The Molisana in my opinion is the best choice, next time try the “spaghetti quadrati” they are my favorites. The writing on the package is different… never seen, I don’t think it matters.
Favorite recipe? Impossible to choose… if you tell me your tastes I can help you… seeing those “pelati torrente” I would make an amatriciana right away.
fede9803
You have linguine, absolutely to use with clams (so garlic, extra virgin olive oil, chilli, parsley, cook with clams and at the end put some white wine, just the bottom of a glass, high heat and let it evaporate immediately) You can also use this sauce with spaghetti, you can also use the same base without clams and without wine, it’s very good, you can also add breadcrumbs and anchovies.
Other types of pasta (the short one) are combined with many things, simple sauces (tomato, celery, carrot, onion, basil), amatriciana (especially rigatoni and penne), penne all’arrabbiata.. I do not know there are many recipes…
Try also spaghetti alla carbonara
But you can also use many vegetables or mushrooms…. for example if you have champignon you can cook them with garlic, peas, chilli, parsley and add fresh cream.. or Sweet peppers cooked with a little onion, you can also add basil and cream… if you like zucchini you can make them in many ways, for example with shrimp, onion or garlic to taste, chilli, if you also want parsley and cream.
Rigatoni alla Zozzona! One of my alltime favourites. But more on the heavier side, probably not for blazing hot summer days…
Honest-Mastodon6176
In my region we eat “pasta al fumè”: pancetta affumicata, onion or garlic (whatever you prefer), tomato sauce, peperoncino, cream fucking delicious but pretty heavy considering here it’s like 32 degrees
mstrVLT
Tuna pastaÂ
300g Fusilli Pasta; 400g tuna in olive oil (1 large Can); 1 large lemon; Small jar capers marinated in salt; 120g rocket/arugula salad; Small bunch fresh parsley (chopped); Extra virgin olive oil (EVOO);
Easy starter with that can of pomodorini (the green one) and the spaghetti. Medium heat in pan, add EVOO (a good one) add garlic not too much let it go golden add that can, salt. Squeeze the pomodorini with your spoon let it reduce (I don’t mind if it is a bit acidic though the pomodorini should be milder, if it’s a problem add a pinch of sugar, I don’t like doing that though) end with a couple of leaves of basil, toss the pasta and serve with a bit of EVOO on top and grated parmigginao and you are golden simple sometimes is best 🙂
seppia99
For all of this? My favourite recipe would be to throw it all together in one monstrosity of a baked pasta dish with premade jarred sauce, and I mean, premade marinara, premade Alfredo, premade pesto all mixed together. Then post a picture of that here and let’s see if we can feel the warmth from millions of purist Italians temperatures rising in absolute fury at the Frankenstein’s monster of a dish that you’ve created.
I would definitely do that if all of those ingredients were free, which I’m very certain that they were not.
deAdupchowder350
[Short Rib Ragu](https://www.sipandfeast.com/red-wine-braised-short-ribs/). Pairs well with pappardelle pasta, which I don’t see in your haul. But I think this dish also works well with some short, twisty pastas like fusilli.
Candid-Narwhal-3215
Rigatoni makes some of the best mac and cheese! I make mine with a roux and into a thick cheese sauce. Cook the pasta for half the Al dente time, and then add pasta water for the starch and to thin out the sauce and bake in a covered Dutch oven.
17 Comments
[Here’s ](https://www.reddit.com/r/Cooking/comments/k591os/if_youve_never_had_libyan_food_before_id_highly/)a favorite at my house.
The Molisana in my opinion is the best choice, next time try the “spaghetti quadrati” they are my favorites.
The writing on the package is different… never seen, I don’t think it matters.
Favorite recipe? Impossible to choose… if you tell me your tastes I can help you… seeing those “pelati torrente” I would make an amatriciana right away.
