This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and...
Author: Melissa Clark
Author: Jacques Pepin
Seasonal vegetables can be substituted for the ones in this recipe. Lightly steamed green beans, broccoli or cauliflower broken into small pieces work well in place of the zucchini; shredded spinach or...
Author: Nancy Harmon Jenkins
If you don't have an after-work, go-to pasta dish, this may fill the void. The backbone of flavor comes from pantry staples - a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives...
Author: Melissa Clark
Author: Marian Burros
Author: Marian Burros
My favorite summer pasta toppings split the difference between salad and sauce. They should be chunky and filled with plenty of vegetables and herbs like a pasta salad, yet still be thoroughly seasoned...
Author: Melissa Clark
Author: Marian Burros
The small ear-shaped pasta provides hollows for the delicious sauce to settle into. I've combined pasta, pesto and green beans before, but I've never used orecchiette, the small ear-shaped pasta. I cut...
Author: Martha Rose Shulman
For this dish, inspired by Greek and Turkish ways with pasta and yogurt, I combined peppers from the market, peas from my freezer and herbs from my garden.
Author: Martha Rose Shulman
Author: Moira Hodgson
If you don't have an after-work, go-to pasta dish, this may fill the void. The backbone of flavor comes from pantry staples - a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives...
Author: Melissa Clark
This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and...
Author: Melissa Clark