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Classic Italian

Pasta al Pomodoro

Pasta al Pomodoro in a bowl with fresh basil and cheese.

Pasta al Pomodoro is all about the tomatoes! This incredibly simple Italian dish is easy to make and only uses a few ingredients. During tomato season you can make this pasta with fresh tomatoes, but for those other months of the year, this canned tomato version is perfect.

What is Pomodoro sauce?

Pomodoro, which means "tomato" in Italian, is a very simple tomato sauce consisting of tomatoes (canned or fresh), garlic, olive oil and salt. Onion and basil are sometimes added as well. Pomodoro is a smoother sauce, whereas other tomato sauces might be more chunky. Pomodoro can be made with fresh tomatoes when they are in season, or canned tomatoes. Since the sauce is all about the tomatoes, make sure to choose good quality Datterini or San Marzano tomatoes.

Pasta al Pomodoro in a bowl with fresh basil and cheese.

*This post may contain affiliate links. See disclosure for further details.

All about simplicity

You might notice a trend in traditional Italian cooking: simplicity! Many Italian dishes rely on the quality and treatment of the ingredients to deliver the best flavor and pomodoro is no different. You might think the ingredient list looks too short and that you'll need to add more seasoning, but try to resist! The magic of this sauce is how flavorful and delicious it is, despite only using a few simple ingredients.

Pomodoro ingredients

Pasta: I like using spaghetti or bucatini for this dish but you could really use any pasta shape that you like.

Olive oil: of course!

Garlic: I like to thinly slice the garlic for this recipe, but you can mince it as well. If you wanted a more subtle garlic flavor, leave the garlic clove whole and then discard it before adding the tomatoes.

Tomatoes: Pomodoro can be made from fresh or canned tomatoes. I recommend making fresh tomato pomodoro during tomato season. We are using canned tomatoes for this version, Datterini or San Marzano are the best choices.

Kosher salt: Perhaps the most important ingredient after tomatoes! Salt is the only seasoning in this recipe. It will bring out the flavor of the tomatoes and make the dish come alive. Salt is SO important!

Unsalted butter: This is not necessarily traditional, but an important addition in my opinion. You'll add the butter along with the pasta and a splash of pasta water to the sauce at the end for the pasta to finish cooking in the sauce. The butter and pasta water help create a silky sauce.

Pasta water: Do not drain off all the pasta water! I always recommend reserving about 1 cup of pasta water before draining your pasta or better yet, transfer your pasta directly into the sauce with a pasta spoon or spider strainer. Finishing the pasta in the sauce with a few splashes of pasta water helps create a silkier sauce and bind the sauce to the pasta.

Pasta al Pomodoro in a bowl with fresh basil and cheese.

Recipe FAQ

Is this recipe traditional?

This recipe is traditional for the canned tomato version of pomodoro. The only thing that is not traditional in my recipe is the (optional) use of butter to finish the sauce.

Can I add other seasoning?

You can, but it will no longer be a traditional pomodoro.

What tomatoes are best to use?

For this super simple tomato focused sauce, I recommend using good quality Italian tomatoes like San Marzano or Datterini. If using San Marzano, look for the DOP marking on the can. This stands for "Denominazione d' Origine Protetta" or Protected Designation of Origin in english. The DOP marking on the can ensures the tomatoes are actually from the San Marzano region, instead of being "San Marzano style" tomatoes.

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Pasta al Pomodoro in a bowl with fresh basil and cheese.

Pasta al Pomodoro

Pasta al Pomodoro is all about the tomatoes! This incredibly simple Italian dish is easy to make and only uses a few ingredients. During tomato season you can make this pasta with fresh tomatoes, but for those other months of the year, this canned tomato version is perfect.
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 2

Equipment

  • Food processor

Ingredients
  

  • ½ Pound spaghetti or bucatini
  • 3 Tablespoons olive oil
  • 2 Cloves garlic thinly sliced
  • 1 14 Ounce Can Datterini or San Marzano tomatoes
  • 2 Tablespoons unsalted buter
  • Kosher salt
  • Fresh basil for serving
  • Parmigiano Reggiano for serving

Instructions
 

  • Bring a large pot of water to a boil and salt it well.
  • Add the tomatoes to a food processor and pulse until almost completely smooth.
  • Add the olive oil and garlic to a pan over medium heat. Cook, stirring, until garlic is lightly golden. Add the tomatoes and season with salt. Simmer for 10-15 minutes.
  • Meanwhile, cook the pasta to 1 minute shy of al dente. Add the pasta to the sauce along with the butter and a splash of the pasta cooking water. Toss to combine.
  • Serve with a drizzle of olive oil, fresh basil and Parmigiano Reggiano. Enjoy!
Keyword canned tomatoes, easy dinner, easy pasta recipe, san marzano, simple sauce, Spaghetti and Meatballs

Appetizers

Garlic Bread with Bottarga

Garlic Bread with Bottarga cut into pieces.

Step up your garlic bread game with bottarga! This is a simple recipe for flavor packed garlic bread that's topped with bottarga, sometimes known as "Sardinian caviar."

