Spaghetti Pasta Quotes

Everything you see I owe to spaghetti.

Well, thanks. It was nice of you to give me anything." The tension between them seemed to press down on her like humid air. "Better than a bath in spaghetti any day." He said darkly, "If you share that little bit of personal information with anyone, I may have to kill you." "Well, when I was five, I wanted my mother to let me go around and around inside the dryer with the clothes," Clary said. "The difference is, she didn't let me." "Probably because going around and around inside a dryer can be fatal," Jace pointed out, "whereas pasta is rarely fatal. Unless Isabelle makes it.

When the phone rang I was in the kitchen, boiling a potful of spaghetti and whistling along with an FM broadcast of the overture to Rossini's 'The Thieving Magpie,' which has to be the perfect music for cooking pasta.

I’d sworn off spaghetti, but pasta is like a best friend: you can’t stay mad at it forever.

Delia Smith calls it ‘tart’s pasta’. Italian American restaurants call it ‘whore’s pasta’. But Nigella Lawson calls it ‘slut’s spaghetti’, and that’s the one I prefer. Because there’s nothing more terrifying than a woman who eats and fucks with abandon.

Um… Eve…can I ask…?” “About what?” Eve was still frowning at the pasta like she suspected it to do something clever, like try to escape the pot. “You and Michael.” “Oh.” A surge of pink to Eve’s cheeks. Between that and the fact that she was wearing colors outside of the Goth red and black rainbow, she looked young and very cute. “Well. I don’t know if it’s – God, he’s just so–” “Hot?” Claire asked. “Hot,” Eve admitted. “Nuclear hot. Surface of the sun hot. And–” She stopped, the flush in her cheeks getting darker. Claire picked up a wooden spoon and poked the pasta, which was beginning to loosen up. “And?” “And I was planning on putting the moves on him before all this happened. That’s why I had on the garters and stuff. Planning ahead.” “Oh, wow.” “Yeah, embarrassing. Did he peek?” “When you were changing?” Claire asked. “I don’t think so. But I think he wanted to.” “That’s okay then.” Eve blinked down at the pasta, which had formed a thick white foam on top. “Is it supposed to be doing that?” Claire hadn’t ever seen it happen at her parents’ house. But then again, they hadn’t made spaghetti much. “I don’t know.” “Oh, crap!” The white foam kept growing, like in one of those cheesy science fiction movies. The foam that ate the Glass House…it mushroomed up over the top of the pot and down over the sides, and both girls yelped as it hit the burners and began to sizzle and pop. Claire grabbed the pot and moved it. Eve turned down the burner. “Right, pasta makes foam, good to know. Too hot. Way too hot.” “Who? Michael?” Claire asked, and they dissolved in giggles.

But you don't come to Palermo to stay in minimalist hotels and eat avocado toast; you come to Palermo to be in Palermo, to drink espressos as dark and thick as crude oil, to eat tangles of toothsome spaghetti bathed in buttery sea urchins, to wander the streets at night, feeling perfectly charmed on one block, slightly concerned on the next. To get lost. After a few days, you learn to turn down one street because it smells like jasmine and honeysuckle in the morning; you learn to avoid another street because in the heat of the afternoon the air is thick with the suggestion of swordfish three days past its prime.

She had blonde hair like spaghetti noodles, and then she went and dyed it marinara. But I loved her like I enjoy all-you-can-eat pasta buffets.

I don't let my spaghetti dangle, or twirl it around my fork. I cut it. Of course, my preferred slicing utensil is a Rubik's Cube, because knives are edgy, but 3D squares are 12 times more dangerous.

LIVE FROM THE PASTA FARMS, THIS HAS BEEN AL DENTE: The British Broadcasting Corporation (BBC) aired a documentary on its new show Panorama about Spaghetti growers in Switzerland-- on April 1, 1957. The joke broadcast showed Swiss spaghetti farmers picking fresh spaghetti from 'spaghetti trees' and preparing the spaghetti for market. It also mentioned that the pasta farmers had a bumper crop partly because of the 'virtual disappearance of the spaghetti weevil.' Soon after the broadcast, the BBC received phone calls from viewers eager to know if spaghetti really grew on trees and how they might grow a spaghetti tree of their own. To the last question, the BBC reportedly replied that they should 'place a sprig of spaghetti in a tin of tomato sauce and hope for the best.

