking tray, provided you preheat it with the oven, to be hot when you unload the pizza (assembled) on it.

For Margherita pizza you will need the original recipe for pizza dough here. You can use this pizza dough recipe for any type of pizza.

Below you have the ingredients and steps for 4 Margherita pizzas of about 25cm diameter each, assuming that the dough is already made according to the recipe from the link above. Pizza Margherita will have a thin top on the inside and fluffy edges on the outside.

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The pizza recipe for today was supposed to sound like this: pizza is eaten at the pizzeria!

But I take into account that for various reasons you can't get there and you feel like a pizza NOW and I'll give you a recipe to solve your problem. I could call it "the worst pizza recipe that is just as bad as all the others on the blogs anyway because we have neither the oven nor the patience."

Pizza recipe

  • Servings: 2
  • Duration: 20 min + 1.5 h
  • Difficulty: average


  • & # 8211 400 grams of flour 650 or 550
  • & # 8211 250 ml water
  • & # 8211 5 grams dry yeast
  • & # 8211 1 teaspoon sugar
  • & # 8211 1 teaspoon salt
  • & # 8211 2 tablespoons oil - olive if possible
  • & # 8211 1 tablespoon semolina


  1. In a small bowl put the dry yeast, sugar and water a little warmer than your finger. Leave for 5-10 minutes in a warm place.
  2. In a larger bowl put the flour and make a crater in the middle. Gradually pour the water with the yeast, mixing with a fork, the oil at one point and the salt. Continue mixing until smooth.
  3. Turn over on a clean work surface and knead for 5-10 minutes until you get an elastic dough that, by pressing with your finger, returns to its original shape. Gather the dough into a ball and place in a lightly greased bowl with olive oil, covered, without electricity for at least an hour, normally for 1.5 hours.
  4. Preheat the oven to the highest level.
  5. The dough is cut in half and molded on the work surface sprinkled with flour and a tablespoon of semolina two pizza tops. Put them in special trays or, if you don't have them, in a normal oiled pan.
  6. Depending on what you want to put on the pizza, you may or may not need a first layer of tomato juice. As an example: the one with tuna and onion is not included, the one with mushrooms and prosciutto crudo is optional, the one with Margherita is necessary. Tomato sauce can be simple or made from ½ small hardened onion over which you put 400 g of mashed tomatoes, 1 teaspoon of salt, one teaspoon of oregano or basil and a teaspoon of baking soda to counterbalance the acidity.
  7. Put the ingredients and on top of the mozzarella slices, cubes or broken straws, as you like.
  8. Bake for 7-10-14 minutes depending on the possibilities of the oven. Watch out. When the mozzarella is slightly brown, the pizza is ready.

Vegan carbonara pasta

A wonderful pasta recipe, easy to prepare and so tasty that it only makes my mouth water when I think of them.

Pasta enthusiasts will agree with me that we can never say we eat too much pasta. The more varied recipes we have, the more we can enjoy their taste. On any day of the week a plate of flavored pasta are both a treat and a delight.

Most often I use wholemeal pasta from Molisana for the simple reason that they are more protein, they contain 15 g of protein / 100 g. And the quality & price ratio is very good.

From the ingredients below come two portions of pasta carbonara:


  • 200 g wholemeal pasta
  • 2 tablespoons coconut oil
  • 2 tablespoons flour
  • 3 cloves of garlic
  • 150 g mushrooms
  • 180 g smoked tofu
  • oregano
  • basil
  • salt pepper


1. Boil the pasta in salted water according to the instructions on the package.

2. Separately, put in a deep pan a tablespoon of olive oil and garlic cloves put through the press. Add the cleaned and sliced ​​mushrooms and grated tofu or cut into thin strips. When the mushrooms have softened, take them out on a plate.

3. Use the same pan, mix the coconut oil and the two tablespoons of flour over low heat until incorporated and formed as a paste. Put a drop of water (from the water in which they cooked the pasta) until it is diluted and acquires the consistency of a sauce.

4. Add the mushrooms and tofu, oregano, basil, salt, pepper and pasta strained with water. Stir and let the carbonara pasta mix for another 5 minutes. We can serve them with Parmesan cheese from Parmeggio sprinkled on top and extra basil.

Video: Spaghetti Napoletana. Italian cooking Journey. Homefoodbuzz (January 2022).