If you've never tried bottarga, this recipe is an easy and delicious way to get acclimated! This garlic bread makes a great appetizer or side dish and would be a perfect addition to your Feast of the Seven Fishes line up!

Garlic Bread with Bottarga on a platter with bottarga and microplane next to it.

*This post may contain affiliate links. See disclosure for further details.

What is bottarga?

Bottarga is salted and cured fish roe. I know that doesn't exactly sound appetizing, but it's truly delicious. Basically, the roe sac is removed from the fish, salted and pressed. It is sold in whole lobes (see photo above) or pre-grated. I recommend buying whole lobes as opposed to grated, as it'll be more fresh and have a better texture. Bottarga is most commonly made from mullet roe and tuna roe. Mullet roe bottarga will be a bit milder in flavor and lighter colored. Mullet roe bottarga is what I used in this recipe!

Mullet roe bottarga is surprisingly mild flavored! It's creamy, salty and a bit sweet with only a subtle fish flavor. The texture reminds me of cured egg yolk! If you love seafood, you'll love bottarga.

Storing bottarga

Bottarga can be a bit pricey, so making sure to store it properly is a must! Luckily since it's cured, bottarga will last quite a long time in the refrigerator once opened. Bottarga is usually wrapped in a wax coating to preserve it. When you're ready to use the bottarga, peel back the wax on the amount that you plan to use, not the whole lobe. Then wrap the open side of the lobe tightly in plastic wrap and store in the fridge for months! Unopened bottarga will be packages in vacuum sealed plastic and can be stored in the pantry for a year.

You can find bottarga in some specialty markets, or buy it on amazon. I have purchased this mullet fish bottarga many times and love it!

Garlic Bread with Bottarga.
Can I make this without bottarga?

Of course! Just leave the bottarga out at the end. The garlic bread will still be delicious without it. I hope you give it a try though!

Does this garlic bread have cheese?

Nope! While many garlic bread recipes include cheese, this one does not. There's no need for cheese when you've got bottarga!

Can I make this recipe in advance?

You can prepare the butter mixture in advance, but this garlic bread is best when fresh from the oven!

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Garlic Bread with Bottarga cut into pieces.

Garlic Bread with Bottarga

This is a simple recipe for flavor packed garlic bread that's topped with bottarga, sometimes known as "Sardinian caviar."
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 14 mins
Total Time 19 mins
Course Appetizer, Side Dish
Cuisine Italian
Servings 8

Equipment

  • Baking sheet

Ingredients
  

  • 1 Loaf French or Italian bread
  • 8 Tablespoons unsalted butter (1 stick), softened
  • 5 Cloves garlic finely minced
  • 1 Tablespoon lemon zest plus more for serving
  • ¼ Teaspoon kosher salt
  • Fresh Italian flat leaf parsley chopped, to taste
  • Bottarga grated, for serving

Instructions
 

  • Pre heat oven to 350 degrees and prepare a large baking sheet.
  • Add the softened butter, lemon zest, garlic, salt and parsley in a bowl and stir to combine. Taste and adjust salt to your preference, add more parsley etc.
  • Cut the bread in half longways. Spread the butter mixture over the cut sides of the bread, all the way to the edges.
  • Bake the bread for 10-12 minutes. Broil the bread for 2-3 minutes, until golden brown and crisp.
  • Grate more lemon zest over the bread followed by plenty of bottarga.
  • Slice the bread and serve!
Keyword easy appetizer, easy recipe, quick

Appetizers

Calabrian Chili Garlic Bread

Calabrian Chili Garlic Bread

Who doesn't love garlic bread? This Calabrian Chili Garlic Bread is a spicy take on the classic and so easy to make!

This garlic bread is great as a side dish for pasta or steak or it can be served as an appetizer to go with your Antipasto Platter or Shrimp Cocktail!

Calabrian Chili Garlic Bread

*This post may contain affiliate links. See disclosure for further details.

What are Calabrian chilies?

Just as the name suggests, they are a type of chili pepper from the Calabria region of Italy. They have a medium level of spice and a delicious flavor. In the United States, you will most likely find them jarred in oil. I like to buy jars of chopped Calabrian chilies because I find them to be the most versatile, but you can buy jarred whole chilies as well. If using whole, just give them a good chop for this recipe! Calabrian chilies have recently gained quite a bit of popularity and can be found at many grocery stores. If you can't find them near you, you can always buy them online! They are a pantry staple for me!

Calabrian Chili Garlic Bread in a serving bowl.

Ingredients

Bread: You'll need a long loaf of bread that's soft in the middle and crusty on the outside but not too hard. There are lots of bread options that will work for this recipe, look in the bakery section of the grocery store for what looks fresh!

Butter: I like using unsalted butter so that you can control the amount of salt yourself.

Calabrian chilies: The star of this garlic bread! Look for chopped Calabrian chilies in a jar.

Garlic: Can't make garlic bread without garlic!

Parsley: Fresh parsley is an important ingredient for garlic bread because it gives it a little pop of brightness and color. You'll need Italian flat leaf parsley, not curly!

