Nothing brings a family together like food. And no one knows food like Lidia Bastianich. In this inviting, deeply personal new cookbook, she shares the dishes she cooks for those she loves the most. This is the first book Lidia has written since the death of her mother, Nonna, who was beloved not just by Lidia’s family but by millions of cookbook and TV fans. With all the family stories and passed-down recipes, in many ways, this book can be seen as a tribute to Nonna.

Here are the traditional recipes that graced Lidia’s table as a young girl (Prosciutto and Onion Frittata, Rigatoni with Sausage and Cabbage, and Four-Cheese Baked Macaroni) alongside the new creations (Sweet Potato Chickpea Gnocchi with Gorgonzola, Cheesy Baked Chicken Wings) that she makes for her children and grandchildren today. Bringing together more than a hundred delicious, flavourful, and easy-to-make Italian recipes, From Our Family’s Table to Yours is a celebration of the dishes Lidia’s family turns to over and over—and yours will, too.

Lidia’s From Our Family Table to Yours is the next best thing to a seat at Lidia’s kitchen table, with more than a hundred recipes, including:

• Leek and Ricotta Tart
• Spicy Crispy Roasted Cauliflower
• Avocado and Tomato Salad with Balsamic and Mozzarella
• Shrimp and Tomato Risotto
• Fuzi with Chicken Ragu
• Spaghetti in Lemon Cream Sauce
• Fettuccine with Caramelized Onions, Bacon, and Olives
• Pork Chops with Mushrooms and Pickled Peperoncini
• Strawberry and Cream Parfaits

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Spaghetti with Roasted Cherry Tomato Sauce

 If you travel through southern Italy during the summer you are bound to find some rendition of this dish in every town. Delicious and simple to assemble, it will become one of your favorites, I am sure. Tanya and I discovered racks and racks of tomatoes drying in the sun, their sugars intensifying, while filming my public television show in Italy. We ate pasta with those tomatoes almost every day we were there, and have brought the tradition home with us. If you don’t have a garden or terrace to dry your tomatoes in the sun, baking them is a flavourful alternative.

Serves 6

1¼ cups grated pecorino

½ cup panko bread crumbs

¼ cup chopped fresh Italian parsley

1/3 cup plus 2 tablespoons extra-virgin olive oil

3 cups halved cherry or grape tomatoes

2 garlic cloves, sliced Kosher salt Peperoncino flakes

1 pound spaghetti

½ cup chopped fresh basil

Preheat the oven to 400 degrees. Line 2 baking sheets with parchment.

In a large bowl, toss together 1 cup of the pecorino, the panko, and the parsley. Drizzle with 1/3 cup of the oil and toss well. Add the tomatoes, garlic, 1 teaspoon salt, and a pinch of peperoncino. Toss well to coat the tomatoes in the crumb mixture.

Scatter the tomatoes on the baking sheets, scraping any excess crumbs from the bowl on top of them. Bake until the tomatoes are shriveled but still juicy and the crumbs are crisp and golden, 25 to 30 minutes, tossing once halfway through.

When the tomatoes are almost done, bring a large pot of salted water to a boil for the pasta. Add the spaghetti to the boiling water and cook until it is al dente.

Transfer the hot cooked tomatoes to a large serving bowl. Drain the pasta with tongs, and add it directly to the bowl with the remaining ¼ cup pecorino and the basil. Drizzle with the remaining 2 tablespoons olive oil, and add a ladle or two of pasta water. Toss well, adding a little more pasta water if it still seems dry.

Excerpted from Lidia’s From Our Family Table To Yours by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2023 Tutti a Tavola, LLC. Photographs by Armando Rafael . Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.