Pasta pairs well with inflation. Food analysts are calling pasta the “least expensive center of the plate item you can have” and a cost effective option for keeping your food budget in line.
The USDA Economic Research Service (ERS), a federal statistical agency that provides the Department of Agriculture and the public economic information and research on food and agriculture, forecasts overall food prices are predicted to increase 3.4 percent in 2025. As rising prices continue to keep many Americans from eating well, now is the time to rediscover pasta.
Historically pasta has given us a level of food confidence at difficult times. Past generations of Italians coming to America knew that pasta was the perfect food for hard times. During the early1900’s the traditions for making and eating pasta were brought to the tables of America by Italian immigrants who knew what it was like to feed a family on a budget. Oral and written histories are full of recollections of European immigrants “struggling to make ends meet”. Yet every meal prepared at those tables was fresh, vibrant and nourishing. Italian grandmothers taught the traditions of casalinga homestyle cooking in generational kitchens with recipes that have stood the test of time and pasta soon moved out of the Italian kitchen to become a staple at tables throughout the world.
Key qualities of a well-made Italian pasta include the following:
durum organic heritage wheat, robust nutritional properties, generational producer, single line of production, organic farming, Italian farmers,100% Italian supply chain, commitment to the responsible use of the land and resources.
But not all pasta is created equal so be sure to choose a well-made pasta that delivers on the promise of a healthy, satisfying, easy to prepare, budget friendly meal with robust nutritional properties. Making thoughtful food purchases, selecting recipes and ingredients with attention to cost and quality slows the engine of inflation.
With that in mind here are three popular and affordable classic Italian pasta dishes.
Spaghetti Aglio, Olio e Peperoncino (Serves 4)
Very few ingredients (garlic, olive oil, chili, parsley, and spaghetti), make this pasta one of the most economical pasta dishes anyone can make. It is usually the first dish young Italians learn to make and will make most often.
Method
Lightly sauté 3 minced or pressed garlic cloves in about 5 tbsp extra virgin olive oil on low heat to avoid burning. Add dry or fresh red pepper flakes to your taste. Allow the oil to absorb the flavors. Cook 16oz of spaghetti according to package instructions retaining a small ladle of pasta water. Then add the cooked spaghetti to the pan and toss well. Add just enough pasta water to moisten the spaghetti forming a light sauce. Remove from heat and add a small bunch of roughly chopped fresh flat-leaf Italian parsley. Serve with grated Pecorino or Parmigiano cheese over the top.
Some recipes toast bread crumbs (3 oz.) and about 1/2 cups of chopped walnuts when sautéing the garlic in the olive oil to add to the pasta. This dish is then called Baker’s Pasta. In both dishes finish with fine gray sea salt to taste
Pasta al Forno (Serves 6)
This next pasta dish is a poster child for culinary economics. The ingredients, method, storage, bake and thaw possibilities and reheating all make it a classic macaroniomic favorite. This oven baked pasta is popular in both northern and southern Italy and an Italian-American favorite. From north to south the ingredients differ and there are many variations of this toothsome pasta dish all over Italy. This one is adaptable to variations in the sauce, meat and cheese.
Method
Heat oven to 350 degrees F. Lightly coat the bottom of a Dutch oven or large pot with extra virgin olive oil. Add 1 pound of mild Italian sausage, casing removed and broken into ½ inch pieces. Cook the sausage over medium heat until golden brown. With a spoon remove sausage to a plate lined with a paper towel to drain off any excess fat leaving a small amount of fat in pan to sauté the onion until translucent. Then add 2-3 minced garlic cloves and cook for 30 seconds until garlic is fragrant being careful not to allow the garlic to burn. Add 1 (28 ounce) bottle of Italian tomato passata (strained tomato purée )or crushed Italian tomatoes, a pinch of red pepper flakes a pinch of fine gray sea salt, a pinch of sugar, a pinch of allspice and 5 fresh basil leaves to complete the sauce. Stir uncovered and bring to a bubble. Put the lid on, reduce to a low simmer, and cook for 1 hour until the sauce has a thin sheen on top. Meanwhile, cook 1 pound of pasta (any type of short pasta such as fusilli, rigatoni, penne or ziti) according to the package directions, but reduce the recommended cooking time by 3 minutes so that the pasta does not overcook because it will further cook in the oven. Drain and return the pasta to the same pot retaining 2 cups of pasta water set aside. Add 1 cup of sauce to the bottom of a 13-inch by 9-inch heat-proof casserole dish). Spread to cover the surface. Add the remaining sauce to the cooked pasta in the pot and gently toss to coat the pasta adding the needed amount of the retained pasta water to make a sauce with a consistency to loosely coat the cooked pasta.
Combine 2 cups of shredded mozzarella cheese with 1/2 cup grated Parmigiano Reggiano in a bowl.Spoon half the sauced pasta into the casserole dish. Sprinkle with half the combined cheese. Add the remaining sauced pasta on top and finish with the remaining cheese. Cover the casserole dish with foil and put it into the oven for about 15 minutes. Covering the casserole allows for the pasta to retain moisture and the cheese to melt evenly. Uncover the dish and bake uncovered for an additional 10-15 minutes until the cheese bubbles and begins to turn a golden brown.
Mushroom Tagliatelle (Serves 4)
For this dish you will need 1 pound of mushrooms (porcini, cremini, common white mushrooms or a combination) to make one of Italy’s most favorite dishes.
Clean mushrooms by wiping them with a damp paper towel then slice into thin, uniform pieces.
In a large skillet over medium heat, heat 2 T olive oil and 3 T unsalted butter. Add 2-3 cloves of minced garlic garlic and sauté for about 30 seconds, until garlic is fragrant. Be careful not to let garlic burn. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until golden brown and tender. Deglaze the pan with ½ cup dry white wine wine (2-3 minutes) letting the alcohol evaporate and reducing the liquid slightly. In Italy an herb nepitella (wild mint is added). Dried nepitella can be found in the States but it is difficult. In its place you can add a pinch of thyme. Stir in ¾ cup heavy cream and let it simmer for 2-3 minutes. Add fine gray sea salt and fresh ground pepper to taste. If the sauce is too thick, add a splash of the pasta cooking water to reach the right creaminess.
Cook 10 oz of dried tagliatelle pasta according to package directions. Bring a large pot of salted water to a boil. Reserve about ½ cup of the pasta water, then drain. Add the cooked noodles to the pan with the mushrooms. Gently stir everything together to coat the pasta with the sauce. Stir in ½ cup grated Parmigiano Reggiano cheese. Transfer the pasta to serving plates and sprinkle with fresh chopped parsley as desired. Serve with more Parmigiano cheese on the side.
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