the appetizer:
Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.
Italy
Spaghetti with Olives and Capers
(Spaghetti alla Puttanesca)
16 oz. spaghetti
1/4 cup olive oil
4 flat anchovy fillets (drained if cured in oil)
3 cloves garlic, minced
1/2 teaspoon cayenne pepper flakes
One 28 ounce can plum tomatoes, juice reserved
10 to 15 Gaeta olives, pitted, halved
2 tablespoons capers
1 cup fresh parsley, chopped
Prepare spaghetti according to package directions. Drain and keep warm.
Heat oil in large skillet. Add the anchovies, garlic, and pepper. Cook for 2 to 3 minutes.
Meanwhile, purée tomatoes with a food mill and add to skillet, along with the juice. Add the olives and capers. Stir gently to blend. Cook until sauce thickens, about 20 minutes.
Add spaghetti to sauce. Toss to coat. Add parsley, turn about gently, then serve.
Italy
- Backgrounder
- When To Eat
- Where To Eat
- How To Order Italian Coffee
- How To Eat Italian-Style
- About Cheap Eats in Italy and Cheap Sleeps in Italy
Italian Recipes
- Asparagus Omelet (Asparagus Frittata)
- Cornmeal Bread (Polenta)
- Fresh Pasta
- Hazelnut Dipping Cookies (Hazelnut Biscotti)
- Italian Wine Sherbet (Vin Santo Sorbet)
- Lemon Ricotta
- Marinated Mozzarella
- Creamy Mushroom Rice (Risotto al Funghi)
- Pasta and Bean Soup (Pasta di Fagioli)
- Pasta in Rich Sauce (Pasta Carbonara)
- Pasta with Sausage (Pasta alla Campidanese)
- Pizza Crust (Focaccia)
- Potato Pasta (Potato Gnocchi)
- Ricotta Cheesecake (Torta di Ricotta)
- Shrimp in Garlic Butter (Shrimp alla Griglia)
- Spaghetti with Olives and Capers (Spaghetti alla puttanesca)
- Stuffed Zucchini (Zucchini Ripiene al Prosciutto)
- Mocha Ladyfinger Cake (Tiramisu)
- Veal Scallops with Tomatoes and Basil (Veal Scaloppine)
- White Bean Salad
Pasta, Risotto & You (with recipes)
from Kate's Global Kitchen:
Italian Cookbooks
- Italian Country Cooking by Susanna Gelmetti
- Baked Asparagus (Asparagi Al Forno)
- Penne with Ricotta, Lemon and Basil
(Penne con Ricotta, Limone e Basilico)
More Cookbooks
- 99% Fat-Free Italian Cooking by Barry Bluestein & Kevin Morrissey
- Betty Crocker's Italian Cooking by Antonio Cecconi
- Biba's Italy by Biba Caggiano
- Biba's Taste of Italy by Biba Caggiano
- Cooking the Roman Way by David Downie
- Cucina Ebraica by Joyce Goldstein
- David Ruggerio's Italian Kitchen
- Flavors of Italy: Emilia Romagna by Rosalba Gioffré
- Gusto Italiano by Ursula Ferrigno
- How to Cook Italian by Giuliano Hazan
- Insalate by Susan Simon
- Italian Family Cooking by Father Joseph Orsini
- Italian Farmhouse Cookbook by Susan Herrmann Loomis
- Italian Festival Food by Anne Bianchi
- Italy Anywhere by Lori De Mori, Jean-Louis De Mori and Antonio Tommasi
- Little Foods of the Mediterranean by Clifford A. Wright
- Mangia by Ricardo Diaz & Nancy Jessup
- Naples at Table by Arthur Schwartz
- Nick Stellino's Passione
- Saveur Cooks Authentic Italian by the Editors of Saveur Magazine
- Simple Italian Food by Mario Batali
- Sweet Sicily by Victoria Granof
- The Slow Mediterranean Kitchen by Paula Wolfert
- Umbria by Julia della Croce
Back to the main Italy page
Italy on Wikipedia
More country Destinations
This page modified January 2007
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