Clifford A. Wright's Recipes: Pasta with Vegetables

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 8, 2012

Home > Recipes > Pasta with Vegetables

Spaghetti with Fried Oregano Bread Crumbs and Peas
(Italy)
Spaghetti with boiled peas and oregano-seasoned bread crumbs fried in olive oil
posted: 12/23/2006

Spaghetti with Spinach, Raisins, and Pine Nuts
(Italy)
Spaghetti with red bell pepper, spinach, pine nuts, raisins, and saffron tossed with bread crumbs
posted: 12/26/2006

Spaghetti with Tomato Sauce
(Italy)
Spaghetti with tomato sauce made from vine-ripened very ripe local plum tomatoes
posted: 12/26/2006

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

Tagliatelle with Garlic, Olive Oil, and Raw Tomatoes
Tagliatelle Aglio e Olio con Pomodoro Crudo
(Italy)
Tagliatelle with raw tomatoes and garlic with olive oil
posted: 12/23/2006

Bucatini with Eggplant and Fava Beans

Bucatini with Greens and Eggplant

Cavatelli with Arugula

Cavatelli with Arugula and Ricotta Salata

Fettuccine with Caramelized Onions

Fettuccine with Portobello Mushrooms

Fettuccine with Tomatoes, Capers, and Olives

Green and White Tagliatelle with Porcini Mushrooms and Artichokes

Kushary

Linguine with Freshly Crushed Black Pepper

Linguine with Spinach and Basil

Macaroni with Vegetables

Pennette with Truffle Cream, Porcini Mushrooms, and Artichokes

Perciatelli with Broccoli and Oyster Mushrooms

Spaghetti alla Marinara

Spaghetti with Artichokes

Spaghetti with Artichokes, Chickpeas, and Zucchini

Spaghetti with Broccoli

Spaghetti with Diced Eggplant Crisps, Baby Spinach, and Roasted Ground Almonds

Spaghetti with Eggplant and Heirloom Tomatoes

Spaghetti with Fried Oregano Bread Crumbs and Peas

Spaghetti with Spinach, Raisins, and Pine Nuts

Spaghetti with Tomato Sauce

Spaghetti, Whore’s Style

Tagliatelle with Garlic, Olive Oil, and Raw Tomatoes

Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know. The book is also full of fascinating history. Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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

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