The Book of Pasta by Academia Barilla

  • Casarecce with olives, capers, and datterino tomatoes (page 16)

    from The Book of Pasta The Book of Pasta by Academia Barilla

    • Categories: Pasta, doughs & sauces; Main course; Vegetarian; Vegan; Dairy-free
    • Ingredients: casarecce pasta; shallots; capers; Kalamata olives; datterino tomatoes; oregano
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  • ISBN 10 1838668845
  • ISBN 13 9781838668846
  • Published Oct 22 2024
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries Australia, Canada, United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

A fresh collection of more than 150 authentic, exciting pasta dishes from Barilla’s famed test kitchen.

Pasta has transcended its humble origins to become one of the world’s best-loved foods. This master class on Italy’s most iconic ingredient presents 150 elegant, elevated recipes tested and perfected by Barilla, the world’s leading pasta brand.

Home cooks will discover easy weeknight meals, impressive weekend dinners, and recipes for every occasion in between.

This diverse and delicious recipe collection covers seasonal, vegetable-based dishes such as Mafaldine with escarole and olives, Bavette with bagna cauda and crunchy vegetables, and Fusilloni with zucchini, cherry tomatoes, and salted ricotta; traditional dishes, including Rigatoni all’amatriciana and Penne rigate all'arrabbiata; evocative Italian classics, such as Gemelli with pesto alla trapanese and Spaghetti ai frutti di mare; and intriguing original creations, such as Papiri with Prosecco and oysters and Conchiglie rigate with lamb and saffron ragú.

The book offers recipes for every taste, diet, budget, and bandwidth, with vegetarian, vegan, dairy-free, gluten-free, and nut-free options, as well as simple dishes made with five ingredients or fewer and quick meals made in thirty minutes or less.

Stylishly designed, with vivid food photography and playful pasta illustrations, the book also includes short, punchy essays on subjects ranging from the technique of making bronze-cut pasta, to the Mediterranean diet and the use of spaghetti in art and film.

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