That’s fair. Here’s some differences I’ve noticed.

American Italian food has way more garlic and meat in it. Usually our pasta has meat as the main course, the pasta is the first course and is thus meatless. No spaghetti with meatballs or fettuccine Alfredo, neither are Italian.

Regional differences. American Italian food is all the same kinda stuff. In Italy the north/south divide plus regional stuff makes the food very different city to city. So dishes are city specific.

The average Italian dish is lighter than the American version. Pizza in Italy has a light crust in a wood baked oven with fresh tomato, a little fresh mozzarella and fresh basil. Compared to American pizza with cooked sauce, WAY more cheese and often meat, it’s much heavier. The only food I know to be heavier is northern cuisine, they actually have a lot of meaty dishes in the North parts (dad moved from Naples)

Tomatoes are important in Italy but not omnipotent. In America every Italian dish has tomatoes. I probably eat tomato once or twice a week. Many dishes I make like Pasta e removedioli, Pesto, Penne alla Scammaro, Carbonara, don’t have tomato. So tomato is important but in America it’s like every dish has tomato and cheese whereas only 2 of the dishes I listed have cheese.

In America people don’t take the meals as seriously. You can eat pasta with meat on top and garlic bread. In Italy separate courses, ESPECIALLY on holidays, are a must. For example I don’t eat salad on the side of anything, only at the end of the meal, because growing up the meal order was always pasta dish, salad, fruit and dessert for a regular meal and added main courses and appetizers for holidays.

Authentic Italian food is fresh and delicious and that’s because the emphasis is on good ingredients without too much extra, and I personally love that philosophy, having grown up with it. Taste is an opinion though so it’s fine not to like something but getting the real deal is definitely a good idea.