Best 3 Spaghetti Alla Caruso Tenor Spaghetti Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to discover the exquisite flavors of Spaghetti alla Caruso, a dish that harmonizes the vibrant essence of Italy with the enchanting world of opera. Named after the legendary tenor Enrico Caruso, this delectable pasta dish is a tribute to his exceptional vocal prowess and his passion for fine dining.

Indulge in three distinct variations of Spaghetti alla Caruso, each offering a unique symphony of flavors. The classic rendition, Spaghetti alla Caruso al Pomodoro, features a luscious tomato sauce infused with the aromatic essence of basil, garlic, and a touch of red pepper flakes.

For those seeking a creamy indulgence, Spaghetti alla Caruso in Salsa di Noci enchants the palate with a velvety walnut sauce, elegantly complemented by the subtle sweetness of raisins and the nutty crunch of toasted walnuts.

Vegetarians will delight in the vibrant flavors of Spaghetti alla Caruso Vegetariano, where a medley of fresh vegetables, including bell peppers, zucchini, and mushrooms, dance harmoniously in a light and flavorful tomato sauce.

No matter your culinary preference, Spaghetti alla Caruso promises an unforgettable dining experience, captivating your senses with its captivating aromas, delightful flavors, and the rich history it embodies.

Check out the recipes below so you can choose the best recipe for yourself!

BARILLA® THICK SPAGHETTI ALLA CARUSO | BARILLA



Barilla® Thick Spaghetti alla Caruso | Barilla image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Barilla® Thick Spaghetti alla Caruso for a delicious meal!

Provided by Barilla

Categories     Blue Box

Yield 8

Number Of Ingredients 13

1 box Barilla® Thick Spaghetti
1 14-oz can San Marzano tomatoes
1 red or yellow sweet pepper
2 cloves garlic
1 fresh chili pepper
3 tablespoons extra virgin olive oil
pinch of oregano
4 basil leaves
1 tablespoon chopped parsley
1 zucchini
1 tablespoon all-purpose flour
1 quart vegetable oil
salt and pepper to taste

Steps:

  • Clean garlic cloves, remove the outer skin and cut into quarters
  • Heat olive oil in a pan over medium heat, add garlic and remove when it has browned. Then add chopped tomatoes and roughly chopped sweet pepper. Raise the heat and add oregano, crumbled chili pepper and basil; cook for about 15 minutes. Season with salt and pepper.
  • Meanwhile, cut zucchini into round slices about 1/8"" thick, dredge in flour and fry submerged in a large quantity of hot vegetable oil (check the temperature by immersing one slice of zucchini) until nicely browned. Salt lightly.
  • Meanwhile, cook pasta in a large pot of boiling water for the time indicated on the package.
  • Drain the pasta, dress with the prepared sauce, add the fried zucchini, garnish with parsley and serve hot.

SPAGHETTI CARUSO



Spaghetti Caruso image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

3 cups canned imported tomatoes with tomato paste or 2 3/4 cups canned imported tomatoes and 1/4 cup tomato paste
1/4 cup olive oil
1/2 pound mushrooms cut into 1/4-inch-thick slices, about 4 cups
1 teaspoon finely minced garlic
1/2 teaspoon chopped fresh rosemary or half the amount dried
1/2 teaspoon dried oregano
Salt to taste if desired
Freshly ground pepper to taste
1 1/4 pounds fresh chicken livers
1/2 cup flour
1/3 cup corn, peanut or vegetable oil
4 tablespoons butter
3/4 pound spaghetti, spaghettini or capellini
1/2 cup freshly grated Parmesan cheese or more to taste

Steps:

  • Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree. Set aside.
  • Heat the olive oil in a skillet and add the mushrooms and cook, stirring, about 5 minutes. Sprinkle with garlic and stir. Add the tomato mixture and bring to a boil. Stir in the rosemary, oregano, salt and pepper. Cook about 15 minutes, stirring occasionally.
  • Meanwhile, pick over the livers, cutting away dark spots and fibers. Cut each liver in half. Line a mixing bowl with a sieve and set aside.
  • Bring a large amount of water to a boil to cook the spaghetti.
  • Season the flour with salt and pepper. Dredge the livers in the flour, shaking off the excess.
  • Heat the corn oil in a heavy skillet and add half of the livers at a time. Cook over high heat, stirring the livers until browned and crisp, about 3 minutes per batch. As the livers are browned, transfer them to the sieve. Continue cooking until all the livers are cooked and drained.
  • Pour the fat from the skillet and wipe it clean. Add half of the butter to the skillet and cook until butter is melted and foamy. Add the livers and cook about one minute, tossing them in the hot butter.
  • As the livers are cooked add the spaghetti to the boiling water. Cook, stirring, 5 minutes or longer until tender. Drain.
  • Empty the spaghetti into a mixing bowl and add the remaining two tablespoons of butter and toss. Pour the mushroom and tomato sauce over the spaghetti and toss. Arrange the livers on top. Sprinkle with cheese and serve hot.

Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 37 grams, Carbohydrate 118 grams, Fat 57 grams, Fiber 12 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1870 milligrams, Sugar 28 grams, TransFat 1 gram

SPAGHETTI CARUSO FOR 2



Spaghetti Caruso for 2 image

I first ate this wonderful dish in San Francisco (it was a favorite of the famous Tenor, +created by him). Although rich (I only prepare it VERY occasionally), it's well worth the calories and cholesterol. Although I can go home S.F. and EAT IN N. Beach (an Italian Area of S.F.), I try and recreate the feel of a real Italian restaurant.

Provided by larry 2

Categories     Chicken Livers

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 20

3 tablespoons extra virgin olive oil, divided
1/3 cup garlic, peeled and cut in half
2 cups onions, chopped
1/2 cup fresh parsley
1 cup dry red wine
1/2 cup flour, seasoned with
salt & freshly ground black pepper
1 lb chicken liver, trimmed and cut in quarters
1/4 lb chicken liver, trimmed and cut in half
3/4 lb mushroom, diced
1 (8 ounce) can tomato paste
1 (28 ounce) can plum tomatoes
1/4 teaspoon dried thyme
1 tablespoon dried basil
1 bay leaf
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
2/3 lb uncooked spaghetti
1/2 cup grated parmesan cheese, divided

Steps:

  • Flour the chicken livers, shaking off any excess and reserve on a plate.
  • In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
  • Add onions to skillet and saute for 3 minutes. Add 1 lb of livers and mushrooms; brown for 5 minutes.
  • Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 minutes.TASTE.
  • Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
  • Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
  • Serve immediately.
  • From Mary Lombardi, Gurnee +larry#1 + Popsie:.

Nutrition Facts : Calories 1717.1, Fat 46.1, SaturatedFat 12.5, Cholesterol 1000.1, Sodium 1840.2, Carbohydrate 211.8, Fiber 21.2, Sugar 41.1, Protein 98.4

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your Spaghetti alla Caruso. Look for ripe tomatoes, firm spaghetti, and high-quality olive oil.
  • Don't overcook the pasta: Spaghetti should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
  • Use a large skillet: You'll need a large skillet to cook the sauce and toss the pasta. A large skillet will help prevent the pasta from sticking together.
  • Don't crowd the pan: When cooking the pasta, don't crowd the pan. The pasta needs room to move around and cook evenly.
  • Season to taste: Be sure to season the sauce to taste with salt, pepper, and red pepper flakes. You may also want to add a pinch of sugar to balance out the acidity of the tomatoes.

Conclusion:

Spaghetti alla Caruso is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. With its combination of fresh tomatoes, garlic, olive oil, and Parmesan cheese, this dish is sure to please everyone at the table. So next time you're looking for a simple but satisfying pasta dish, give Spaghetti alla Caruso a try. You won't be disappointed!

Related Topics