Gisteravond was het me allemaal te veel. Ik word al weken gekweld door een overheersend 'spagettigevoel', een gemoedstoestand die stamt uit de tijd dat ik een jaar of dertien was en ik op televisie een vrouw nogal somber naar een bolvormige schaal spaghetti zat te kijken. Zuchtend staarde ze langdurig naar het blanke deeg en de rode tomatensaus. Toen bewoog ze voorzichtig naar de schaal, stak ze haar handen in de spaghetti, bracht ze de pasta naar haar gezicht en smeerde ze zichzelf langzaam helemaal onder. Ik vond dit toen al pure nonsens natuurlijk, maar toch had ik het gevoel dat ik de daad van de vrouw begreep. Vanaf die dag heb ik op gezette tijden mijn eigen spaghettigevoel, dat ik somber zit te zijn achter een bord voedsel, me pathetisch afvragend: ' Waarom smeer ik me niet met dit voedsel in?

Otto minuti" Misuro il tempo che resta negli otto, necessari minuti alla cottura per cucinare al dente gli spaghetti come demiurgo della pastasciutta. Il conto alla rovescia, l’acqua bolle mentre sale la nebbia del vapore, amidato profumo cereale. Sento il sapore di una vita in bianco.

When the phone rang I was in the kitchen, boiling a potful of spaghetti and whistling along with an FM broadcast of tree overture to Rossini’s The Thieving Magpie, which has to be the perfect music for cooking pasta. In a place far away from anyone or anywhere, I drifted off for a moment.

If I may say, Rich, your wife is looking lovelier with each passing day.” “You may,” Rich’s muffled words fell against the large red apple in his mouth. He carried a plate of various fresh fruit and the bowl of spaghetti Jace had pointed out earlier. He set the plates down and took the apple out of his mouth while he munched on a piece. “She can’t hear it enough times with the discomfort, aches, pains, bloating and cramping she feels.” “Why don’t you also share the gas, cravings and the sudden violent tendencies I get, honey?” Joanna said flippantly as she reached for the spaghetti. “Ah!” Rich smacked her hand away and moved the bowl out of her reach. He pushed the fruit bowl forward in its place. “That’s healthier for our kids.” “They want messy pasta right now.” “Tell them they don’t always get what they want.” “Their mother wants messy pasta right now.” “Tell her she doesn’t always get what she wants.” Joanna leaned forward, pursing her lips and raising her eyebrow. “Once the children are born, papa won’t be getting what he wants late at night when he gives me that “I’m in heat” look. I’m sure of that.” Rich’s hand on the apple froze. Slowly he chewed, looking up at Jace and Gael whose gazes had been volleying back and forth on the couple as they spoke. Reluctantly, he pushed the spaghetti bowl forward. He reached for the fruit bowl but winced when Joanna smacked his hand away and pulled both bowls in front of her.

While you can sell ramen relatively expensively in Japan, you can’t do it in America. People will unblinkingly pay $ 20 a plate for spaghetti pomodoro—which is just canned tomatoes and boxed pasta—but they will bitch to the high heavens about forking over $ 20 for a bowl of soup that requires three or four or five different cooked and composed components to put together. Plus, you will rake yourself over the coals looking for ingredients that even approximate what you can buy down the alley from your shop in Tokyo.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

I said, "I want to wear something funny and cool. Marjorie, could I wear your sparkly baseball hat?" The three of us looked at Marjorie. Now I remember thinking that her answer could change everything back to the way it was; Dad could find a job and stop praying all the time and Mom could be happy and call Marjorie shellfish again and show us funny videos she found on YouTube, and we all could eat more than just spaghetti at dinner and, most important, Marjorie could be normal again. Everything would be okay if Marjorie would only say yes to me wearing the sparkly sequined baseball hat, the one she'd made in art class a few years ago. The longer we watched Marjorie and waited for her response, the more the temperature in the room dropped and I knew that nothing would ever be the same again. She stopped twisting her spaghetti around her fingers. She opened her mouth, and vomit slowly oozed out onto her spaghetti plate. Dad: "Jesus!" Mom: "Honey, are you okay?" She jumped out of her seat and went over to Marjorie, stood behind her, and held her hair up. Marjorie didn't react to either parent, and she didn't make any sounds. She wasn't retching or convulsing involuntarily like one normally does when throwing up. It just poured out of her as though her mouth was an opened faucet. The vomit was as green as spring grass, and the masticated pasta looked weirdly dry, with a consistency of mashed-up dog food. She watched Dad the whole time as the vomit filled her plate, some of it slopping over the edges and onto the table. When she finished she wiped her mouth on her sleeve. "No, Merry. You can't wear my hat." She didn't sound like herself. Her voice was lower, adult, and growly. "You might get something on it. I don't want you to mess it up." She laughed. Dad: "Marjorie..." Marjorie coughed and vomited more onto her too-full plate. "You can't wear the hat because you're going to die someday." She found a new voice, this one treacly baby-talk. "I don't want dead things wearing my very special hat.

