13 Affordable Easy Italian Budget Recipes Because Savings Should Still Taste Amazing

If you’re anything like me, you love finding ways to save money while still enjoying mouthwatering meals. I’ve rounded up 13 affordable Italian recipes that let you experience the flavors of Italy without breaking the bank. From comforting Pasta E Fagioli to the fresh and vibrant Caprese Salad, these dishes showcase simple ingredients and rich flavors. Excited to explore how to savor authentic Italian cuisine on a budget? Let’s dive into each delicious recipe together.

Pasta E Fagioli

Pasta E Fagioli, a classic Italian comfort dish, is a delightful blend of pasta and beans that warms the soul. Known for its simplicity and hearty flavors, this dish is perfect for those looking to create a satisfying meal without breaking the bank.

Originating from peasant cuisine, Pasta E Fagioli embodies the essence of Italian cooking by using basic ingredients to create something extraordinary. The dish is versatile, allowing for variations based on personal preference or ingredients on hand, yet it remains a staple in Italian households for its rich taste and nourishing qualities.

This recipe serves 4-6 people and requires only a handful of ingredients that are both affordable and easy to find. The magic lies in the harmony of flavors, with garlic and herbs enhancing the natural taste of the beans and pasta.

While traditionally made with ditalini pasta, you can substitute with any small pasta shape you have available. Whether you’re a beginner cook or a seasoned chef, Pasta E Fagioli is a warm, inviting dish that brings a little slice of Italy to your kitchen.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup ditalini pasta (or other small pasta)
• 1/4 cup freshly grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are soft and the onion is translucent.
2. Incorporate the Tomatoes: Add the can of diced tomatoes to the pot, stirring well to combine with the vegetables. Cook for another 3 minutes to let the flavors meld.
3. Add Broth and Beans: Pour in the chicken or vegetable broth, and then add the drained and rinsed cannellini beans. Stir in the dried thyme and oregano, and season with salt and pepper to taste.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, allowing the flavors to develop.
5. Cook the Pasta: While the soup is simmering, cook the ditalini pasta separately according to the package instructions. Drain the pasta and set aside.
6. Combine Pasta and Soup: After the soup has simmered, add the cooked pasta to the pot. Stir well to make certain the pasta is evenly distributed.
7. Final Touches: Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley.

Extra Tips: For a thicker consistency, you can mash some of the beans before adding them to the soup, or use an immersion blender to puree a portion of the soup after it has simmered.

If you prefer a spicier flavor, consider adding a pinch of red pepper flakes during the simmering process. Leftovers can be stored in the refrigerator for up to three days, though you may need to add a bit more broth when reheating, as the pasta tends to absorb liquid.

Spaghetti Aglio E Olio

Spaghetti Aglio E Olio is a classic Italian dish that embodies simplicity and flavor. With its roots in Naples, this dish showcases the transformative power of just a few quality ingredients. It’s perfect for those evenings when you want a quick, satisfying meal without much fuss. The key flavors come from garlic, olive oil, and a hint of spice from red pepper flakes, while the spaghetti acts as the perfect canvas to absorb these aromatic elements.

This recipe isn’t only budget-friendly but also incredibly easy to prepare, making it ideal for both novice and seasoned cooks. The beauty of Spaghetti Aglio E Olio lies in its versatility; it’s a dish that can be dressed up with additional ingredients like parsley or Parmesan cheese, or enjoyed in its pure, unadulterated form.

Whether you’re feeding a family or entertaining guests, this dish promises to impress with its delightful simplicity and robust flavors.

Ingredients (Serves 4-6)

• 1 pound (450g) spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1 teaspoon red pepper flakes
• Salt, to taste
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese, for serving (optional)

Cooking Instructions

1. Prepare the Pasta: In a large pot, bring water to a rolling boil. Add a generous amount of salt to the water, then add the spaghetti. Cook until the pasta is al dente, according to package instructions. Reserve 1 cup of pasta water and then drain the pasta.
2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until it turns golden brown, about 2-3 minutes. Be careful not to let it burn, as this will create a bitter taste.
3. Add Spice: Stir in the red pepper flakes to the garlic and oil, allowing the flavors to meld for about 30 seconds. This will infuse the oil with a mild heat.
4. Combine with Pasta: Add the cooked spaghetti to the skillet, tossing it well to coat all the strands with the garlic and oil mixture. If the pasta seems dry, gradually add some of the reserved pasta water until you achieve a silky consistency.
5. Finish the Dish: Season the pasta with salt to taste. Add the chopped parsley and toss everything together to combine.
6. Serve: Transfer the Spaghetti Aglio E Olio to serving plates. If desired, sprinkle with grated Parmesan cheese for an added layer of flavor.

