PASTA AL TONNO “MY WAY” by Frank Fariello
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I call this particular bit of improv pasta al tonno a modo mio, or Pasta with Tunafish “My Way”. In the …
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Tag: pasta
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THE CITY THAT REVOLUTIONISED PASTA by Lane Nieset
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Known as the ‘Città della Pasta’ (City of Pasta), the sleepy coastal town of Gragnano in Italy’s Campania …
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SPAGHETTI WITH GARLIC, OIL AND CHILLI by Veruska Anconitano
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This traditional Italian pasta with garlic, chili and olive oil will make you believe that with only a few, and cheap, …
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LINGUINE BAKED FOIL by Academia Barilla
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This pasta recipe brings out the flavor of the fish in an elegant, original way Keep Reading: …
GNOCCHI WITH GORGONZOLA SAUCE by thepolentadiaries.com
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Gnocchi are the ultimate comfort food. Their creamy, smooth texture makes them the perfect primo piatto for when you’re really hungry. In this recipe …
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SPAGHETTI AL LIMONE by Paola Bacchia
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And before you start thinking “oh, lemons and cream” – there is no cream in this, and it is simple …
PASTA ALLA NORCINA by Valeria Necchio
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Hailing from the Umbrian town of Norcia – a place known for its excellent cured meats and pork-based charcuterie – …
COOKING CARBONARA THE RIGHT WAY by Luca Marchiori
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The official ingredients in spaghetti alla carbonara are: guanciale, eggs, pecorino romano cheese, black pepper, and spaghetti. Anything else is extraneous, even salt (which you …
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PASTA WITH ARTICHOKES AND PECORINO by Rachel Roddy
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Romans trim their artichokes with some savagery to arrive at this creamy, tender bowlful. Keep Reading: Pasta With Artichokes …
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THE BEST PASTA IN ROME by Kate Krader and Richard Vines
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There may be hundreds of types of pasta in the world, but when in Rome, there are only 18 dishes …
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