Italian pasta classics: Quick recipes for world pasta day

In Mediterranean cuisine, less is more. Multi-ingredient dishes are unnecessary when a great effect can be achieved by combining a few simple ingredients. Whether it's Arrabbiata, Carbonara, Marinara, or the ever-popular Bolognese, we'll show you how to easily make a delicious pasta sauce.

Penne all’Arrabbiata is pasta in a spicy tomato sauce. For added flavour, we suggest using slices of smoked bacon. To prepare the sauce for two servings, you need: 1 cup of tomato passata, 1 clove of garlic, 1 cup of smoked bacon, and 1 hot pepper.

Fry the bacon in a small amount of olive oil, taking care not to burn it. Add the bacon cut into small slices and finely chopped pepper. After 3–4 minutes of frying, add the tomato passata. Heat on low for another five minutes. Mix with the pasta, and it's ready. You can sprinkle it with grated Parmesan and garnish with basil leaves.

Pasta with pancetta and a creamy yolk-based sauce is another favourite from sunny Italy. To prepare Carbonara for two people, you need: 9 ounces of pancetta or lean bacon, 3 eggs, 4 ounces of Parmesan, and freshly ground pepper.

Chop the meat into small cubes and fry in olive oil. In a separate bowl, mix eggs with Parmesan (some only use yolks), add the fried pancetta or bacon, mix with the pasta, and finally season with freshly ground pepper.

Marinara is a basic Italian sauce perfect for spaghetti and works well with various additions, such as vegetables or meat. To prepare it, add canned tomatoes and sauté garlic in two tablespoons of olive oil. Season with basil and oregano. You can add chopped celery, onion, and carrot for a vegetarian version of Marinara.

You can also make Pasta Puttanesca based on this sauce. This delightful composition will charm not only anchovy lovers. In addition to the salty fish, the sauce should include black olives and capers.

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