"It's hard to choose a favorite Italian cookbook: as a child, I used to swear I could eat pasta every day and never get tired of it. And my go-to pasta bible, Giuliano Hazan's The Classic Pasta Cookbook, is sadly out of print. (Plus, Erin snagged Urban Italian! Bah!) But the other Italian cookbook I turn to over and over again is Jamie's Italy, which has gorgeous matte-finish pages and so many appealing, unfussy recipes. The pasta e ceci (chickpea soup) is a cold-weather staple for me: it's rich and savory, with lots of rosemary and a fresh, fragrant handful of basil. The dish is best with homemade chicken stock, but you can use canned chickpeas, so it's totally easy to make if you have stock in the freezer."—Maggie Hoffman, Drinks Editor
This is the most basic and simplest cooked pasta sauce, hence it is the benchmark of a good Italian home cook. This one boats of being among the original Italian recipes of pasta. easy and quick, this pasta recipe can be made under half an hour. Serve as a breakfast, pack for kid's tiffin or savour as an evening snack. You can even cook this for a casual and lazy dinner and pair this up with red wine.
Mario Batali has stated his belief that, for Italians, the best cooking is done at home, not in restaurants. This cookbook is full of recipes that can be prepared at home. It heavily emphasizes pasta, which Mario believes holds the most importance in Italian cooking. Other chapters include meats, fish, and vegetables. The simplicity of the recipes makes this book good for beginners.