20 Pasta Dishes Italian Immigrants Would Eat In Little Italy, New York
Before red-checked tablecloths and tourist menus, before marinara became “sauce,” there was Little Italy — a handful of crowded New York blocks that smelled like garlic, hope, and hard work. Families packed into tenement rooms, and every evening the same sound echoed down the stairwells: the clatter of pots, the hiss of boiling water, the language of survival spoken through food.
These were the dishes that kept the Old Country alive in the New World — humble, proud, and unforgettable.
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