This classic Italian pasta dish has a racy name–puttanesca means whores—though records are a little murky as to how that name came to be. The flavor profile is tangy, salty and spicy, notes that come from adding capers, olives, and sometimes anchovies to the tomato sauce. Our recipe gets its brininess from cod instead of anchovies.
This comforting sauce starts with browned meat, onion, and garlic. Simmered with tomatoes, the Bolognese meat sauceslowly begins to develop deep notes of flavor, from richness to sweetness. Aromatic basil, the quintessential finishing touch for any Italian masterpiece, adds a bright touch.
When you branch out to Alla Norma, you’re in eggplant territory.
Norma is the name of a famous opera written in the early 19th century by composer Vincenzo Bellini. Because Bellini was native to Cantania, Sicily, it’s believed that a chef in Cantania named his eggplant and pasta dish after the opera to honor the work of art and its grandeur. Pasta alla Normaalways features eggplant, a vegetable found in many popular Sicilian dishes, and some form of ricotta cheese.
Adding Meatballs makes sauce meaty, spicy, and hearty.
Make marinara way more interesting by topping your spaghetti and sauce with meatballs. The garlic, oregano, and celery flavors burst out of the savory meatballs and flavor your sauce as the two simmer together for ten minutes before serving. Then, in every bite, you get an umami-rich assortment of spaghetti, meat, tomato, and Parmesan cheese.
We adore summer’s gorgeous tomatoes, so we created a simple sauce with lots of garlic and a little basil. When you can really taste the tomatoes, there’s nothing in the world that’s better to put on your pasta than this easy sauté, where the heirlooms burst to create a sauce that’s so far from marinara despite having the same ingredients!