Dry pasta and canned tomatoes

Free mini-cookbook! Master the basics of pasta with canned tomatoes

I’ve created a free mini-cookbook with six super simple recipes that use canned tomatoes and dry pasta. While pasta and tomatoes (pasta al pomodoro in Italian) is one of the most basic recipes, it’s also one of the most brilliant. Healthy, delicious, and easy to prepare, pasta and tomatoes only requires a few simple ingredients that are cheap and easy to keep on hand.

This free mini-cookbook is a little different than a typical cookbook. It is not meant to knock your socks off with exciting and unusual flavor combinations. Instead, it provides an overview of the basic building blocks for this brilliant dinner solution and offers some suggestions for adding proteins and veggies, such as bacon, eggplant, anchovies, onions, and even tuna.

I’ve also included an introduction with some info and tips on basic Italian ingredients, from olive oil to parmesan cheese. Did you know that Parmigiano-Reggiano cheese is naturally lactose-free and high in glutamate? The glutamate gives it a strong umami or savory taste, the fifth basic taste along with salty, sweet, sour, and bitter. Or that dry pasta can contribute to weight loss? Or that the color of olive oil does not indicate quality? Top-quality oils can range in color from dark green to pale gold. Download the mini-cookbook to learn more.

These six recipes are part of a much larger cookbook that is in the works with over 100 easy recipes for dry pasta. Dry pasta is healthy, cheap, and convenient and it is a great way to eat more vegetables. Learn why and how over here. Dry pasta is also not an inferior industrial version of fresh pasta. It is a quality food product in its own right and served in the best restaurants in Italy. There are so many wonderful reasons to be eating more of it.

Download the free mini-cookbook here.

Let me know what you think and if you try any of the recipes!

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