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Pasta: Every Way for Every Day by Eric Treuille and Anna Del Conte

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Notes about this book

  • SashaJackson on April 06, 2017

    Fantastic book, the only pasta resource you'll ever need. The classics such as Ragu and puttanesca are perfect.

Notes about Recipes in this book

  • Puttanesca

    • nicolepellegrini on July 06, 2016

      This is my go-to recipe for Puttanesca. Never fails.

  • Arrabbiata

    • nicolepellegrini on May 01, 2017

      Simple, classic, spicy pasta that's perfect in a rush to prepare with limited ingredients.

  • Roast tomato

    • nicolepellegrini on August 29, 2018

      I adore this recipe and make it every late summer/early fall when my garden is producing more tomatoes than I can keep up with! It works well with big Jersey beefsteaks as well as nice plum tomatoes or even juicy camparis. The slow roast and balsamic really brings out the sweetness of the tomatoes. I can eat this straight out of the oven, sans pasta, or as a topping for crostini as well.

  • Simmered tomato with aromatics

    • nicolepellegrini on August 20, 2018

      Bright and naturally sweet tasting thanks to the celery and carrots. Prepared with fresh summer Jersey tomatoes instead of canned.

  • Butter, Parmesan and asparagus

    • nicolepellegrini on May 13, 2019

      Simplicity perfected. A wonderful way to celebrate the first crop of asparagus of the Spring season. Great on tagliatelle or similar flat noodles.

  • Tuna with lemon and capers

    • nicolepellegrini on March 29, 2019

      It's a Friday night and I'm stuck late at work. Get home extremely hangry. It's lent; SO is trying to be good and stick to fish. What to do? Reach for the canned tuna and pasta in the pantry and get to work. This isn't the usual tuna-and-pasta dish I'll make in a pinch but I had some small tomatoes to use up so I gave it a try. Great for a dish that's done in the amount of time it takes to cook the pasta noodles. Would make again. In fact bet it will be even nicer in the summer with some homegrown or local cherry tomatoes.

  • White clam sauce

  • Pizzaiola

    • nicolepellegrini on June 07, 2018

      I like making this to stretch out some leftover steak, instead of cooking a large steak from scratch. It's a great weeknight dinner that way. Sometimes I'll add some thickly sliced mushrooms (if I don't have a lot of steak) or even some thick cut bacon, if it's a very lean steak, for a little extra fat. Delicious and easy!

  • Amatriciana

    • nicolepellegrini on May 27, 2017

      Foolproof take on a classic dish that's perfect for a fast weeknight meal—and when your fridge is looking a little empty. Perfect balance of sweet and smoky.

  • Chicken, tomato and rosemary ragù

    • nicolepellegrini on February 18, 2019

      Another great pasta sauce from this cookbook. There's a light and gently sweet flavor to it from poaching the chicken and then just warming it through with the tomato sauce, and lots of celery.

  • Spicy broccoli with golden garlic and anchovies

    • nicolepellegrini on January 26, 2019

      Nice weeknight dinner when you don't want to fuss too much. Don't think the variations without the anchovies would be as flavorful, however.

  • Primavera pesto

    • nicolepellegrini on May 31, 2018

      This is my favorite variation on this primavera recipe, if I have some good fresh or jarred pesto on hand. I do cook the vegetables for less time than instructed so that they don't lose all of their crispness.

  • Chickpeas with rosemary, chilli and garlic

    • nicolepellegrini on July 06, 2016

      A true crowd pleaser. Easy, fast, addictively good. Can make ahead - is excellent for parties and buffets as it's just as good cold as hot.

  • Braised Umbrian lentils

    • nicolepellegrini on January 05, 2018

      Very nice and simple pasta dish perfect for a cold winter day. I like adding some cooked sweet pork sausage right at the end to make it even more substantial.

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  • ISBN 10 1405332093
  • ISBN 13 9781405332095
  • Published Jun 02 2008
  • Format Hardcover
  • Page Count 168
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Dorling Kindersley Publishers Ltd

Publishers Text

Take a masterclass in serving up perfect pasta with chef and cooking teacher Eric Treuille and Italian food expert Anna del Conte. Cook up classic sauces like pesto and puttanesca, quick options like tuna with lemon and capers and sauces to impress such as scallops with creme fraiche and dill. Discover which pasta works best with which sauce and learn the ten commandments for guaranteed success. Fuss-free recipes are arranged by ingredient so you can choose according to what's in your cupboard. Plus, they're sign-posted as no-cook, quick-cook, or slow-cook so you know at a glance which fits your life. Menu ideas with think-ahead tips help you prepare and plan. Forget ready-made meals, change the way you cook pasta forever and learn to whip up fast, fresh and fabulous sauce in the time it takes to boil water.

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