Pasta con la mollica (Pasta with Breadcrumbs)

FrankBasilicata, Calabria, pasta, primi piatti, Puglia, Sicilia42 Comments

Pasta con la mollica (Pasta with Breadcrumbs)

All over southern Italy, breadcrumbs were considered the “poor man’s cheese”. Those who couldn’t afford the luxury of the usual grated pecorino—or throwing away stale bread—would sprinkle toasted breadcrumbs over pasta and other dishes. Cucina povera in the literal sense. And yet, as it so often turns out, necessity gave … Read More

Spaghetti al nero di seppia (Spaghetti with Squid Ink)

Frankpasta, primi piatti, Sicilia, Veneto26 Comments

Spaghetti al nero di seppia (Spaghetti with Squid Ink)

Have you ever tried squid ink? I’d venture that many of our readers, Italian food lovers that you are, haven’t, but it’s really getting to know. Squid ink has a unique “earthy” flavor, silky mouth feel and alluring jet black color that couples perfectly with pasta. I find it irresistible. … Read More

Bucatini alla Caruso

FrankCampania, pasta, primi piatti51 Comments

Bucatini alla Caruso

They say that tenor Enrico Caruso came up with this dish. Caruso, a native of Naples, had a love-hate relationship with his home town. After he was booed at a performance early in his career, he never appeared on stage again in his native city, saying he would return only … Read More

Fusilli primavera

FrankCampania, pasta, primi piatti39 Comments

Fusilli primavera

I had always thought of “Pasta Primavera” as a modern American invention, probably a product of the rage for “northern Italian” food in the 1970s and 1980s. I remember reading about it years ago in some gourmet magazine and asked Angelina to make me it for me. “What’s that?” she replied … Read More

Spaghetti alle cipolle rosse e alici (Spaghetti with Red Onions and Anchovies)

Frankpasta, primi piatti40 Comments

Spaghetti alle cipolle rosse e alici (Spaghetti with Red Onions and Anchovies)

What would the world be without onions? Along with their close cousins garlic and shallots, they seem to make their way into just about every savory dish. That’s certainly true of Italian cooking, at least. And yet, except maybe for onion soup, it seems onions are always the proverbial bridesmaid, … Read More

Tagliatelle carciofi e funghi (Tagliatelle with Artichoke Hearts and Mushrooms)

Frankpasta, primi piatti37 Comments

tagliatelle carciofi e funghi

In many ways, we lovers of Italian food here in the US are lucky. The current popularity of Italian food means that you can find just about any kind of Italian pantry product you like, from everyday staples like imported pasta or canned tomatoes to relatively esoteric ingredients like colatura … Read More

Spaghetti alla Nerano

FrankCampania, pasta, primi piatti48 Comments

Spaghetti alla Nerano

We’ve featured pasta and zucchini before, but this celebrated dish from the Sorrento peninsula is a bit more elaborate and intriguing. Spaghetti alla Nerano, named after the beach town where it originated, could be the child that your basic pasta and zucchini would have if it got married with a cacio e pepe. … Read More

Spaghetti con la bottarga

Frankpasta, primi piatti, Sardegna, Sicilia, summer26 Comments

Spaghetti con la bottarga

Bottarga—cured fish roe typical of Sardinian and Sicilian cookery—is an unusual but tasty treat. It has a unique flavor that reminds me of a cross between caviar and anchovy but more delicate than either. Like a good, aged Parmesan or pecorino cheese, bottarga lends itself beautifully to grating over pasta. There … Read More