Everyday Pasta by Giada Laurentiis (summer beach reads TXT) 📕

1 pound capellini or other thin spaghetti

3 tablespoons extra-virgin olive oil

3 shallots, chopped

2 garlic cloves, minced

1 carrot, peeled and diced

1 teaspoon salt

1 teaspoon freshly ground black pepper

5 tablespoons tomato paste

½ teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried parsley

1½ cups frozen peas, thawed

¼ cup freshly grated Parmesan cheese

¼ cup freshly grated Romano cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.

Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrot, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and ½ cup of the hot pasta water. Stir to melt the tomato paste and create a sauce. Stir in the oregano, thyme, parsley, and peas. Gently fold in the pasta and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

7:

pasta for special occasions

Even though this book is called Everyday Pasta, don’t think that you can’t serve pasta on your most important occasions. The recipes in this chapter are so rich and decadent—and so universally crowd-pleasing—that they make the perfect centerpiece for any type of get-together. The Spicy Baked Macaroni is my fallback dish for entertaining during awards season or for game nights, and Shrimp Lasagna Rolls with Creamy Marinara makes a beautiful plate for a dinner party. You don’t need a group to make most of these, though; some I’ve put in this section because they take a little more time than most of us can devote to a weeknight meal and are for those nights when you really want to make an effort. Others use fancy ingredients that will make a simple meal just feel a little more special, even if you haven’t expended any more time or energy to make it. Whichever you choose, rest assured that if your aim is to please and impress, these recipes will do the trick.

Spicy Baked Macaroni

Tagliatelle and Duck Ragù

Spaghetti with Eggplant, Butternut Squash, and Shrimp

Crab Salad Napoleons with Fresh Pasta

Shrimp Lasagna Rolls with Creamy Marinara

Pork and Lemon Orzotto

Spaghetti with Pinot Grigio and Seafood

Butternut Squash Tortelloni with Cranberry Walnut Sauce

Pappardelle with Seafood Cream Sauce

Champagne Risotto

Linguine and Lobster Fra Diavolo

Corn Agnolotti with Tarragon Butter

Turkey and Cranberry Ravioli

Sweet Fresh Fettuccine

8 to 10 servings

When I have friends over to watch sports or an awards show, this is often on the menu. It’s comfort food with lots of colorful vegetables and a spicy kick. Make it the day before and reheat it; the flavor improves the longer it sits, which is what you want in a dish for entertaining.

1 pound elbow macaroni pasta

3 tablespoons extra-virgin olive oil

½ pound assorted mushrooms, quartered

1 onion, chopped

2 garlic cloves, chopped

1 (14.5-ounce) can diced tomatoes, with juice

1 (10-ounce) package frozen spinach, thawed and squeezed dry

½ teaspoon crushed red pepper flakes

½ cup bread crumbs

¼ cup plus ⅓ cup freshly grated Parmesan cheese

¼ cup plus ⅓ cup freshly grated Romano cheese

2 tablespoons butter, softened, plus 2 tablespoons cold butter, cut into small pieces

12 ounces mozzarella cheese, cubed

¼ teaspoon freshly grated nutmeg

Preheat the oven to 350°F.

Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.

Heat the olive oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Cook, stirring, until the mushrooms are tender and the onion is golden, about 7 minutes. Stir in the tomatoes, spinach, and red pepper flakes and cook until heated through, about 5 minutes.

In a small bowl, mix together the bread crumbs, ¼ cup of the Parmesan cheese, and ¼ cup of the Romano cheese. Spread a 9 × 13 × 2-inch glass baking dish with the softened butter and sprinkle half of the bread-crumb mixture inside the dish to coat.

In a large bowl, combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the baking dish and top with the remaining bread-crumb mix. Dot the top with the 2 tablespoons of cold butter and bake until the top is golden brown, 30 to 40 minutes.

4 to 6 servings

When I have time and want a full-flavored pasta dish that reminds me of Sunday dinners at my grandfather’s house, this is the recipe I turn to. It will definitely impress your friends and family.

3 tablespoons olive oil

4 duck legs, trimmed of excess fat and skin (about 2 pounds)

Salt and freshly ground black pepper

¼ cup all-purpose flour, for dredging

1 (14.5-ounce) can diced tomatoes, with juice

1 medium onion, chopped

1 carrot, peeled and chopped

½ cup chopped fresh flat-leaf parsley

2 garlic cloves

3 cups beef broth

1 cup red wine

1 teaspoon dried thyme

1 teaspoon dried oregano

1 pound tagliatelle pasta

¾ cup freshly grated Parmesan cheese

In a large, heavy pot, heat the olive oil over medium-high heat. Season the duck legs with salt and pepper, then dredge in the flour. Sear the duck legs until browned, about 4 minutes on the first side and 2 minutes on the second.

Combine the tomatoes, onion, carrot, parsley, and garlic in a food processor and blend until puréed. Carefully pour the mixture into the pot with the duck legs. Stir in the broth, wine, thyme, and oregano, bring to a boil, reduce the heat to low, and simmer, covered, for 1 hour and 15 minutes. Stir, and simmer uncovered for another 1½ hours.

Remove the duck legs from the pot and allow them to cool a bit. Shred the meat and return it to the sauce; discard the bones and skin. Season the ragù with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally,