PASTA PERFECT

The Boston Globe | March 26, 1989| | Copyright

SHERYL JULIAN IS A FOOD WRITER FOR THE GLOBE. Southern Italians, writes cookbook author Carlo Middione in The Food of Southern Italy, love "short, stubby pastas with openings in them, such as rigatoni and penne and bucatini." All over Italy, dried pasta in a myriad of shapes appears on tables twice a day. Americans are finally coming around to dried pasta the way Italians enjoy it, with remarkable, simple sauces. A good dried pasta, some olive oil, coarse black pepper, and a sprinkling of grated Parmesan cheese is the dish some avid pasta lovers subsist on. And there are other ...

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