Kosher salt: Season the butter/garlic mixture with kosher salt to taste.

Pecorino Romano (optional): I know this will sound crazy, but I actually prefer to skip the cheese in this recipe. I know lots of people love cheese on their garlic bread though so I've made it an optional add in. Pecorino Romano works best, but you can use Parmigiano Reggiano if you prefer.

Recipe FAQ

What are Calabrian chilies?

Calabrian chilies are a pepper from Calabria, Italy. They are available in jars and are usually whole, chopped, or in paste form. For this recipe I like to use chopped Calabrian chilies. If you can only find whole peppers, just chop them up yourself.

What can I use instead of Calabrian chilies?

While it won't have the exact same flavor, you could use chopped hot cherry peppers, Sambal Oelek, or just a good pinch of red pepper flakes!

What type of bread should I use?

I usually grab a french loaf or Italian loaf from the bakery section of my grocery store. You want something that's soft in the middle and crusty on the outside but not too tough!

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Calabrian Chili Garlic Bread

Calabrian Chili Garlic Bread

This is a fun and spicy twist on the classic garlic bread. Perfect for serving as a side dish or an appetizer!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 14 mins
Total Time 19 mins
Course Appetizer, Side Dish
Cuisine American, Italian
Servings 8

Equipment

  • Baking sheet

Ingredients
  

  • 1 Loaf French or Italian bread
  • 8 Tablespoons unsalted butter (1 stick), softened
  • 1 Tablespoon Jarred chopped Calabrian chilies
  • 4 Cloves garlic minced
  • ¼ Teaspoon kosher salt
  • Fresh parsley chopped, to taste
  • Pecorino Romano grated, optional

Instructions
 

  • Pre heat the oven to 350 degrees and line a baking sheet with foil.
  • Add the softened butter, Calabrian chilies, garlic, salt and parsley in a bowl and stir to combine. Taste and adjust salt to your preference, add more parsley etc.
  • Cut the bread in half longways. Spread the butter mixture over the cut sides of the bread, all the way to the edges.
  • Bake the bread for 10-12 minutes. If using cheese, grate over the bread at this step. Broil the bread for 2-3 minutes, until golden brown and crisp.
  • Slice the bread and serve!
Keyword easy recipe, Garlic bread, spicy

Italian

White Bean and Tomato Soup

White Bean and Tomato Soup

This White Bean and Tomato Soup is comforting, healthy and can be on your table in under 30 minutes. The perfect cozy weeknight meal!

Besides being delicious and healthy, the best thing about this soup is how fast it is to make. Soup can seem like a big undertaking sometimes because it can be time consuming. Not in this case! This recipe uses pantry staples to create a quick, and flavorful dinner in no time.

*This post may contain affiliate links. See disclosure for further details.

What is white bean soup?

White bean soup is essentially, soup where white beans are the star of the show! There are tons of variations of white bean soup, but this version relies on classic Italian flavors and plenty of pantry staples. You'll be shocked how such simple ingredients can create such a flavorful soup!

Ingredients:

Onion and Garlic: Of course! The start to many wonderful meals.

Tomatoes: I like to use diced tomatoes for this recipe. Sometimes I'll opt for diced tomatoes with green chilies for a little kick!

White Beans: Can't have a white bean soup without white beans! You can choose whichever kind you like best. I usually go for cannellini or a combination of cannellini and butter beans.

Baby spinach: Adding some chopped baby spinach to the soup at the end gives this soup a nice hit of freshness!

Parsley: Fresh herbs are one of my favorite ways to finish a recipe. Flat leaf Italian parsley (not curly!) is the way to go here.

Pecorino Romano: This is my go-to finishing cheese, but you can use Parmigiano Reggiano if you prefer!

Crusty Bread: Absolutely not optional! I love dunking a piece of warm, crusty bread in soup. Ciabatta, sourdough and french baguette are all good options.

Recipe FAQ

Can I make this soup vegetarian?

Yes! This soup can be easily made vegetarian by using vegetable stock instead of chicken stock. If you want to make it vegan, leave the cheese out as well!

What type of white beans should I use?

You can use any type! I usually use cannellini or a combination of cannellini and butter beans for texture. You can also use great northern, navy, or even garbanzo beans if you prefer!

What type of bread is best to serve with this soup?

A nice crusty bread from the bakery section of the store will work best! Look for ciabatta, french baguette or sourdough.

How long will this soup last in the refrigerator?

You can store leftover soup in an airtight container in the fridge for 3-4 days. Reheat on the stove over medium low heat.

