Our favorite server is Katie when we can time our visit to when she is working, but really the overall service from everyone is great including the staff that assists the servers.

To make the sauce, mix the tomato purée with 2 tablespoons of hot water until smooth. Put the oil and garlic into a frying pan and place over a medium heat. As soon as the garlic begins to sizzle, add the tomato purée, anchovies and 175ml (6fl oz) water and leave to simmer gently for 10 minutes. FoodByMaria is on a mission to change the way people eat and understand their food. From recipes, a cookbook, photography, recipe development, and so much more. The pasta company Barilla recommends using spaghettini with simple light sauces, such as a light tomato sauce, broths or soups, light dairy sauce, or in aconsomme.You can break the fried eggs into the pasta, so the yolks coat the pasta, yet the whites offer crispy strips within the pasta. This dish comes together in less than 30 minutes, and it is so delicious and flavorful! Everyone will want this recipe to be made regularly as part of your regular menu planning rotation. The garlic is cooked until it is browned for almost 10 minutes, so the flavor of the garlic deepens. Then the dried peppers are then torn and simmered in the oil. Spaghettini, pronounced "spuh-get-ee-nee," is a thin, delicate variety of spaghetti. It often accompanies seafood, such as tuna or salmon, but it goes well with any sauce. This dish comes together in about half an hour or less, so you can easily make it on a weeknight or serve it to company. Guests will love this pasta dish that feels like you are eating in Italy!

Are you a fried egg fan? Then you must try this pasta dish! It’s salty, savory, creamy, peppery, and loaded with herbs. The pasta is tossed with the sauce, and then it is sprinkled with fresh goat cheese and lemon juice. Pasta is categorized by shape, including short (bowties, elbows, and penne), shells (traditional shells and manicotti), lasagna, filled (ravioli and tortellini), soup (ditalini, orzo, and pastina), and long.

Chop the anchovy fillets. Add the remaining tablespoon of oil to the pan, add the chopped anchovies and cook over a low heat, breaking them up a little with a wooden spoon, until they have dissolved into the oil. Return the breadcrumbs to the pan along with the parsley and a little seasoning, and stir well. Set aside and keep warm. Then the garlic and chiles are strained out of the oil. The pasta is tossed with warm oil and a little bit of the pasta cooking water and then topped with cheese. Meanwhile, blend your canned diced tomatoes, fresh tomatoes, fresh basil, garlic, olive oil, and pepper in the food processor. Season to taste. You want this to still have some chunks and texture to it, so be careful not to overly blend! Simmer this mixture for about 15 – 20 minutes on medium-low heat, to allow the ingredients to soften and become fragrant.

This hearty dish with broccoli rabe and ‘njuda, a spreadable salume sausage from Italy, is so flavorful, you’ll want to make it on weeknights and for your favorite guests. We we seated in a beautiful room where we could hear the music but it still felt Tuscan like we were in Italy. When the pasta is cooked, it is tossed with the breadcrumbs and the red bell peppers. This recipe only takes 20 minutes, so it is perfect for busy weeknights. Red bell pepper is cooked in olive oil, and then garlic is sautéed with bread crumbs and red pepper flakes.

Spaghettini is a type of pasta that is similar in size and shape to spaghetti. It is long and thin and is used in many dishes throughout Italian cuisine. You may notice that the color of spaghettini is lighter because it is made with refined white flour. As with all Garofalo pastas, the Spaghettini is also prepared with quality durum wheat semolina to guarantee excellent resistance even after the ideal cooking point.

Spur of the moment, we stopped at Spaghettini for a drink on the way home. It had been years since we had been there and had no idea what to expect, but we were pleasantly surprised. We love the outdoor seating area with comfortable booths... and umbrellas for shade. They have a great Happy Hour with some really good food and drink items. Wednesdays they offer half off premium wines by the glass and they have a great selection. Always hard to choose. You could also sprinkle fresh basil or parsley on top for a beautiful touch of color. Everyone will love this simple yet delicious dish! Roasting tomatoes is one of the best ways to bring out their flavor. Small heirloom or large cherry tomatoes are roasted with garlic, salt, pepper, and olive oil. Then panko breadcrumbs are toasted in olive oil, shallots, garlic, salt, and pepper.Capellini is the thinnest of all the pasta, and therefore, it can overcook quite easily. You will need to watch your pot of boiling pasta when making capellini. Russet Potatoes:This helps make the spaghettini recipe sauce nice and creamy and filling in this recipe, alongside the cashews. Russet potatoes are larger than regular white potatoes and are usually peeled when added to dishes like this. Spaghettini is very similar to spaghetti. Both are long, slender, thin noodles. Spaghettini is thinner than spaghetti, and therefore it takes less time to cook. You may see spaghettini, also called “thin spaghetti.” However, while these two classic pasta shapes are similar, spaghettini is unlike Angel’s hair or capellini pasta. Finally, the spaghettini is tossed with roasted tomatoes, fresh basil leaves and then topped with the toasted breadcrumbs and Parmigiano-Reggiano cheese. It’s so pretty to look at and delicious to eat!