Extra Tips

When making Spaghetti Aglio E Olio, the quality of the olive oil is essential, as it’s the main source of flavor. Use the best extra virgin olive oil you can find.

Also, keep a close eye on the garlic while sautéing to prevent it from burning, which can quickly alter the dish’s taste. If you prefer a milder heat, adjust the amount of red pepper flakes to your liking.

Finally, don’t skip reserving the pasta water; it acts as a natural thickener, helping the sauce adhere beautifully to the spaghetti.

Risotto Alla Milanese

Risotto Alla Milanese is a classic Italian dish that’s both luxurious and comforting. Known for its vibrant golden color, which comes from the addition of saffron, this creamy risotto is a staple in Milanese cuisine. Perfect for any occasion, Risotto Alla Milanese is a representation of the simplicity and elegance of traditional Italian cooking.

Despite its rich and decadent appearance, this dish can be prepared on a budget, using affordable ingredients that create a delightful and aromatic meal.

The key to an authentic Risotto Alla Milanese lies in using quality ingredients and proper cooking techniques. Arborio rice is preferred for its ability to absorb flavors while releasing starches that give the dish its creamy consistency. The saffron, a hallmark of this recipe, imparts not only color but also a subtle floral aroma that elevates the dish.

The following recipe serves 4-6 people and will guide you through the process of crafting this delectable Italian favorite in your own kitchen.

Ingredients:

• 2 cups Arborio rice
• 1/2 teaspoon saffron threads
• 6 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Broth: In a medium saucepan, bring the chicken or vegetable broth to a simmer. Once simmering, add the saffron threads and let them steep in the broth for at least 5 minutes. This allows the saffron to release its color and flavor, vital for the dish.
2. Sauté the Onion: In a large, heavy-bottomed pot, melt 2 tablespoons of the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. It’s essential not to brown the onion as it will alter the flavor profile of the risotto.
3. Toast the Rice: Add the Arborio rice to the pot with the onion, stirring frequently for about 2 minutes. This step coats the rice with butter and lightly toasts it, which helps in the absorption of the liquids to follow.
4. Deglaze with Wine: Pour in the dry white wine and cook, stirring constantly, until it has been absorbed by the rice. This adds a depth of flavor to the risotto, balancing the richness of the butter and cheese.
5. Cook the Risotto: Begin adding the saffron-infused broth one ladle at a time, stirring continuously. Allow the rice to absorb nearly all the liquid before adding the next ladle of broth. Continue this process until the rice is al dente and creamy, about 18-20 minutes.
6. Finish with Butter and Cheese: Once the rice reaches the desired consistency, remove the pot from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and pepper to taste, then let the risotto rest for a few minutes before serving. This final step enriches the texture and flavor of the dish.

Extra Tips: To achieve a perfect Risotto Alla Milanese, patience is key. Risotto requires constant attention and stirring to develop its signature creamy texture. Make sure that the broth is always hot before adding it to the rice; this helps maintain an even cooking temperature.

If you prefer a more intense saffron flavor, slightly increase the amount of saffron threads. Additionally, feel free to experiment with different types of broth or add a splash of extra wine for a more robust taste.

Caprese Salad

Caprese Salad is a classic Italian dish that’s as beautiful as it’s delicious. This dish is a symphony of fresh flavors that captures the essence of Italian cuisine with its simple yet vibrant ingredients. Originating from the Isle of Capri, Caprese Salad is typically enjoyed as a starter or a light meal. It’s perfect for showcasing the ripeness of summer tomatoes and the creaminess of mozzarella cheese, all balanced with the aromatic notes of fresh basil. Drizzled with olive oil and a hint of balsamic vinegar, every bite is a celebration of fresh, authentic flavors.

