15 Italian Recipes That Taste Amazing and Are Simple to Make

Craving the rich and comforting flavors of Italy but short on time? You’re in luck! We’ve gathered 15 Italian recipes that are not only packed with authentic taste but are also incredibly simple to make. Whether you’re a novice in the kitchen or a seasoned home cook, these dishes will bring the essence of Italian cuisine right to your table with minimal effort. Let’s dive in and discover these easy-to-make Italian classics that are sure to impress!

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is incredibly easy to make and delicious. Boil 400g of spaghetti until al dente. In a large pan, heat 1/2 cup of olive oil over medium heat, then add 6 thinly sliced garlic cloves and cook until golden brown. Add a pinch of red pepper flakes for some heat. Toss the cooked spaghetti in the garlic oil mixture, adding a handful of chopped fresh parsley and a squeeze of lemon juice. Serve with grated Parmesan cheese on top.

Margherita Pizza

For Margherita Pizza, start with a pre-made pizza dough or make your own. Spread 1/2 cup of tomato sauce evenly over the dough, leaving a small border for the crust. Tear 250g of fresh mozzarella and distribute it over the sauce. Sprinkle with a pinch of salt and bake in a preheated oven at 475°F (245°C) for 10-12 minutes. Once out of the oven, top with fresh basil leaves and a drizzle of olive oil.

Caprese Salad

Caprese Salad is a simple yet elegant dish. Slice 4 ripe tomatoes and 250g of fresh mozzarella into thick rounds. Arrange them on a plate, alternating between tomato and cheese slices. Tuck fresh basil leaves between the layers, drizzle with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar, and season with salt and pepper. Serve immediately.

Carbonara

Carbonara is a creamy pasta dish that’s quick to prepare. Cook 400g of spaghetti until al dente. Meanwhile, in a bowl, whisk together 4 large eggs, 1 cup of grated Parmesan cheese, and a generous amount of black pepper. In a large skillet, cook 200g of pancetta or bacon until crispy. Drain the pasta, reserving some pasta water, and toss it in the skillet with the pancetta. Remove from heat and quickly stir in the egg mixture, adding pasta water as needed to create a creamy sauce.

Pesto Genovese

Pesto Genovese is perfect for a quick pasta sauce. In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup of grated Parmesan cheese, 1/2 cup of pine nuts, and 2 garlic cloves. With the machine running, slowly add 1/2 cup of olive oil until smooth. Season with salt and pepper. Toss the pesto with 400g of cooked pasta and a splash of pasta water to coat evenly.

Bruschetta

Bruschetta is a tasty appetizer that’s easy to make. Dice 4 ripe tomatoes and mix them with 1 minced garlic clove, 1/4 cup of chopped fresh basil, 2 tablespoons of olive oil, and a pinch of salt and pepper. Toast slices of baguette until golden and rub with a garlic clove. Spoon the tomato mixture onto the toasted bread and drizzle with balsamic glaze.

Fettuccine Alfredo

Fettuccine Alfredo is creamy and comforting. Cook 400g of fettuccine until al dente. In a large pan, melt 1/2 cup of butter over medium heat. Add 1 cup of heavy cream and simmer for 5 minutes, then stir in 1 cup of grated Parmesan cheese until smooth. Toss the cooked pasta in the sauce, season with salt and pepper, and serve immediately.

Minestrone Soup

Minestrone Soup is hearty and healthy. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks, cooking until softened. Stir in 2 minced garlic cloves and cook for another minute. Add 1 can of diced tomatoes, 1 can of kidney beans, 4 cups of vegetable broth, and 1 cup of pasta. Simmer until the pasta is cooked, then stir in 2 cups of chopped spinach and season with salt and pepper.

Risotto alla Milanese

Risotto alla Milanese is rich and flavorful. In a large pan, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped onion and cook until soft. Stir in 1 1/2 cups of Arborio rice and cook until lightly toasted. Add 1/2 cup of white wine and cook until absorbed. Gradually add 4 cups of warm chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed. Stir in 1/2 teaspoon of saffron threads and 1/2 cup of grated Parmesan cheese. Serve immediately.

Chicken Piccata

Chicken Piccata is light and tangy. Pound 4 chicken breasts to an even thickness and season with salt and pepper. Dredge in flour and cook in a large skillet with 2 tablespoons of olive oil until golden brown on both sides. Remove the chicken and add 1/2 cup of white wine, 1/4 cup of lemon juice, and 1/4 cup of capers to the skillet. Simmer for a few minutes, then return the chicken to the pan and cook until heated through. Serve with chopped parsley and lemon slices.

Osso Buco

Osso Buco is a hearty, slow-cooked dish. Season 4 veal shanks with salt and pepper, then dredge in flour. In a large pot, heat 2 tablespoons of olive oil and brown the veal on all sides. Remove the veal and add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks, cooking until softened. Add 2 minced garlic cloves, 1 cup of white wine, and 1 can of diced tomatoes. Return the veal to the pot, cover with 4 cups of beef broth, and simmer for 2 hours. Serve with gremolata.

Eggplant Parmesan

Eggplant Parmesan is cheesy and satisfying. Slice 2 large eggplants into 1/2-inch rounds, salt them, and let them sit for 30 minutes. Rinse and pat dry, then dredge in flour, dip in beaten eggs, and coat with breadcrumbs. Fry until golden brown. In a baking dish, layer the eggplant slices with 2 cups of marinara sauce and 2 cups of shredded mozzarella cheese. Bake at 375°F (190°C) for 25 minutes.

Polenta

Polenta is creamy and versatile. In a large pot, bring 4 cups of water to a boil. Gradually whisk in 1 cup of cornmeal, reduce the heat, and cook until thickened, stirring frequently. Stir in 1/2 cup of grated Parmesan cheese and 2 tablespoons of butter. Season with salt and pepper. Serve as a side dish or topped with a hearty sauce.

Tiramisu

Tiramisu is a classic Italian dessert that’s easy to make. Brew 1 cup of strong espresso and let it cool. In a bowl, beat together 3 egg yolks and 1/2 cup of sugar until thick and pale. Fold in 1 cup of mascarpone cheese. In another bowl, beat 3 egg whites until stiff peaks form and fold into the mascarpone mixture. Dip ladyfingers into the espresso and layer them in a dish, spreading the mascarpone mixture over each layer. Dust with cocoa powder and refrigerate for at least 4 hours before serving.

Panna Cotta

Panna Cotta is creamy and smooth. In a small bowl, sprinkle 1 packet of gelatin over 2 tablespoons of cold water and let it sit for 5 minutes. In a saucepan, heat 2 cups of heavy cream, 1/2 cup of milk, and 1/2 cup of sugar over medium heat until the sugar dissolves. Remove from heat and stir in the gelatin until dissolved. Pour the mixture into ramekins and refrigerate for at least 4 hours. Serve with fresh berries or a berry sauce.

This article originally appeared on RetailShout.

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