World pasta day: Effortless Italian dishes to delight

In Mediterranean cuisine, less is often more. Multi-ingredient dishes can be an unnecessary effort when the best results can be achieved by combining just a few simple ingredients. Whether it’s Arrabbiata, Carbonara, Marinara, or the increasingly popular Bolognese in Poland, we’ll guide you on how to prepare a delicious pasta sauce easily.

Penne all’Arrabbiata is a spicy tomato sauce pasta dish best served with slices of smoked bacon. To prepare the sauce for two servings, you will need 1 cup of tomato passata, 1 clove of garlic, 3.5 oz of smoked bacon, and 1 hot pepper.

Sauté the bacon in a small amount of olive oil, being careful not to burn it. Add the bacon, cut into small slices, and the finely chopped pepper. After 3-4 minutes of frying, add the tomato passata. Heat over a low flame for another five minutes. Mix with the pasta, and it's ready. You can sprinkle the entire dish with grated Parmesan and garnish with basil leaves.

Pasta with pancetta and a white sauce made from egg yolks is another hit from sunny Italy. To prepare Carbonara for two people, you will need: 8.8 oz of pancetta or lean bacon, 3 eggs, 4.2 oz of Parmesan, and freshly ground pepper.

Sauté the diced meat in olive oil. In a separate bowl, mix the eggs with Parmesan (some people use only yolks), add the sautéed pancetta or bacon, mix with the pasta, and finally season with freshly ground pepper.

Marinara is a basic Italian sauce for spaghetti that pairs well with many different ingredients, such as vegetables or meat. To prepare it, sauté garlic in two tablespoons of olive oil, then add canned tomatoes. Season everything with basil and oregano. You can add chopped celery, onion, and carrot for a vegetarian version of Marinara.

This sauce can also be used to make Puttanesca pasta. This delicious combination will delight not only anchovy lovers. In addition to anchovies, the sauce should include black olives and capers.

The best Bolognese sauce starts with sautéing vegetables in butter before adding the meat. Use onion, celery, and carrots. Then add a mix of beef and pork. After sautéing, add a glass of dry red wine, some broth, and 3.5 oz of tomato puree. This version of Bolognese tastes best with tagliatelle pasta.