Pasta and seafood have always been a perfect match and it’s stood the test of time. Pasta is a traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
Pasta is generally a simple dish but comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple.
Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, colour and texture.
When choosing which type of pasta and sauce to serve together, there is a general rule regarding compatibility. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker kinds of pasta. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pasta.