When the selection comes to pasta, it is a universal fact that Italy is the originator of it. It is the world’s biggest consumer and producer of pasta. Like us, even the Italians are the people who are happy to eat pasta every once a day.
Pasta is always our comfort food that is cooked and served after entrees and before meat or fish courses. There are, however, various shapes of pasta available. We can choose from our choices and preferences as to the form of pasta we are craving for. An endless amount of ingredients can be mixed with pasta. It is never a dull dish and always makes us happy as we relish.
The list below gives a quick view of Italy’s most traditional and simplified pasta dishes. You can rely on these dishes and grab a bite of it as per your choice. However, following the recipe step by step, you can even prepare the meal at home.
Spaghetti Aglio, Olio e Peperoncino- Traditional Pasta
This is a classic recipe that uses a generous amount of olive oil on preparing. You will be highly satisfied after grabbing a bite of it. You need to let the garlic turn golden on simmering in a pan with olive oil. Add the desired amount of chili to the garlic. Drain the spaghetti in olive oil and remove the garlic. You are set to serve your dish with a sparkle of parsley on it.
Spaghetti Al Pomodoro
If you are looking for a dish which itself will describe all the cooking skills a chef must have, then it is none other than spaghetti al Pomodoro. The secret to such a delicious recipe is using tasty and fresh tomatoes that you ripe under sunlight. However, you need to make sure you don’t overcook it. You can also use peeled tomatoes to accuse garlic and basil leaves, which gives a fantastic aroma while you cook. Once you finish the recipe, add some fresh leaves of basil to give a Mediterranean touch.
Fettuccine Al Pomodoro
The Fettuccine Al Pomodoro is a typical, less thin egg pasta that is seasoned with slow-cooked creamy tomato sauce, which has flavors of fresh parmesan and Padano cheese. The dish is famous in Northern Italy.
Have you ever tried green pasta? Well, some people might not be comfortable with the color. However, it is natural and originates from the fresh basil leaf mixture with pine nuts, coarse salt, grated cheese (parmesan and pecorino)—all these with a pinch of olive oil. Although the original recipe of pesto is to grind these with a mortar and pestle, the sauce preparation is usually used as toppings for brunette or spaghetti.
Spaghetti Alla Puttanesca
The famous quick recipe Spaghetti alla puttanesca is originally a recipe of the South of Italy and Naples. The dish is usually cooked by Italian people during hot summer seasons when the tomatoes are fresh. The dish requires oregano, Gaeta olives, and capers. All these give a delicious taste to your pasta. Archives and chili are the two essential ingredients of spaghetti in modern recipes.