I began by preparing my pasta: my deft fingers forming the intricate shapes of rigatoni, ravioli, spiralli, spaghetti, cannelloni, and linguini. Then I would brew sauces of sardines, or anchovies or zucchini or sheep's cheeses, of saffron, pine nuts, currants, and fennel. These I would simmer in the huge iron cauldrons, which were constantly bubbling above the fire. My pasta dishes, I have to say, were famous throughout the province, and the scent of my sauces carried by the breeze was sufficient to fill a poor man's stomach. I also kneaded bread and produced the finest pane rimacinato, the most delicious ciabatta and focaccia that had ever been tasted in the region. Sometimes I would add wild thyme to the dough, or fragrant rosemary; plucked fresh from the hedgerow, with the dew still on the leaves.

When I deliver Spirit’s messages, I have no filter—zero, zip, none. I picture my cranium like spaghetti in a colander. My brain’s the pasta, the water is the information pouring over and through it, and then the messages come right out of the holes that are my voice, expression, and mannerisms. I should learn to watch my mouth, though. A lot of times there’s no proper way to say the stuff Spirit tells me, so I just blurt it out. I was doing a restaurant venue of eighty people, and there was a girl there who lost her brother. I turned to her and said, “Your brother wants you to get rid of your boyfriend. He’s no good.” But get this—the boyfriend was sitting right next to her! So I announced that if I had four slashed tires at the end of the group, we’d all know who did it. The girl broke up with the guy four months later, but that’s beside the point. Or is it?

As soon as we take our seats, a sequence of six antipasti materialize from the kitchen and swallow up the entire table: nickels of tender octopus with celery and black olives, a sweet and bitter dance of earth and sea; another plate of polpo, this time tossed with chickpeas and a sharp vinaigrette; a duo of tuna plates- the first seared and chunked and served with tomatoes and raw onion, the second whipped into a light pâté and showered with a flurry of bottarga that serves as a force multiplier for the tuna below; and finally, a plate of large sea snails, simply boiled and served with small forks for excavating the salty-sweet knuckle of meat inside. As is so often the case in Italy, we are full by the end of the opening salvo, but the night is still young, and the owner, who stops by frequently to fill my wineglass as well as his own, has a savage, unpredictable look in his eyes. Next comes the primo, a gorgeous mountain of spaghetti tossed with an ocean floor's worth of clams, the whole mixture shiny and golden from an indecent amount of olive oil used to mount the pasta at the last moment- the fat acting as a binding agent between the clams and the noodles, a glistening bridge from earth to sea. "These are real clams, expensive clams," the owner tells me, plucking one from the plate and holding it up to the light, "not those cheap, flavorless clams most restaurants use for pasta alle vongole." Just as I'm ready to wave the white napkin of surrender- stained, like my pants, a dozen shades of fat and sea- a thick cylinder of tuna loin arrives, charred black on the outside, cool and magenta through the center. "We caught this ourselves today," he whispers in my ear over the noise of the dining room, as if it were a secret to keep between the two of us. How can I refuse?

I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce? The noodles look similar to fettuccini." "Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was... ... the impact of this one's a lot more bland and boring..." W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain! "Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!" "For extra flavor is that... soy sauce?" "No, it's tamari soy sauce! Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. " "That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?" "Allow me to tell you, sir. First, look at the short edge of a noodle, please." ?! What on earth?! This noodle's got three layers!" "For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!" "I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!" "Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?" No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out! The deep, rich curry sauce, underscored with the flavor of tamari soy sauce... ... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite! Many people are familiar with the idea of coating cream cheese in soy sauce... ... but who would have thought parmesan cheese would match this well with tamari soy sauce!

