The Culinary Treasures of the Amalfi Coast: 7 Must-Try Pasta Dishes
The Amalfi Coast is renowned for its stunning coastal views but also for the delicious cuisine. Mozzarella, pizza, ice cream and pastry such as sfogliatella are just some of the most delicious examples. However, among the countless local delights, pasta dishes hold a special place.
So, when visiting this picturesque region, you should make sure to indulge in the following pasta dishes.
7 pasta dishes you should try while staying on the Amalfi Coast
From the simplicity of Spaghetti alle Vongole to the tangy zest of Linguine al Limone, the Amalfi Coast offers an array of pasta dishes that will tantalize your taste buds and leave you craving more.
1) Spaghetti alle Vongole
A quintessential Italian seafood pasta, Spaghetti alle Vongole, features al dente spaghetti strands bathed in a tantalizing sauce made with fresh clams, garlic, white wine, and a drizzle of extra virgin olive oil. The simplicity of the ingredients allows the natural flavors of the clams to shine, creating a dish that’s both elegant and comforting. As you take in the stunning coastal views, allow this classic pasta to transport you to the heart of Italian coastal cuisine.
2) Linguine al Limone
Linguine al Limone is a delightful pasta dish that showcases the vibrant flavors of lemons, a signature produce of the Amalfi Coast. The pasta is tossed in a luscious sauce made from lemon juice, zest, cream, and Parmesan cheese, creating a harmonious blend of tanginess and creaminess. Each bite of this dish brings a burst of sunshine, making it the perfect accompaniment to the region’s warm and inviting ambiance.
3) Scialatielli ai Frutti di Mare
Scialatielli, a pasta typical of the Campania region, takes center stage in this seafood lover’s dream dish. The wide, flat pasta is paired with a generous medley of fresh seafood, including mussels, shrimp, and calamari, bathed in a flavorful tomato-based sauce. The combination of perfectly cooked pasta and succulent seafood is a true celebration of the Amalfi Coast’s coastal bounty.
4) Ravioli Capresi
Ravioli Capresi is a testament to the region’s artistry in creating stuffed pasta. These delicate parcels are filled with a blend of caciotta cheese, Parmesan, and fragrant marjoram, and served with a tomato-based sauce and a sprinkle of fresh basil. The dish is a celebration of flavors and textures that exemplify the harmony of the Amalfi Coast’s traditional culinary heritage.
5) Gnocchi alla Sorrentina
Gnocchi, the beloved Italian potato dumplings, are elevated to new heights with Gnocchi alla Sorrentina. They are baked with a sumptuous tomato sauce, melted mozzarella, and fresh basil leaves. This rustic and comforting dish is a delightful representation of the region’s warm hospitality and love for traditional flavors.
Ndunderi is a traditional pasta, specifically from the Amalfi Coast and the surrounding areas.
They are small, round dumplings that resemble gnocchi in appearance. They are typically made by combining ricotta cheese, flour, and eggs to form a soft dough. This dough is then rolled into small balls which are boiled in salted water until they float to the surface. The pasta is straightforward to prepare, making it a popular choice for home cooks and restaurants in the region.
Once cooked, ndunderi are often served in a variety of delicious ways. The simplicity of their shape allows them to pair well with various sauces. One popular choice is to serve them with a tomato-based sauce, often featuring local, sun-ripened tomatoes, garlic, and fresh basil. The sauce clings to the dumplings, creating a satisfying and flavorful dish.
Another way to serve ndunderi is with a cheese-based sauce. The pasta’s soft texture makes it ideal for absorbing creamy, cheesy flavors.
7) Spaghetti with colatura di alici
This dish is a celebration of the flavors of the Mediterranean, featuring two essential ingredients: spaghetti, a beloved Italian pasta, and colatura di alici, a unique and intensely flavorful fish sauce.
Colatura di alici is a traditional fish sauce made from anchovies. The sauce has its roots in ancient Roman cuisine, and its production in Cetara has been passed down through generations. To create colatura di alici, fresh anchovies are layered with salt in wooden barrels, allowing them to ferment and extract the liquid. After months of fermentation, the resulting liquid, which is rich in umami flavor, is collected. Finally, the sauce is then aged and bottled.
The cooked spaghetti is tossed in this sauce, allowing the flavors to coat each strand evenly. The resulting dish is a tantalizing blend of brininess from the fish sauce, the richness of the olive oil, the warmth of garlic and red pepper flakes.