Pizza di Maccheroni

Maccheroni “Pizza” with Tomato, Basil and Parmesan

Preparation info
    • Difficulty


Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This unusual pasta dish is a specialty of a restaurant called “Principe” in Pompei. It is meant to be eaten cold but I’ve found it can be quite good warm as well.


  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic, finely chopped
  • 1 ½


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  2. Put the olive oil and garlic in a 10-inch skillet and place over medium high heat. When