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Article: PASTA PERFECT
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- March 26, 1989
- Author:
CopyrightCopyright (null) The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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SHERYL JULIAN IS A FOOD WRITER FOR THE GLOBE.
Southern Italians, writes cookbook author Carlo Middione in The
Food of Southern Italy, love "short, stubby pastas with openings in
them, such as rigatoni and penne and bucatini." All over Italy,
dried pasta in a myriad of shapes appears on tables twice a day.
Americans are finally coming around to dried pasta the way Italians
enjoy it, with remarkable, simple sauces. A good dried pasta, some
olive oil, coarse black pepper, and a sprinkling of grated Parmesan
cheese is the dish some avid pasta lovers subsist on. And there
are other elementary sauces that are practically effortless, made
from eggplant and peppers, leeks and gorgonzola, ...
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