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White Bean and Tomato Soup

White Bean and Tomato Soup

This White Bean and Tomato soup is comforting, healthy and ready in under 30 minutes! The perfect cozy weeknight meal.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Lunch, Main Course, Soup
Cuisine American, Italian
Servings 4

Ingredients
  

  • 3 Tablespoons olive oil
  • ½ Yellow onion diced
  • 3 Cloves garlic minced
  • 1 10 Ounce Can diced tomatoes with green chilies or diced tomatoes
  • 2 15 Ounce Cans white beans drained and rinsed
  • 8 cups low sodium chicken stock
  • Salt and pepper to taste
  • 1 Cup fresh spinach roughly chopped
  • Fresh parsley roughly chopped
  • Pecorino Romano grated
  • Crusty bread for serving

Instructions
 

  • In a large heavy bottomed pot, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until softened; about 5 minutes.
  • Add garlic and cook for 1 minute. Add the tomatoes, stir, and cook for 3 more minutes.
  • Add beans and the broth and bring to a boil then lower the heat and let the soup simmer until slightly thickened and the flavors have melded; about 20 minutes.
  • Adjust seasoning to taste. Just before serving, stir in a handful of fresh spinach.
  • Garnish with fresh parsley and Pecorino Romano and serve with crusty bread.
  • Enjoy!
Keyword Vegetarian, vegetarian soup, white bean soup

Italian

Sausage and Pepper Pasta Bake

Sausage and Pepper Pasta Bake

This is a fun twist on the classic Sausage and Peppers! Sausage and Peppers is an Italian American dish consisting of, you guessed it, sausage and peppers!

In this variation, we're taking things to the next level by adding a bunch of delicious cheese and baking it to bubbly, cheesy perfection. The perfect comforting meal!

Sausage and Pepper Pasta Bake.

*This post may contain affiliate links. See disclosure for further details.

What is Italian Sausage and Peppers?

Sausage and peppers is a classic Italian American dish that's made with Italian sausages, onions, and bell peppers. It can be served on its own, in a roll, or tossed with pasta. It's served at Italian street festivals and made in most Italian American homes! It's super flavorful and easy to make.

This recipe is easy to make and uses ingredients that you can find at any grocery store. You can also easily customize the recipe to your tastes! For example: I like using green and red peppers, but you can choose whichever ones you like best. Hot, mild or sweet Italian sausages will work in this recipe, choose your fave! I like to add some hot peppers, whether jarred or fresh, but if you want to keep things mild, just leave them out! This dish will turn out delicious no matter what.

Sausage and Pepper Pasta Bake ingredients.

Ingredients

Italian Sausage: Hot, mild or sweet Italian sausage will work in this recipe. You can choose which style you like best! It's easiest to use bulk sausage for this recipe, but if you can only find links, just remove the sausage from the casing.

Bell Peppers: I like to do a combination of red and green peppers in this recipe, you can choose whatever type is your favorite.

Onion: The onion with the peppers gives this dish that classic sausage and peppers taste!

Garlic: duh.

Hot Cherry Peppers: This is optional, but I like to chop up a few jarred hot cherry peppers and add them to the sauce for a little heat and acidity. You can also use a fresh chili pepper to add some heat instead. Pictured above is a cayenne pepper from my garden that gave this pasta a slight kick.

Tomato Paste: Tomato paste will give the sauce a great depth of flavor.

San Marzano whole tomatoes: I like using whole tomatoes for most sauces because they tend to have better flavor. Crush them by hand or pulse in a food processor a few times to get them to the right consistency.

Rigatoni: I like using short, tubular pasta or shells for bakes because the sauce gets trapped inside the pasta and makes the best bites! I usually go for rigatoni but you could use penne, ziti, small shells, or any other short pasta shape you prefer.

Fontina: Fontina is an Italian semisoft cheese that has a mild, nutty flavor and melts really well. I love using fontina for pizza and pasta bakes!

Mozzarella: Mozzarella is a classic choice for a pasta bake and it goes perfectly with the fontina. For this recipe, I like using low moisture mozzarella as opposed to fresh.

Pecorino Romano: I like using Pecorino Romano as a finishing cheese for this recipe, but you can use Parmigiano Reggiano if you prefer!

Fresh Basil: A few fresh basil leaves for garnish are delicious!

Sausage and Pepper Pasta Bake in a bowl.

Recipe FAQ

What type of sausage should I use?

Italian sausage! You can use mild, hot or sweet for this recipe. I usually go for mild, but you can choose what you like best!

What if I can't find Fontina?

Fontina has become easier to find in grocery stores as of late. Check the "fancy" cheese section and if you can't find it there, you can use all low moisture mozzarella.

Can I prep this dish ahead of time?

Yes! This recipe is easy to prep ahead of time for guests. You can do all of the steps up until baking in the oven and then pop it in the oven 20 minutes before you're ready to serve.

Why reserve the pasta water?

I always recommend reserving ½-1 cups of the pasta cooking water before draining the pasta. It can be used to loosen the sauce or as "binding agent" for the pasta and sauce. The starch in the pasta water helps marry the pasta with the sauce. You may not need it for this recipe, but if you find your sauce it a bit too thick, you can add a splash of pasta water.

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Sausage and Pepper Pasta Bake.

