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Various recipes in Italian cookbooks dating back to the 19th century describe pasta sauces very similar to a modern puttanesca under different names. One of the earliest dates from 1844, when Ippolito Cavalcanti, in his Cucina teorico-pratica, included a recipe from popular Neapolitan cuisine, calling it vermicelli all'oglio con olive capperi ed alici salse. [7]
Cavatelli ai frutti di mare, cavatelli al pomodoro, cavatelli alla sorrentina, cavatelli allo scoglio, cavatelli cozze e fagioli; Cavati e ravioli alla ragusana; Ciceri e tria; Chnéffléne; Cjarsons; Corzetti liguri (or croxetti) Culurgiones (or culurgionis) Falsi testaroli al ragù
A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese Orecchiette con le cime di rapa: Apulia: A dish made of orecchiette pasta with rapini (sometimes called turnip tops, broccoletti or broccoli raab), garlic, chilli and sometimes anchovies or pork
Pasta e fagioli (pronounced “pasta fah-joh-lee”) is Italian comfort food at its finest. Translating to “pasta and beans,” it’s a hearty, rustic soup made with ditalini (a small, tube ...
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Pasta e fagioli (Italian: [ˈpasta e ffaˈdʒɔːli]; lit. ' pasta and beans ') is an Italian pasta soup of which there are several regional variants. [1]It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, pasta e fasule.
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