This affordable and quick-to-assemble salad is ideal for those on a budget who still want to enjoy a taste of Italy at home. Preparing Caprese Salad requires minimal ingredients and no cooking, making it a convenient choice for both novice and experienced cooks. The salad can be easily adjusted in quantity, but this recipe is crafted to serve 4-6 people, perfect for a family meal or a small gathering.

Let each ingredient shine by using the freshest produce you can find, enhancing the natural flavors and creating a delightful and satisfying dish.

Ingredients for 4-6 servings:

• 4 large ripe tomatoes
• 1 pound fresh mozzarella cheese
• 1 bunch fresh basil leaves
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt to taste
• Freshly ground black pepper to taste

Cooking Instructions:

1. Prepare the Tomatoes: Wash the tomatoes thoroughly under cold water to remove any dirt or residues. Slice them into 1/4-inch thick rounds, guaranteeing each slice is even for uniformity in the salad.
2. Slice the Mozzarella: Drain any excess liquid from the mozzarella cheese. Slice the cheese into rounds approximately the same thickness as the tomato slices to guarantee a perfect balance in each bite.
3. Arrange the Ingredients: On a large serving platter, alternate slices of tomato and mozzarella, slightly overlapping each slice. This not only enhances the visual appeal but also allows for an even distribution of flavors.
4. Add the Basil: Tuck fresh basil leaves in between the layers of tomato and mozzarella. Use whole leaves for a burst of flavor, or tear them for a more rustic look.
5. Drizzle the Dressing: In a small bowl, mix together the olive oil and balsamic vinegar. Drizzle the mixture evenly over the salad, guaranteeing each slice is well-coated to enhance the flavor profile.
6. Season the Salad: Sprinkle salt and freshly ground black pepper over the salad according to taste. The salt will enhance the sweetness of the tomatoes, while the pepper adds a subtle kick.

Extra Tips:

For the best results, use ripe, in-season tomatoes as they’re sweeter and more flavorful. Buffalo mozzarella is a traditional choice for Caprese Salad, offering a richer taste, but regular fresh mozzarella works wonderfully too.

If possible, use high-quality extra-virgin olive oil, as its robust flavor complements the ingredients beautifully. Allow the salad to sit for a few minutes before serving, letting the flavors meld together for a more cohesive taste experience.

Finally, consider using a balsamic glaze for a sweeter, more concentrated flavor if you prefer a touch of sweetness in your dressing.

Panzanella

Panzanella is a rejuvenating Italian salad that makes use of stale bread and fresh vegetables. Originating from the Tuscany region, this dish is a perfect example of how to transform simple, everyday ingredients into a flavorful and satisfying meal. Traditionally, Panzanella was created to use up leftover bread, but it’s become a beloved dish in its own right, celebrated for its bright flavors and contrasting textures.

With juicy tomatoes, crisp cucumbers, and aromatic basil, this salad is a vibrant addition to any table and can be prepared effortlessly without breaking the bank. This recipe is ideal for those looking to enjoy a light yet fulfilling meal on a budget. Panzanella can be served as a starter, a side dish, or even a main course.

The beauty of this dish lies in its simplicity and the fact that it requires no cooking, making it a perfect choice for warm summer days. By highlighting the freshness of the ingredients and the rustic charm of Italian cooking, Panzanella is sure to become a staple in your repertoire of easy-to-make, affordable recipes.

Ingredients for 4-6 servings:

• 4 cups stale bread, cut into 1-inch cubes
• 4 large ripe tomatoes, chopped
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1 red bell pepper, chopped
• 1/4 cup fresh basil leaves, torn
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Bread: Begin by placing the stale bread cubes in a large bowl. If your bread is too fresh, you can toast it lightly in the oven at 350°F (175°C) for about 10 minutes until it’s slightly crispy but not too hard.
2. Combine the Vegetables: In another bowl, mix together the chopped tomatoes, sliced cucumber, red onion, and red bell pepper. Make sure all the vegetables are cut to approximately the same size for even distribution.
3. Mix the Salad: Add the vegetable mixture to the bowl with the bread. Gently toss the ingredients together to ensure the bread absorbs some of the tomato juices.
4. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Adjust the seasoning to your taste.
5. Dress and Toss: Pour the dressing over the bread and vegetable mixture. Add the torn basil leaves and toss everything together until well combined. Let it sit for about 15-20 minutes to allow the flavors to meld and the bread to soak up the dressing.
6. Serve: Once the salad has rested, give it a final toss and serve it at room temperature. Enjoy it as a delightful appetizer or a light meal.

