Start Making These 5 Authentic (But Easy!) Italian Dishes (2025)

Prep time: 20 minutes

Cooking time: 50 minutes

Canola oil, for frying

1 cup all-purpose flour

1 tsp sea salt

1/4 tsp freshly ground black pepper

3 medium-to-large eggplants, cut into 1/4-inch-thick slices

4 cups red sauce (double the recipe that follows)

3/4 lb part-skim mozzarella cheese, shredded

1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1 1/2 cups fresh basil leaves, plus more for garnish

Extra-virgin olive oil, for serving

1. Heat oven to 400°F. In a large heavy-bottomed pot or high-sided skillet, pour in 2 inches of canola oil.

2. Heat oil over high heat until a deep-fry thermometer reads 360°F. (You can also test by adding a small piece of bread to the oil. If it fries and browns, the oil is ready.)

3. In a shallow dish, whisk together flour, salt, and pepper. Working in batches of approximately 8 slices, dredge eggplant in flour mixture and add to the hot oil. Fry 1 to 2 minutes each, until browned. Using tongs, transfer eggplant to a baking sheet lined with paper towels to cool.

4. In a 13x9-inch baking dish, place one layer of eggplant slices. Top with a thin layer of red sauce, a layer of mozzarella, 2 Tbsp Parmigiano-Reggiano, and a sprinkle of basil leaves. Repeat the layering two more times. Make a final layer of red sauce, mozzarella, and Parmigiano-Reggiano.

5. Bake 25 to 30 minutes, until bubbling and golden on top. Remove from oven and let cool at least 20 minutes before serving. Garnish with a final sprinkling of basil leaves and Parmigiano-Reggiano and a small drizzle of olive oil.

Makes 8 to 12 servings. Each serving: 500 cal, 33 g fat (8 g sat), 20 g protein, 7 g fiber, 34 g carb.

Red sauce:

Prep time: 5 minutes

Cooking time: 40 minutes

1 (28-oz) can whole peeled tomatoes, with juices

2 Tbsp extra-virgin olive oil

⅓ red onion, medium diced

3 cloves garlic, chopped

Pinch of hot red pepper flakes (optional)

Salt and freshly ground black pepper

2 Tbsp torn fresh basil

1. In a food processor or using an immersion blender, purée tomatoes to a smooth, creamy consistency. (If you like a more country feel, you can wait and break them up in the pan later.)

2. In a large saucepan, heat olive oil over medium-high heat until hot. Add onion and sauté 5 to 6 minutes or until soft. Add garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add red pepper flakes.

3. Add tomatoes and season with salt and pepper to taste. Reduce heat to medium-low and simmer about 30 minutes. (If you did not purée the tomatoes, use a wooden spoon to break them into pieces while they cook.) Add basil and remove from heat.

Makes 2 cups (enough for 1 lb of pasta; double the recipe for a batch of eggplant Parmesan). Each cup: 216 cal, 14 g fat (2 g sat), 4 g protein, 4 g fiber, 20 g carb.

Prep time: 15 minutes

Cooking time: 15 minutes (including resting time)

1 lb ground beef

1/4 red onion, finely chopped

1 Tbsp finely chopped fresh Italian parsley

1 large egg yolk

1 Tbsp freshly grated Pecorino cheese

Kosher salt and freshly ground black pepper

4 slices provolone cheese

4 burger buns, split

1 avocado, sliced

4 lettuce leaves

1 tomato, sliced

1. Heat a grill to medium-high heat, or prepare a charcoal grill until the coals are bright red.

2. In a large bowl, combine beef, onion, parsley, egg yolk, and Pecorino and stir well until all the ingredients are evenly mixed.

3. Divide meat mixture into 4 equal pieces and shape them into patties. Season patties on both sides with salt and pepper. Grill patties 3 to 4 minutes on each side for medium rare. Place provolone slices on top of burgers for the final minute of grilling.

4. Transfer burgers to a large platter and let rest for 5 minutes. Meanwhile, use grill to lightly toast buns.

5. Serve burgers dressed with avocado, lettuce, and tomato.

Makes 4 burgers. Each burger: 495 cal, 27 g fat (10 g sat), 35 g protein, 3 g fiber, 29 g carb.

