This recipe sounds fancy but is really easy (only 3 ingredients plus EVOO, salt & pepper!). It comes from the 1989 cookbook Classic Techniques of Italian Cooking and uses a technique of soaking dried pasta in olive oil before baking.

“I learned this recipe in an interesting way. On my 50th birthday, my wife Arlene took me and a few friends to Florence to take cooking lessons from Giuilano Bugiali,” Alan says. “It was wonderful. All morning long you cook and drink wine.”

PS: In case you were wondering, the name Maccheroni “all’Ultima Moda 1841" alla Napoletana translates to “pasta in the latest style Naples 1841.”

Adapted from Classic Techniques of Italian Cooking by Giuilano Bugiali. Copyright © 1989 by Giuilano Bugiali. Used with permission by Fireside. All rights reserved.