This masterclass on Italy’s iconic ingredient presents easy weeknight meals, impressive weekend dinners, and recipes for every occasion in between, such as Mafaldine with escarole and olives, Bavette with bagna cauda and crunchy vegetables, and Fusilloni with zucchini, cherry tomatoes, and salted ricotta. Includes recipes for every taste, diet, budget, and bandwidth, with vegetarian, vegan, dairy-free, gluten-free, and nut-free options, as well as 5-ingredient and 30-minute dishes. Short essays explore subjects ranging from the technique of making bronze-cut pasta, to the Mediterranean diet and the use of spaghetti in art and film.
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