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Pasta Al Fresco

Posted in entertaining, Features, La Dolce Vita, and recipes

italian_pasta1.jpg 

copyright, 2008, Maria Liberati

Editor: Joseph Mc Veigh

If there is one course that Italians are famous for, it is dinner.  The list of Italian dinners is exquisite and endless.  There are so many great meals that everyone has an Italian dinner dish in their list of favorites.  But one of the most remarkable aspects of Italian dinners is that they are not exotic or difficult to make.  The basic ingredients like pasta and vegetables are simple yet tasty while the particular ingredients like the sauces and seasonings allow for experimentation and perfection.  This week’s Famous Recipes article looks at two world renowned and loved pieces of Italian culture, the central Italian dinner food spaghetti and the flawless Italian actress Sophia Loren. 

Sophia Loren needs no introduction.  As an actress, she has epitomized talent, grace, and beauty.  After starring in many great films, Loren expanded her career into other fields.  Her cookbook Recipes and Memories is a sampling of her Italian roots with the foods she learned to love as a child and short memoirs that go along with them.  One of her great recipes is Spaghetti Con Pomodoro Crudo (spaghetti with uncooked tomato sauce).    

Sophia Loren’s Spaghetti Con Pomodoro Crudo

Ingredients:
1 1/2 pound spaghetti
2 pounds tomatoes, not quite ripe, chopped
1/2 pound fresh mozzarella, thinly sliced
2 medium red or Vidalia onions (or less), thinly sliced
1/4 cup pitted Sicilian green olives, roughly chopped
2 tablespoons drained capers
1/4 cup minced Italian parsley
12 chopped fresh oregano leaves
2 cloves garlic, crushed
Salt
Freshly ground pepper
1/2 cup extra-virgin olive oil
Freshly grated Parmigiano-Reggiano cheese (optional)
Directions:

Cook the pasta until just al dente.

While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste.

Pour the oil over and toss gently.
When pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl.

Toss to combine, remove the garlic if desired, and serve.

Pass the cheese at the table.

For more great recipes, get your copy of  the bestselling book -The Basic Art of Italian Cooking at http://www.marialiberati.com

Ciao for no,

Maria

http://www.marialiberati.com

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