California And Italian Pasta

Italy, with a population of 58 million, is a patchwork of 20 different regions. All Italian cuisine is based on olive oil, grains, and fresh seasonal ingredients, but each region has its own tastes and specialties. California and Italy have many similarities, which is why many simple Italian dishes made with fresh ingredients are popular in the United States.

Red sauce goes well with Italian pasta, but as northern Italy becomes more popular, creamy butter is replacing tomato and olive oil as a pasta topping. Northern Italy, like California, is an important dairy region. Hearty enough to serve as a main course with a green salad on the side, California pasta is also perfect for all kinds of meat and poultry dishes. It pairs well with fish, as its rich yet delicate flavor won't overwhelm even the most sensitive fish. This recipe is perfect for slightly wider pastas, such as linguini or fettuccini, and provides a good balance between the pasta and the buttery coating.

California Pasta Ingredients:

1 pound (16 ounces) dry or fresh linguini
2 tablespoons of salt
6 tablespoons (3/4 stick) butter
1 cup (4 oz) Parmesan cheese
1/4 cup toasted breadcrumbs
freshly ground black pepper. 

Preparation: Boil 4 liters of water in a large pot (6–8 liters). Add salt and noodles. While the pasta is cooking, cut the butter into 1-inch pieces and set aside until softened. Once the pasta has the consistency you like, transfer it to a colander and reserve 1/4 cup of the pasta water. Return the drained pasta to the pot and add the butter, half of the grated cheese, and half of the breadcrumbs. Add the reserved pasta cooking water to moisten. Transfer to a serving bowl or into individual pasta bowls, and sprinkle the remaining cheese and bread crumbs on top. Serve immediately. Italian pasta ingredients:

12 large, ripe plum tomatoes
1/2 cup olive oil
3 cloves of garlic
1/2 cup black olives, pitted and thinly sliced.
3 tablespoons chopped fresh basil
1/4 cup chopped Italian parsley leaves
salt
1/2 teaspoon freshly ground black pepper
1 pound fusilli (twist) with
freshly grated romano cheese

Preparation: Blanch fresh tomatoes in boiling water for 1 minute. Drain in a colander and rinse with cold water. Peel the skin with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard any seeds. Cut into 1/4-inch strips and place in a colander over a bowl, reserving juice. In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives, basil, parsley, 1 teaspoon salt, and pepper. Mix well with a wooden spoon. Transfer to a 1 1/2-liter jar with a tight-fitting lid. Place the sauce in the refrigerator for at least 6 hours or overnight, turning the jar 3–4 times to ensure the tomatoes are well coated with the marinade. Remove the sauce and juice from the refrigerator and let them stand at room temperature for 2 hours before serving. Remove the garlic from the sauce before mixing it with pasta. Boil the pasta in 6 liters of boiling water with 1 tablespoon of salt. Drain the pasta in a colander, add 1 tablespoon of olive oil to the bowl, and toss briefly. Mix the pasta and 3/4 of the sauce.

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