Celebrate Summer with Spaghetti.

On spaghetti.

Spaghetti is for always, not just for summer.

But no summer can be complete without spaghetti.

Spaghetti is like nothing else. Coiled, voluptuous and unruly, spaghetti is uninhibited and spaghetti is essential. Spaghetti is happy and sexy at the same time – just like a 90s supermodel. It is simple and it is satiating, all at once.

Spaghetti is fun.

Spaghetti is fun.

Spaghetti is pasta at its most glamorous and primal. It requires immediate attention. (“Her majesty the pasta waits for no one” – and certainly not spaghetti; it is the quickest pasta to cool). Spaghetti is speedy and spaghetti is slightly sultry. Easy to come and easy to go (but not to go – never get spaghetti to go:) spaghetti must be savoured right there on the spot.

Spaghetti is Italian food at its most lovable and loved. Spaghetti is messy, noisy, easy-going, colourful, indulgent and satisfying. Spaghetti is a feast. A small daily celebration of human endeavours and common culinary rituals, world over. Spaghetti spans the world. But spaghetti is really very only so terribly Italian.

Spaghetti is to be shared, to be forked and fed. Spaghetti is perfect mouthfuls of pleasure. Spaghetti is slippery and airy, bouncy and vital, with a life almost of its own; spaghetti should never be left unattended. Spaghetti is by far the most demanding of pastas of all. Spaghetti requires a minimum of concentration and a maximum involvement of any pasta there is.

Spaghetti might be the most disarming dish in the world; whether a doctor or a despot, you cannot be cross in front of a bowl of spaghetti.

Because spaghetti is actually relaxing, it almost always puts everyone at ease.

And yes, spaghetti must be served in a bowl, cocooned, cradled lovingly.

Unless it is posh spaghetti. Like crab or lobster spaghetti. These are expensive spaghettis, and so not traditional spaghettis. But very delicious of course, as spaghetti invariably always is. Bloody spaghetti.

The zenith of spaghetti is the spaghettata - or the spaghettata di mezza’notte, more precisely. Midnight Spaghetti: the ultimate Italian midnight snack. What a marvellous thing. 

Spaghettata di mezza’notte.

A marvellous purposing of spaghetti. 

Or perhaps it is the spaghetto al mare –Seaside Spaghetti. 

Both of critical cultural significance, rituals to be absolutely tried. By anyone half serious about spaghetti.

The bucket list of spaghetti of course is as long as a piece of spaghetti:

The summit of the spaghetti list must be seafood spaghetti – ricci , vongole, bottarga, arselle.. these are exquisite spaghettis, to be sampled with cold wine in the warm sun, ideally with a sea-view and air (both of significant benefit to digestion, and not just for spaghetti.)

The storied tris of southern spaghettis – carbonara, puttanesca, caccio e pepe.. these get some of the most excitement and press of all spaghettis, and should only really be enjoyed in their hometowns, in Rome and further south. These are delightfully naughty spaghettis, in name or cheese contents.

Spaghetti alla puttanesca -

naughty spaghetti.

Frugal "housewife" spaghetti might be some of the most interesting spaghetti – anchovies or aglio e olio. Very rarely sampled outside home kitchens these spaghettis, trustily hidden away in homes all over Italy, these are big staples and some of the most commonly eaten spaghettis. 

Simple summer spaghetti are very happy and pleasing dishes of spaghetti – like lemon spaghetti or ricotta spaghetti: these are excellent uncooked spaghettis, perfect plates of pastas for scorching summer days.

The most memorable spaghetti, and quite possibly the most stylish spaghetti is the alla Nerano spaghetti – involving mild sorcery with cheese, beautifully scented basil and crispy courgettes. No one ever forgets their first Nerano spaghetti. Or first trip to the bay of Nerano.

Spaghetti alla Nerano -

the most stylish of spaghettis.

The litmus test of spaghetti – and any establishment – is of course the pomodoro spaghetti – and any self-respecting Italian cook has more than one recipe, each for every season.

The spaghetti most beloved of Italian children is the al burro spaghetti, made with Parmesan and butter only. This is not very nutritious spaghetti - probably best to downplay this spaghetti.

The most famous unItalian spaghetti is no doubt meatball spaghetti. This is an American invention, absent in Italy, but nevertheless can be very tasty, especially and peculiarly in New York, in those clamorous spots going since at least the 80s.

The most undiscussed spaghetti - in the English language at least - is the fried spaghetti. This is not quite spaghetti (it’s a frittata) but it’s some of the best use of spaghetti – combine any leftover spaghetti with an egg or two and brown on both sides in a hot pan with olive oil. This is portable spaghetti. And picnic spaghetti to boot too.

Be sure to try all of these spaghettis, and ideally more than once.

Portable spaghetti alla Nerano -

picnic spaghetti.

Variations of spaghetti include capellini and bucatini, i ziti and pici. But spaghetti spaghetti is really only one.

Because spaghetti is food at some of its most famous; most open-armed, happy and legendary and playful.

Because spaghetti is so much more than pasta. More than a vessel for sauces and toppings and condiments.

Spaghetti is a way of life; a kitchen culture, a philosophy.