The Classic Pasta Cookbook by Giuliano Hazan - Goodreads

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If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Join a community of cookbook lovers & discover that
Eat Your Books is a great way to make better use
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Please choose whether or not you want other users to be able to see on your profile that this library is a favorite of yours.

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Join a community of cookbook lovers & discover that
Eat Your Books is a great way to make better use
of your own collection

Ingredients:
1 box Tri Color Rotini Pasta
1/2 cup chopped carrots
1/2 cup grape or cherry tomatoes, halved
1/2 cup chopped cucumber
1 cup Zesty Italian Dressing

Transfer pasta to large bowl, add in the carrots, tomatoes, cucumber & Italian dressing.  Toss gently to coat pasta with the dressing and evenly distribute chopped veggies.  Refrigerate for at least 30 minutes to allow flavors to marry.  Serve cold or at room temperature.   Store in airtight container in the refrigerator.

*I made this for Mother’s Day and it fed 5 of us with lots left over and Adam & I got a couple more servings out of it each, so it would be great for a party.

When one combines the words "authentic" and "Italian" in the same sentence, one is bound to get in trouble; each region, each town, each family has their own way, the right way. When it comes to pasta , the debates rage on. While we preach no right way here, we can preach a good way -- and here are ten good (no, great!) recipes for classic Italian pastas. How does your nonna make them? Let us know in the comments!

Kathy Arnold, your comment comes off quite preachy despite the fact that you aren't correct. La Nonna is absolutely a word in the Italian language that means Grandmother. Also, the author says in their opening comments that every region has their own way of cooking so your first comment shows that you didn't even properly comprehend the article. Your comment is basically an irrelevant statement followed by a wrong criticism . I think it's your ignorance that is showing...

AUTHOR CAREFUL YOUR IGNORANCE IS SHOWING
Every Family cooks different! Every region, every village, town. There are hundreds of dialects too. QUITCOMPLAINING ABOUT AUTHENTICITY. PS there is NO NONNA! IT IS NANNA PRONOUNCED THE EUROPEAN.... IKEA is pronounced E KAY UH, Gummi = GOOOMY..and so on.If you are going to attempt the Language AT LEAST LEARN THE VOWEL SOUNDS then maybe you can learn the rest of the alphabet. Mispronouncing is just as insulting as immigrants REFUSING to speak ENGLISH.

Please choose whether or not you want other users to be able to see on your profile that this library is a favorite of yours.

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Join a community of cookbook lovers & discover that
Eat Your Books is a great way to make better use
of your own collection

Ingredients:
1 box Tri Color Rotini Pasta
1/2 cup chopped carrots
1/2 cup grape or cherry tomatoes, halved
1/2 cup chopped cucumber
1 cup Zesty Italian Dressing

Transfer pasta to large bowl, add in the carrots, tomatoes, cucumber & Italian dressing.  Toss gently to coat pasta with the dressing and evenly distribute chopped veggies.  Refrigerate for at least 30 minutes to allow flavors to marry.  Serve cold or at room temperature.   Store in airtight container in the refrigerator.

*I made this for Mother’s Day and it fed 5 of us with lots left over and Adam & I got a couple more servings out of it each, so it would be great for a party.

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