Extra Tips:

For the best flavor, use the ripest tomatoes you can find, as they’re the star of the dish. If you prefer a little more zing, add a splash more vinegar or a squeeze of lemon juice.

Panzanella is a versatile dish, so feel free to add other ingredients like olives, capers, or even a sprinkle of feta cheese for extra flavor. This salad is at its best when allowed to sit and the flavors have had time to meld, making it perfect for preparing ahead of time.

Minestrone Soup

Minestrone Soup is a classic Italian dish known for its hearty and comforting nature. This delicious soup is filled with a variety of vegetables, beans, and pasta, making it both nutritious and satisfying. It’s an ideal meal for those looking to enjoy a flavorful dish without breaking the bank, as it utilizes affordable, readily available ingredients.

Perfect for a cozy family dinner, Minestrone Soup can be easily adapted to suit your personal taste preferences by incorporating seasonal vegetables or adding a bit of spice. A great aspect of Minestrone Soup is its versatility and ease of preparation. With its origins rooted in Italian peasant cooking, this dish was traditionally made with any available vegetables, making it a great way to utilize leftover produce.

It’s an excellent choice for feeding a crowd, as it yields a generous serving size and can easily be doubled for larger gatherings. In this recipe, we’ll guide you through creating a flavorful Minestrone Soup that serves 4-6 people, ensuring everyone at the table leaves satisfied.

Ingredients for 4-6 people:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (such as ditalini or elbow)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach or kale, roughly chopped
• Parmesan cheese, grated (optional for serving)

Cooking Instructions:

1. Prepare the Vegetables: Begin by washing and chopping all the vegetables. Dice the onion, carrots, celery, and zucchini, and mince the garlic.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes. This will create a fragrant base for your soup.
3. Add Vegetables: Add the diced carrots, celery, and zucchini to the pot. Continue to cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Incorporate Tomatoes and Broth: Pour in the can of diced tomatoes (including juices) and the vegetable broth. Stir to combine, ensuring all ingredients are well incorporated.
5. Season the Soup: Add the dried oregano, dried basil, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for about 15-20 minutes to allow the flavors to meld.
6. Cook the Pasta: Add the small pasta to the pot and cook for an additional 8-10 minutes or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
7. Add Beans and Greens: Stir in the cannellini beans and the fresh spinach or kale. Cook for another 5 minutes, until the greens are wilted and the beans are heated through.
8. Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the Minestrone Soup into bowls and top with grated Parmesan cheese if desired.

Extra Tips:

For a richer flavor, consider adding a Parmesan rind to the soup while it simmers. This will impart a subtle, cheesy depth to the broth. If you prefer a thicker soup, you can mash some of the beans before adding them to the pot.

Minestrone Soup is also a great way to use up any leftover vegetables you have on hand; feel free to experiment with different combinations to suit your taste. Additionally, the soup can be stored in an airtight container in the refrigerator for up to 3 days, making it an excellent option for meal prep.

Margherita Pizza

Margherita Pizza is a classic Italian dish that epitomizes the elegance of simplicity with its few yet flavorful ingredients. Originating from Naples, this pizza is a tribute to Queen Margherita of Savoy, featuring the colors of the Italian flag: red tomatoes, white mozzarella, and green basil.

Making a Margherita Pizza at home not only allows you to enjoy this iconic dish at a fraction of the cost of dining out, but it also gives you control over the quality and freshness of the ingredients used. Perfect for a family meal or a casual gathering, this recipe provides a delightful taste of Italy without breaking the bank.

