Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 21, 2018
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Macaroni with Lentils and Almonds
(Italy)
Macaroni with lentils, onions, garlic, leeks, and roasted ground almonds
posted: 12/24/2006

Malfadine with Olives
(Italy)
Malfadine with black olives, parsley, and garlic
posted: 12/26/2006

Mezzani with Artichokes, Yellow Peppers, and Tomatoes
(Italy)
Mezzani (thin ziti) cooked in artichoke water with artichoke foundations and roasted yellow bell peppers in a white wine and tomato sauce
posted: 12/24/2006

Pappardelle with Oyster Mushrooms and Mascarpone
(Italy)
Pappardelle with oyster mushrooms and mascarpone cheese with thyme and olive oil and butter
posted: 12/25/2006

Pasta with Eggplant, Artichokes, and Bell Pepper
(Italy)
Pasta with deep-fried eggplant, roast shallots and red bell pepper, and artichokes and olives
posted: 12/25/2006

Rigatoni with Olives and Herbs
(Italy)
Rigatoni tossed with black olives and fresh oregano, marjoram, and parsley
posted: 12/26/2006

Spaghetti alla Puttanesca
Spaghetti alla Puttanesca
(Italy/Campania-Naples)
The classic Neapolitan spaghetti with tomato sauce and olives.
posted: 11/29/2009

Spaghetti with Broccoli, Lemon Zest, and Almonds
(Italy)
Spaghetti with broccoli stalk, lemon zest, and roasted ground almonds
posted: 12/23/2006

Spaghetti with Caramelized Onions and Eggplant
(Italy)
Spaghetti with caramelized onions, deep-fried eggplant pieces, and grape tomatoes
posted: 07/11/2008

Spaghetti with Kohlrabi Leaves Carbonara
(Italy)
Spaghetti with kohlrabi leaves, butter, egg, and parmigiano cheese
posted: 12/25/2006



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My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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