Pasta Sauces: Salse e Condimenti

You’d be amazed at what Italian people don’t put on pasta.

What I mean by that is good pasta requires something more like decoration than a sauce in the franco-american ideology. Basically, pasta dressing falls into one of two categories: salse and condimenti. Salsa is the familiar beast: tomato sauce, alfredo sauce (a mainly American animal) or pesto. These things, although appropriate, should be used sparingly. You might be skeptical to hear that I wouldn’t put more than three or four tablespoons of tomato sauce on a serving of pasta, less of pesto. These things should meld into the pasta, co-mingle in the fabric of the noodle, and hide in the ridges, cracks and tunnels you have gone to such pains to choose. These often, but not always, fall into the alla category: alla bolognese (Bologna), alla cacciatore (hunter), alla prostituta (like it sounds, aka puttanesca).

More common, though, is the condimento. This is, usually, one or two ingredients, cut somewhat small with some seasoning, moistened with pasta cooking water and served, distinct from but harmonious with the pasta that surrounds it. The names of these dishes usually invoke con (with): pasta con patate (potatoes), con piselli (peas), con cicireddu (bait fish), con limone (lemon), yes lemon. Very often, these things have a ladleful of tomato sauce thrown in them, but that has as much to do with the ubiquity of a simmering pot of pumaruoru (tomato sauce) as anything else.

As you can see in the picture in the previous post, these condimenti are barely there, secondary to the glory of the pasta. As an added bonus, if you’re cooking store-bought dry pastasciutta, you can assemble 90% of condimenti tradizionale in the time it takes for the water to boil and the pasta to cook. I use the word “assemble” intentionally; many of these sauces don’t really cook at all: some minced anchovies and olive oil from the can stirred in the bottom of the serving bowl will warm up nicely when the hot-off-the-presses pasta and clinging pasta water are dropped on top and mixed together. Soft butter and grated parmiggiano or romano cheese will do likewise. Pasta all’estate (in the summer) is a raw tomato sauce: fresh tomatoes, basil, oregano and some chopped red onion are warmed only by the heat from the pasta.

I don’t speak Italian well enough to know the hows and whys of the use of the word con in these dishes. Indeed, pasta al burro (with butter) or alla panna (with cream) uses a, yet it’s con broccoli. Is this because broccoli is solid? If anyone knows, please comment.

Here are some traditional dishes, then I have to drive to Philly. The dishes with 2 names have the sicilian name and the italian name. I’m feeling instructional.

First the classic: Pasta all’aglio e olio. I know, that’s a lot of Is ad Ls together. A Tuscan might pronounce that “al AHL-yo eh OH-lee-o,” but I’ve never heard it pronounced anything other than “EYE yoy” or “EYE YOY-yo.” This is olive oil with very thinly sliced garlic, just barely caramel colored around the edges, NEVER brown. Herbs can be added to this (like parsley, a classic Sicilian “aô pitrusinu” (prezzemolo)), or whole small fish “con cicireddu” or anything you have lying around the fridge. In a lot of Italian-American households, this last dish is known as “alla frigidaire.” No kidding.

Pasta con patate: Potatoes, anchovies and capers

Pasta con vruccoli (broccoli): Broccoli blanched, then sauteed with oil and garlic, sometimes served as a very thick soup

Pasta con sparaceddu (cavolofiore): Cauliflower, boiled, then sauteed with onions, tomato sauce, pine nuts and currants (halfway between a salsa and a condimento)

Pasta con sfrizzoli: Pork or chicken skin, rendered and fried until crisp, then perfumed with a small amount of garlic (cracklings with garlic)

Pasta con piselli: Butter, cheese and a handful of freshly blanched or defrosted frozen peas. Before you go all apeshit, remember that when peas are picked they immediately begin to convert their sugar to starch, so unless you can get crazy-fresh peas from the market, frozen is the way to go. I have never gotten an edible fresh pea from the supermarket.

Listening: In a bizarre moment of iTunes random, 10,000 Maniacs was followed by Persian Ghazal, then the decidedly Jewish Klezmatics. World peace brought to you by Apple.

10,000 Maniacs “Hey Jack Kerouac” In My Tribe
Ghazal “Between Dawn and a New Truth” As Night Falls on the Silk Road
The Klezmatics “Russian Shers” Shvaygn Egel Toyt (Silence Equals Death)