Well, it is the dish! If I hadn’t been expecting “pizza”, I would have had a less biased take on whether or not I “liked” it. But it is much more in the realm of comfort food than the chewy pizza most Americans favour.
Sicilians seem to favour cooking their dried pasta longer than northern Italians do. This “al dente” idea is not religion in Italy. There is a great Neapolitan dish that is made of odds and ends of dried pasta, broken up bits and different shapes, whatever you’ve got, and you boil it till all the pasta is soft (which means some will definitely be over cooked) and then mix it with supersoft boiled chickpeas, and then turn the thing into a frying pan and cook both sides, like a fritatta.
I wonder if some these ancient recipes forget to mention they are using leftover pasta.
