Italian Classics Recipe

Boil pasta

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti and set aside.

Make tomato sauce

While the pasta cooks, heat 2 tbsp extra-virgin olive oil in a wide sauté pan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in the tomato paste and cook 1 minute to build depth. Add the crushed canned tomatoes, torn basil leaves (reserve a few for finishing), 1.5 tsp salt, 0.5 tsp black pepper and 0.5 tsp sugar if tomatoes are very acidic. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to concentrate flavors, stirring occasionally.

Finish sauce and combine with pasta: Adjust seasoning to taste. If the sauce is too thick, add some reserved pasta water, 2–3 tbsp at a time, until it reaches a glossy, clingy consistency. Add the drained spaghetti directly to the sauce and toss over low heat for 1–2 minutes so the pasta absorbs the sauce. Stir in 1/2 cup grated parmesan and the remaining torn basil. Serve immediately with additional parmesan and basil on top.

Make croutons

Preheat oven to 375°F (190°C). Toss cubed crusty bread with 2 tbsp olive oil and 1/4 tsp garlic powder on a baking sheet. Spread in a single layer and bake 10–12 minutes, tossing once, until golden and crisp. Cool on a rack.

Prepare dressing

In a medium bowl or mortar, mash the smashed garlic clove with a pinch of salt until it forms a paste. Add the finely chopped anchovy fillets and mash together. Whisk in the egg yolk (or 1 tbsp mayonnaise), 1/2 tsp Dijon mustard, 2 tbsp lemon juice, and 1/2 tsp Worcestershire sauce. Very slowly whisk in 1/4 cup extra-virgin olive oil until the dressing is emulsified. Stir in 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust lemon, salt or anchovy to your preference.

Assemble salad: Place chopped romaine in a large bowl. Add croutons and toss with about three-quarters of the dressing. Add 1/2 cup shaved parmesan and toss gently. Serve immediately with extra dressing and parmesan on the side.

Prepare mascarpone cream

In a heatproof bowl set over (but not touching) simmering water, whisk together 4 egg yolks and 3/4 cup granulated sugar until slightly thickened and warm to the touch (about 3–4 minutes). Remove from heat and let cool slightly. Whisk or fold in 8 oz room-temperature mascarpone until smooth and fully incorporated.

In a separate bowl, whip 1/2 cup cold heavy cream to medium peaks. Gently fold the whipped cream into the mascarpone mixture until smooth and airy. Chill briefly if needed to firm up the mixture (15–20 minutes).

Assemble cups

Combine 3/4 cup cooled espresso with 2 tbsp coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side — do not soak) and place a layer of soaked ladyfingers in the bottom of 6 individual serving cups or one small dish. Spoon or pipe half of the mascarpone cream over the ladyfingers, then add another layer of dipped ladyfingers and finish with the remaining cream.

Finish and chill: Smooth the tops, dust generously with unsweetened cocoa powder (about 2 tbsp), and sprinkle with dark chocolate shavings if desired. Chill the assembled tiramisu cups in the refrigerator for at least 3 hours, preferably overnight, to develop flavors. Serve chilled.