Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light...
Author: Melissa Clark
There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting...
Author: Melissa Clark
This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes...
Author: Melissa Clark
Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you're not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous...
Author: Melissa Clark
Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes...
Author: Mark Bittman
When you have ripe, perfect tomatoes that you want to enjoy without much fuss, this is the pasta to make. (If your tomatoes are tasteless, your pasta will be too, so don't try this with the off-season...
Author: Ali Slagle
This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word "pasticcio." That translates to English as "a mess," indicating the forgiving, flexible...
Author: Colu Henry
Author: Pierre Franey
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts....
Author: David Tanis
This creamy yet bright lemon pasta, from the cookbook author Marlena Spieler, is simple, elegant and destined to become one of your favorite weeknight dishes. First, combine white wine with the zest of...
Author: The New York Times
This pasta, adapted from "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), might seem unorthodox at first. The pasta is cooked in the sauce instead of in a separate pot...
Author: Ali Slagle
This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures...
Author: Florence Fabricant
Orecchiette pasta, the "little ears" that are typical of the Apulia region in Italy's heel, is frequently prepared with sausage and broccoli rabe. For this recipe, I've swapped the broccoli rabe for a...
Author: Florence Fabricant
The star here is guanciale, which is cured jowl. It is increasingly easy to find, but if you don't have it, use pancetta or even bacon. (It won't be authentic, but it will be really good.)
Author: Mark Bittman
Adding homemade or store-bought fried shallots to classic garlic spaghetti gives it extra caramelized sweetness and depth of flavor, along with crunch. Add the shallots in two stages so that some of them...
Author: J. Kenji López-Alt
Author: Amanda Hesser
Slow cooking sweetens the collards in this satisfying pasta dish.
Author: Martha Rose Shulman
If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think...
Author: Mark Bittman
Author: Craig Claiborne
A true love match, miso and butter create a simple yet deeply flavorful pasta that hits all the right notes: sweet, salty and savory. Smashed garlic cloves roast with the squash to gently flavor it, then...
Author: Yasmin Fahr
Author: Marian Burros
Author: Marian Burros
Rigatoni alla zozzona combines the ingredients of the four pasta dishes for which Romans are famous: amatriciana, cacio e pepe, carbonara and gricia. While many Italian meals are typically the result of...
Author: Anna Francese Gass
This is a great pasta for autumn, hearty and deeply flavorful. Wild golden chanterelle mushrooms are especially nice and often available in the fall; choose small, firm, unblemished ones. Otherwise use...
Author: David Tanis
Author: Marian Burros
Author: Marian Burros
For a simple dish, pasta all'amatriciana is freighted with controversy. People in Amatrice say it originated in that central Italian town, as the name implies. But in Rome, about 60 miles away, chefs proudly...
Author: Florence Fabricant
A ragout is the perfect vehicle for sturdy greens, which stand up to gentle simmering and sweeten as they cook. I usually take a simple Mediterranean approach and simmer the greens with olive oil, tomatoes,...
Author: Martha Rose Shulman
The eye can influence wine choices almost as easily as the nose or the palate. Snowy little pillows of gnocchi often suggest a white wine, but before me was a plate of dusky ones, darkened with black olive...
Author: Florence Fabricant
Author: Marian Burros
This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour. Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm...
Author: Mark Bittman
To contrast with the sweetness of butternut squash, look to something salty and something spicy. This dish features hand-cut homemade red pepper pasta, no more difficult than making ordinary egg pasta....
Author: David Tanis
Author: Florence Fabricant
In spite of the very few and very commonplace ingredients in this dish, there is an alchemy of sorts that takes place, transforming them from humble to holy-smokes-delicious in a way you will crave for...
Author: Gabrielle Hamilton
Author: Barbara Kafka
Slow cooking sweetens the collards in this satisfying pasta dish.
Author: Martha Rose Shulman
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts....
Author: David Tanis
There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting...
Author: Melissa Clark