Spaghetti Alla Caruso Recipes

BARILLA® THICK SPAGHETTI ALLA CARUSO | BARILLA

Steps:

• Clean garlic cloves, remove the outer skin and cut into quarters
• Heat olive oil in a pan over medium heat, add garlic and remove when it has browned. Then add chopped tomatoes and roughly chopped sweet pepper. Raise the heat and add oregano, crumbled chili pepper and basil; cook for about 15 minutes. Season with salt and pepper.
• Meanwhile, cut zucchini into round slices about 1/8"" thick, dredge in flour and fry submerged in a large quantity of hot vegetable oil (check the temperature by immersing one slice of zucchini) until nicely browned. Salt lightly.
• Meanwhile, cook pasta in a large pot of boiling water for the time indicated on the package.
• Drain the pasta, dress with the prepared sauce, add the fried zucchini, garnish with parsley and serve hot.

SPAGHETTI ALLA CARUSO ( TENOR SPAGHETTI )

Steps:

• Season the flour with a little salt and pepper. Dredge the chicken livers in the flour.
• In a large skillet, over medium-high heat, heat the olive oil and saute the chicken livers until brown and firm. Remove the chicken livers from the pan and set aside.
• Add the butter to the pan and saute the garlic, onion, and mushrooms for 5 minutes. Add the wine and reduce to about half. Puree the tomatoes in a blender and add to the pan.
• Slice the chicken livers in half and add them to the pan. Add the parsley and season with salt and freshly ground black pepper. Reduce heat and cook on low for about 30 minutes.
• Meanwhile, in 6 quarts of boiling, salted water, cook the spaghetti until al dente, according to package instructions. Drain and plate the pasta. Cover with the sauce and garnish with some parsley. Serve immediately with freshly grated Parmigiano-Reggiano cheese.

SPAGHETTI CARUSO FOR 2

Steps:

• Flour the chicken livers, shaking off any excess and reserve on a plate.
• In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
• Add onions to skillet and saute for 3 minutes. Add 1 lb of livers and mushrooms; brown for 5 minutes.
• Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 minutes.TASTE.
• Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
• Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
• Serve immediately.
• From Mary Lombardi, Gurnee +larry#1 + Popsie:.

SPAGHETTI VONGOLE

Steps:

• In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
• Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

SPAGHETTI ALLA CARBONARA TRADIZIONALI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
• Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.