Search results
Results from the WOW.Com Content Network
Spaghetti aglio e olio (Italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; lit. ' spaghetti [with] garlic and oil ') is a pasta dish typical of the city of Naples.Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.
Linguine alle vongole. In the Liguria region of Italy, east of Genoa, spaghetti alle vongole (veraci) means spaghetti with tiny baby clams in the shell, no more than the size of a thumbnail, with a white wine/garlic sauce. Linguine also may be used for the pasta in preference to spaghetti.
Main Menu. News. News
A Naples dish, made with spaghetti pasta, with a tomato sauce, with anchovies, olives, capers and garlic: Spaghetti allo scarpariello: Campania: Made with spaghetti pasta, tomatoes, Pecorino Romano cheese, Parmigiano Reggiano cheese, basil, chili pepper, extra virgin olive oil, garlic and salt Spaghetti alla vesuviana: Campania
This bright, lemony pasta is perfect for a late-summer evening. The combination of whole-wheat spaghetti and lots of zucchini ensures that the dish is full of gut-healthy fiber. Some heavy cream ...
Main Menu. News. News
Drain the pasta and toss with the vegetables, the 1/2 cup basil, and, if the pasta seems too dry, some of the reserved pasta-cooking water. Serve topped with the 2 tablespoons basil. 20 Healthy ...
Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. [3] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. [4] Spaghettoni is a thicker form of spaghetti, while spaghettini is a ...