Thursday, October 10, 2013

Giuliano Hazan's Thirty Minute Pasta

Thirty Minute Pasta by Giuliano Hazan has a little bit of everything related to pastas, not just recipes. Contents include The Many Shapes of Pastas where he details different pastas, both flour and water and egg pastas, and suggests best pairings for them: tagliatelle for Bolognese Sauce; bucatini for robust sauces; fusilli and rigatoni for chunky sauces; cavatappi for soups; and spahettini for simple, savory sauces.
The Pasta Pantry goes into non-perishables for the pantry to keep on hand (bouillon, olive oil, dried porcini, breadcrumbs) as well as perishables (garlic, fresh tomatoes, butter, pancetta). And in case a pasta primer is in your future, Hazan shows How to Cook Pasta, perfectly, using his five simple rules.

I liked the recipes - all seemed easy to put together without a lot of fuss. With the fall season in full force, pasta soups will be big in my house so these all looked good. 100 recipes to try, each 'quick and easy' for any day of the year. Below is the recipe for Spaghetti alla Puttanesca to try. Savory, flavor packed, and super simple.

Spaghetti with a Savory Tomato Sauce (Spaghetti alla Puttanesca)

This "saucily" sauced Neapolitan pasta dish is named after the "ladies of the night" who, according to legend, used it to seduce their clients.
This dish serves 4
  • 2 pounds fresh tomatoes, peeled and chopped
  • 1 garlic clove, chopped fine
  • 6 anchovy fillets, chopped
  • 4 tablespoons extra virgin olive oil
  • Salt
  • 10 kalamata olives
  • 1 pound spaghetti
  • 2 sprigs oregano
  • 2 tablespoons capers
  1. Bring 6 quarts of water to a boil.
  2. Cook the anchovies with the olive oil in a large saucepan until they have mostly dissolved, about 1 to 2 minutes, over medium-high heat. Add in the chopped garlic and let sizzle for about 15 seconds, then add in the tomatoes. Season lightly with salt and cook until most of the liquid is released from the tomatoes and has evaporated, about 15 minutes.
  3. While the tomatoes are cooking, pit and slice the olives into slivers. When the tomatoes are almost done, add salt to the boiling water, and cook the pasta until al dente.
  4. When the tomatoes are ready, chop enough oregano leaves to measure 2 teaspoons and add them to the pan along with the capers and olives. Cook 2 minutes, then remove from heat.
  5. Drain pasta well, and toss with sauce.
  6. Serve immediately.

Book Information:

Disclosure: This book was provided by the publisher and any opinions are my own.

Renee Shelton
The Cookbook Papers


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