Misplaced Pages

Pasta â Paolina is a pasta dish originating in the city of Palermo, Sicily. It was invented by a friar at the Monastery of San Francesco di Paola. Friars avoid meat consumption due to their traditional vow of poverty, so this dish is pescatarian and utilizes minimal ingredients. Traditionally it used bucatini, but now spaghetti is often used. It is made with anchovies, garlic, a small amount of chopped tomato, cinnamon, cloves, almonds, basil, and breadcrumbs.

See also

• Sicilian cuisine
• List of pasta
• List of pasta dishes

References

1. Vica, Victoria. "Pasta Paolina Style". Vicaincucina.com. Retrieved November 19, 2022.
2. Patti Holmes, Giusi. "Pasta alla Paolina between gluttony and holiness". Il Sicilia. Mercurio Communication. Retrieved November 30, 2022.
3. Cosentino, Rosella. "Pasta alla Paolina". Giallo Zafferano. Mondadori Media SpA. Retrieved November 30, 2022.
4. "Pasta alla Paolina". Food Network. Discovery Italia. Retrieved November 30, 2022.
5. Simeti, Mary Taylor (2009). Sicilian food : recipes from Italy's abundant isle. London: Grub Street. p. 127. ISBN 9781902304175. Retrieved November 30, 2022.

This Italian cuisine–related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

• Cuisine of Sicily
• Palermitan cuisine
• Pasta dishes
• Italian cuisine stubs