Margherita in a home oven
A direct dough, a thin layer of tomato and mozzarella: a starting recipe for two pizzas in a domestic oven.
IN CUCINA
Tonight,
we’re cooking.
Pizza from your oven, pasta from your pan. Recipes with ingredient lists and clear steps.
Tomato and mozzarella tray pizza
A soft dough is shaped directly in an oiled tray. A practical option for serving several people together.
Simple tomato sauce for pizza
An uncooked sauce from tinned tomatoes takes just a few minutes to prepare. It cooks later on the pizza.
Spaghetti aglio, olio e peperoncino
Garlic, olive oil and chilli make a flavourful pasta. Gentle heat and a little starchy cooking water bring it together.
Pasta al pomodoro with basil
A simple tomato sauce that simmers while you prepare the rest. Serve with spaghetti, penne or tagliatelle.
Make fresh egg pasta
Flour, eggs and a little time: use this basic dough for ribbons rolled by hand or with a pasta machine.
Marinara pizza with tomato, garlic and oregano
Tomato, thin garlic slices, oregano and olive oil make a simple pizza topping. These quantities use one already proofed dough ball and a domestic oven.
Diavola pizza with spicy salami
Tomato, mozzarella and spicy salami make a savoury pizza with adjustable heat. A moderate amount of topping keeps the base manageable and the flavour balanced.
Quattro formaggi pizza with four cheeses
A white pizza with mozzarella, Fontina, Gorgonzola and Parmesan. Four different cheeses provide variety without needing a heavy layer on the base.
Funghi pizza with sautéed mushrooms
Brown mushrooms are cooked in a pan before joining tomato and mozzarella on the dough. This keeps their flavour clear and reduces free liquid on the pizza.
Tuna pizza with red onion
Add the tuna near the end of baking to keep it moist. Thin red onion slices bake with the tomato and mozzarella before the fish goes on.
Pizza with prosciutto, rocket and Parmesan
Bake the tomato and mozzarella with the base. Add ready-to-eat cured ham, rocket and thin Parmesan shavings fresh after the pizza leaves the oven.
White potato pizza with rosemary
Thin, partly cooked potato slices bake with mozzarella and rosemary on a pizza base. Without tomato sauce, the potato flavour stays prominent.
Courgette pizza with ricotta and lemon
Briefly sautéed courgette, ricotta and mozzarella make a mild white topping. Add fresh lemon zest and basil after baking.
Aubergine pizza with tomato and Parmesan
Thin aubergine slices soften in a frying pan before baking with tomato and mozzarella. Finish the hot pizza with Parmesan shavings and fresh basil.
Spinach and ricotta white pizza
Well-drained spinach, small ricotta dollops and mozzarella make a mild white topping, seasoned with garlic and a little nutmeg.
Pesto and cherry tomato pizza
Cherry tomato halves and mozzarella bake over a thin tomato layer. Add small dots of green basil pesto once the pizza leaves the oven.
White broccoli pizza with garlic
Small blanched broccoli florets bake with mozzarella over a thin ricotta layer. Finish the hot pizza with a little fresh lemon zest.
Green asparagus and ricotta pizza
Thin ribbons of green asparagus bake over ricotta and mozzarella. A little finely grated lemon zest finishes the pizza once it leaves the oven.
Pumpkin pizza with mozzarella and rosemary
Small pumpkin cubes soften in a frying pan before topping this white pizza. A thin ricotta layer, mozzarella and finely chopped rosemary complete the topping.
Fig and Gorgonzola pizza
Fresh figs and mild Gorgonzola bring sweet and savoury flavours together. Bake them over mozzarella, then finish with a few fresh rocket leaves.
Sweet pepper and black olive pizza
Softened red and yellow pepper strips join black olives over tomato and mozzarella. A little dried oregano finishes the pizza after baking.
Artichoke heart and caper pizza
Jarred artichoke hearts make this topping straightforward. Drain them well before baking over tomato and mozzarella, with a few capers for a gently tangy finish.
Salsiccia pizza with fennel seeds
Cook small pieces of Italian sausage thoroughly in a frying pan before placing them over tomato and mozzarella. Crushed fennel seeds add seasoning if the sausage does not already contain fennel.