We eat spaghetti all' amatriciana, with a sauce of guanciale, which is the pig's" ---he ran his finger down her cheek, briefly, a touch so fleeting she was hardly aware it had happened---"this part of the pig's face. We fry it in olive oil with a little chile, some tomatoes, and of course some grated pecorino romano, hard cheese. Or if you don't want spaghetti, you could have bucatini, or calscioni, or fettuccine, or pappardelle, or tagliolini, or rigatoni, or linguine, or garganelli, or tonnarelli, or fusilli, or conchiglie, or vermicelli, or maccheroni, but---" he held up a warning finger---"each of them demands a different kind of sauce. For example, an oily sauce goes with dried pasta, but a butter sauce goes better with fresh. Take fusilli." He held up a packet to show her. "People say this pasta was designed by Leonardo da Vinci himself. The spiral fins carry the maximum amount of sauce relative to the surface area, you see? But it only works with a thick, heavy sauce that can cling to the grooves. Conchiglie, on the other hand, is like a shell, so it holds a thin, liquid sauce inside it perfectly.

All of this could fall flat, feel too much like a caricature of a Sicilian trattoria, if the food itself weren't so damn good: arancini, saffron-scented rice fried into crunchy, greaseless golf balls; polpette di pesce spada, swordfish meatballs with a taste so deep and savory they might as well be made of dry-aged beef; and a superlative version of caponata di melanzane, that ubiquitous Sicilian starter of eggplant, capers, and various other vegetation, stewed into a sweet and savory jam that you will want to smear on everything. Everything around you screams Italy, but those flavors on the end of the fork? The sweet-and-sour tandem, the stain of saffron, the grains of rice: pure Africa. The pasta: even better. Chewy noodles tinted jet black with squid ink and tossed with sautéed rings and crispy legs of calamari- a sort of nose-to-tail homage to the island's cherished cephalopod. And Palermo's most famous dish, pasta con le sarde, a bulge of thick spaghetti strewn with wild fennel, capers, raisins, and, most critically, a half dozen plump sardines slow cooked until they melt into a briny ocean ragù. Sweet, salty, fatty, funky- Palermo in a single bite.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

He took a napkin-wrapped package out of the bag and offered it to her. “Also,” he added, “I make a mean cheese sandwich. Try one.” Clary smiled reluctantly and sat down across from him. The stone floor of the greenhouse was cold against her skin, but it was pleasant after so many days of relentless heat. Out of the paper bag Jace drew some apples, a bar of fruit and nut chocolate, and a bottle of water. “Not a bad haul,” she said admiringly. The cheese sandwich was warm and a little limp, but it tasted fine. From one of the innumerable pockets inside his jacket, Jace produced a bone-handled knife that looked capable of disemboweling a grizzly. He set to work on the apples, carving them into meticulous eighths. “Well, it’s not birthday cake,” he said, handing her a section, “but hopefully it’s better than nothing.” “Nothing is what I was expecting, so thanks.” She took a bite. The apple tasted green and cool. “Nobody should get nothing on their birthday.” He was peeling the second apple, the skin coming away in long curling strips. “Birthdays should be special. My birthday was always the one day my father said I could do or have anything I wanted.” “Anything?” She laughed. “Like what kind of anything did you want?” “Well, when I was five, I wanted to take a bath in spaghetti.” “But he didn’t let you, right?” “No, that’s the thing. He did. He said it wasn’t expensive, and why not if that was what I wanted? He had the servants fill a bath with boiling water and pasta, and when it cooled down …” He shrugged. “I took a bath in it.” Servants? Clary thought. Out loud she said, “How was it?” “Slippery.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

