Pasta alla ghigliottina is one of those dishes whose name arrives before its explanation. The word is sharp, a little theatrical, and it tends to raise eyebrows the first time it appears on a menu or in a conversation; in practice, though, the dish has nothing to do with history lessons or revolutionary drama. The name points to something much more domestic and immediate: a plate of pasta with a direct, bold flavor.
Pasta alla ghigliottina belongs to that broad, informal family of Italian pasta recipes that circulate more in family kitchens than in cookbooks; it does not come with a protected designation, a fixed birthplace, or a single “correct” version, but it certainly has a very recognizable personality. Its recipe is built around a small set of strong ingredients – sun-dried tomatoes, garlic, chili, olive oil – handled with confidence and uncompromisingly, for a result that satisfies tastebuds quickly.
