Originating in Naples, Italy, pizza marinara and pizza margherita are simple dishes that pair well with pasta such as spaghetti alla puttanesca or ziti ripieni. Athielen's Pizza Pasta uses the flavors of pizza to enhance pasta, while chefs Sara Moulton and David Rocco use pasta to create pizza-like dishes.
Pizza marinara highlights the flavor of ripe tomatoes, adding only garlic and oil to make a classic Neapolitan pie. Created in honor of Queen Margherita's 1889 visit to Naples, pizza margherita features tomato sauce, basil and local mozzarella di bufala. Both pizzas rely on the freshest ingredients available to produce a clean taste that won't compete with the strong flavors of regional pasta.
The Neapolitan version of spaghetti alla puttanesca uses a flash-cooked, tomato-based sauce flavored with anchovies, garlic, hot peppers, olives and capers. Ziti ripieni combines salami, pork, onion cheese and raw egg into a stuffing for pasta tubes.
Pizza Pasta relies on pepperoni and mozzarella cheese to convert a ground beef and rotini pasta into a pasta-pizza hybrid. Sara Moulton's Pasta Pizza recipe uses capellini pasta to create a crust for 10-inch pizzas. Provolone, prosciutto, a quick tomato sauce and fresh basil are the major flavor notes of her dish. David Rocco's Pizza Pasta makes a pizza pancake of leftover spaghetti, egg and Parmesan cheese.