Sausage and Pepper Pasta Bake

A fun twist on the Italian American classic Sausage and Peppers! In this variation, we're taking things to the next level by adding a bunch of delicious cheese and baking it to bubbly, cheesy perfection.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine American, Italian
Servings 8

Equipment

  • Baking dish
  • Large skillet
  • Food processor optional

Ingredients
  

  • 2-3 Tablespoons olive oil
  • 1 Pound Bulk Italian sausage mild, hot or sweet
  • 1 Large yellow onion diced
  • 2 Green bell peppers diced
  • 2 Red bell peppers diced
  • 3 Cloves garlic minced
  • 2 Tablespoons jarred hot cherry peppers chopped, optional
  • 3 Tablespoons tomato paste
  • 1 28 Ounce can whole San Marzano tomatoes crushed by hand or pulsed in food processor
  • ¼ Teaspoon dried oregano
  • 1 Pound rigatoni or other short pasta
  • 2 Cups fontina shredded
  • 2 Cups low moisture mozzarella shredded
  • Kosher salt
  • Freshly cracked black pepper
  • Fresh basil for garnish
  • Pecorino Romano for serving

Instructions
 

  • Pre heat oven to 400 degrees and start a large pot of water boiling.
  • Add 2 tablespoons of olive oil to a large skillet over medium heat and add the sausage. Cook the sausage, breaking it up with the back of your spoon, until it's well browned and cooked through. Remove with a slotted spoon to a bowl.
  • Add the onions and peppers to the skillet and season with kosher salt. You may need to add an additional tablespoon of olive oil. Cook, stirring occasionally, until softened and starting to brown. About 10-12 minutes. Add the garlic and cook for an additional minute. Add the hot cherry peppers, if using.
  • Add the tomato paste to the skillet and stir to coat the vegetables. Let the tomato paste cook for 3 minutes and then add the tomatoes. Add the oregano and season again with a pinch of kosher salt and pepper. Simmer the sauce over medium low heat, stirring occasionally, to meld the flavors. About 10 minutes. Add the reserved sausage back to the sauce.
  • Meanwhile, generously salt the boiling water for the pasta and cook to 3 minutes less than package directions for al dente. The pasta will continue to cook in the oven. Reserve ½ cup pasta water and drain.
  • Add the drained pasta and sauce to a baking dish and stir to combine. If the sauce is too thick, you can add a splash of pasta water to loosen it. Stir in half of the cheese and sprinkle the remaining cheese over the top. Bake uncovered for 15-20 minutes, until the cheese is bubbly and browned in spots.
  • Let the pasta rest for 5 minutes. Serve with fresh basil and Pecorino Romano. Enjoy!

Recipes

Crispy Ranch Snack Wraps

Crispy Ranch Snack Wraps on a plate.

Making these copycat McDonald's Crispy Ranch Snack Wraps at home is so easy, you'll never miss the real ones again!

This is a non recipe, recipe. It's so easy! Just a few simple ingredients that you might already have on hand and the only rule is: measure with your heart! So why even write this post, you ask? Well I've got some tips and tricks to share!

Crispy Ranch Snack Wrap ingredients.

*This post may contain affiliate links. See disclosure for further details.

What is a Crispy Ranch Snack Wrap?

McDonald's used to sell snack wraps, with crispy ranch being the most popular flavor, but sadly they discontinued them in the US in 2016. Snack wraps consist of chicken, sauce, shredded lettuce and cheese wrapped in a warm flour tortilla. You could choose between grilled or crispy chicken and between ranch and honey mustard sauces.

I used to be bummed that they were discontinued before I realized I could easily make them at home! And no offense to McD's, but the homemade version is better.

Wrapping the Crispy Ranch Snack Wrap.

Ingredients

Flour tortilla: you want a soft flour tortilla for this recipe. I will often times use Mission Carb Balance tortillas for these snack wraps. The tortillas are really tasty, soft and the perfect size!

Crispy chicken tenders: I usually have a bag of frozen chicken tenders in my freezer for lazy nights and snack wrap emergencies. I like the Perdue gluten free chicken tenders. I am not gluten free, but I just like the way these ones taste!

Ranch: I usually have a bottle or two of ranch in the fridge. My favorite is Tessemae's Creamy Ranch, but I'm not overly picky. Right now I'm trying Follow Your Heart's Vegan Ranch and it's really good too! I am obviously not vegan but I like trying all the different brands.

Shredded Cheese: I like a cheddar blend for this recipe because cheddar and ranch go so well together, but any cheese will do! I usually use a cheddar and monterey jack blend and it's perfect.

Lettuce: Any crisp lettuce will work here! Shown in the pictures here is romaine, which I usually have at home, but iceberg is great too. I prefer to shred it, but if you want to use bigger pieces you can!

A hand holding two Crispy Ranch Snack Wraps.

How to build the perfect snack wrap

This seems like a no-brainer, but there is a right way to build the best snack wrap! First, start with your warm tortilla (obviously) and then spread your ranch on the tortilla. Spreading the ranch on the tortilla as opposed to drizzling it over the chicken ensures that you'll get ranch in every bite. Also, the ranch works as a sort of glue when you roll the wrap! Next add the crispy chicken. I usually use two chicken tenders per wrap, but you may only need one depending on how big they are. Then comes the cheese. The cheese could go over or under the chicken, that's up to you! And most importantly, last comes the lettuce! The lettuce goes last so that it stays crispy. Then wrap it up and eat it right away!

