Thirty Minute Pasta: 100 Quick and Easy Recipes

$27.50 $21.46

by Giuliano Hazan

Every time we turn around there’s another cookbook promising meals in 30 minutes or less. Far too many are dump and stir concoctions that rely on pre-packaged and processed ingredients as time savers. What we like about Guiliano Hazan’s Thirty Minute Pasta is that it uses whole fresh ingredients, and that makes all the difference. Hazan, son of the late Marcella Hazan, relies on the simplicity of Italian cooking. A short list of quality ingredients deliciously come together, as promised, in about 30 minutes.

Among our favorites are a luxurious pair: Farfalle with Fresh Salmon and Rigatoni with Roast Veal Sauce, but don’t overlook Linguine with Lobster and Asparagus or the sure-to-please Fettuccine with Zucchini in a Saffron Cream Sauce.

This book is very vegetarian friendly, and the carnivore selections use a very limited amount of animal protein; good choices for those looking to reduce their meat intake without giving up on taste.



Now that America’s low-carb obsession is over, home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 sumptuous pasta dishes that can be put together in half an hour or less.
Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight-supper table. Included are recipes for last-minute dishes, as well as useful advice on stocking your pasta pantry, choosing cooking equipment, and figuring out which pasta shape goes with which kind of sauce.
“Grazie, Giuliano, you’ve made busy weeknight dinners pasta perfect.” —Book Page

“Highly recommended for time-pressed home cooks.” —Library Journal“The Italian food expert has created a cookbook combining various types of pasta in ways that even people with little free time can enjoy.”  —San Francisco Chronicle“Hazan’s latest title just keeps on satisfying, with so little effort on my part.” —Austin Chronicle

“ Using few ingredients, simple directions, quick results and wonderful Italian taste. —Daily News of Los Angeles

About the Author

Giuliano Hazan is the son of famed Italian cookbook writer Marcella Hazan. He runs a cooking school in Verona with his wife and won the IACP award for Cooking Teacher of the Year in 2007. He is a contributor to Cooking Light magazine and author of The Classic Pasta Cookbook, Every Night Italian, and How to Cook Italian.

Additional information



Stewart, Tabori and Chang


September 2009






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