You have linguine, absolutely to use with clams (so garlic, extra virgin olive oil, chilli, parsley, cook with clams and at the end put some white wine, just the bottom of a glass, high heat and let it evaporate immediately) You can also use this sauce with spaghetti, you can also use the same base without clams and without wine, it’s very good, you can also add breadcrumbs and anchovies.
Other types of pasta (the short one) are combined with many things, simple sauces (tomato, celery, carrot, onion, basil), amatriciana (especially rigatoni and penne), penne all’arrabbiata.. I do not know there are many recipes…
Try also spaghetti alla carbonara
But you can also use many vegetables or mushrooms…. for example if you have champignon you can cook them with garlic, peas, chilli, parsley and add fresh cream.. or Sweet peppers cooked with a little onion, you can also add basil and cream… if you like zucchini you can make them in many ways, for example with shrimp, onion or garlic to taste, chilli, if you also want parsley and cream.
Chopped mushrooms, dropped into beurre noisette, 4 cloves of garlic, sauteed until they’re browned, add pasta water to emulsify, add al dentĂ© pasta, toss and reduce, pinch of salt, handful of fresh chopped parsley, a blast of pepper, 2 spoons of pecarino, a bit more pasta water, reduce to your preference. Add wine, mustard, more garlic, pesto, tomato puree, shallots to get experimental with it
Rigatoni alla Zozzona! One of my alltime favourites. But more on the heavier side, probably not for blazing hot summer days…
In my region we eat “pasta al fumè”: pancetta affumicata, onion or garlic (whatever you prefer), tomato sauce, peperoncino, cream fucking delicious but pretty heavy considering here it’s like 32 degrees
Tuna pastaÂ
300g Fusilli Pasta;
400g tuna in olive oil (1 large Can);
1 large lemon;
Small jar capers marinated in salt;
120g rocket/arugula salad;
Small bunch fresh parsley (chopped);
Extra virgin olive oil (EVOO);
https://youtu.be/oeUsxBE2gKA?si=M5IXDG7hacPpYqji
it’s simple and delicious
Requires heavy cream, but here you go:
https://youtu.be/nmoh0ZG6pD0?si=QTa7fGV6mb3-t4hh
[Bucatini fra diavolo with shrimps](https://www.allrecipes.com/recipe/11789/fra-diavolo-sauce-with-pasta/)
Do you have access to Guanciale? Gricia is great when made with rigatoni
Rigatoni I like alla gricia
farfalle. The feta tomato tik tok pasta is really good here .
radiatori. Some sort of baked pasta. Or a bolognese.
https://youtu.be/ZHozycTUwJk?feature=shared
My favorite is creamy pesto with sundried tomato
Easy starter with that can of pomodorini (the green one) and the spaghetti. Medium heat in pan, add EVOO (a good one) add garlic not too much let it go golden add that can, salt. Squeeze the pomodorini with your spoon let it reduce (I don’t mind if it is a bit acidic though the pomodorini should be milder, if it’s a problem add a pinch of sugar, I don’t like doing that though) end with a couple of leaves of basil, toss the pasta and serve with a bit of EVOO on top and grated parmigginao and you are golden simple sometimes is best 🙂
For all of this? My favourite recipe would be to throw it all together in one monstrosity of a baked pasta dish with premade jarred sauce, and I mean, premade marinara, premade Alfredo, premade pesto all mixed together.
Then post a picture of that here and let’s see if we can feel the warmth from millions of purist Italians temperatures rising in absolute fury at the Frankenstein’s monster of a dish that you’ve created.
I would definitely do that if all of those ingredients were free, which I’m very certain that they were not.
[Short Rib Ragu](https://www.sipandfeast.com/red-wine-braised-short-ribs/). Pairs well with pappardelle pasta, which I don’t see in your haul. But I think this dish also works well with some short, twisty pastas like fusilli.
Rigatoni makes some of the best mac and cheese! I make mine with a roux and into a thick cheese sauce. Cook the pasta for half the Al dente time, and then add pasta water for the starch and to thin out the sauce and bake in a covered Dutch oven.