Ingredients
- Fresh tomatoes or canned crushed tomatoes
- Olive oil
- Garlic
- Onion
- Fresh basil
- Oregano
- Grated Parmesan or Pecorino cheese
- Red pepper flakes (optional)
- Heavy cream
- Butter
- Parmesan cheese
- Pine nuts
- Fresh basil leaves
- Olive oil (for pesto)
- Pasta (spaghetti, linguine, fettuccine, penne)
- Guanciale or Pancetta
- Canned tomato sauce
- Clams (fresh or canned)
- White wine
- Anchovies
- Capers
- Olives
- Mushrooms
- Thyme or rosemary
- Salt and pepper
Instructions
- Sauté Aromatics: Heat olive oil and cook garlic and onions until fragrant.
- Add Tomatoes: Pour in crushed tomatoes and simmer for 20-30 minutes, then add basil, salt, and pepper.
- Prepare Roux: Melt butter, whisk in Parmesan, then add heavy cream and simmer until thickened.
- Make Pesto: Blend basil, pine nuts, garlic, Parmesan, and olive oil.
- Cook Guanciale: Fry diced guanciale until crispy, then add tomato sauce and simmer.
- Cook Clams: Sauté garlic, add clams and white wine, cook until tender, then add parsley.
- Make Putanesca: Sauté garlic, anchovies, red pepper flakes, add olives, capers, and tomatoes, then simmer.
- Sauté Mushrooms: Cook mushrooms and garlic in olive oil, add thyme, deglaze with white wine, season, and serve.
Notes
- Use fresh herbs for vibrant flavor.
- Simmer sauces slowly for depth of taste.
- Taste and adjust seasoning during cooking.
- Toss pasta in sauce before serving for maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg