pastalla

Pastalla is a traditional Italian dish originating from the region of Campania, particularly in the province of Salerno. It is a type of pasta that is typically served as a first course or a light meal. The name "pastalla" comes from the Italian word "pastasciutta," which means "dry pasta."

The dish consists of small, short pasta shapes, often similar to orecchiette or conchigliette, which are cooked until al dente and then mixed with a sauce made from tomatoes, garlic, olive oil, and various herbs such as basil and oregano. The sauce is typically seasoned with salt and pepper to taste. Some variations may include the addition of anchovies or other seafood.

Pastalla is often accompanied by a side of grated Parmesan cheese, which is sprinkled over the pasta before serving. The dish is known for its simplicity and the freshness of its ingredients, making it a popular choice for those seeking a light and flavorful meal.

In recent years, pastalla has gained popularity beyond its traditional region, with variations and interpretations appearing in different parts of Italy and even internationally. Despite these changes, the core elements of the dish—simple, fresh ingredients and a focus on the natural flavors of the tomatoes and herbs—remain consistent.