You may have seen pasta spaghettini on your grocery shelves but weren’t sure what it was or how it differed from regular spaghetti pasta. In truth, it is similar, but as every Italian will tell you, certain pasta shapes work better in certain recipes.
The shape and width of the pasta will determine the cooking time, as well as how the pasta holds the sauce around it.
While you may want a thicker, rounder-shaped pasta to hold heavy meat sauces, you’ll find that they slide off long, thin pasta like spaghettini.
1. What is spaghettini?
Spaghettini is a type of pasta that is similar in size and shape to spaghetti. It is long and thin and is used in many dishes throughout Italian cuisine. You may notice that the color of spaghettini is lighter because it is made with refined white flour.
This delicate pasta pairs well with light tomato sauces, seafood-based, creamy dairy, or cream sauces. Typically, this noodle takes between 5-6 minutes to cook in boiling water.
2. What is the difference between spaghetti and spaghettini?
Spaghettini is very similar to spaghetti. Both are long, slender, thin noodles. Spaghettini is thinner than spaghetti, and therefore it takes less time to cook. You may see spaghettini, also called “thin spaghetti.” However, while these two classic pasta shapes are similar, spaghettini is unlike Angel’s hair or capellini pasta.
You may even notice that some pasta manufacturers use a numbering system to distinguish between their pasta.
The world-famous pasta maker Barilla has assigned the number 3 for spaghetti and number 5 for spaghettini.
3. What is the difference between spaghettini and capellini?
If you can believe it, capellini is even thinner than spaghetti. Also called Angel’s hair pasta, Capellini is the very thinnest of the long and narrow pasta shapes.
So while the shape is similar, the thickness of the noodle is quite different. Barilla numbers capellini as number 1 in the Barilla system.
Capellini is the thinnest of all the pasta, and therefore, it can overcook quite easily. You will need to watch your pot of boiling pasta when making capellini.
This spaghettini pasta recipe is so easy and quick yet is so flavorful. The roasted tomatoes, fresh basil, and toasted garlic breadcrumbs are a perfect combination.
Roasting tomatoes is one of the best ways to bring out their flavor. Small heirloom or large cherry tomatoes are roasted with garlic, salt, pepper, and olive oil. Then panko breadcrumbs are toasted in olive oil, shallots, garlic, salt, and pepper.
Finally, the spaghettini is tossed with roasted tomatoes, fresh basil leaves and then topped with the toasted breadcrumbs and Parmigiano-Reggiano cheese. It’s so pretty to look at and delicious to eat!
If you are looking for an easy yet delicious spaghettini recipe, then this one is for you! This spaghettini is so creamy and tangy yet only calls for four ingredients!
Spaghettini is tossed with a good quality ricotta cheese, olive oil, lemon zest, and lemon juice.
If you want to impress your guests or want to embark on a fun food project over the weekend, try making your ricotta cheese. There is a recipe for the homemade ricotta included in this recipe as well.
The process is pretty simple but will need your undivided attention, and then the cheese curd will need to drain and chill for about 2 hours.
Are you looking for a simple and spicy recipe? This one will fit the bill! Spaghettini is cooked and then tossed in a sauce of garlic and chiles de Arbol sautéed in olive oil.
The garlic is cooked until it is browned for almost 10 minutes, so the flavor of the garlic deepens. Then the dried peppers are then torn and simmered in the oil.
Then the garlic and chiles are strained out of the oil. The pasta is tossed with warm oil and a little bit of the pasta cooking water and then topped with cheese.
This is a classic pasta recipe that will please the pickiest of palates and features a homemade red sauce.
The sauce is created by blending canned tomatoes, fresh tomatoes, fresh basil, garlic, olive oil, and pepper.
The pasta is tossed with the sauce, and then it is sprinkled with fresh goat cheese and lemon juice.
You could also sprinkle fresh basil or parsley on top for a beautiful touch of color. Everyone will love this simple yet delicious dish!
If you love cherry tomatoes and garlic, then you must save this recipe! Breadcrumbs are toasted in olive oil with parmesan and garlic. Then more garlic, cherry tomatoes, and rosemary are roasted in the oven.
The cooked pasta is combined with the roasted vegetables and then topped with the toasted bread crumbs.
