Although thoroughly Italian in origin — having originated in the Liguria region of Italy — America celebrates the beloved linguine pasta every year on Sept. 15.
Liguria’s culinary specialties, in general, are known well beyond its small state borders; for instance, it is said that the original lasagna noodle (first made with chestnut flour) originated in the region. Oily rich focaccia bread and pesto (specifically from the province of Genoa — i.e. pesto Genovese) are specialties as well.
The shape is similar to that of fettuccine, but not as flat or as wide (linguine is only about 4 millimeters in width), and the word linguine also means “little tongues” in Italian. Linguine is also traditionally designated to seafood and pesto dishes since the Mediterranean coast and climate foster both an abundance of seafood and basil.
How should you observe, you ask? Simple: Cook up a big pot of linguine!
Sal Scognamillo, author of Patsy’s Italian Family Cookbook tells us, “It’s an oft-told story that puttanesca is named for the ‘working girls’ of Naples who had to throw together a meal quickly between customers. But the sauce was so popular because of its tantalizing aroma that it drew in the clientele!” For this Linguine Puttanesca recipe, click here.
This dish has fresh, clean flavors and is best eaten with crusty bread and a glass of chilled white wine. For this recipe, click here.