Rigatoni with roasted plum tomatoes, caramelized red onions, and fresh mint
“Can you cook me some pasta tomorrow evening? I really feel like pasta. It’s been a while since I have eaten it”: my Italian husband said.
Having been living in Italy for more than 10 years, and specially having been married to an Italian, I discover that pasta is for Italians what rice and beans are for Hondurans. We gotta have it – if not daily – almost every day of the week.
Compared to the average Italian household, I do not cook pasta often. This is partly because I am not Italian, so to me eating pasta every day is repetitive; partly because I am proud of my Latin American and Honduran culinary roots and I love showing my Italian friends how delicious and rich our culinary traditions are; and partly due to my strong Palestinian background, which keeps me cooking Middle Eastern dishes. Most of all, I love variety but it is hard to cook different cuisines in a country with a deep-rooted gastronomic culture. Therefore, Italian cooking is slightly predominant in my kitchen.