Italian Pasta
Core techniques and ingredients for Italian pasta: dry pasta formats, tomato sauces, cheese, and olive oil — the foundational pantry of Italian cooking.
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- Pasta al Pomodoro
Classic Italian pasta with slow-cooked tomato sauce. Only four ingredients, cooked with precision. Simplicity that rewards quality.
4 servings · 30 min · easy
- Pasta al Parmigiano
Pasta tossed with Parmigiano Reggiano and olive oil. A fast, satisfying dish built on cheese quality alone. Ready in 15 minutes.
4 servings · 14 min · easy
- Pasta Pomodoro e Parmigiano
Pasta with tomato sauce finished with Parmigiano Reggiano. The combination of acid, fat, and umami produces a more complete dish than either component alone.
4 servings · 30 min · easy
Ingredients
- Dry Pasta (Pasta Secca)€1.65/kg
Durum wheat semolina pasta dried to low moisture. A staple of Italian cooking, available in hundreds of formats from spaghetti to rigatoni.
- Canned Peeled Tomatoes (Pomodori Pelati)€1.90/kg
Whole or crushed plum tomatoes preserved in tomato juice. The base ingredient for Italian tomato sauces, from simple marinara to complex ragù.
- Extra Virgin Olive Oil (Olio Extravergine di Oliva)€9.50/L
Cold-pressed olive oil with acidity below 0.8%. The primary cooking fat in Mediterranean cuisine, used for sautéing, dressing, and finishing dishes.
- Parmigiano Reggiano DOP€17.50/kg
Aged hard Italian cheese made from raw cow's milk in Emilia-Romagna. Protected designation of origin (DOP). Minimum 12-month aging; 24+ months for superior depth.
- Type 00 Flour (Farina 00)€1.00/kg
Finely milled soft wheat flour with low ash content. The standard flour for fresh pasta, pizza dough, and pastry in Italy. Protein content 9-11%.