BN.com Gift Guide

Mangia Pasta!: Easy-to-Make Recipes for Company and Every Day

Overview

When it comes to pasta, Mary Ann Esposito knows how to satisfy the heartiest of eaters. The host of the public television series "Ciao Italia!" now delivers 75 delectable reasons to keep pasta in your diet. Whether you want to make pasta by hand, or serve it from a box, Mangia Pasta! helps you create delicious pasta dishes for first courses, main meals — even dessert!

Mary Ann uses the most popular as well as the lesser-known pastas-from Eggplant and Angel Hair Bundles to ...

See more details below
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (26) from $1.99   
  • New (3) from $7.74   
  • Used (23) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$7.74
Seller since 2014

Feedback rating:

(489)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
1998 Hardcover New

Ships from: san francisco, CA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$16.52
Seller since 2008

Feedback rating:

(532)

Condition: New
0688161898 NEW BOOK - May have light shelf-wear. ~ all books carefully examined & well packaged

Ships from: Waltham, MA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$16.52
Seller since 2005

Feedback rating:

(219)

Condition: New
Hardcover New 0688161898 NEW BOOK-May have light shelf-wear. ~ all books carefully examined & well packaged.

Ships from: Waltham, MA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

When it comes to pasta, Mary Ann Esposito knows how to satisfy the heartiest of eaters. The host of the public television series "Ciao Italia!" now delivers 75 delectable reasons to keep pasta in your diet. Whether you want to make pasta by hand, or serve it from a box, Mangia Pasta! helps you create delicious pasta dishes for first courses, main meals — even dessert!

Mary Ann uses the most popular as well as the lesser-known pastas-from Eggplant and Angel Hair Bundles to Fregola (a hard-wheat pasta) with Clams, from Linguine with Artichoke Sauce to Pici (a thin spaghetti) with Mint and Walnut Sauce, from Half-Moon Pasta with Potatoes and Ricotta Cheese to Gnocchi and Escarole Soup. There are recipes for any day of the week and for those fancier occasions, to a dinner party (Pettole with Lamb and Champagne Sauce), brunch (Frittelle di Taglierini — a pasta omelet!), or any other special meal. Complete with full-color photographs and step-by-step technique shots, Mangia Pasta! is sure to be your pasta bible.

Read More Show Less

Product Details

  • ISBN-13: 9780688161897
  • Publisher: HarperCollins Publishers
  • Publication date: 11/4/1998
  • Edition description: 1ST
  • Pages: 160
  • Product dimensions: 8.38 (w) x 9.58 (h) x 0.68 (d)

Meet the Author

Mary Ann Esposito is the author of the best-selling Ciao Italia, Nella Cucina, and Celebrations Italian Style. She is the host of the PBS television show Ciao Italia. She lives in New Hampshire.

Read More Show Less

Read an Excerpt

Penne Al Pistacci, Asparagi, E Panna

Penne with Pistachios, Asparagus, and Cream

Serves 4 to 6

Perugia is a city of learning with its universities and the regional center of Umbria. One reaches it by winding one's way up a hilltop where a breathtaking view of the Tiber valley awaits. The Etruscan, medieval, Renaissance, and modern elements of the city all meld together to create a fascinating history of architecture, The food is fascinating, too. This is black truffle and spit-roasted porchetta (pork) country, and when it comes to pasta, the Umbrians combine it with what nature provides: an abundance of wild fennel and wild asparagus. This dish made by master teacher Mario Ragni is one of my favorites.

1/3 cup whole shelled natural pistachio nuts
2 cups water
2 teaspoons fine sea salt
1 pound thin asparagus, washed, woody ends removed, and stalks cut into thirds
1/4 cup (1/2 stick) unsalted butter
1 large clove garlic, peeled and cut in half lengthwise
1/4 teaspoon ground white pepper
1/3 cup dry white wine
1 cup half and half
1/4 cup heavy cream
1 pound penne
1/2 cup freshly grated Parmigiano-Reggiano cheese


Preheat the oven to 350 °F.

Spread the nuts on an aluminum pie plate and toast them in the oven for 5 to 7 minutes, watching carefully so they do not burn. Transfer the nuts to a cutting board, mince them, and set aside.

Bring the water to a boil in a pot. Add 1/2 teaspoon of the salt and the asparagus. Cook, uncovered, over medium-high heat just until a knife tip is easily inserted into the asparagus, about 3 minutes.Drain and set aside.

In a sauté pan, melt the butter over medium heat. Add the garlic and press on it with a wooden spoon to release its flavor. When the garlic starts to brown around the edges, remove and discard it. Add the

asparagus and white pepper, raise the heat to high, and pour in the wine, Stir the mixture carefully for about I minute. Reduce the heat to medium. Mix the half and half and heavy cream together and pour it over the asparagus mixture. Cook for 2 minutes; the sauce should be thick and velvety like heavy cream. Stir in the remaining 1 1/2 teaspoons salt. Keep the mixture warm while the penne cooks.

Cook the penne according to the directions on page 29. Drain and return to the cooking pot. Pour the asparagus sauce over the penne and stir carefully over low heat. Add the cheese and continue to stir until the cheese melts. Transfer the penne to a serving platter, sprinkle the nuts over the top, and serve immediately.


Pizza Di Pasta

Pasta Pizza

Serves 4 to 6

How about a pizza di pasta? This dish has all the components without the crust or the cheese! Make this rigatoni and clam disk ahead of time for busy nights; it is easy to put together and can be baked on a pizza pan, cookie skeet, or in a casserole disk. Some advice about clams-cooking them over low heat will prevent them from becoming tough.

3 tablespoons extra virgin olive oil
2 large cloves garlic, peeled and cut in half lengthwise
Two 10-ounce cans minced clams, drained and liquid reserved
Fine sea salt to taste
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh Italian parsley leaves
2 tablespoons minced fresh basil leaves
12 ounces #31 rigatoni, cooked according to the directions on page 29
4 anchovy fillets in oil, drained and cut into bits
1 1/2 cups fresh or canned plum tomatoes (3 or 4), diced
8 oil-cured black olives, pitted and diced
1 teaspoon dried oregano


Preheat the oven to 350 °F.

Brush a 14-inch pizza pan with a rim, a 15 x 11 1/2-inch baking sheet, or a 13 1/2 x 9-inch quart ovenproof casserole with I teaspoon of the olive oil. Set aside.

In a sauté pan, hear 2 tablespoons of the olive oil and slowly cook the garlic in the oil over medium heat just until it starts to turn golden brown. Remove and discard the garlic. Add the clams and the reserved clam juice. Cook for 2 minutes over medium-low heat. Stir in the salt, pepper, parsley, and basil and cook slowly until the liquid is reduced by half

Mix the cooked rigatoni with the clam mixture, then spread it evenly over the pizza pan, baking sheet, or casserole. Sprinkle the anchovies over the pasta, then the tomatoes, olives, and oregano. Drizzle the remaining 2 teaspoons olive oil over the top. Bake until heated through, 15 to 20 minutes. Serve at once.

Tip: An olive pitter (lo snocciolive) makes quick work out of pitting olives and cherries.

Note: Prepare this dish several hours ahead up to the baking point. Cover with plastic wrap and refrigerate until ready to bake.

Note: If you prefer a "thicker" pizza, use a 12-inch round pan.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)