Carlo Middione's Traditional Pasta

Carlo Middione owns two well-respected restaurants in San Francisco. A Sicilian-American, he emphasizes cooking pasta properly, pairing it attentively with the right amount of the right sauce, and serving it in moderate-size portions. This warmly illustrated, well-sized paperback updates what Middione originally wrote in 1982. Many of the 65 recipes are Sicilian, including Rigatoni alla Donnafugata and Fettuccine with "Busted" Tomatoes. The brief chapter on fried pasta is a treasure. Middione suggests includes wines to accompany most dishes.