Hazan’s 30 Minute Pastas

So many mushrooms in this dish. It was earthy. Rich. Filling. Delicious.


Hazan uses dried porchini mushrooms as well as fresh crimini to make this tasty pasta. Throw in some fresh tomatoes, onion, and parsley and you have the perfect meal.

The recipe is on page 90 of Hazan’s 30 Minute Pastas.

Check with Kayte, Peggy, Chaya, and Glennis and see if they made a pasta this week.


Sauteed onion. Little strips of yellow and green bell peppers. Chopped fresh tomatoes.

    Colorful Ingredients.

That is part of what you will find in this pasta from Guiliano Hazan.

    Fusilli with Green and Yellow Peppers

Simple. Good.

Additionally garlic, red pepper flakes, and fresh oregano are all you need to finish off this simple quick pasta.

Kayte might have made the same dish, it sounded so tasty when she mentioned it…..

ANd if you want to make it, turn to page 74 in Hazan’s 30 Minute Pastas.

Have you ever made something and wasn’t sure if you liked it? Well, that’s the way I feel about this one. Pasta mixed with sauteed onions, butternut squash, and pancetta. It is not a combo I would have thought of, but….

    Fusilli alla Zucca

I want to say I liked it. I want to say I didn’t like it. Both would be the truth or a lie. It was, eh….different! The only change I made was to use radiatori rather than fusilli. But only because that was what I had.

You can find he recipe on page 145 of Hazan’s 30 Minute Pastas

And check with Kayte to see what she made from Hazan’s pastas

I always look forward to Wednesdays. It means it is time to try another pasta from Hazan’s 30 Minute Pastas. And this week it’s…


    Spaghetti with Tomato and Bay Leaves

I wanted to make this while I still had a few fresh tomatoes from the garden. They aren’t very big, but they are quite good (but only when cooked){I REALLY don’t like fresh RAW tomatoes. It’s a texture thing!} Along with the fresh tomatoes, Hazan uses yellow onions, and fresh bay leaves in the pasta. The bay leaf added a faint flavor and a great fragrance to the pasta. Which is typical of bay leaf.

Good! Simple! Quick! Perfect for quick lunches. My usual on Wednesdays!

If you would like to join in on 30 Minute Thursdays pick up a copy of Hazan’s book and cook along with us. Kayte and I would love more company!

Kayte’s Pasta is HERE!!

I would have to agree with Giuliano’s wife when she was hesitant about this pasta. Anchovies as one of only two major ingredients……?? Wouldn’t it be salty? Fishy?

But giuliano was right. They only enhance the flavor of the whole dish!

And Giuliano was also right about the sweetness of the onions softening the anchovies. It was delicious. And the only other ingredient, besides the pasta (duh!) is fresh chopped parsley.

I did slice the onions a little thicker but then I had nice big pieces to enjoy!! And, as usual, with Hazan’s pastas you can adapt it to your tastes. A little more of this, a little less of this…..

I also used speghetti instead of bigoli since I could not find any. I really need to pull out the pasta machine and made some! SHEESH!! Just lazy I guess!!

The Bigoli in Salsa is on page 122 of Hazan’s Thirty Minute Pasta.

What did Kayte make this week? Go for a visit and see!


    Linguine with Fresh Tomatoes, Basil, and Mozzarella

The good thing about having a garden in the summer is all the fresh goodies – tomatoes, eggplant, squash, etc. The bad thing is that the summer is eventually over and all the fresh goodies go away. So what you are seeing is the last of my fresh tomatoes, with some fresh basil that I hope will last me all through the fall and into the winter. Now if I could just learn to make fresh mozzarella this this would be extra special.

As is true with all of Hazan’s pastas this is quick. Cook your onions, add the tomatoes, add the basil. Toss with pasta and mozzarella and you are done!! DONE!

Accompanied by some lightly toasted Italian 7 grain bread it was the perfect lunch! And 1/2 of the recipe gave me plenty for 2 or maybe 3 meals.

Kayte and I try to make one of Hazan’s pastas every Thursday, so visit with her and then go out and find Hazan’s Thirty Minute Pastas. You will not be sorry!!

I like a nice light pasta. Especially in the summer. Heavy sauces just will not do when it is hot outside. Like today. So this was just the right pasta. I had been holding off on this one for a while because I wanted to use really fresh tomatoes. Fresh from our garden. And basil. It is so exciting to snip my own leaves from the plant on the back porch to include in summer dishes. Exciting!

Spaghettini al Pomodoro e Basilico

As is usual these days I made only 1/2 of the total recipe. Simple ingredients: fresh tomatoes, garlic, pepper flakes, basil, and Olive Oil. Simple. Perfect. Delicious.

Look on page 62 of Hazan’s 30 Minute Pasta for the recipe.

And check out Kayte’s page to see if she made pasta.

Simple. Delicious. Easy. All of these are the hallmarks of most of Hazan’s pastas in his Thirty Minute Pasta. And for those reasons it is exceptionally easy to quickly (DOH! 30 Minutes) have pasta any time you want.

      Spaghetti with Olives, Capers, and Anchovies

All the ingredients are listed in the title. All good! All simple!

I used 5 ounces of pasta {recipe calls for 16} and made 1/2 of the sauce. It was so very tasty. But….I would make the full amount of sauce next time.

The recipe is on page 121 of Hazan’s book.

Do you know what I really like about Hazan’s pastas? I mean besides the great tastes! It is the fact that most of the time I have the ingredients in the pantry. Onions! EVOO! White wine! Fresh herbs! And of course, different kinds of pasta! So making this pasta was quite easy.

      Spaghetti Fettuccine alle Cipolle

Used to be I wouldn’t have one of the ingredients – anchovies – but Hazan uses them so frequently I had to make sure I have them in the fridge. Super simple to make this one: chop and caramelize onions, add white wine, parsley and anchovies. Cook it down and then toss with the pasta. Add some Parmigiano-Reggiano and you have a perfect side for dinner. Hazan calls for spaghetti but I thought the thicker fettuccine was just as good! And I loved the sweetness of the onions and the saltiness of the anchovies.

he recipe for this one is on page 126 of Hazan’s 30 Minute Pastas

Do not hand me a raw tomato and expect me to eat it. Yes, I know, I am weird, but there is just something about the texture of a raw tomato that I just cannot handle.

But believe it or not I am anxious to be abee to pick the first tomato off one of your plants. Why? Hand me a plate with fried green tomatoes or cooked tomatoes however and I am all over it. It’s just the raw thing…. blech!!

This week’s pasta dish HAS a fresh tomato, but cooked, not raw. And Basil {and it is so much fun to step out my back door and cut my own!}. And red and yellow sweet peppers. My favorite things every one!

    Penne with Peppers, Fresh Tomato, and Basil.

Only one difference between his dish and mine – I didn’t peel the peppers. Mine were young and small and the skin was very tender. If you don’t have those you really will need to peel them as they can give the dish a bitter taste.

If you have sweet peppers, onions, tomatoes, and basil you really should make this one. Really!!

You can find the complete recipe on page 63 of Hazan’s 30 Minute Pastas but I also found it on the Hazans’web page.

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