Pasta can be divided into several categories. The list includes long pasta, tubes, soup pasta, stuffed pasta, and pasta in unique shapes. Many people believe that pasta originated in Italy. The earliest noodles, however, were discovered in China during an archaeological excavation. A bowl containing noodles was found beneath 10 feet of mud, which were fashioned from two grain varieties produced in China for almost 7,000 years. Quite a discovery, right? But we aren't here to unearth the history. Pasta has an intriguing profile, undoubtedly. Like its many other aspects, the cooking process is also versatile. If the mention of pasta reminds you of cheese, then hold on. This article gives you options of sauces, bases and toppings in which the pasta says no cheese.
Spaghetti aglio e olio
Spaghetti with oil and garlic is what the phrase mentioned above means. This traditional Italian pasta dish's essential ingredients are spaghetti, olive oil, garlic, salt, and pepper and said to be a culinary fare from Naples or Neapolitan cuisine. There isn't much more to the classic dish than these basics. Even the finishing touches, such as a dash of red pepper flakes or a sprinkling of parsley, are discretionary.
Puttanesca sauce
In Italian, the sauce is known as sugo alla puttanesca. Recipes can vary based on personal preferences. For instance, unlike the popular version in Lazio, the Neapolitan rendition is made without anchovies. Sometimes, spices are included. The sauce is typically served over spaghetti. Nevertheless, it also goes well with penne, bucatini, linguine, and vermicelli. Olive oil is used to sauté garlic and anchovies (which are absent in the Neapolitan version). Oregano, diced tomatoes, chopped chile peppers, olives, capers, and salt and black pepper to taste are also included. The cook then simmers this mixture to reduce it before pouring it over al dente spaghetti. The finishing touch is some parsley on top.
Ragù
One of the most famous and relished dishes in Italy is ragù. It is a long-cooked tomato sauce with meat that has been ground or chopped. Common ingredients include celery, onions, carrots, tomato, ground beef or pork, a little white wine, and flavorful herbs like basil and bay leaf. The lengthy cooking process is the secret to every ragù. It makes a fantastic pasta topping. It complements tagliatelle and short pasta, like penne.
Pasta con le sarde
It refers to sardine-topped pasta and is essentially Sicily on a platter. It is loaded with wild fennel that grows naturally on the island, fresh fish, and North African ingredients like raisins and pine nuts. Fennel seeds that have been soaked or fennel bulbs that have had the tops removed work just as well. Fresh sardines are ideal, although canned sardines can be used if finely chopped and added simultaneously with the anchovies. The classic combo calls for long, thin noodles; consider bucatini, spaghetti, or linguine.