Italian Recipes

What most Americans think of as Italian cooking, featuring pasta and tomato sauces, is really the cuisine of Southern Italy, suitably modified for American tastes.

Spaghetti and meatballs, for example, is Italian-American, since in Italy, pasta is a side dish and not an entree.

Pizza, a dish now so widely eaten as to be considered 'global cuisine', originated in Italy, and in the fifties and early sixties was considered 'ethnic cuisine' and exotic in the U.S. Now, of course, pizza is as American as a hamburger.

Basta Pasta

Pasta is the basis for many Italian dishes, and comes in a wide variety of shapes and sizes. Spaghetti and macaroni are the most common, but penne - long cylinders of pasta - and shell-shapes that are stuffed with goodies are also widely used.

Pasta should be cooked al dente, or to the tooth. That is, the pasta should not be so soft that there is nothing to chew, but cooked enough that there is no dryness in the center. Most Americans overcook pasta - the package directions will tell you how long the pasta should be boiled. Overcooking will result in a mushy dish.

Stir the noodles shortly after you put them in the water so they do not stick together. Unattended pasta in water will bond together in a sticky mess.

Italian Seasonings

Certain herbs and spices are characteristic of Italian cooking.

• Basil - one of the prime constituents of pesto sauce, basil is used dry or fresh. It imparts a slightly sweet 'green' taste to foods, and is also widely used in Thai and Vietnamese cooking

• Thyme - adds a sweet, almost licorice flavor to foods.

• Oregano - this is the main herb people think of when they think of tomato or spaghetti sauce. The smell alone says 'Italian'.

• Garlic - mmmm. No introduction necessary. Use fresh garlic whenever possible. Peel cloves and crush or push through a garlic press. Now that's Italian.

Be sure to check out our fast growing selection of Italian recipes!