Gastronomy

ITALIAN FOOD

Italian cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to the 4th century BC. The cuisine changed significantly with discovery of the New World which helped shape much of what is known as Italian cuisine today with the introduction of items such as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but were not introduced in scale until the 18th century.

Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso, has become highly important to the cultural cuisine of Italy.

PASTA PUTTANESCA

Also known as "whore's pasta," the name of this robust pasta dish originated in Naples after the local women of easy virtue. All the ingredients are just as easy to put your hands on, making this a quick and satisfying meal!

3 tablespoons extra virgin olive oil

1 onion—finely chopped

2 cloves garlic—finely chopped

4 anchovy fillets—chopped

1 small red chili—deseeded and finely chopped

2 teaspoons capers—rinsed and drained

8 pitted black olives—quartered

14 oz (420g) canned tomatoes—chopped

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh flat-leaf parsley

7 oz (200g) spaghetti

HEAT 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally. ADD the garlic and anchovies and cook for a minute, stirring to break up the anchovies. ADD the chili, capers, olives, tomatoes, salt and pepper, and bring to the boil. REDUCE the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. WHILE the sauce is simmering, cook the pasta. DRAIN the cooked pasta into a colander and put the sauce in the bottom of the pot. TOP with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.

Variation: To make this meal more protein-packed you can add a 6 oz (180g) can of tuna (drained and flaked) to the sauce at the end of cooking to heat through.

PIZZA SUPREMO

This pizza, loaded with toppings, is sure to satisfy even the most passionate pizzaholic.

½ clove garlic—minced (crushed)

3 tablespoons chopped canned tomatoes

1 tablespoon tomato paste

1 teaspoon extra virgin olive oil

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 store-bought pre-baked pizza crust (about 12-inches in diameter and preferably thin crust). Alternatively use a large whole grain pita bread as the crust.

¼ small red onion—thinly sliced

¼ red pepper (capsicum)—thinly sliced

¼ green pepper—thinly sliced

2 mushrooms—thinly sliced

1 soy frankfurter—sliced into thin rounds

3 anchovy fillets—roughly chopped

6 pitted black olives—thinly sliced

2½ oz (75g) mozzarella cheese—cut into small cubes

PREHEAT the oven to 230°C/450°F. MIX together the garlic, tomatoes, tomato paste, olive oil, salt and pepper. SPREAD a thin layer evenly over the pizza crust. ARRANGE the onion, peppers, mushrooms, frankfurter slices, anchovies and olives evenly over the pizza crust. PLACE the cubed cheese evenly on top. PLACE the pizza directly on the oven rack and cook for 10 minutes. CUT into 6 slices to serve.