972 italiano recipes

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Pesto pizza appetizer with homemade basil pesto, pine nuts, and Parmesan on pre-made pizza shells. Bakes in just 5 minutes for a quick, fragrant party snack.

Italian-style spinach steamed with no added water, then tossed with olive oil, garlic, salt, and pepper. A 5-minute side dish that keeps the spinach bright green and tender.

Italian herbed bread crisps brushed with olive oil and sprinkled with herbes de Provence, baked until golden. A 3-ingredient side that's ready in 15 minutes.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Italian tomato and anchovy antipasto with ripe tomato wedges draped with anchovy fillets, dressed in anchovy oil, lemon juice, and fresh oregano. Simple, no-cook, and bursting with umami.

Saffron risotto in the simple Milanese tradition: rice toasted in butter and onion, simmered in saffron-laced broth, finished with parmesan. Golden, fragrant, and unfussy.

Spaghetti aglio e olio is the classic Italian pantry pasta: spaghetti tossed with garlic gently fried in olive oil, hot red pepper, and parsley. Five ingredients, ready in under 30 minutes.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Lemon tagliatelle, a simple Italian pasta tossed with Greek yogurt, lemon zest, nutmeg, and olive oil. A fresh, summery vegetarian pasta in under 20 minutes.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

It's quick, easy to make, and tastes refreshing and flavorful.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

This flavorful bruschetta can be prepared within 5 minutes. Place it over toasted bread slices, then sprinkle some crumbled goat cheese or fresh mozzarella cheese on top. A quick, easy and tasty snack is ready to go!

Delicious homemade tomato soup. Not only will your kids love it, you’ll love that it doesn’t have the added sodium of many canned varieties of tomato soup. Add a fistful of crusty Italian bread to dip and watch it disappear!