Creating your own Margherita Pizza can be a rewarding experience that brings the flavors of Italy right into your kitchen. With a focus on fresh, high-quality ingredients, this recipe serves 4-6 people, making it ideal for a family dinner or a small party.

The process is straightforward and doesn’t require any fancy equipment, just a passion for good food and a bit of time to let the dough rise. Whether you’re a seasoned chef or a culinary novice, you’ll find that making your own pizza is both fun and satisfying.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (about 110°F)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup tomato sauce
• 12 ounces fresh mozzarella cheese, sliced
• Fresh basil leaves
• Salt and pepper to taste
• Olive oil for drizzling
• Cornmeal or additional flour for dusting

Cooking Instructions:

1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
2. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture along with the olive oil. Mix until a dough begins to form.
3. Knead the Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4. Let the Dough Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
6. Shape the Dough: Once the dough has risen, punch it down to release the air. Divide it into two equal portions for two pizzas. Roll each portion into a ball, then flatten it out on a lightly floured surface or a pizza peel dusted with cornmeal, shaping it into a round pizza base.
7. Top the Pizza: Spread a thin layer of tomato sauce over the base, leaving a small border around the edges. Arrange slices of mozzarella evenly over the sauce. Season with a pinch of salt and pepper, and add fresh basil leaves. Drizzle a little olive oil over the top.
8. Bake the Pizza: Transfer the pizza onto the preheated pizza stone or a baking sheet. Bake for about 10-12 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
9. Serve: Remove the pizza from the oven, let it cool for a minute, then slice and serve hot. Add additional fresh basil leaves if desired for an extra burst of flavor.

Extra Tips:

To guarantee your Margherita Pizza has the best texture, use a pizza stone if possible, as it helps achieve a crispy crust. If you don’t have a pizza stone, a regular baking sheet will work, though it may not be as crisp.

Be sure not to overload the pizza with toppings, as this can make the crust soggy. For an added depth of flavor, consider using a high-quality tomato sauce or making your own from canned tomatoes, garlic, and herbs.

Finally, when choosing fresh mozzarella, opt for a low-moisture variety to prevent excess liquid from making the pizza soggy.

Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that’s both affordable and easy to prepare, making it a perfect choice for those looking to enjoy a delicious meal without breaking the bank. This recipe emphasizes a balance of flavors, combining the rich texture of eggplant with tangy tomato sauce and creamy mozzarella cheese.

Ideal for family dinners or gatherings, this dish is sure to impress with its layers of savory goodness, while being gentle on your wallet.

Not only is Eggplant Parmesan budget-friendly, but it also utilizes simple ingredients commonly found in most kitchens. The process of preparing this dish allows the cook to infuse personal touches, whether it’s adjusting the seasoning or adding a sprinkle of fresh basil for extra aroma.

The following recipe serves 4-6 people, providing a wholesome and satisfying meal that captures the essence of Italian comfort food.

Ingredients:

• 2 large eggplants
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 3 large eggs
• 1 cup breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for frying
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preparation of Eggplant: Begin by slicing the eggplants into 1/4-inch thick rounds. Lay them out on a paper towel-lined baking sheet and sprinkle with salt. Allow them to sit for about 30 minutes to draw out any bitterness and excess moisture.
2. Set Up Breading Station: While waiting, prepare a breading station with three shallow dishes. In the first dish, place the flour. In the second, beat the eggs with a pinch of salt and pepper. In the third, mix the breadcrumbs with dried oregano and basil.
3. Bread the Eggplant: Pat the eggplant slices dry with a paper towel. Dip each slice first into the flour, then the egg, and finally coat it with the breadcrumb mixture, pressing lightly to ascertain the breadcrumbs adhere well.
4. Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, ensuring not to overcrowd the pan, for about 3-4 minutes on each side or until golden brown. Transfer the fried slices to a plate lined with paper towels to drain.
5. Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce at the bottom. Arrange a layer of fried eggplant slices over the sauce, then sprinkle with mozzarella and Parmesan cheese. Repeat the layers, finishing with a generous topping of cheese.
6. Bake the Dish: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
7. Serve: Allow the Eggplant Parmesan to rest for a few minutes before serving. Garnish with fresh basil leaves if desired.