This dish comes together in less than 30 minutes, and it is so delicious and flavorful! Everyone will want this recipe to be made regularly as part of your regular menu planning rotation.
This hearty dish with broccoli rabe and ‘njuda, a spreadable salume sausage from Italy, is so flavorful, you’ll want to make it on weeknights and for your favorite guests.
The broccoli rabe is steamed, and the spaghettini is boiled. Meanwhile, garlic and onion are sautéed before the ‘njuda is added.
The broccoli rabe is added to the pan along with lemon zest and lemon juice and the pasta. Everything is seasoned with salt, pepper, olive oil, additional lemon juice, and bread crumbs.
Don’t let the title fool you- the “sand” in this recipe is truly yummy! This spaghettini recipe is as pretty as delicious, and it is such a fun recipe idea.
Red bell pepper is cooked in olive oil, and then garlic is sautéed with bread crumbs and red pepper flakes.
When the pasta is cooked, it is tossed with the breadcrumbs and the red bell peppers. This recipe only takes 20 minutes, so it is perfect for busy weeknights.
This luscious pasta is so delectable and yet so simple to make. Spaghettini is combined with lemon zest, lemon juice, olive oil, cream, parsley and basil, and Parmigiano Reggiano cheese. Because this sauce is cooked slowly, the flavor and texture are creamy, delicate, and refreshing.
This dish comes together in about half an hour or less, so you can easily make it on a weeknight or serve it to company. Guests will love this pasta dish that feels like you are eating in Italy!
Are you a fried egg fan? Then you must try this pasta dish! It’s salty, savory, creamy, peppery, and loaded with herbs.
Spaghettini pasta is combined with pancetta, olive oil, shallots, parsley, chives, thyme, red pepper flakes, and then tossed with baby arugula and Parmigiano-Reggiano cheese.
Each serving of pasta is topped with fried eggs and seasoned with salt and pepper.
You can break the fried eggs into the pasta, so the yolks coat the pasta, yet the whites offer crispy strips within the pasta.
Sometimes you can’t improve on the simplest of recipes. This pasta recipe is the perfect example of that! Spaghettini is combined with olive oil, sautéed garlic, chopped parsley, and then seasoned simply with salt and pepper.
Because the ingredients list is short, you will want to use plenty of good quality ingredients to amp up the flavor! This recipe calls for six cloves of garlic!
It comes together quickly and would make the perfect side dish for baked salmon or grilled chicken and roasted vegetables.
If you want to make a beautiful and elegant spaghettini dish, then this recipe is for you! Garlic is sautéed in olive oil, and then sun-dried tomatoes and white wine are added to the pan. Once the pasta is done, it is tossed with garlic and tomato sauce and seasoned with chili flakes.
The pasta is then tossed with baby arugula and garnished with toasted breadcrumbs. This would make a delicious dinner any night but would look festive during the holidays!
Attention spice lovers: this simple pasta dish is going to become your favorite! Spaghettini is cooked while garlic and chili pieces are sautéed in olive oil.
The cooked pasta is combined with the sauce, oregano, and Parmesan cheese. The result is a dish that is loaded with flavor and yet is so easy to prepare.
You can adjust the chili peppers for your heat preference and then serve with additional chili flakes at the table.
You will be making this dish on repeat, as it is sure to become a favorite!
- uncooked spaghettini
- fresh tomatoes, chopped
- cup fresh basil leaves
- minced garlic
- olive oil
- ground black pepper to taste
- can diced tomatoes with garlic
- lemon, juiced
- soft goat cheese
- Gather all of your ingredients together, along with the tools you will need like the food processor, large bowl, colander, and citrus juicer.
- Salt a large pot of water, and then set it on the stove to boil. Once the water is boiling, add your spaghettini pasta and cook for 8-10 minutes, until al dente, or to package instructions.
- Meanwhile, blend your canned diced tomatoes, fresh tomatoes, fresh basil, garlic, olive oil, and pepper in the food processor. Season to taste. You want this to still have some chunks and texture to it, so be careful not to overly blend!
- Drain your pasta in a colander.
In a large bowl, toss the cooked, hot pasta along with the tomato sauce. Sprinkle the dish with lemon juice and top with crumbled goat cheese. Serve immediately!