Pasta con Fave e Rucola, a hearty dish of pasta with fava beans (broad beans) and rucola (arugula, rocket) and easy to prepare. You can use tagliatelle, fettucine or pappardelle.
Fettuccine con Confit di Zucchine e Spinaci – a tried and trusted recipe, easy to prepare. The zucchinis cooked in confit acquire a rich buttery flavor. Combine them with the spinach, peas and add a touch of cream, pronto, slow food par excellence!
“Puttanesca” means, well, in the “style of persons exercising the oldest profession of the world”.
Given this juicy history there are many stories as to the origin of this well known pasta dish from Napoli. Suffice to say it is a very tasty dish, easy on your pocket – a delightful variation of the traditional Spaghetti alla Pomodore.
Tagliatelli Paglia e Fieno con Carcioffi arrostiti e Prosciutto, a classic Italian pasta dish. ‘Paglia’ means ‘Straw’ and ‘Fieno’ means ‘Hay’ – the yellow pasta and the green pasta made by adding blended spinach to the pasta dough. Easy to prepare and always welcome at the dinner table.
This hearty dish from Calabria, Penne con Verza e Salsiccia, needs little else to provide a satisfying and tasty meal. Savoy’s cabbage robust flavor and texture contrasts exceptionally well with the sausage and pasta.
One of the best known pasta dishes in Italy. An honest fare made with simple ingredients. Serve with a nice crusty bread and a glass of wine.
All’arrabbiata means “fiery style”, named as such due to the heat of the peppers.