The Simple Italian Way to Share the TableTM

[spa-ghet-tà-ta] (n): an impromptu, spaghetti-based meal where friends,

family, festivity and informality are just as important as pasta.

TM

Italians are known for enjoying a spaghettata during family gatherings, after card games and soccer matches; with neighbors, friends and fam-ily late into the evening. Similar to an informal barbecue in America, all it takes is the mention of the word and everyone will gravitate towards the kitchen to prepare a simple dinner. A large pot of spaghetti and a light sauce made with whatever is in the pantry – usually garlic, olive oil, red pepper flakes and canned tomatoes – are the only necessary ingredients. Once the pasta is ready, it is tossed together with the sauce in a large bowl and served for everyone to enjoy.

Oftentimes, it’s the unplanned and unexpected evenings in good company that are the most delightful, and a spaghettata combines the very essence of a delicious meal with the pleasure of conversation and sharing in a carefree and spontaneous setting. As the Italians would say: “Facciamo una spaghettata!” – Let’s have a spaghettata!

What You’ll Need to Host a Spaghettata AnytimeImprovisation is the key to a delicious spaghettata. Here are some suggestions for basic ingredients to have on hand at all times – but feel free to add your own ideas. Just don’t forget the company!

• Barilla® Spaghetti: Thin, Thick, Rigati, Barilla Whole Grain, Barilla Veggie, Barilla White Fiber, Barilla Collezione or Barilla PLUS®

• Academia Barilla Extra Virgin Olive Oil• Academia Barilla Parmigiano Reggiano D.O.P.• Academia Barilla Peeled Cherry Tomatoes• Red pepper flakes• Fresh ground pepper• Sea salt

Hosting TipsTo give your next spaghettata a touch of Italian flare:

• Play some Italian music: whether opera or pop, music will add to the experience

• Serve an antipasto like bruschetta or sliced salumi that everyone can enjoy while cooking

• Garnish the plates with a sprig of basil• Place a bowl of freshly grated Parmigiano Reggiano cheese on

the table• Make sure to cook your pasta al dente, meaning slightly resistant

to the bite• Open a bottle of wine and buon appetito!

For additional authentic Italian recipes, please visit our website at www.ShareTheTable.com. To order Academia Barilla products, visit www.academiabarilla.com.

“We help people live better, by bringing wellbeing and the joy of eating into their everyday lives.”

Since 1877, Barilla has believed that the table is much more than just a place to eat, and food and relationships are better when they’re shared. Combining quality ingredients and delicious recipes with the joy of eating in good company is one of life’s simple pleasures. Gath-ering together and enjoying conversation over a delicious meal shows family and friends how much you care for them, and a spaghettata is the perfect Italian way to do just that.

“We help people live better, by bringing wellbeing and the joy of eating into their everyday lives.”

Since 1877, Barilla has believed that the table is much more than just a place to eat, and food and relationships are better when they’re shared. Combining quality ingredients and delicious recipes with the joy of eating in good company is one of life’s simple pleasures. Gath-ering together and enjoying conversation over a delicious meal shows family and friends how much you care for them, and a spaghettata is the perfect Italian way to do just that.

TM

Spaghetti CarbonaraINGREDIENTS: SERVES 61 box BARILLA Spaghetti

3 tablespoons kosher salt (optional)

5 fresh large egg yolks

2 tablespoons coarsely ground black pepper

Kosher salt, to taste (optional)

2 tablespoons butter

4 ounces pancetta or guanciale, chopped into ¼-inch cubes

¼ cup freshly grated Parmigiano Reggiano, plus extra for serving

¼ cup freshly grated Pecorino Romano cheese

PREPARATION• BRING 6 quarts of water to a boil in a large pot and add 3 tablespoons

kosher salt (optional).

• BEAT egg yolks with freshly ground black pepper and salt. Set aside.

• COMBINE the pancetta and butter in a 12- to 14-inch sauté pan and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned, about 7 minutes.

• COOK the Spaghetti according to the package instructions until tender yet al dente. Drain, reserving cup of the pasta water.