Hey beautiful,” Trey answers, sounding exhausted. “Hey you.” My heart clenches in my chest from the sound of his voice. He breathes heavily. “I’m sitting here, shirt off, beer in hand, TV on, and I feel so fucking empty.” The image of him lying on the couch we bought together, his beautiful body stretched out across the cushions, makes me ache in places I haven’t ached in a long time. I want him so bad. “I’m missing my girl tucked against my chest.” “I would give anything to be there right now,” I answer honestly. Sighing, he asks, “Remember that piece of spaghetti I threw on the ceiling the night before you left?” “Yeah.” I smile to myself, thinking about that night. Trey insisted upon making spaghetti and meatballs for me. He came home with a grocery bag full of pasta, spaghetti sauce, and pre-made meatballs. When cooking the noodles, he told me an “old wives’ tale.” He said if you throw the noodles to the ceiling and it sticks, then the pasta is done. What he didn’t realize is if that pasta never comes down, you overcooked it. “It fell this morning. Scared the shit out of me. I thought it was a spider trying to bury itself in my hair while I was making eggs.” A laugh bursts out of me as I think about Trey bouncing around the apartment, spaghetti in hair thinking it was a spider. “Oh no. Miss Pasta-relli finally fell?” “She did and that squirrely bitch knew exactly what she was doing, too. Trying to scare the crap right out of me.” “Seems like she did.” I chuckle. “But I got the last laugh when I turned the trash compactor on. Her little pasta self squiggled down the drain. Revenge never felt so sweet.” Still laughing, I shake my head. “Is this what your life has come to? Fighting with old, overcooked pasta?” “I’m telling you, Amelia, with you gone, I’ve lost my damn mind.” “Sounds like it

Carbonara: The union of al dente noodles (traditionally spaghetti, but in this case rigatoni), crispy pork, and a cloak of lightly cooked egg and cheese is arguably the second most famous pasta in Italy, after Bologna's tagliatelle al ragù. The key to an excellent carbonara lies in the strategic incorporation of the egg, which is added raw to the hot pasta just before serving: add it when the pasta is too hot, and it will scramble and clump around the noodles; add it too late, and you'll have a viscous tide of raw egg dragging down your pasta. Cacio e pepe: Said to have originated as a means of sustenance for shepherds on the road, who could bear to carry dried pasta, a hunk of cheese, and black pepper but little else. Cacio e pepe is the most magical and befuddling of all Italian dishes, something that reads like arithmetic on paper but plays out like calculus in the pan. With nothing more than these three ingredients (and perhaps a bit of oil or butter, depending on who's cooking), plus a splash of water and a lot of movement in the pan to emulsify the fat from the cheese with the H2O, you end up with a sauce that clings to the noodles and to your taste memories in equal measure. Amatriciana: The only red pasta of the bunch. It doesn't come from Rome at all but from the town of Amatrice on the border of Lazio and Abruzzo (the influence of neighboring Abruzzo on Roman cuisine, especially in the pasta department, cannot be overstated). It's made predominantly with bucatini- thick, tubular spaghetti- dressed in tomato sauce revved up with crispy guanciale and a touch of chili. It's funky and sweet, with a mild bite- a rare study of opposing flavors in a cuisine that doesn't typically go for contrasts. Gricia: The least known of the four kings, especially outside Rome, but according to Andrea, gricia is the bridge between them all: the rendered pork fat that gooses a carbonara or amatriciana, the funky cheese and pepper punch at the heart of cacio e pepe. "It all starts with gricia.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

He hefted the drill. “Now let me do the guy stuff while you go to the kitchen. Trust me, it’s a perfect arrangement.” “Luke’s going to cry,” I said darkly. “No, he won’t. He’ll love it.” To my disgust Luke didn’t make a sound, watching contentedly as Jack built the crib. I heated a plate of spaghetti and sauce, and set a place for Jack at the kitchen island. “C’mon, Luke,” I said, picking up the baby and carrying him into the kitchen. “We’ll entertain Cro-Magnon while he has his dinner.” Jack dug into the steaming pasta with gusto, making appreciative noises and finishing at least a third of it before coming up for air. “This is great. What else can you cook?” “Just the basics. A few casseroles, pasta, stew. I can roast a chicken.” “Can you do meat loaf?” “Yep.” “Marry me, Ella.” I looked into his wicked dark eyes, and even though I knew he was joking, I felt a wild pulse inside, and my hands trembled. “Sure,” I said lightly. “Want some bread?” -Jack & Ella

Marinara Sauce Tomato Sauce Makes about 3 cups 2 large garlic cloves, lightly smashed 1/4 cup olive oil 2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped Salt 8 to 10 fresh basil leaves, torn into pieces In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other pasta.

is cooked

What confused Abu about Mama’s dishes was that they all seemed like variations of the same thing to him—tomato sauce, pasta, and cheese. He couldn’t tell the difference between spaghetti and linguini and ziti and lasagne other than the shape of the noodles. They all tasted the same, and pasta itself didn’t seem right to him. It looked like uncooked dough, pale and flabby. Who boils dough? Dough should be baked or fried. Pasta was a neglected doughy stepchild that didn’t quite complete the journey to being actually cooked.

