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X Italian Pasta Dishes
Spaghettini Zingarella/Spaghetti with White Clam Sauce (using olive oil, garlic, oregano, parsley and basil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Macaroni with Sardines in Sicilian Style (Re-baked spaghetti, using olive oil, fresh sardines, anchovies and wild fennel)
Originated from: Sicily, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Spaghetti with Anchoves/Spaghetti con Acciughe (using butter)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Spaghetti with Mussels/Spaghetti con Mitilo (using celery, white wine and black olives)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Spaghetti with Tuna Fish (using olive oil, canned tomatoes, flavored with parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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Vermicelli (Fine Spaghettini) with Olive Oil and Anchovies (using olive oil and anchovies)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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spaghetti con aglio
Spaghetti all'Aglio e Olio (Spaghetti with garlic and oil)
Originated from: Casacalenda, Molise, Italy
Occasion: Every day
Contributed by: Mary Melfi (her mother's recipe)

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spaghetti with buttter and cheese
Spaghetti with Butter and Cheese from "Italian Cooking" by Dorothy Daly
Originated from: Italy
Occasion: Any time
Contributed by: Courtesy of www.archive.org

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spaghetti with olive oil and parsley
Spaghetti with Green Olive Oil Sauce (seasoned with garlic and parsley)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Pasta with Dandelion greens
Spaghetti con Cicoria (Spaghetti with dandelions/ Pasta with dandelion greens)
Originated from: Terlizzi, Puglia, Italy
Occasion: Any time (in the spring)
Contributed by: Gemma Forliano (her grandmother's recipe)

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