Pasta: the simple solution

The idea of quick, flavorful weeknight cooking is nothing new. And neither is most of the advice. In 1930, when the great Edouard de Pomiane addressed the topic in his cookbook “French Cooking in Ten Minutes: or, Adapting to the Rhythm of Modern Life,” one of his first instructions was to start a pot of water boiling — “What’s it for? I don’t know, but it’s bound to be good for something.”

Pasta: the simple solution http://www.latimes.com/features/la-fo-pasta7-2009jan07,0,5591102.story

 

Good, dried pasta can revive a hurried weekday dinner. (Ricardo DeAratanha / Los Angeles Times)

Good, dried pasta can revive a hurried weekday dinner. (Ricardo DeAratanha / Los Angeles Times)

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