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,
Arab cuisine throwing in the tomato puree, chili powder, turmeric, then adding water and salt and leave to boil, before adding the pasta. But the proper way to do it is to add some lamb chops, chickpeas and garlic to the sauce. Serve hot with a sprinkle of extra virgin olive oil, lemon, fresh chili and crusty bread (optional). One can also add other vegetables such as pumpkin, potato and green pepper, Maglouba, Shakshouka, Sherba, Usban, Zumita and Asida. Desserts and beverages includes, Makroudh, Libyan tea, Ghoriba, Maakroun, Mafruka and Mhalbiya. Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost