Celebrate world pasta day with these quick Italian recipes

In Mediterranean cuisine, less is often more. There is no need for complex, multi-ingredient dishes when a few simple ingredients can achieve the best result. Whether it's Arrabbiata, Carbonara, Marinara, or the increasingly popular Bolognese, we’ll guide you on how to make a delicious pasta sauce easily.

Penne all’Arrabbiata is pasta with a spicy tomato sauce. We believe it's best served with slices of smoked bacon. To prepare the sauce for two servings, you need 250ml tomato passata, 1 clove of garlic, 100g of smoked bacon, and 1 hot pepper.

Sauté the bacon in a small amount of olive oil, taking care not to burn it. Add bacon, cut into small slices, and finely chop pepper. After 3-4 minutes of frying, add the tomato passata. Simmer over low heat for another five minutes. Mix with the sauce and it's ready. You can sprinkle the entire dish with grated Parmesan and garnish with basil leaves.

Pasta with pancetta and a white sauce made from egg yolks is another favourite from sunny Italy. To prepare Carbonara for two people, you need: 250g of pancetta or lean bacon, 3 eggs, 120g of Parmesan, and freshly ground pepper.

Sauté diced meat in olive oil. In a separate bowl, mix eggs with Parmesan (some people use only yolks), add the sautéed pancetta or bacon, combine with pasta, and finally season with freshly ground pepper.

Marinara is a basic Italian sauce for spaghetti that pairs well with various additions, such as vegetables or meat. To prepare it, sauté garlic in two tablespoons of olive oil, then add canned tomatoes. Season everything with basil and oregano. You can add chopped celery, onion, and carrot for a vegetarian version of Marinara.

You can also make Puttanesca pasta with this sauce. This delicious combination will delight not only anchovy lovers. In addition to these salty little fish, the sauce should include black olives and capers.

The best Bolognese sauce is made by sautéing vegetables in butter before adding the meat. Use onion, celery, and carrots. Then add a mix of beef and pork. After sautéing, add a glass of dry red wine, some broth, and 100g of tomato puree. This version of Bolognese tastes best with tagliatelle pasta.