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,
Pasta all'Ortolana garlic gets briefly fried with olive oil in a pan until it reaches a golden color, then it gets removed; in the meantime another pan is used to boil some moderately salted water which will be used to cook the pasta. Carrots, leek and celery get thrown in the pan where the garlic has been fried in olive oil and left cooking for about 6 or 7 minutes, before adding red and yellow capsicum, salt and pepper to the mix. At this point the pasta gets thrown in the other pan with hot boiling water, where it will cook for