Pasta…. It was love at first sight

 

pastalovesmeprofile1Maybe I already told you that Pasta loves me… but I’m not sure if I told you I love her too 😉 For people who know me pretty well, my love affair with Her is not a secret anymore.

First of all I’d like to clarify that I am not on diet. My eating habits include pasta twice a week. I try not to avoid carbohydrates that are an important component of healthy nutrition.

Anyway, I think it’s very easy to fall in love with Pasta. And when you say pasta you say tomato sauce. When you say tomato sauce you say spaghetti. When you say spaghetti, lasagna, fusilli, penne, bucatini you say… ITALY! So if you are in love with Pasta you’re in love with Italy too.

Italian pasta is traditionally cooked al dente. Remember: al dente (“firm to the bite”), in other words not in the American way 😉 ! Actually as pasta was introduced elsewhere in the world it became part of so many local cuisines but believe me it’s cooked in a very different way from the Italian one.

About pasta loves me

Giornalista professionista, laurea in lingue e letterature straniere e un master in Social Communication. Piacentina d’origine, pugliese d’adozione dal 2012, cresciuta a tortelli e gnocco fritto, impara a cucinare in Canada, a Toronto, dove ha vissuto sei anni e dove ha lavorato per il quotidiano italiano Corriere Canadese. Oltreoceano scopre una diversità culinaria etnica senza confini. Da allora la sua vita cambia. Cucina e ristoranti diventano luoghi interscambiabili di idee, progetti, tradizioni e passioni. Ama assaporare, provare, gustare. E fare foto. Conduce su Telenorba e TgNorba24 la trasmissione “I colori della nostra terra”, un programma che parla di ruralità, agroalimentare ed eccellenze enogastronomiche della Puglia. Ha collaborato con I Love Italian Food e il Cucchiaio d’Argento ed è spesso chiamata a far parte di giurie di eventi a carattere enogastronomico e di concorsi legati al mondo della pizza. Recensisce pizzerie per guide cartacee e online. Nel 2011 crea Pasta Loves Me, un blog che parla di lei, di pasta, food e lifestyle. È fondatrice e responsabile di Puglia Mon Amour, un’avventura che vive con gli occhi curiosi di turista e l’entusiasmo di un’innamorata per una terra che regala ogni giorno emozioni, genuinità e solarità. Ha la pizza napoletana nel cuore e tutto quello che rende felice il suo palato. E vive con una certezza: la pizza non le spezzerà mai il cuore.

8 comments

  1. I know some people put a carrot in the tomato sauce as its simmering (remove when ready to serve), but I’ve never made it with that. Have you Simona? Would the carrot help reduce acidity?, or make sweeter? …not sure..

    • Yes Doreen, some people put carrots (peeled and coarsely chopped) but it’s not the traditional recipe.
      The sugar (not the carrot) does balance the acidity of tomatoes. You don’t need much, maybe a teaspoon. It depends on the tomatoes you use. If you use canned tomatoes there may already be some sugar added. Thanks for your comment.

  2. Nicole

    Sounds lovely. I too am in love with pasta. Unfortunately, pasta appears to be in love with my waist!

    • Nicole, I know what you mean… Actually I let my waist be in love with pasta doing my workout on a daily basis and eating well. Thanks for dropping by! Your blog is very nice, I’ll add it to the blogs I follow 🙂

  3. Pingback: God bless Mr. Ferrero « Pasta Loves Me

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