Extra Tips:

For the best results, choose eggplants that are firm and shiny without any soft spots. You can make the dish ahead of time by assembling it and refrigerating it until ready to bake.

If you’re looking for a healthier alternative, consider baking the breaded eggplant slices instead of frying them. Simply place them in a single layer on a baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway through. This method reduces the oil content while still delivering great flavor and texture.

Garlic and Herb Focaccia

Garlic and Herb Focaccia is a delicious and aromatic Italian bread known for its soft, airy texture and rich flavor profile. This budget-friendly dish is perfect for those who love baking but want to keep costs low, using ingredients that are often already in the pantry.

The combination of garlic and herbs infused into the olive oil creates a fragrant aroma that fills your kitchen, making it hard to resist eating it straight from the oven. Whether you serve it as an appetizer, a side dish, or a snack, this focaccia is sure to impress family and friends.

Making Garlic and Herb Focaccia at home isn’t only simple but also rewarding. The dough is straightforward to prepare, and the addition of olive oil guarantees a beautifully crisp crust. This recipe serves 4-6 people and is perfect for sharing at gatherings or enjoying as part of a cozy family meal.

With a few basic ingredients and some patience, you can create a stunning bread that captures the essence of Italian cuisine in every bite.

Ingredients:

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1/4 cup olive oil, plus more for drizzling
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 tablespoon sea salt, for topping

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy. This indicates the yeast is active and ready to use.
2. Mix Ingredients: Add the all-purpose flour, 1 teaspoon of salt, and 1/4 cup olive oil to the yeast mixture. Mix until a dough forms, then knead it on a floured surface for about 10 minutes until smooth and elastic.
3. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm, draft-free area for about 1 hour or until it doubles in size.
4. Preheat Oven: Preheat your oven to 400°F (200°C).
5. Shape the Dough: Once the dough has risen, punch it down to release air. Transfer it to a baking sheet lined with parchment paper and press it into a rectangle or circle about 1/2 inch thick.
6. Infuse with Flavor: In a small bowl, mix the minced garlic, dried oregano, and rosemary with a bit of olive oil. Brush this mixture over the surface of the dough.
7. Add Dimples and Sea Salt: Use your fingers to create dimples all over the dough’s surface. Sprinkle sea salt evenly on top.
8. Second Rise: Let the dough rest for another 20 minutes to rise slightly.
9. Bake: Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
10. Cool and Serve: Allow to cool slightly on a wire rack before slicing and serving.

Extra Tips:

To achieve the best results, use fresh, high-quality olive oil as it greatly impacts the focaccia’s flavor. If you prefer a more robust herb flavor, consider adding fresh herbs instead of dried ones.

Additionally, for an extra touch of flavor, you can sprinkle grated Parmesan cheese over the top before baking. Keep an eye on the focaccia as it bakes to prevent over-browning, and remember that a slightly longer rise can lead to an even airier texture.

Enjoy experimenting with different toppings like olives or sun-dried tomatoes to customize your focaccia.

Chicken Cacciatore

Chicken Cacciatore is a classic Italian dish that’s both comforting and budget-friendly, making it a perfect choice for a family meal. The term “cacciatore” means “hunter” in Italian, and this dish traditionally includes a mix of chicken, tomatoes, herbs, and sometimes wine, creating a rich and hearty meal.

It’s a versatile recipe that can be adapted based on the ingredients you have on hand, making it ideal for those looking to create a delicious meal without breaking the bank.

This Chicken Cacciatore recipe is designed to serve 4-6 people, making it perfect for a family dinner or small gathering. The dish is simmered to perfection, allowing the flavors to meld and create a savory sauce that pairs wonderfully with pasta, rice, or crusty bread.

With its fragrant aroma and robust taste, this recipe will surely become a staple in your home cooking repertoire.

