For certain values of “edible”.
Pasta would have been served with butter or cream and cheese, no? The Wiki article on alfredo sauce says that serving style has a long history.
I have yet to cease being amazed at the specific things that get their own Wiki entry.
Try baking pasta dough instead of boiling it. 
Olive oil as well can go on pasta.
I, too, am here to explode the myth of Marco Polo and pasta. I can’t look up cites at the moment, have to leave, but I’ve read that references to pasta in Italian writings predate Marco by at least 100 years. I’ve also heard they’ve found something that looks amazingly like a pasta-making device in the ruins of Pompeii.
As for Thailand, yes, chiles are a New World import. Peanuts, too. Although peanut sauce has come to be identified internationally with Thai food, it’s actually Malay. But no one over here would have had that. Possibly it was a lot like Nepali food? Which is crud. Just this lentil-based gruel that tastes awful. Hint to tourists: Always eat Indian in Nepal.
If you’re speaking of Italy, only if you consider Sicily as not part of Italy (many Sicilians feel that way). The Arabs introduced the cultivation of rice, eggplant, lemons, oranges, apricots, saffron, sesame, and sugarcane into Sicily, along with improved methods of irrigation and the use of various spices. (And, as noted above, durum wheat > pasta). Couscous, falafel, and hummus have been part of Sicilian cuisine since Arab times.
Just stumbled across this, which is germane to this discussion:
I’ve read that in the areas that potatoes are now a staple, cabbage served that role before Raleigh started growing the South American tuber on his Irish estate.
No wonder they switched to potatoes!
Cabbage, turnips, parsnips, barley and rye were used before the potato. Instead of potatoes you’d have mashed turnips, or barley gruel, or rye bread.