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The Top 100 Pasta Sauces: Authentic regional recipes from Italy by Diane Seed

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Notes about this book

  • maldenruths on May 25, 2011

    This is a great little cookbook. Oddly organized, but I use it a lot.

Notes about Recipes in this book

  • Spaghetti with creamed eggplant and walnuts

    • wester on March 15, 2015

      Good vegetarian weekday dish. I liked the crunch of the coarsely chopped walnuts, but the rest of the family asked if they could be chopped finer next time. I prefer much less pasta - we used half and still had pasta left over (and no sauce).

  • Spaghetti alla Puttanesca

    • AnnBecker on September 24, 2010

      Very good. An old favorite of mine from SF days.

    • Hellyloves2cook on March 07, 2013

      This is the recipe I use for Puttanesca- very easy and flavoursome!

    • tui on January 03, 2013

      I went back to this with pleasure too. After a lot of holiday food it seemed just right. Capers are not a family favourite so were omitted, and I added some mild fresh red chillies.

  • Tagliatelle or spaghetti with tomato sauce

    • Wlow on November 10, 2018

      This became our go-to tomato sauce more than 10 years ago. Consistently good! We use a 28oz can of Muir Glen tomatoes, with or without basil, plum or regular shape. Whole tomatoes or not, since we use a food mill at the end anyway.

  • Penne all'Arrabbiata

    • Hellyloves2cook on November 02, 2012

      Made this years and years ago.happened to be my first time at making this sauce. It's a great one too.

  • Chick peas and pasta

    • JLDuck on February 09, 2017

      If using canned chickpeas try the vegetables first. It is quicker. Note that this recipes is mainly about chickpeas not so much pasta. The fried pasta works!

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