Ingredients (for 4-6 servings):

• 6 chicken thighs (bone-in, skin-on)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup dry white wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Prepare the Chicken: Season the chicken thighs generously with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and brown them for about 5 minutes on each side until golden. Remove the chicken from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add the chopped onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the red and green bell peppers and mushrooms, cooking until they’re slightly softened, about 5 minutes.
3. Create the Sauce: Pour in the crushed tomatoes and, if using, the white wine. Stir well to combine with the vegetables. Add the dried oregano, basil, thyme, and red pepper flakes. Bring the mixture to a simmer, allowing the flavors to meld.
4. Simmer the Chicken: Return the browned chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and let the cacciatore simmer on low heat for about 30-40 minutes, or until the chicken is cooked through and tender.
5. Finish and Serve: Once the chicken is cooked, sprinkle the dish with fresh parsley for a burst of color and flavor. Serve the Chicken Cacciatore hot over pasta, rice, or with crusty bread to soak up the delicious sauce.

Extra Tips:

For a richer flavor, consider marinating the chicken in a mix of olive oil, garlic, and herbs for a few hours before cooking.

If you prefer a thicker sauce, remove the lid during the last 10 minutes of simmering to allow the sauce to reduce. You can also add other vegetables like carrots or olives to the dish for additional layers of flavor.

Adjust the seasoning to taste, and don’t hesitate to add a splash of balsamic vinegar for acidity and depth.

Cacio E Pepe

Cacio e Pepe is a classic Roman pasta dish known for its simplicity and bold flavors. This quintessential Italian recipe translates to “cheese and pepper,” highlighting its two main ingredients. Traditionally made with tonnarelli pasta, Cacio e Pepe combines the creamy richness of Pecorino Romano cheese with the subtle heat of freshly ground black pepper.

This dish is perfect for those who appreciate the beauty of minimalism in cuisine, as it requires only a handful of ingredients and can be prepared in under 30 minutes. Despite its simplicity, achieving the perfect Cacio e Pepe requires attention to detail, especially in emulsifying the cheese and pasta water into a smooth, creamy sauce.

This budget-friendly recipe is ideal for a quick weeknight dinner or a cozy gathering with friends and family. With just the right balance of flavors and a silky texture, Cacio e Pepe will transport you straight to the heart of Rome with every bite.

Ingredients for 4-6 servings:

• 500g spaghetti or tonnarelli pasta
• 200g Pecorino Romano cheese, finely grated
• 1 tablespoon freshly ground black pepper
• Salt, to taste
• 2 tablespoons unsalted butter (optional)
• 1 cup pasta cooking water

Cooking Instructions:

1. Prepare the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Add the pasta and cook until al dente, according to the package instructions. Reserve 1 cup of pasta cooking water, then drain the pasta.
2. Toast the Pepper: In a large skillet or pan, toast the freshly ground black pepper over medium heat for about 1-2 minutes, until it’s fragrant. This step will enhance the pepper’s flavor.
3. Melt the Butter (Optional): If using butter, add it to the skillet with the pepper and let it melt completely, stirring occasionally.
4. Create the Sauce: Reduce the heat to low and gradually add ½ cup of the reserved pasta water to the skillet. Slowly add the grated Pecorino Romano cheese, stirring continuously to create a smooth, creamy sauce. If the sauce is too thick, add more pasta water a little at a time until you achieve the desired consistency.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing it gently with the sauce until each strand is well coated. The heat from the pasta will help the cheese melt and thicken the sauce further.
6. Serve: Transfer the Cacio e Pepe to serving plates, and if desired, sprinkle extra Pecorino Romano and a touch more black pepper on top for garnish.

Extra Tips:

For the best results, use freshly grated Pecorino Romano cheese as it melts more easily than pre-grated varieties. Keep an eye on the heat while making the sauce; too much heat can cause the cheese to clump instead of emulsifying smoothly.

If you find the sauce too thick, adjust it with additional pasta water. Finally, always taste the final dish before serving and adjust the seasoning with extra cheese or pepper as needed to suit your taste.

Tuscan White Bean Soup

Tuscan White Bean Soup is a comforting and hearty dish that embodies the essence of Italian cuisine. This soup isn’t only delicious but also budget-friendly, making it an ideal choice for families looking to enjoy a nutritious meal without breaking the bank.

With its rich flavors and creamy texture, this soup is perfect for any occasion, whether you’re hosting a dinner party or simply craving a warm meal on a chilly evening.