Prep time: 15 minutes

Cooking time: 25 minutes

Kosher salt

3 Tbsp extra-virgin olive oil, plus more for serving

1/4 lb guanciale, sliced (or diced pancetta)

2 cloves garlic, sliced

1 lb spaghetti

1 large egg

3 large egg yolks

1/2 cup freshly grated Pecorino cheese

1/2 tsp freshly ground black pepper

Freshly grated Parmigiano- Reggiano cheese, for serving

1. In an 8- to 12-quart pot, bring 6 quarts of salted water to a rolling boil.

2. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add guanciale or pancetta and cook 7 to 10 minutes (3 to 5 minutes for pancetta) or until golden brown. Add garlic and sauté 2 minutes. Remove from heat and transfer meat and its rendered fat to a heat-proof bowl to cool.

3. Add spaghetti to boiling water and use a wooden fork to stir the pasta so it won't stick together. Cook until al dente. Ladle out ½ cup pasta water, then drain pasta and put it in a large ceramic bowl.

4. In a medium bowl, whisk together egg, egg yolks, Pecorino, and pepper. Whisk in cooled meat, then add to bowl of hot pasta and toss until completely mixed, adding some of the reserved pasta water for desired creaminess.

5. Serve immediately, sprinkled with Parmigiano-Reggiano and a drizzle of olive oil.

Makes 4 to 6 servings. Each serving: 692 cal, 23 g fat (6 g sat), 32 g protein, 5 g fiber, 88 g carb.

Prep time: 15 minutes

Cooking time: 2½ hours

3 Tbsp extra-virgin olive oil, plus more for serving

1 carrot, chopped

1/2 white onion, roughly chopped

1/2 celery stalk, roughly chopped

2 russet potatoes, peeled, diced into ½-inch pieces

1 bunch Tuscan (a.k.a. lacinato) or regular kale, stems removed, leaves chopped (about 12 cups)

1/2 head savoy cabbage, chopped (about 1 lb)

1 (15-oz) can whole peeled tomatoes

Salt and freshly ground black pepper

1/2 lb stale country bread, cut into 1/2-inch slices

1 (15-oz) can cannellini beans, drained, rinsed

1. In an 8-quart pot, heat olive oil over medium-high heat until hot. Add carrot, onion, and celery and sauté 5 to 10 minutes or until soft and translucent but not golden. Add potatoes, kale, and cabbage and sauté about 5 minutes, until cabbage is wilted.

2. Add tomatoes, breaking them up with a wooden spoon. Add enough water to pot to cover the ingredients, bring to a boil, then reduce heat to medium-low. Season with salt and pepper to taste and simmer 1 hour and 30 minutes, until it thickens considerably.

3. Add bread and beans and continue cooking another 30 minutes, until the crust of the bread begins to fall apart.4. Serve in bowls with an extra drizzle of olive oil.

Makes 6 to 8 servings. Each serving: 357 cal, 10 g fat (1 g sat), 15 g protein, 10 g fiber, 58 g carb.

Prep time: 5 minutes

Cooking time: 5 minutes

2 (4-inch-wide) slices ciabatta or baguette, split lengthwise

2 Tbsp fig or apricot preserves

1/4 lb Taleggio or brie cheese, sliced (rind removed)

6 slices prosciutto

1/2 cup thinly sliced radicchio

Extra-virgin olive oil, for brushing

1. Heat a medium cast-iron skillet or grill pan over medium heat. Spread the bottom half of each ciabatta piece with 1 Tbsp of the fig preserves. Top each with half of the cheese, prosciutto, and radicchio. Close with the top slice of bread and brush the outside of each sandwich with olive oil.

2. Place each sandwich in skillet and press with a flat, heavy pot lid or a sandwich press until cheese is just melted.

3. Remove from heat, slice in half, and serve.

Makes 2 sandwiches. Each sandwich: 710 cal, 31 g fat (14 g sat), 37 g protein, 3 g fiber, 72 g carb.