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Particularly around Capitanata and Salento, orecchiette are traditionally also dressed with tomato sauce (al sugo), sometimes with miniature meatballs or a sprinkling of ricotta or ricotta forte. The Italian cookbook Il cucchiaio d'argento [3] (The Silver Spoon) [4] suggests that orecchiette are ideal for vegetable sauces.
Spaghetti Carbonara. This pasta dish with Roman origins is a sure win, calling for just 5 ingredients and done in 20 minutes. It’s basically a pantry dive—spaghetti, bacon, garlic, eggs, and ...
Orecchiette alla materana is a pasta dish typical of the comune (municipality) of Matera, Basilicata. It is made with fresh orecchiette pasta, tomatoes, lamb, mozzarella, pecorino cheese, extra virgin olive oil, and salt. [1]
A dish from the Amalfi coast, made of scialatielli pasta (a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross-section), with a seafood sauce, existing in two variants: red (with tomato in the sauce, usually fresh cherry tomatoes) and white (without tomato). The sauce is made with shellfish (clams and ...
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1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
The region is known for pasta made from durum wheat and traditional pasta dishes featuring orecchiette-style pasta, often served with tomato sauce, potatoes, mussels or broccoli rabe. Pasta with cherry tomatoes and arugula is also popular. [132]
A creamy sauce, spinach, and bacon breadcrumbs make this baked orecchiette pasta extra special! Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ...
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