Synopses & Reviews
Why cook if you don't have to? This brilliant new approach to pasta, written by best-selling cookbook author Joie Warner, offers 75 deliciously easy pasta sauces -- all ready in minutes without turning on a burner. These no-cook sauces are whipped up while the pasta water boils, and heated when they mingle with the linguine, fettuccine, or other steaming hot pasta. Using only a handful of vibrantly flavorful ingredients such as olives, citrus, tomatoes, capers, goat cheese, and succulent herbs, Warner shows how to turn out fantastic dishes in a matter of minutes -- no joke, no catch, we promise! Imagine such sauces as savory Puttanesca, Asian-Style Sesame with Roasted Red Peppers, Creamy Tomato and Gorgonzola, or Green Pea and Prosciutto made from scratch and ready to eat by the time the spaghetti is al dente. This is the book we've all been waiting for -- finally, a fresh take on pasta!
Review
"My kitchen credo is less is more," says the author in Joie Warner's No Cook Pasta Sauces. "Using few ingredients, with minimal preparation, means less time in the kitchen, more time with your dinner guests, fewer dishes to wash and more flavor and nutrients in the finished dish." This boon to pasta lovers provides 75 simple and delicious recipes, such as green olive pesto sauce. Bon Apetit
Review
When it's too hot to hang around the stove and you're bored with tending a smoky charcoal grill, wake up your taste buds with fresh, simple, bursting-with-flavor dishes from the new Joie Warner's No-Cook Pasta Sauces. Once you catch on to the concept, you almost don't need the book. But Warner has such winning flavor combinations, it would be a shame to miss any. Here's the plan:
Have add-in ingredients at room temperature.
Cook the pasta in boiling water and drain it.
Quickly stir in the add-in ingredients.
That's all. It almost sounds too easy to taste great, but this is one time when the whole is definitely greater than the sum of its parts. You'll need only one pot of boiling water. While it heats, chop some fresh summer things a fistful of vibrant herbs and some ripe, juicy tomatoes. Grate or crumble a chunk of robust cheese. Open the pantry for fruity olive oil, capers or marinated artichokes. Cheat a little by adding meats that need no additional cooking: prosciutto, smoked salmon, leftover chicken or canned tuna. The pasta's heat intensifies the flavors and aromas of the ingredients in a way that cold pasta salads can't.
About the Author
Joie Warner has written more than 20 cookbooks. She lives with her husband, Drew, in East Hampton, New York.
Drew Warner has designed, photographed, and taste-tested all of his wife's cookbooks.