by Allison Arevalo (Author)
Community. Connections. Comfort.
52 pasta recipes. 16 seasonal salads. A year of gathering around the table to share a meal, strengthen bonds, and make memories.
Pasta Friday is a weekly pasta tradition that turns neighbors into friends, and friends into family. Restaurateur and food writer Allison Arevalo shows you how to start your own tradition by cooking comforting, delicious pasta dishes to feed your family on a busy weeknight, or for a crowd on the weekend. It's not about entertaining, but sitting down with family and friends to eat together, and connect over big bowls of cannolicchi with red pepper sauce, pappardelle with slow-cooked pork ragu, trofie with pesto, and more. Find the right dish for any week of the year from the 52 comforting pasta dishes and 16 creative salads, organized by season. And, be sure to sprinkle in some extras like crispy, spicy prosciutto, lemon breadcrumbs. Each recipe uses a different pasta shape, so you can have fun experimenting with calamarata, gnocchetti, paccheri, and mafalda, or simply using traditional spaghetti. There are plenty of tips for scaling the recipes up for a crowd, shopping on a budget, and finding time to cook, along with wine pairings, and gorgeous photography. You'll fall in love with the Pasta Friday tradition, and start hosting your own before you know it.Author Biography
Allison Arevalo is a restaurateur, chef, and food writer. She co-founded Homeroom restaurant in Oakland, California and co-authored the best-selling Mac and Cheese Cookbook. Allison has made numerous TV appearances on the Travel Channel, the Cooking Channel, and others, and she's been featured on local and national news outlets, including the Wall Street Journal and the Restaurant Unstoppable podcast.
Allison lives in Brooklyn with her husband, Alejandro, and their two sons, Nico and Luca, where she is preparing to open a new restaurant focused on fresh pasta and seasonal sauces.
Number of Pages: 176
Dimensions: 0.4 x 9 x 7.6 IN
Illustrated: Yes
Publication Date: September 17, 2019
