Pasta Dishes

Italy

Linguine ai datteri

Linguine al cartoccio

Linguine all'astice

Linguine allo scoglio

Linguine con le noci is a traditional pasta dish originating from Abruzzo. The dish is usually made with a combination of linguine pasta, garlic, walnuts, olive oil, parsley, and salt. The pasta is boiled in salted water until al dente. The garlic, walnuts, parsley, and salt are beaten into the olive oil with some pasta cooking water. The sauce is tossed with the drained pasta and the dish is served immediately. If desired, add a pinch of chili flakes for a spicy kick.

Linguine con le noci

Lorighittas melanzane, prezzemolo e funghi

Lumachine alla Schegginese is a traditional pasta dish hailing from the Umbrian town of Scheggino, hence the name. It's made with lumachine pasta, olive oil, onions, trout fillets, tomato pur&eacute;e, and thinly sliced black truffles. The onions are saut&eacute;ed in olive oil, and the trout is cooked in the same pan with the tomato pur&eacute;e. The truffles are added after the pan has been removed from the heat. The pasta is tossed with the sauce, and the dish is ready to be served. This dish is typically served at Christmas in Scheggino. It's recommended to serve the dish with trout as the second course.

Lumachine alla Schegginese

Makaronia me kima

Greece

Makarounes me sitaka is a traditional Kasian dish that combines local ingredients into a flavorful pasta specialty. It consists of boiled makarounes (a local variety of pasta) that are coated with a mixture of the cooking water for the pasta and sitaka (a creamy cheese made from sheep&rsquo;s and goat&rsquo;s milk), and finally sprinkled with caramelized onions on top. The pasta is traditionally prepared by local women at their homes, although nowadays it can also be found in store-bought versions. When made for festivals that are celebrated on the island, the pasta is poured into a large, deep metal pan, and then mixed with sitaka and fried onions.

Makarounes me sitaka

Croatia

Makaruni s škorupon

Slovenia

Makovi külinji

Malloreddus alla Campidanese

Mandilli de sea al pesto

Manestra

Manfredi con la ricotta

Mljetski makaruli is a Croatian pasta dish originating from the island of Mljet, hence the name. It is a poor man's dish that used to be prepared in winter, when people couldn't go fishing due to storms and bad weather. The dish consists of a simple pasta called makaruli, prepared with flour, eggs, water, and salt. The pasta is cooked, arranged on a plate, then combined with olive oil, garlic, and grated goat cheese in alternating layers. Mljetski makaruli are commonly garnished with fresh thyme on top. The dish is traditionally prepared with sea salt that was collected on the outer sides of the island during summer. The earliest mention of white makaruli dates back to the 17th century. Today, this simple dish is typically accompanied by a glass of local red wine called Plavac.

Mljetski makaruli

Japan

Naporitan is a Japanese dish made with a combination of overcooked spaghetti, ketchup, onions, green bell peppers, mushrooms, and sausage, ham, or bacon. The ingredients are saut&eacute;ed and then tossed with the pasta and ketchup. The dish was created shortly after WWII by Shigetada Irie, the head chef at the New Grand Hotel in Yokohama. He was inspired by a similar dish of spaghetti and tomato sauce that the US soldiers were eating overseas, and it was named naporitan after Naples, Italy. This type of Japanese pasta dish is considered yoshoku - western cuisine with Japanese influences.

Naporitan

Orecchiette alla barese

Orecchiette con cime di rapa

Paccheri alla Vittorio