The only legumes I have the patience to cook from scratch are lentils. They cook quickly and don’t need to be presoaked. You can just simmer them as you would pasta, in a pot with an abundance of water, for about half an hour. In fact, if you’re making pasta and have the time, why not let some lentils boil in the water for twenty minutes before adding in the pasta? Lentils are great in spaghetti sauce. That’s what I do when I make rice or quinoa: I throw a handful of dried lentils into the rice cooker, and they’re done when the grain is cooked. Mashed and seasoned cooked lentils also make a great veggie dip. Double check marks!

She'd been covered in sweat after her hike with Leo, for instance. And also after their session in his bedroom... But she didn't have time to think about him, because she had to crack pepper over the plate of Nicoise pasta she was finishing. The fresh spaghetti was plated onto a rich nest of heavy cream, basil, garlic and Parmesan cheese. Transcendence on a plate, the most satisfying thing... outside of Leo's head between her thighs.

Delia Smith calls it 'tart's pasta'. Italian American restaurants call it 'whore's pasta'. But Nigella Lawson calls it 'slut's spaghetti', and that's the one I prefer. Because there's nothing more terrifying than a woman who eats and fucks with abandon.

Spaghetti con Zucchine alla Nerano — SERVES 4 — About ½ quart sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine 1 ½ cups chopped fresh basil Sea salt to taste Extra-virgin olive oil 1 pound spaghetti 3 cups grated Parmigiano-Reggiano Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. Slice the zucchine into thin rounds and fry in the oil until it is golden brown. Remove and set aside on paper towels. Sprinkle with the basil and the salt to taste. Transfer to a bowl and drizzle liberally with olive oil. Boil the pasta until al dente and strain, reserving about 2 cups of the pasta water. Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately.

The dusky-pink pollock roe she removed from its polystyrene packaging gleamed wetly and, for an instant, the image of Kaiji's puckered lips passed through her mind. Leaving its outer skin on, she broke up the roe with a fork and mixed it unfussily into the spaghetti. She sliced off a knob of the Calpis with a knife and perched it on top, then watched as the pale-yellow solid gently began to change color, spreading out to the sides and turning golden, mingling with the fish eggs. The full, milky aroma of the butter married with the salty marine tang of the roe as the scent of the dish went rising up to her face, and she breathed it deeply into her lungs. She garnished the pasta with a scattering of shiso leaves she'd torn up with her fingers, then moved the bowl of pasta over to her cardboard box. There was a rosy-cheeked frankness about the pink of the roe, and in combination with the oozing butter, it looked positively carefree. Rika tool up her fork and wound up the spaghetti, before lifting it to her mouth. Cloaked in a coating of minuscule fish eggs and butter, the spaghetti strands sprang around Rika's tongue as if in excitement. The dish was adequately salted, but there was a relaxed, mellow quality to its taste. What a wonderful combination pollock roe and butter made!

Er macht sozusagen die Pasta für seine Spaghetti selbst. Und das kann man hören.

> My sister didn't believe me when I said I could build a car out of spaghetti.  > You should've seen the look on her face when I drove right pasta.

Spaghetti del mare," she said, coming through the door, "from the sea." In the large, wide blue bowl, swirls of thin noodles wove their way between dark black shells and bits of red tomato. "Breathe first," Charlie told him, "eyes closed." The steam rose off the pasta like ocean turned into air. "Clams, mussels," Tom said, "garlic, of course, and tomatoes. Red pepper flakes. Butter, wine, oil." "One more," she coaxed. He leaned in- smelled hillsides in the sun, hot ground, stone walls. "Oregano," he said, opening his eyes. Charlie smiled and handed him a forkful of pasta. After the sweetness of the melon, the flavor was full of red bursts and spikes of hot pepper shooting across his tongue, underneath, like a steadying hand, a salty cushion of clam, the soft velvet of oregano, and pasta warm as beach sand.

