Pasta tomato sauce, garlic and herbs. In Northern Italy "white sauce" is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based "Bolognese sauce" incorporates a small amount of tomato concentrate and a green sauce called "pesto" originates from Genoa. In Central Italy, there are sauces such as "tomato sauce", "amatriciana", "arrabbiata" and the egg-based "carbonara". Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives,
Neapolitan cuisine tomato sauce, black olives from Gaeta and capers are called "spaghetti alla puttanesca". An imaginative recipe was created on the tables of the poor, where the expensive shellfishes were missing: spaghetti, dressed with cherry tomatoes sauce, garlic, oil and parsley are called "spaghetti alle vongole fujute" (spaghetti with "escaped" clams), where clams are present only in the imagination of the people eating the dish. The frittata can be prepared with pasta leftovers, either with tomato sauce or white. Pasta, cooked "al dente" is mixed with raw scrambled egg and cheese, then pan fried. It can be enriched with many different