Pasta Bella - Great Italian Food |
Italian pasta recipes vary according to regional cuisine. Northern recipes, for instance, from the Piemonte, Calabria and Liguria regions feature readily available cheeses, cured hams and pancetta, a kind of smoked bacon. Most notable of these recipes is pasta carbonara. Pasta Carbonara The Central Region For this, use 28 oz of peeled tomatoes, lightly blanched until the skin is easily removed. 2 tablespoons of olive oil, 2 tins of anchovies, chopped finely, 4 cloves of minced garlic, 1/2 cup of pitted olives (green, black or marinated as preferred), 2 tablespoons of drained capers, 1/2 teaspoon of dried red pepper flakes, 1/4 teaspoon each oregano and salt. 1/4 cup Italian flat-leaf parsley. Drain tomatoes and turn into a food processor until tomatoes are finely crushed. In a small skillet, combine olive oil, garlic, oregano, anchovies, olives, capers, pepper flakes and salt. Saute 3 minutes until garlic is tender. Pour this over boiled and drained pasta. Toss with Italian parsley. The Southern Region One traditional Italian pasta recipe uses olive oil, lemon, basil, 1 clove crushed garlic and pine nuts. For the pasta, use orcchetti. Into a small bowl, squeeze the juice of one lemon. Set rind of lemon aside. Chop 1/2 cup fresh basil. Rub bowl with garlic clove. Chop remainder of clove finely. Place drained orcchetti in bowl. Toss with basil, chopped garlic and olive oil until pasta is well coated. Add lemon juice and pine nuts. Blend well. Using reserved lemon rind, grate finely and add to pasta coating lightly.
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