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Media: Spaghetti alla puttanesca. Spaghetti alla puttanesca ( Italian: [spaˈɡetti alla puttaˈneska]) is a pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil and salt. [ 1][ 2]
Campanelle or torchio. Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge. [ 57] Bellflower, [ 18][ 58] gigli are lilies, [ 18] torchio is a press (usually for olive or grapes, but also pasta). [ 57] Gigli, [ 58] cornetti, corni di bue [ 9] Cappelli da chef.
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Tagliatelle ( Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian word tagliare, meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm ( 1⁄4 in) wide. [ 1 ]
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese. Nidi di rondine. Emilia-Romagna. 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.
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Campanelle. Campanelle ( Italian: [kampaˈnɛlle]; Italian for 'bellflowers' [ 3] or 'little bells') is a type of pasta which is shaped like a cone with a ruffled edge, [ 4] or a bell-like flower. It is also sometimes referred to as gigli or trompetti. [ 5] It is intended to be served with a thick sauce, [ 3] or in a casserole .
Scialatielli. Scialatielli or scialatelli ( Italian: [ʃalaˈt (j)ɛlli] ), also known as sciliatielli or scivatieddi, [ 1] is a short, thick pasta with a rectangular cross section and an almost straight but slightly irregular, slightly curvy shape. [ 2] It is typical of modern Campanian cuisine, having originated on the Amalfi Coast as a chef ...