G I U L I A N O
H A Z A N ’ S
Thirty Minute PASTA 100
Quick and Easy Recipes Winner of the
IACP Cooking Teacher of the Year Award
Photographs by
Joseph De Leo
U.S. $27.50 Canada $35.95 U.K. £15.99
GIULIANO HAZAN’S
Thirty Minute PASTA NOW T H AT A M E R I C A’ S L OW - C A R B
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.
Contents Introduction The Many Shapes of Pasta The Pasta Pantry
Pasta Soups
000 000 000
000
Spaghetti with Raw Tomatoes, Herbs and Mozzarella
000
Spaghetti with a Raw Tomato Sauce
000
Spaghettini with Fresh Tomato, Olive Oil, and Basil
000
Penne with Peppers, Fresh Tomato, and Basil
000
Cannellini Bean and Pasta Soup
000
Fusilli with a Rainbow-Colored Sauce
000
Vegetable Soup with Pasta
000
Spaghetti with Tomato and Bay Leaves
000
Bean and Pasta Soup
000
Spaghettini with Tomatoes and Olives
000
Pea Soup with Pasta
000
Spaghettini with Eggplant
000
Egg Drop Soup with Zucchini, Amalfi Style
000
Penne with Leeks, Zucchini, and Peppers
000
Neapolitan Maccheroni Soup
000
Spaghetti with Cheese and Pepper
000
Broccoli Soup with Pasta
000
Penne with Mushrooms and Zucchini
000
Tagliolini in Broth
000
Spaghetti with Melon
000
Children’s Pasta Soup
000
Fusilli with Green and Yellow Peppers
000
Fusilli with Leeks and Red Onions
000
Fusilli with Broccoflower
000
Fusilli with Roasted Peppers
000
Fusilli with Zucchini and Mint
000
Linguine with Zucchini and Onions
000
Fettuccine with Zucchini in a Saffron Cream Sauce
000
Fusilli with Yellow Squash and Grape Tomatoes
000
Penne with Spinach and Ricotta
000
Vegetarian Pastas
000
Tagliatelle with Butter and Sage
000
Tagliolini with White Truffle
000
Fettuccine Alfredo
000
Fettuccine with Lemon
000
Fettuccine with Spring Vegetables
000
Spaghettini with Fresh Herbs
000
Spaghettini with Olive Oil and Garlic
000
Fettuccine with Gorgonzola
000
Spaghetti with Raw Peppers and Tomato
000
Tagliatelle with Peas
000
Linguine with Classic Basil Pesto
000
Creamy Basil Pesto
000
Spaghetti with Walnut Pesto
Penne with an Herb-Flavored Pink Sauce
000
Penne with Four Cheeses
000
Spaghetti with Carrots
000
Penne with Mushrooms and Fresh Tomatoes
000
Fusilli with Tomato and Mozzarella
000
000
Linguine with Fresh Tomatoes, Basil, and Mozzarella
000
Linguine with Parsley and Mint Pesto
000
A Meatless Carbonara
000
Tagliatelle with Chickpeas
000
Shells with Butter and Cheese
000
Seafood Pastas
000
Maccheroni with Pancetta and Ricotta
000
Fusilli with Pancetta, Peas, and Cream
000
Farfalle with Peas and Lettuce
000
Fettuccine with Peas, Prosciutto, and Cream
000
Rigatoni with Onions, Pancetta, and Pecorino
000
Penne with Asparagus and Prosciutto
000
Spaghetti with Cauliflower and Pancetta
000
Pappardelle with Shiitake Mushrooms
000
Fusilli with Butternut Squash
000
Bucatini with a Spicy Tomato Sauce
000
Maccheroni with Tomatoes and Sage
000
Penne with a Spicy Tomato Sauce
000
Fusilli with Sausage and Zucchini
000
Penne with Tomatoes and Prosciutto
000
Spaghetti with Shrimp, Tomatoes, and Capers
000
Linguine with Shrimp and Porcini
000
Linguine with a Pink Shrimp Sauce
000
Spaghetti with Scallops
000
Linguine with Fish Rag첫
000
Linguine with Crab and Arugula
000
Linguine with Clams and Zucchini
000
Linguine with Shrimp and Zucchini
000
Spaghetti with Shrimp and Scallops
000
Linguine with Lobster and Asparagus
000
Spaghetti with Mussels
000
Spaghetti with Scallops, Fresh Tomatoes, and Basil
000
Linguine with Mahi Mahi, Fresh Tomatoes, and Capers
Farfalle with Salami and Tomatoes
000
000
Penne with Radicchio
000
Penne with Fresh Tuna and a Saffron Cream Sauce
000
Tagliatelle with a Quick and Simple Meat Sauce
000
Farfalle with Fresh Salmon
000
Rigatoni with a Veal Roast Sauce
000
Spaghetti with Olives, Capers, and Anchovies
000
Bucatini with Fresh Tomatoes and Thyme
000
Bigoli with Onions and Anchovies
000
Penne with Mushrooms and Ham
000
Spaghetti with a Savory Tomato Sauce
000
Shells with Sausage and Cream
000
Orecchiette with Broccoli
000
Homemade Sausage
000
Spaghetti with a Savory Onion Sauce
000
Fettuccine with a Savory Veal Sauce
000
Spaghettini with Black Truffles
000
Penne with Sausage and Rapini
000
Fusilli with Sausage, Ricotta, and Fresh Tomatoes
000
Meat Pastas
000
Tagliatelle with Prosciutto
000
Spaghetti Carbonara
000
Spaghetti with Mascarpone and Prosciutto
000
Acknowledgments Conversion Charts Index
000 000 000
Linguine with a Pink Shrimp Sauce Linguine ai Gamberi con Panna Rosa
This is a very elegant sauce that is traditionally served with seafood-filled ravioli. A portion of the shrimp are chopped very fine, giving the sauce a consistency similar to meat sauce. Parsley at the end adds lightness and fragrance. S E R V E S
1. Fill
4
