Doctor's Review: Medicine on the Move

January 26, 2021
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The Glorious Pasta of Italy

As food writer Domenica Marchetti knows all too well, pasta is the busy person’s best friend. Packaged pasta can be prepared in less than half an hour, and in the time it takes to boil water and drop in the noodles, you can have your sauce and eat it too. Marchetti’s ode to the noodle, The Glorious Pasta of Italy (published by Chronicle Books) covers just about every imaginable classic pasta recipe from broth-based to stuffed to baked. She reserves one of the book’s final chapters to what she calls showstoppers – elaborate and unforgettable meals in which homemade pasta is the main attraction. Here we feature one soup, one “veloce” -- pasta on the run – and one oven-baked. Any one of these would be perfect for any winter work night, though don’t be surprised if even the simple soup of pasta e piselli turns into a showstopper in your home.

Recipes from the book