3 large carrots, diced 2 medium potatoes, diced 1½ tablespoons parsley flakes 1 tablespoon (18 g) salt 1 teaspoon pepper ½ teaspoon garlic 16–20 ounces (455–560 g) brown rice spaghetti 1 cooked chicken, diced Put all ingredients except spaghetti and chicken in a stockpot. Simmer 1 hour. Break spaghetti into 1-inch (2.5-cm) lengths and boil in a separate pot (rice pasta is very starchy). Add chicken to stock pot and simmer 15 additional minutes. Add noodles and serve.

Later, we deepen our investigation into the drinking-while-standing phenomenon at Mashika, an Italian izakaya in a hip pocket of Nishi-ku. The Italian-Japanese coalition is hardly new territory in this pasta-loving country, but Mishika is a different kind of mash-up. To start with, the space isn't really a restaurant at all. During the day, grandma sells cigarettes out of the small space. When the sun goes down, grandson fires up the burners as a crowd of thirtysomething Osakans drink Spritz and fill up on charcuterie, sashimi, and funky hybrids like spaghetti sauced with grated daikon and crowned with a wedge of ocean-sweet saury tataki. The menu follows no particular rules at all. Nobody seems to notice.

After an hour or so, I went to roast a round of tuna steaks. The kitchen was dense with spices and smells. I'd massaged the tuna with cumin and ground coriander, plus lots of chili, serving it with new potatoes and carrots. We mopped up the sauce from our plates with thickly cut bread. We tossed any bones onto the floor, throwing them over our shoulders as was now tradition. The fat and the tomatoes left a thin red tide line around our mouths, which we dabbed at with tissues. After the tuna we had a smaller course of spaghetti puttanesca- served in sundae bowls we'd found in the kitchen. The pasta was a little overcooked, but the fiery anchovy sauce was delicious, finished with an extra drizzle of chili oil, its carmine flecks spitting and popping from the pan.

Truffles, foie gras, seafood, and caviar for forty-five people exceeded the restaurant's resources in both finances and prep time. The food at family meal was intended to be simple but tasty. We cooks took turns organizing and cooking for the restaurant staff before the first seating of the evening. In the early years, hand-stretched pizza had made regular appearances, as did roasted chicken, spaghetti and meatballs, and vats of chicken noodle soup. Recently, though, some newer recruits in the kitchen had turned family meal into more of a family feud. Eager to show Alain their individual style and prowess, the newbies had whipped up ten square feet of vegetarian lasagna with made-from-scratch ribbons of pasta, individual Beef Wellingtons with flaky pastry crusts, pillowy gnocchi dunked in decadent Bleu d'Auvergne with a finish of nutmeg grated tableside. Irritatingly good but, in my opinion, completely missing the point.

You'll find trattorie brimming with the spirit of Sicily no matter which direction you head from the Four Corners. At Zia Pina, you will find no menu at all, just Pina and her helpers cooking up great piles of stuffed sardines, baby octopus, and fried red mullet. At Trattoria Basile, you take your ticket and build your meal piece by piece: a few stuffed eggplant, a plate of spaghetti and clams, maybe a bit of grilled sausage.

Cal’s insides became spaghetti. This nicely complimented his brain, which temporarily took on the consistency of homemade pasta sauce with extra onions and garlic. His skeleton, which had seemed perfectly content to remain wrapped in muscle and skin throughout most of his life, suddenly made a break for freedom. He felt every inch of it as it tried to vacate his body through the front, taking full custody of his teeth as well.

I think of book development like cooking spaghetti. There are many ways to cook it, but the basic ingredients should be present: The pasta, and the sauce, and the cheese topping! If you’re a fabulous cook, and you plan on selling spaghetti to earn extra income, it should be obvious to you that there are a lot of other places where it is sold, and you would have to convince people that your spaghetti is better than the others. You’d do this by making sure that the noodles are perfectly al dente, the sauce is tasty, and to give it an edge, you’d make it cheesier, put it in a nice container, and maybe add a sprig of parsley on top to add to the appeal. You wouldn’t serve it on the floor and tell people to go on and taste it because it’s truly delicious, and that you have slaved for many hours perfecting the taste. Packaging and appearances are important, as much as the taste. In publishing, you could be the next great writer, but if you don’t present your words in the most appealing way possible, especially in this highly competitive industry, I doubt anyone would bother to read it except your friends and family, if at all.