a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. 2. Peel and devein the shrimp. Cut one-third of the shrimp into 1/2-inch pieces and leave the rest whole. 3. Peel and lightly crush the garlic cloves. Put the olive oil in a 12-inch skillet, add the garlic, and place over medium-high heat. Sauté until the garlic cloves are lightly browned on all sides, then remove them and discard. 4. While the garlic is sautéing, dissolve the tomato paste in the white wine. After removing the garlic cloves, add the wine with dissolved tomato paste to the pan and cook until the liquid has reduced by about half. 5. Add the whole shrimp and season with salt and pepper. Cook until the shrimp have turned pink, 2 to 3 minutes, then remove the pan from the heat. 6. When the water for the pasta is boiling, add about 2 tablespoons salt, add the linguine, and stir until all the strands are submerged. Cook until al dente. 7. Finely chop enough parsley to measure 2 tablespoons. Use a slotted spoon to transfer the cooked shrimp to a food processor. Pulse until the shrimp are chopped to a medium fine consistency, then return them to the pan. Place the pan back over medium-high heat and add the cream. Cook until the cream has reduced by about half, then add the raw shrimp and the parsley. Season lightly with salt and cook until the shrimp pieces turn pink, 1 to 2 minutes, then remove the pan from the heat. 8. When the pasta is done, drain well, toss with the sauce, and serve at once.
¾ pound large shrimp 2 medium cloves garlic 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste ½ cup dry white wine Salt Freshly ground black pepper 1 pound linguine 6–7 sprigs flat-leaf Italian parsley 1 cup heavy cream
S E A F O O D
P A S T A S
•
101
Penne with Asparagus and Prosciutto Penne agli Asparagi e Prosciutto
This is one of our favorites in spring when sweet, meaty asparagus are in season. To infuse this sauce with a rich asparagus flavor, I save some of the water the asparagus were cooked in and use it to deglaze the skillet. S E R V E S
1. Fill
¾ pound asparagus ½ medium yellow onion 3 tablespoons butter 4 ounces prosciutto, sliced 1⁄8-inch thick Salt Freshly ground black pepper 2⁄3 cup heavy cream 1⁄ 3 cup freshly grated Parmigiano-Reggiano 1 pound penne (short fusilli or egg fettuccine are also good)
140
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T H I R T Y
M I N U T E
P A S T A
4
a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. 2. Fill a 10-inch skillet (or asparagus cooker) with water, place over high heat, and bring to a boil. 3. Cut off the white woody bottom part of the asparagus spears, then peel the remaining bottom third. Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus. Cook until the asparagus are tender, 5 to 6 minutes, then lift them out and set aside. Save 1/2 cup of the water the asparagus cooked in. 4. While the asparagus is cooking, peel and finely chop the onion. Put the butter in a 12-inch skillet, add the chopped onion, and place over mediumhigh heat. Sauté until the onion has turned a rich golden color, about 5 minutes. 5. Cut the prosciutto slices into strips about 1/8 inch wide and 1 inch long. When the onion is ready, add the prosciutto and sauté until it loses its raw color, 1 to 2 minutes. 6. Cut the asparagus into 1-inch lengths and add them to the pan. Continue sautéing until the asparagus becomes lightly colored, 2 to 3 minutes. Add the saved asparagus water and continue cooking until the liquid has evaporated completely, loosening any browned bits on the bottom of the skillet. 7. Add about 2 tablespoons salt to the boiling pasta water, add the penne, and stir well. Cook until al dente. 8. While the pasta is cooking, add the cream to the asparagus and cook until the cream has thickened, 1 to 2 minutes. Remove the pan from the heat. 9. When the pasta is done, drain well, toss with the sauce and the freshly grated Parmigiano-Reggiano, and serve at once.
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T H I R T Y
M I N U T E
P A S T A
G I U L I A N O H A Z A N is the son of famed Italian cookbook writer Marcella Hazan. He runs a cooking school in Verona with his wife and won the IACP award for Cooking Teacher of the Year in 2007. He is a contributor to Cooking Light magazine, a frequent guest on the Today show, and author of three books: The Classic Pasta Cookbook (1993), which sold over half a million copies worldwide, Every Night Italian (2000), and How to Cook Italian (2005). Hazan’s main residence is in Sarasota, Florida.
JOSEPH DE LEO is a New York-based photographer who specializes in food, still-life, interiors, and lifestyle photography. Jacket photographs © 2009 by Joseph De Leo Jacket design by Susi Oberhelman
40 full-color photographs 100 recipes 176 pages, 8 x 9" Hardcover with jacket ISBN 978-1-58479-807-1 US $27.50 CAN $35.95 UK £15.99 Food & Wine Rights: World Pub month: September TO PLACE AN ORDER
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