• ADD the reserved pasta water to the pancetta and bring to a simmer over medium heat.

• ADD the Spaghetti to the pancetta mixture, stir and toss well to coat. Stir in the cheeses.

• ADD the egg mixture and cook until eggs have thickened up, stirring constantly.

• SERVE with additional grated Parmigiano Reggiano cheese on the side.

Pasta Alla CheccaINGREDIENTS: SERVES 61 box BARILLA Spaghetti

2 tablespoons sea salt (optional)

¼ cup extra virgin olive oil

2 garlic cloves, thinly sliced

1 pint grape tomatoes

Salt, to taste

Freshly ground black pepper, to taste

Red pepper flakes, to taste

½ bunch garlic chives cut into 1-inch lengths (may substitute plain chives)

14 fresh basil leaves, finely shredded

½ cup freshly grated Pecorino Romano cheese

cup freshly grated Parmigiano Reggiano cheese

PREPARATION• BRING 6 quarts of water to a boil and add 2 tablespoons of sea salt (optional).

• HEAT the olive oil in a 12- to 14-inch sauté pan over high heat until almost smoking.

• LOWER heat to medium-high and add the garlic cloves. Cook for 2 minutes or until softened and slightly browned.

• ADD tomatoes and cook over high heat until the tomatoes are just beginning to burst. Season with salt, black pepper and red pepper flakes.

• COOK the Spaghetti according to package directions until tender yet al dente. Drain, reserving 1 cup of the pasta cooking water.

• ADD Spaghetti, chives, basil and cooking water to the pan with tomatoes and toss over high heat for 1 minute.

• DIVIDE evenly among 6 warmed pasta bowls and sprinkle with grated cheeses. Serve.

Spaghetti with Spicy Tomato SauceINGREDIENTS: SERVES 61 box BARILLA Spaghetti

3 tablespoons olive oil

1 small onion, minced

2 garlic cloves, minced

2 anchovy fillets, minced (about 2 tablespoons)

½ cup pitted kalamata olives, coarsely chopped

2 tablespoons drained capers, rinsed

½ cup white wine ½ teaspoon kosher salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

½ teaspoon dried crushed red pepper flakes

1 (28-ounce) can crushed Italian tomatoes

½ cup chopped fresh parsley

PREPARATION• BRING 6 quarts of water to a boil and add salt (optional).

• HEAT the olive oil in a large skillet over medium-high heat until very hot and almost smoking.

• ADD the onion, garlic and anchovies. Sauté for 3 minutes.

• REDUCE the heat to medium and add the olives, capers, white wine, salt, pepper and red pepper flakes.

• COOK, stirring occasionally until the white wine has reduced by half, about 5 minutes.

• ADD the tomatoes and simmer until reduced slightly, about 20 minutes.

• COOK the Spaghetti according to package directions until tender yet al dente, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

• Once the tomato sauce has reduced slightly, ADD the pasta to the sauce and stir to coat. Add enough of the reserved pasta cooking liquid, ¼ cup at a time, to moisten.

• SEASON with more salt and pepper to taste, and gently toss in the parsley. Serve.

Lemon SpaghettiINGREDIENTS: SERVES 61 box BARILLA Spaghetti

4 tablespoons extra virgin olive oil

cup freshly grated Parmigiano Reggiano cheese

cup freshly grated Pecorino Romano cheese

½ cup fresh lemon juice (from about 2 lemons)

¾ teaspoon salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

1 tablespoon marjoram, packed

1 tablespoon grated lemon zest (from about 2 lemons)

PREPARATION• BRING 6 quarts of water to a boil and add salt (optional).

• WHISK the oil, grated cheeses, lemon juice, ¾ teaspoon of salt and ½ teaspoon of pepper in a large bowl to blend.

• SET the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

• COOK the Spaghetti, stirring occasionally, until tender yet al dente, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

• ADD the Spaghetti to the lemon sauce, and toss with the marjoram and lemon zest.

• TOSS the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten.

• SEASON the pasta with more salt and pepper to taste. Transfer to bowls. Serve.

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