Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes

Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes

Giuliano Hazan

Language: English

Pages: 176

ISBN: 1584798076

Format: PDF / Kindle (mobi) / ePub

Now that America’s low-carb obsession is over, home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 scrumptious pasta dishes that can be put together in half an hour or less. 
Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight-supper table. Included are recipes for last-minute dishes, as well as useful advice on stocking your pasta pantry, choosing cooking equipment, and figuring out which pasta shape goes with which kind of sauce.
“Grazie, Giuliano, you’ve made busy weeknight dinners pasta perfect.” —Book Page
“Highly recommended for time-pressed home cooks.” —Library Journal
“The Italian food expert has created a cookbook combining various types of pasta in ways that even people with little free time can enjoy.”  —San Francisco Chronicle
“Hazan’s latest title just keeps on satisfying, with so little effort on my part.” —Austin Chronicle
“ Using few ingredients, simple directions, quick results and wonderful Italian taste. —Daily News of Los Angeles

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apply to pasta sauces. By cutting the vegetables in tiny pieces and sautéing them thoroughly, you will concentrate their flavor and infuse the cream with it. Done properly, this is a heavenly dish with the rich, sweet flavors of spring. Serves 4 ½ small yellow onion 1 large carrot 1 medium celery stalk 4 tablespoons butter 8 ounces asparagus ¾ red bell pepper 1½ medium zucchini (8 ounces) 1 cup heavy cream 4–5 sprigs flat-leaf Italian parsley Salt Freshly ground black pepper ½ cup

tablespoons salt, add the spaghetti, and stir until all the strands are submerged. Cook until al dente. 4. When the pasta is almost done, add 1½ teaspoons salt and the olive oil to the sauce in the bowl and mix well. When the pasta is done, drain well, toss with the sauce, and serve at once. Spaghettini with Fresh Tomato, Olive Oil, and Basil Spaghettini al Pomodoro e Basilico This is the quintessential pasta al pomodoro. It has the sweet flavor of fresh tomatoes highlighted by a hint

serve at once. Rigatoni with Onions, Pancetta, and Pecorino Rigatoni all’Amatriciana Bianca Also known as Pasta alla Gricia, this sauce is traditionally made with only guanciale (cured pork jowl, which is mellower than pancetta) and pecorino cheese, and no oil or onions. This is the “white” version of the famous Amatriciana sauce. It dates back to before tomatoes were introduced in Italy. Since guanciale is difficult to find in the States, I use pancetta. I add onions to give it a

even before it’s tossed with the sauce. Serves 4 1 medium clove garlic 4 ounces pancetta, sliced 1⁄8 inch thick 1 medium head cauliflower 1⁄8 teaspoon hot red pepper flakes 4 tablespoons extra-virgin olive oil Salt 1 pound spaghetti ⅓ cup freshly grated Pecorino Romano 1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. 2. Peel the garlic and finely chop it. Cut the pancetta into narrow strips about 1 inch long. Remove the leaves

take on a vinegar flavor that will not go away even if you rinse them. Capers preserved in salt do not last as long, but the salt imparts no flavor, so they only taste of capers. You can tell when they spoil because the salt turns yellow. When using salted capers, first soak them in several changes of water to rinse away the salt. Once the container is opened, both kinds must be refrigerated. Anchovies: Look for anchovies packed in glass jars, which are usually of better quality than

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