Recipe FAQ

Can I use grilled chicken?

Of course! McDonald's snack wraps had a choice of grilled or crispy chicken so both are technically right.

Which crispy tenders are best?

Whichever ones you like best! This recipe is super flexible and works best if you use what you like best. There are tons of great frozen chicken tender options or you could even grab a couple from the grocery store hot bar.

How do I get the tortillas to wrap well?

Microwave the tortillas for 12 seconds! Is that a random number? Yes. Does it work? Yes. You want the tortillas to be warm and pliable but not too hot. If you microwave them for too long, they'll get weird and hard when they cool down. Microwave them right before you're about to assemble the wraps.

Which cheese is best?

Your favorite cheese is the best cheese to use! I like to use a blend that has cheddar in it because it goes great with the ranch, but any shredded cheese will work.

Can I make my own chicken?

Yes! To be honest, this recipe is so fast and easy (and gets devoured in minutes) that I prefer not to put in the extra effort of homemade chicken, but feel free! This is also a great way to use up any leftover chicken, crispy or grilled, that you might have.

Which ranch should I use?

You know what the answer is going to be...whatever you like best! This is a truly flexible recipe and the best part is that you likely already have a few, if not all, of the ingredients on hand. Use your favorite creamy, spreadable ranch.

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Crispy Ranch Snack Wraps

Crispy Ranch Snack Wraps

Making these copycat McDonald's Crispy Ranch Snack Wraps at home is so easy, you'll never miss the real ones again!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Course Lunch, Main Course, Snack
Cuisine American
Servings 2

Ingredients
  

  • 4 Crispy chicken tenders
  • 2 Flour tortillas soft taco sized
  • Ranch (measure with your heart)
  • Shredded cheese blend (measure with your heart)
  • Shredded crisp lettuce such as romaine or iceberg

Instructions
 

  • Make the crispy chicken tenders according to package directions. While the chicken is cooking, shred the lettuce.
  • Warm the tortillas in the microwave until soft and pliable, but not too hot. About 12 seconds.
  • Assemble the snack wraps by spreading ranch on the tortilla, then adding the crispy chicken followed by the cheese and lettuce.
  • Wrap and enjoy!
Keyword crispy chicken, easy recipe, mcdonalds copycat, ranch, snack wrap

Classic Italian

Aglio e Olio

Aglio e Olio in a bowl.

It doesn't get any easier than Aglio e Olio! Aglio e Olio is a simple, traditional Italian pasta dish that uses just a few ingredients to create a delicious dish that's ready in no time.

What is Aglio e Olio?

Aglio e Olio (pronounced ah lee oh eh oh lee oh) is an Italian pasta dish that translates to "garlic and oil". As I'm sure you've gathered, garlic and oil are the main ingredients! With the help of spicy chili peppers and fresh parsley, this simple dish is super flavorful and incredibly easy to make.

Aglio e Olio in a bowl.

Tips and Tricks

Start the pasta first: The sauce comes together in only a couple minutes, and you'll want to be very careful not to burn the garlic so it's important to have the pasta cooking before you start the sauce. I like using dried spaghetti for this dish and I start it about 5 minutes before the sauce.

Cook the pasta in very salty water: Salting the pasta water is not optional! Especially not for this dish. There are only a few ingredients in this dish so it's important to make sure that you are seasoning your pasta. Salting the water is the only chance you'll have to impart flavor on the pasta.

Finish the pasta in the sauce: I always recommend finishing the pasta in the sauce and it's no different for this recipe. Add the pasta to the sauce along with some of the pasta cooking water when it's just shy of al dente. Toss the pasta with the sauce and pasta water to finish cooking and create a glossy sauce.

Aglio e Olio in a bowl.

Recipe FAQ

What type of pasta should I use?

Long pastas like spaghetti or linguine work best for this simple sauce. I prefer to use dried spaghetti for this recipe!

Do I have to use fresh chilies?

No! I like using fresh chilies, especially when I have a bunch growing in my garden, but crushed red pepper flakes will work too! Use as little or as much as you like.

What else can I add to Aglio e Olio?

It's not uncommon to add anchovies to this dish for extra flavor. You could also add a more substantial protein like shrimp. I like to throw some spinach in there sometimes. This recipe is so simple, it's easy to customize to your liking!

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Aglio e Olio in a bowl.

Aglio e Olio

It doesn't get any easier than Aglio e Olio! Aglio e Olio is a simple, traditional Italian pasta dish that uses just a few ingredients to create a delicious dish that's ready in no time.
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • ½ Pound spaghetti
  • ¼ Cup olive oil plus more for drizzling
  • 4 Cloves garlic thinly sliced
  • 1-2 Fresh chili peppers thinly sliced
  • ¼ Cup fresh Italian flat leaf parsley roughly chopped and divided
  • Flaky sea salt

Instructions
 

  • Bring a pot of water to a boil and salt it heavily with kosher salt. Add the pasta.
  • About 5 minutes after you've dropped the pasta, start the sauce.
  • Add the olive oil, garlic and chilies to a pan over medium low heat. Gently cook until the garlic turns golden brown, being careful not to burn it. Add half of the parsley.
  • Add ¼ cup pasta cooking water to the pan along with the just al dente pasta. Toss to coat and let the pasta finish cooking in the pan for 1 minute.
  • Plate and garnish with more parsley, flaky sea salt and a drizzle of olive oil.
  • Enjoy!
Keyword pantry pasta

Baking

Pumpkin Spice Cinnamon Toast

Pumpkin Spice Cinnamon Toast

Cinnamon toast, but make it pumpkin! This fun twist on the classic will have you reliving your childhood in a fun, fall way!

