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Old 04-08-2012, 07:10 PM   #51
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I can't get enough of a garlicky Shrimp Pasta dish...
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Old 04-09-2012, 11:36 AM   #52
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Pasta I like

1) Rigatoni gratinati, with a basil tomato sauce and lots of pecorino and parmegiano on top, baked to a nice crisp.
2) Bucatini alla Bolognese
3) Ravioli Primavera
4) Risotto (if rice is considered a pasta) ai Funghi Selvatici.
5) Tortellini di spinaci gratinati
6) Linguine al tonno e alici. (tuna and anchovies).
7) Spaghetti in bianco (just butter and parmiggiano).
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Old 04-09-2012, 11:41 AM   #53
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Margi,

Don't forget Campania and the wonderful food from Naples including the famous Sunday sauce.

Sicily is also about olives and peppers (caponata?), the deserts are also wonderful (cassata siciliana?) and frittarelli from Naples are awesome...

Now you got me all Pavlovian with a watering mouth going...
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Old 04-09-2012, 11:43 AM   #54
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Margi, Apulia is the Spanish translation of Puglia - the actual name of the region. All the same. Salute!
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Old 04-09-2012, 05:44 PM   #55
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When I cook pasta, I toss a couple of crushed garlic cloves in the water as the pasta is cooking. I also do his for potatoes. You can never have too much garlic. Good for the heart.
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Old 04-09-2012, 06:24 PM   #56
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Quote:
Originally Posted by Addie
When I cook pasta, I toss a couple of crushed garlic cloves in the water as the pasta is cooking. I also do his for potatoes. You can never have too much garlic. Good for the heart.
What a great idea!
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Old 04-09-2012, 07:19 PM   #57
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Originally Posted by purple.alien.giraffe View Post
What a great idea!
I have been doing this for years. And I leave the garlic in the pasta when I drain it. Whoever eats the most pasta gets the garlic. It is already cooked, so the strong taste is gone. And for the potaotes, I just mash the garlic right into the potatoes. It adds flavor to them and no one is the wiser.
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