Dish

Pasta alla jonica

Pasta alla jonica is a light and refreshing dish that is easy to make. The pasta is cooked until al dente, and is then tossed with a sauce made from tomatoes, olives, capers, garlic, and red pepper flakes. The dish is then topped with grated Parmesan cheese. The olives and capers add a salty and briny flavor to the dish, while the tomatoes add a sweet and tangy flavor.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Pasta alla jonica is a classic Italian dish that is popular in the southern regions of Italy, particularly in the region of Calabria. It is often served during the summer months, as it is a light and refreshing dish. The dish is also popular in the United States, where it is often served in Italian restaurants.

Dietary considerations

Pasta alla jonica is suitable for vegetarians, but is not suitable for vegans, as it contains Parmesan cheese. It is also not suitable for those with gluten allergies, as it contains pasta made from wheat flour.

Variations

There are many variations of pasta alla jonica, with different types of olives and capers. Some versions use Kalamata olives, while others use green olives. The capers can also be substituted with anchovies. Some versions also include white wine or cream in the sauce.

Presentation and garnishing

Pasta alla jonica can be presented in a large serving bowl, with the grated Parmesan cheese sprinkled on top. The dish can be garnished with fresh parsley or basil.

Tips & Tricks

When cooking the pasta, be sure to salt the water generously to ensure that the pasta is properly seasoned. When cooking the sauce, be sure to simmer it gently to allow the flavors to meld together. The olives and capers can be pitted and chopped to make them easier to eat.