Who else had cinnamon toast all the time as a kid?! My mom would make it for us, and then when we were a bit older, we made it for ourselves. It's probably the first thing I learned how to cook since it's so easy!

Pumpkin Spice Cinnamon Toast.

*This post may contain affiliate links. See disclosure for further details.

Will it pumpkin spice?

You know those videos where people put different foods into a waffle iron and ask, "will it waffle?" well thats how I approached this recipe. Will it pumpkin spice? Yes! This recipe was easy to give the pumpkin spice makeover to. You will only need a few extra ingredients and swaps and it literally ends up tasting like pumpkin pie! So good.

Pumpkin Spice Cinnamon Toast ingredients.

What are the ingredients?

Sliced brioche bread: I love brioche for cinnamon toast because of it's fluffiness and slight sweetness. It's perfect for this recipe!

Unsalted butter: I like unsalted butter instead of salted butter for this recipe so that you can be in better control of the salt! A pinch of kosher salt is all you'll need to counteract the sugar and brioche.

Pumpkin Puree: You gotta have a little pumpkin in your pumpkin spice toast! Grab the pumpkin puree, not pumpkin pie filling.

Sugar: Granulated sugar, not powdered.

Pumpkin Spice: Of course! You can find pumpkin pie spice at any grocery store nowadays.

Kosher Salt: Just a pinch!

Recipe FAQ

I can't find brioche, what should I use?

Plain old white bread will do just fine! You want something light and fluffy.

Can I skip the pumpkin?

You can...but I hope you don't! The pumpkin adds a nice creaminess and a very subtle flavor. If you really don't want to add it, you can leave it out.

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Pumpkin Spice Cinnamon Toast

Pumpkin Spice Cinnamon Toast

Cinnamon toast, but make it pumpkin! This fun twist on the classic will have you reliving your childhood in a fun, fall way!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Course Breakfast, Dessert
Cuisine American
Servings 3

Equipment

  • Baking sheet
  • Cooling rack

Ingredients
  

  • 6 Slices brioche bread
  • ¼ Cup unsalted butter softened
  • ¼ Cup pumpkin puree
  • ¼ Cup granulated sugar
  • ½ Teaspoon pumpkin pie spice
  • ¼ Teaspoon cinnamon
  • Pinch of kosher salt

Instructions
 

  • Pre heat oven to 350 degrees.
  • Add the the softened butter, pumpkin puree, sugar, pumpkin pie spice, cinnamon and a pinch of salt and mix well. Taste and adjust to your preference.
  • Spread the butter mixture on each piece of bread, all the way to the edges.
  • Arrange the bread on a baking sheet and bake for 10 minutes, or until the bread is toasted. Broil for an additional 2 minutes until the sugar is bubbling.
  • Transfer the toast to a cooling rack so that the bottoms don't get soggy and cool slightly before cutting into triangles.
  • Enjoy!
Keyword brioche, cinnamon, easy breakfast, pumpkin, pumpkin spice

Italian

Creamy Mushroom Pasta

Creamy Mushroom Pasta

This Creamy Mushroom Pasta is so cozy, it's like being wrapped up in a blanket. A pasta blanket. The good news, it's easy to make too! Read through the post for tips on making the best mushroom pasta.

The one catch is, you've gotta love mushrooms to love this dish, but I'm assuming that if you've found your way to this recipe, you do!

Creamy Mushroom Pasta

*This post may contain affiliate links. See disclosure for further details.

All about the mushrooms!

The mushrooms in the recipe are undoubtedly the stars of the show and the rest of the ingredients are just there to enhance them. So, choosing good mushrooms is a must! I like using a mix of mushrooms for this pasta because it gives the pasta the best texture and flavor. Shiitake, baby bella, oyster, and maitake are all great choices and I always buy a combination. You can also look for packages of mixed mushrooms that are usually available at the store.

Creamy Mushroom Pasta

How to prepare the mushrooms

Clean the mushrooms with a brush or paper towel, do not rinse them! When you rinse mushrooms, they get water logged and soggy. To get that browning that we want, the mushrooms need to be dry so grab a paper towel (it can be SLIGHTLY damp) or a mushroom brush to remove any dirt.

Creamy Mushroom Pasta

Equipment to use for this recipe

You can certainly get away with using a large stainless steel pan for this recipe, but I prefer using an enameled cast iron dutch oven. A dutch oven will retain heat well and help to achieve that delicious golden brown crust on the mushrooms. Plus, with the sheer amount of mushrooms we're using, you'll need a big pot! I have both Staub and Le Creuset dutch ovens, and they're both wonderful. If you're looking for more options, check out my Amazon Storefront!