The key to this satisfying soup lies in its simple yet flavorful ingredients, which come together to create a dish that’s both nourishing and filling. The use of white beans as the main ingredient provides a great source of protein and fiber, while the addition of vegetables and aromatic herbs enhances the overall taste and aroma.

This recipe serves 4-6 people, making it perfect for family dinners or meal prepping for the week.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 ounces) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• Grated Parmesan cheese (optional, for serving)

Cooking Instructions:

1. Prepare the Vegetables: Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and minced garlic, sautéing them for about 3-4 minutes until the onion becomes translucent.
2. Add the Carrots and Celery: Stir in the diced carrots and celery, and continue to cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Incorporate the Beans and Broth: Add the drained and rinsed white beans to the pot, followed by the vegetable broth. Stir well to combine all the ingredients.
4. Add the Tomatoes and Herbs: Pour in the diced tomatoes (with their juices) and add the dried thyme and rosemary. Season the soup with salt and pepper to your liking. Bring the mixture to a boil.
5. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for about 25-30 minutes. This allows the flavors to meld together and the beans to heat through thoroughly.
6. Add the Greens: Stir in the chopped kale or spinach and continue to cook for another 5 minutes, until the greens are wilted and tender.
7. Serve: Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese before serving.

Extra Tips:

For a creamier texture, consider using an immersion blender to puree a portion of the soup before adding the greens. This will give the soup a thicker consistency without needing to add any cream.

If you prefer a spicier version, add a pinch of red pepper flakes when adding the herbs. Additionally, this soup can be made a day ahead, as the flavors tend to deepen with time. Just reheat gently on the stove before serving.

Enjoy this delicious and easy-to-make Tuscan White Bean Soup with a side of crusty bread for a complete meal.

Polenta With Marinara Sauce

Polenta with Marinara Sauce is a simple yet satisfying Italian dish that’s both affordable and easy to prepare. This comforting meal combines creamy polenta with a rich and tangy marinara sauce, making it perfect for family dinners or gatherings with friends.

The creamy texture of the polenta pairs beautifully with the robust flavors of the marinara sauce, creating a harmonious balance that’s sure to please any palate. Not only does this dish offer a delightful taste experience, but it also allows home cooks to utilize simple pantry staples and fresh ingredients for an authentic Italian experience.

Making polenta with marinara sauce doesn’t require any specialized culinary skills, making it an excellent choice for cooks of all levels. The polenta is made from cornmeal, cooked to a smooth and creamy consistency, while the marinara sauce is a flavorful blend of tomatoes, garlic, and herbs.

Once combined, these components create a hearty and wholesome dish that can be served as a main course or as a side dish. This recipe serves 4-6 people, providing generous portions that are both filling and delicious.

Ingredients:

• 1 cup of cornmeal
• 4 cups of water
• 1 teaspoon of salt
• 2 tablespoons of butter
• 1 cup of grated Parmesan cheese
• 2 tablespoons of olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 can (28 ounces) of crushed tomatoes
• 1 teaspoon of sugar
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Polenta: In a large saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and continue stirring until the polenta thickens, about 30-40 minutes. Stir in the butter and Parmesan cheese until well combined and creamy. Cover and keep warm.
2. Make the Marinara Sauce: In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Add Tomatoes and Seasonings: Pour in the crushed tomatoes and stir in the sugar, dried oregano, and dried basil. Season with salt and pepper to taste. Simmer the sauce on low heat for about 20 minutes, stirring occasionally, until it thickens and the flavors meld together.
4. Combine and Serve: Spoon the creamy polenta onto serving plates or a large platter. Ladle the marinara sauce over the top. Garnish with fresh basil leaves if desired. Serve hot.

Extra Tips:

When cooking polenta, it’s important to stir it frequently to prevent it from sticking to the bottom of the pan and to achieve a smooth, lump-free consistency. If the polenta becomes too thick while cooking, you can add a little more water to reach your desired texture.

For a richer flavor, consider adding a splash of cream or additional cheese to the polenta. The marinara sauce can be made in advance and stored in the refrigerator for up to three days, making this dish even more convenient for busy schedules.

Enjoy your Polenta with Marinara Sauce as a delightful and budget-friendly Italian meal!