Italian Struggle Meals Anyone Can Make

Welcome back, y’all! Today we're traveling to Italy—right from our kitchen—to explore some of their most iconic struggle meals, known as cucina povera. These traditional recipes were born out of necessity but are packed with flavor, freshness, and simplicity.

Let’s dive into two of Italy’s best poverty-born dishes: Panzanella and Spaghetti Aglio e Olio. Ready to travel to Tuscany without the airfare? Let’s cook!

1 - Chop the veggies

Roughly chop the tomatoes and cucumber into bite-sized chunks, thinly slice the onion, and chop a handful of fresh basil.

2 - Prep the bread

Cut the crusty bread into 1-inch chunks. If it’s too hard, you can toast it lightly or let it soak for a few minutes in the dressing later.

3 - Make the dressing

In a bowl, combine 3 tablespoons of red wine vinegar with 3 tablespoons of olive oil. Add a pinch of salt and pepper, then whisk to emulsify.

4 - Toss it together

In a large bowl, combine the chopped veggies, basil, and bread. Pour the dressing over everything and toss gently to combine.

5 - Finish & serve

Top with a sprinkle of Parmesan, if desired, and let the salad sit for 10–15 minutes so the bread can soak up the dressing. Serve chilled or at room temperature.

1 - Cook the pasta

Boil water and cook the spaghetti until al dente, reserving about ¼ cup of pasta water before draining.

2 - Sauté the garlic

In a pan, heat olive oil over medium heat, then add the minced garlic and cook for 1–2 minutes until fragrant but not browned.

3 - Combine

Add the drained pasta to the pan and toss it with the oil and garlic, adding a splash of reserved pasta water if the mixture looks dry.

4 - Finish the dish

Remove the pan from the heat, stir in chopped basil, season with salt and pepper, and top with Parmesan if desired.