Pasta should just be another form of love language. It’s immensely delicious and it cannot disappoint you. You should never hesitate to eat pasta because you think that it will add more weight. NO! Enjoy the goodness and bask in the ambience. Here are a few pasta dishes on the more traditional side.
Pasta al Pomodoro
An Italian chef would tell you that Spaghetti al Pomodoro is the finest way to judge a cook’s abilities. The key is to use fresh, flavorful sun-ripened tomatoes and be careful to not overcook them, or extremely good quality canned peeled tomatoes, along with garlic and fresh basil leaves to enhance the fragrance during the cooking process.
Culurgiones is one of Sardinia’s most renowned pasta meals. While it is eaten all across the country, the meal originates in the Ogliastra region, where each town has its own variation. It’s a hearty dish and generally with a filling of fresh sheep or goat ricotta cheese, egg, and saffron (plus, in certain circumstances, Sardinian pecorino cheese, nutmeg, chard, or spinach).
Pasta Alla Norma
The origins of this traditional Italian pasta dish can be traced back to Sicily. It’s an adaptable dish that may be made using a number of pasta shapes. Similarly, if you can’t find ricotta Salata, pecorino or parmesan are good substitutes.
Spaghetti alla Puttanesca
Another excellent quick recipe beloved in Naples and Southern Italy, particularly in the summer when the tomatoes are incredibly juicy and delicious. Puttanesca is a broader and deeper version of spaghetti al Pomodoro that adds capers, oregano, and the exquisite black Gaeta olives that give the dish its distinct savoury flavour. Anchovies and chilli are also used in the more current dishes.
Tortellini in Brodo
Here’s another one of the legendary pasta dishes. Tortellini in Brodo is a classic Italian dish that is frequently served as a meal in Emilia-Romagna. It’s a basic meal, but it’s a textural delight. Tortellini in Brodo is one of the most well-known classic Italian pasta in this region.