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1/1 Photo of Spaghetti With Fish and Vegetables: Ciambotta
The recipe is from Mario Batali and it was my first time trying out one of his recipes. It turned out great and my husband said he prefered it to my puttanesca sauce. The ingredients are simple and it is easy to make. I highly recommend using fresh italian parsley since the ingredients are so simple it makes a huge difference. I bought a large bunch of the herb (enough for a couple of dishes) for only 70 cents. So it is certainly affordable enough to just snag some fresh on your way through the produce section. The photo is actually my own and I apologise for the lower quality. I almost forgot to take a photo altogether (and luckily remember at the last moment.) Funny thing is I left the spaghetti making to my husband, and instead of making a pound of pasta he made a pound and a half… so we had WAY too much spaghetti. Which is why the photo isn’t going to be an exact match to what would come about if you only use a pound. It’s okay I still love him!
Units: US | Metric
Serving Size: 1 (354 g)
Servings Per Recipe: 6
The following items or measurements are not included: