Where can i eat pasta carbonaira o pasta putanesca or other italian food?

Question

Where can i eat pasta carbonaira o pasta putanesca or other italian food?

Answer 1

Spaghetti alla carbonara  

by Rick Stein

from Rick Stein's Mediterranean Escapes

Serves 4  

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

400g/14oz dried spaghetti

175g/6¼oz piece smoked pancetta, rind removed

2 tbsp extra virgin olive oil

3 garlic cloves, finely chopped

handful flatleaf parsley leaves, finely chopped

3 large free-range eggs, beaten

50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated

salt and freshly ground black pepper, to taste

Method

1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.

2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.

3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.

4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.

5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

http://www.bbc.co.uk/food/recipes/databa...

Pasta puttanesca  

  by Rick Stein

from Seafood Odyssey

Serves 4  

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients

450g/1lb small cherry, plum or vine-ripened tomatoes

4 tbsp olive oil

3 garlic cloves, chopped

1 sprig of rosemary, leaves finely chopped

4 sage leaves, shredded thinly

a good pinch of dried chilli flakes, or 1 red finger chilli, seeded and finely chopped

55g/2oz salted capers, excess salt rubbed off

110g/4oz small black olives, pitted

2 x 50g/2oz cans of anchovy fillets in oil, drained and chopped

2 tbsp chopped oregano

450g/1lb dried bucatini or spaghetti

1 tbsp chopped flat-leaf parsley

salt and freshly ground black pepper

Method

1. Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.

2. For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.

3. Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.

4. Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.

5. Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.

6. Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.



http://www.bbc.co.uk/food/recipes/databa...

enjoy =]

Answer 2

Olive Garden is best for that!!

You can also search local italian restaurants; here in CT we have a lot of First and Last restaurants.. TGI Fridays also has a good deal on italian food and so does Red Lobster

Good LUck!!

Answer 3

the best putanesca you can have is home made!

you can make it yourself, just check online for the recipe, the other i do not know.