Copyright © 2007 by Giada De Laurentiis Photographs © 2007 by Victoria Pearson All rights reserved. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.clarksonpotter.com Clarkson N. Potter is a trademark and Potter and colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data is available upon request. eISBN: 978-0-307-95505-0 v3.1 To my grandfather Dino De Laurentiis, for preserving our heritage and passing down his passion for great food and, more importantly, the love of pasta! Also by GIADA DE LAURENTIIS Everyday Italian, Giada’s Family Dinners Acknowledgments It takes lots of collaboration to put a cookbook together, so I want to take this opportunity to thank all the people who contributed to Everyday Pasta: Pam Krauss, for helping me put my thoughts on paper—and for making the process fun. Marysarah Quinn, for all her patience and good design sense. Jon Rosen, for helping me make my dreams a reality. Eric Greenspan—so much more than my lawyer; I couldn’t have a better person looking out for me. Suzanne Gluck, the best literary agent around. Vicki Pearson, for bringing my food to life. Rori Trovato, for all of her patience and creativity. Kate Martindale, for giving my food a beautiful backdrop. Katrina Norwood, without whom I couldn’t get the recipes just right. Sandra Tripicchio Corcoran, for ALL her hard work; I’m not sure I could do all I do without her! Karen Panoch, for making me glow. Christian Navarro, for teaching all of us about wine. My family, for keeping me honest. My husband, Todd, without whom none of this would matter. Food Network, for all their support. And Jenny Frost, Lauren Shakely, Philip Patrick, Tina Constable, Kate Tyler, Sydney Webber, Amy Boorstein, Mark McCauslin, Joan Denman, Kathleen Fleury, and everyone else at Clarkson Potter for their support and guidance! Contents Introduction Pasta Go-Withs Antipasti and Appetizers Baked Caprese Salad Goat Cheese Toasts Bruschetta with Frisée, Prosciutto, and Mozzarella Toasted Ciabatta with Balsamic Syrup Crostini with Anchovy Butter and Cheese Parmesan Popovers Fried Ravioli Zucchini and Carrot a Scapece Fried Zucchini Prosciutto-Wrapped Vegetables with Parmesan Something on the Side Cornbread Panzanella Arugula Salad with Fried Gorgonzola Spinach Salad with Citrus Vinaigrette Insalata Mista with Basil Dressing Hearty Winter Salad with Sherry Vinaigrette Greens with Gorgonzola Dressing Asparagus with Vin Santo Vinaigrette Anytime Vegetable Salad Sautéed Spinach with Red Onion Pasta for All Seasons Soups and Pasta Salads Italian White Bean, Pancetta, and Tortellini Soup Pasta e Ceci Italian Vegetable Soup Tuscan White Bean and Garlic Soup Ribollita Tuna, Green Bean, and Orzo Salad Fusilli Salad with Seared Shrimp and Parsley Sauce Neapolitan Calamari and Shrimp Salad Mediterranean Salad Antipasto Salad Italian Chicken Salad in Lettuce Cups Hearty Pastas Baked Penne with Roasted Vegetables Venetian “Mac and Cheese” Crab and Ricotta Manicotti Rigatoni with Sausage, Peppers, and Onions Roman-Style Fettuccine with Chicken Farfalle with Creamy Mushroom Gorgonzola Sauce Pappardelle with Lamb Stew Cinnamon-Scented Ricotta Ravioli with Beef Ragù Prosciutto Ravioli Turkey and Artichoke Stuffed Shells Gnocchi with Thyme Butter Sauce Ricotta Gnudi in Parmesan Broth Tagliatelle with Short Rib Ragù Penne with Swordfish and Eggplant Baked Pastina Casserole Baked Gnocchi On the Lighter Side Linguine with Butter, Pecorino, Arugula, and Black Pepper Saffron Orzo with Shrimp Penne with Spicy Tomato Sauce Spaghetti with Sautéed Onions and Marjoram Eggplant Mezzaluna Ravioli Orecchiette with Mixed Greens and Goat Cheese Capellini Piedmontese Spaghetti alla Pirata Spaghetti with Red and Yellow Peppers Swordfish and Spaghetti with Citrus Pesto Conghilie with Clams, Mussels, and Broccoli Rotini with Salmon and Roasted Garlic Rigatoni with Red Pepper, Almonds, and Bread Crumbs Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese Quick and Easy Weeknight Pastas Chicken in Lemon Cream with Penne Little Stars with Butter and Parmesan Breakfast Scramble with Orzo, Pancetta, and Asparagus Creamy Orzo Farfalle with Broccoli Wagon Wheels with Artichoke Pesto Spinach Fettuccine with a Quick Sugo or Salsa Spicy Angel Hair Pasta Rotelli with Walnut Sauce Cheesy Baked Tortellini Cinnamon Pancetta Carbonara Rigatoni with Sausage, Artichokes, and Asparagus Linguine with Turkey Meatballs and Quick Sauce Ditalini with Mushrooms and Artichokes Mini Penne with Parmesan Chicken Farfalle with Spicy Sausage and Kale Penne with Beef and Arugula Capellini with Tomato and Peas Pasta for Special Occasions 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 Pasta Basics Basic Recipes Fresh Pasta Basic Marinara Sauce Béchamel Sauce Arrabbiata Sauce Chili Oil Citrus Olive Oil Roasted Garlic Vinaigrette Red Wine Vinaigrette Parmesan Frico Menus Credits Index Introduction The origins of pasta are widely disputed, despite the many attempts by food historians to assign it a definitive birthplace. We now know that pasta did not arrive in Italy courtesy of Marco Polo, who was said to have first encountered it in China; the ancient Romans prepared a dough of water and flour called lagane that later came to be referred to as lasagna, and many others have laid claim to the invention of pasta. But I’ve decided to leave the history to scholars and instead focus on pasta as a staple of Italian cultureand in my kitchen. Pasta has always played a central role in my family, starting in the late 1800s with my great-grandfather Rosario Pasquale Aurelio De Laurentiis, who was a pasta maker in Naples, Italy. In the early 1900s he enlisted his children, one of them being my grandfather Dino De Laurentiis, to sell the pasta door-to-door as a means of supporting the family. Dino left home when he was seventeen to make movies, but he continued to express his love of pasta and Italian cuisine when he launched the restaurant/marketplace concept called DDL Foodshow, which opened in both New York City and Beverly Hills in the 1980s. When I wasn’t happily feasting on the quick pasta dishes my mother was whipping up, I was hanging out at the restaurant with my grandfather and his amazing Italian chefs, watching closely as they made fresh spaghetti and raviolis. These early experiences in the kitchens of DDL Foodshow and helping my mother prepare our family meals are what encouraged me to pursue a culinary career, and continue the traditions of my grandfather. I have always considered pasta one of the great pleasures of the table; it’s healthy and delicious; it can be light and delicate or incredibly hearty; it’s