If you don't have a dutch oven, you can still make this recipe! Just grab your biggest pan and make sure to cook the mushrooms in batches, so that they aren't overcrowded.

Creamy Mushroom Pasta

Recipe FAQ

What type of mushrooms should I use?

A combination of different types of mushrooms works best for this pasta. You can pick a few of your favorites, or grab a package of mixed mushrooms from the store!

What type of pasta works best for this recipe?

I prefer a long pasta like fettuccine, linguine, or spaghetti for this recipe but you can use short if you prefer! It will be delicious no matter what.

What if I don't like mushrooms?

Definitely skip this recipe!

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Creamy Mushroom Pasta

Creamy Mushroom Pasta

This Creamy Mushroom Pasta is cozy, hearty and delicious. The perfect comfort food!
Print Recipe Pin Recipe
Course Main Course

Equipment

  • Dutch Oven

Ingredients
  

  • 1 Pound long pasta such as linguine, fettuccine, or spaghetti
  • 5 Tablespoons olive oil divided
  • 4 Tablespoons unsalted butter divided
  • 1 ½ Pounds mixed mushrooms such as shiitake, baby bella, or oyster, cleaned
  • 1 Shallot minced
  • 2 Cloves garlic minced
  • 3-4 Sprigs fresh thyme minced
  • ½ Cup white wine
  • ¾ Cup heavy cream
  • 1 Tablespoon grain mustard
  • Salt and pepper to taste
  • Fresh parsley roughly chopped
  • Pecorino Romano grated

Instructions
 

  • In a large dutch oven or skillet, heat 2 tablespoons of the olive oil and half of the butter over medium high. Add half of the mushrooms and cook, stirring occasionally, until golden brown. Season the mushrooms with salt and remove to a bowl. Repeat with the second half of the mushrooms and remove them to the same bowl.
  • Add 1 tablespoon of olive oil along with the shallots and cook until softened; 3 minutes. Add the garlic and thyme and cook for 1 more minute. Add the wine and stir, scraping up any brown bits from the skillet. Lower the heat to medium low and cook the wine down by half. Add the mushrooms back to the skillet.
  • Meanwhile, bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than package directions for al dente. Reserve a cup of pasta water and drain.
  • Add the pasta to the skillet along with the cream, mustard, and half of the reserved pasta water. Stir until a glossy sauce forms and the pasta is cooked to al dente adding more pasta water as needed; about 2 minutes. Season with salt and pepper to taste.
  • Serve right away with fresh parsley and cheese. Enjoy!
Keyword Italian, Pasta, Vegetarian

Italian

Ricotta Tomato Toast

Ricotta Tomato Toast on a plate.

This Ricotta Tomato Toast is one of the best ways to enjoy summer tomatoes! Just a few good quality ingredients help these summer flavors shine.

Sometimes a recipe is so simple, it's barely even a recipe- that's the case here! Only a couple ingredients, no measurements, just simple deliciousness.

Ricotta Tomato Toast on a plate.

*This post may contain affiliate links. See disclosure for further details.

For a recipe so simple, I cannot stress the importance of quality ingredients enough! You're going to want ripe, heirloom tomatoes (the ones shown in the picture are Brandywine tomatoes- they have a pink/coral color!), fresh bread, good olive oil, and some flaky sea salt. The salt and oil will bring out the best flavor of the tomatoes. All that combined with creamy ricotta- perfection!

Ricotta Tomato Toast on a plate.

Recipe FAQ

What kind of ricotta should I use?

I prefer whole milk ricotta to part skim because it's creamier, but you should choose whichever kind you like best!

What kind of bread works best?

I am partial to a good, hearty sourdough. If sourdough is not your thing, try ciabatta or any crusty Italian bread from the bakery section of your grocery store.

Does this toast have to be made in the summer?

Technically no, but it's definitely best in the summer. Out of season tomatoes just don't compare to delicious summer heirloom tomatoes and there's nothing better than fresh basil in the summer!

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Ricotta Tomato Toast on a plate.

Ricotta Tomato Toast

This Ricotta Tomato Toast is one of the best ways to enjoy summer tomatoes! Just a few good quality ingredients help these summer flavors shine.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Course Appetizer, Breakfast, Lunch
Cuisine American, Italian
Servings 1

Ingredients
  

  • 1 Slice sourdough bread toasted
  • 1 Garlic clove peeled
  • Whole milk ricotta measure with your heart!
  • Heirloom tomatoes sliced
  • Good quality olive oil measure with your heart!
  • Flaky salt such as Maldon
  • Freshly cracked black pepper
  • Fresh basil

Instructions
 

  • Toast the bread, rub with a clove of garlic and then spread the ricotta on top. Layer the tomato slices over the ricotta and season with flaky salt and pepper. Drizzle olive oil over the tomatoes and then top with fresh basil.
  • Enjoy tomato season!
Keyword ricotta, sourdough, summer tomatoes, Tomato toast