Stuffed pizza rolls with ham and cheese
Ten small dough parcels filled with cooked ham, mozzarella and a little tomato sauce. Modest filling quantities help them seal neatly and bake through.
Rosemary and olive oil focaccia
A soft wheat dough rises first in a bowl and then in an oiled pan. Rosemary, small salt crystals and olive oil settle into the dimples on its golden surface.
Ham and mozzarella stromboli
Roll pizza dough around a thin tomato, cooked ham and mozzarella filling, then bake it as a loaf and cut it into slices.
Penne all’arrabbiata with chilli and tomato
A short ingredient list and a sauce that coats the ridged penne as you toss it. Adjust the chilli gradually while cooking to find the heat you enjoy.
Spaghetti alla puttanesca with olives and capers
Tomatoes, dark olives, capers and anchovies make a savoury sauce from store-cupboard ingredients. Taste it before adding any extra salt.
Pasta alla Norma with roasted aubergine
Tender aubergine cubes, tomato sauce, basil and salty ricotta salata coat short pasta tubes. In this oven variation, the aubergine cooks on a baking tray.
Pasta all’amatriciana with guanciale
Tomato, browned guanciale and pecorino give this pasta its savoury character. This variation is made without wine and works with spaghetti or bucatini.
Pasta al limone with lemon butter
Lemon zest supplies fragrance and a little juice adds acidity. Butter, finely grated Parmesan and starchy cooking water form a light sauce around linguine.
Broccoli pasta with toasted breadcrumbs
Tender broccoli combines with olive oil and cooking water to make a coarse green sauce. A few whole florets and crisp breadcrumbs add contrasting textures.
Tagliatelle with mushrooms in a cream sauce
Browned chestnut mushrooms flavour a mild cream sauce. Cook the mushrooms in two batches before adding the cream and tagliatelle.
Rigatoni with spinach and ricotta
Spinach and ricotta make a mild sauce for two portions of rigatoni. The spinach stays finely chopped, and the sauce needs only gentle heat.
Tagliatelle with pumpkin and sage
Roasted pumpkin, sage butter and a little Parmesan make an autumnal pasta for two. This version uses no cream, pear or additional nuts.
Rigatoni with homemade pesto rosso
Sun-dried tomatoes, pine nuts and Parmesan make an intensely flavoured red pesto. Pasta water turns it into a sauce for two portions of rigatoni.
Fusilli with creamy walnut sauce
Walnuts, soaked bread and a little Parmesan make a pale sauce for two portions of fusilli. Blend it cold, then combine it with the hot pasta.
Pasta e ceci with chickpeas and rosemary
Small pasta and chickpeas cook together in one saucepan. Some of the chickpeas are mashed to thicken the sauce, without cream or cheese.
Pasta e fagioli with white beans
White beans, short pasta and finely diced vegetables make a thick, spoonable meal for two. Tomato and bay give this version its flavour.
Rigatoni with tomato and lentil sauce
Cooked brown or green lentils give this tomato sauce a chunky, substantial texture. Cook the rigatoni separately and combine them with the sauce at the end.
Orecchiette with broccoli rabe
Tender broccoli rabe leaves and flower buds combine with orecchiette, garlic and anchovy oil. Toasted breadcrumbs are added only when the pasta reaches the plate.
Fettuccine Alfredo with butter and Parmesan
Warm egg noodles, soft butter and finely grated Parmesan combine with a little cooking water into a glossy sauce. Keep the mixture off the heat.
Rigatoni al forno with tomato and mozzarella
Partly cooked rigatoni go into the oven with tomato sauce and mozzarella. The pasta stays moist inside while the cheese develops golden patches on top.
Conchiglioni with ricotta and basil
Large pasta shells hold a pale ricotta filling. Tomato sauce keeps them moist during baking, while a little mozzarella gives the top golden patches.
Cannelloni with spinach and ricotta
Uncooked cannelloni are filled with spinach and ricotta, then surrounded completely by tomato sauce. Add mozzarella only for the final part of baking.
Baked gnocchi alla Sorrentina
Soft potato gnocchi meet tomato sauce, melted mozzarella and fresh basil. Using ready-made gnocchi, this small bake takes about 45 minutes.
One-pan tomato orzo
Rice-shaped pasta cooks directly with cherry tomatoes and stock. Stir regularly and keep some hot water ready so that it stays moist until serving.