Are you Italian?” Nico asked, putting down his drink. I looked up at him. “A quarter, and how did you know that? I don’t look it.” “You kind of do, plus you use a spoon like Gina, that’s the waitress, and she’s half Italian.” I shrugged, having picked up the habit from my nonna. “What else are you?” he asked. “I’m also a quarter Māori, part French, Welsh, Danish, and English.” His eyes twinkled at me. “Add a few more countries in there and you’ll be a one-woman United Nations.” I smiled at that and lifted the pasta to my mouth. Gina returned with Nico’s plate of food, causing me to lower the fork momentarily, making me wonder whether I should wait for him, but Gina started asking him questions about university, so I took a bite. I shivered at the delicious taste of garlic, the chef having put the perfect amount in, just how my nonna would’ve made it. The waitress disappeared as Nico picked up his fork, twirling the spaghetti onto it without the aid of a spoon. “Looks like you got the best parts out of all of those nationalities,” he said. I blushed at the compliment, always embarrassed when people said nice things about my looks. “Thanks.” “You’re welcome,” he replied, popping the spaghetti into his mouth, his unusual eyes once more twinkling at me, so bright that I understood why his adoptive parents had chosen him.

This is the specialty of the trattoria,” Luigi Two announces. “Spaghetti con cozze e parmigiana. There is parmesan cheese also on the pasta. It is very unusual and interesting.” “Unusual and interesting” might be okay in a modern art museum, I think, but not for food! We’re teenage girls--doesn’t he realize we’d much rather have pizza?

FORI IMPERIALE’S SPAGHETTI ALLA BOTTARGA Sauté garlic in olive oil until golden, then remove garlic. Stir in butter and a spoonful of grated bottarga di muggine roe, but do not overcook, as it will become bitter. Add al dente pasta to the oil and toss to coat. Remove from heat; add additional butter and a second spoonful of bottarga. Finish with fresh chopped parsley.

What’s wrong, Valerie? Are you sick?” “Yes, Ainsley. I’m sick.” I shuffled forward. “C’mon. I’ll get your SpaghettiO’s.” I had to close my eyes and turn away when I scooped the gelatinous pasta into a cereal bowl. I plugged my nose as I walked it over to the microwave. I poured a glass of milk, mostly by feel, and plunked it down in front of Ainsley at the bar. Then I pulled the bowl out of the microwave before it dinged and plopped that down too.

Fideos secos, also known as sopa seca or Mexican “dry soup,” is typically made with thin spaghetti cooked in a guajillo pepper and tomato sauce, topped with avocado, queso fresco, and sometimes chicharrón (fried pork rinds). This grain-free version replaces the pasta with carrots—and I have to say, they just might be the tastiest carrots I’ve ever eaten (and this is coming from a girl who doesn’t really like carrots). Spiralized carrots are great as a pasta swap in dishes like this where you want a noodle with a good bite. Zucchini tends to get watery if cooked too long, but the carrots stay firm, creating a very pasta-like experience. 1 large (13-ounce) carrot (at least 2 inches thick) 2 dried guajillo chiles,* stemmed, split open, and seeded 4 teaspoons olive oil ⅓ cup chopped onion 3 garlic cloves 2 medium tomatoes, quartered 1 teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce) ½ teaspoon ground cumin ¾ teaspoon kosher salt 4 ounces thinly sliced avocado (from 1 small Hass) 2 ounces (scant ½ cup) crumbled queso fresco 1 tablespoon chopped fresh cilantro *Read the label to be sure this product is gluten-free. Using the widest noodle blade of your spiralizer, spiralize the carrot, then cut the “noodles” into 6-inch lengths. Set aside on a plate. Soak the guajillo chiles in a bowl of ½ cup hot water until softened, about 30 minutes. Transfer the chiles and soaking liquid to a blender. Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil, the onion, and garlic and cook, stirring, until the onion is golden brown, 3 to 4 minutes. Transfer the mixture to the blender. Add the tomatoes, adobo sauce, cumin, and ¼ teaspoon of the salt to the blender and blend well. In the same skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add the carrot noodles and the remaining ½ teaspoon salt. Cook, stirring, until softened, about 5 minutes. Pour the sauce from the blender over the carrots, increase the heat to high, and cook, stirring occasionally, until the sauce thickens, about 5 minutes. To serve, divide the carrot noodles between 2 bowls. Top each with half the avocado, queso fresco, and cilantro.