Chef John Ash

Pasta is one of those go-to meals when you don’t have a lot of time and you can look for inspiration in your pantry.  While pasta is often associated with Italian cuisine, its origins date back much further. Some historians believe that pasta was first invented in China over 4,000 years ago and was brought to Italy by Marco Polo in the 13th century. Others argue that pasta was independently developed in Italy, and that its roots can be traced back to ancient Etruscan and Roman civilizations.  In truth pasta existed in Italy before Marco Polo.

For most of us pasta has become a marker for Italy and has spread to the rest of the world.  There are countless variations.  Layer on the versions that come from Asia and it becomes the most international and versatile of ingredients. 

In addition to traditional wheat-based pasta, there are also many alternative varieties available for those with dietary restrictions or preferences. Gluten-free pasta made from rice, corn, or quinoa flour is widely available and becoming increasingly popular. There are also vegetable-based pastas made from zucchini, carrot, sweet potato and beets which offer a healthy and tasty alternative to traditional pasta. The focus for this article is recipes with Italian/Mediterranean roots.