In Italy, some folks eat pasta not merely every day, but twice a day.

In Tuscany, construction workers will even stop work at lunch to cook up a bowl of plain spaghetti on-site with olive oil and Parmigiano.

So writes Frances Mayes in the introduction to her new cookbook, “Pasta Veloce” (Abrams, 2023), of which I received a review copy.

Those are my kind of people. Because I love pasta — not just for its comforting taste, but its ease and versatility.

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