Culinary uses Pasta

spaghetti alla carbonara



three different colors of rotini

pasta served type of sauce; sauce , type of pasta matched based on consistency , ease of eating. northern italian cooking uses less tomato sauce, garlic , herbs. in northern italy white sauce more common. italian cuisine best identified individual regions. pasta dishes lighter use of tomato found in trentino-alto adige , emilia romagna. in bologna, meat-based bolognese sauce incorporates small amount of tomato concentrate , green sauce called pesto originates genoa. in central italy, there sauces such tomato sauce, amatriciana, arrabbiata , egg-based carbonara.

tomato sauces present in southern italian cuisine, originated. in southern italy more complex variations include pasta paired fresh vegetables, olives, capers or seafood. varieties include puttanesca, pasta alla norma (tomatoes, eggplant , fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel , olive oil), spaghetti aglio, olio e peperoncino (literally garlic, [olive] oil , hot chili peppers).