For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.
This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.
This is a simplified version of a classic Sicilian recipe. Ricotta salata is a sheep’s milk cheese that’s used in Sicilian pasta dishes the way Parmigiano-Reggiano is used elsewhere in Italy. If you can’t find ricotta salata, substitute crumbled or diced feta cheese. Mezzi rigatoni is a half-length version of traditional rigatoni.
In this recipe, bok choy is sautéed like Swiss chard, then folded into pasta, Italian-style. For the best texture, choose larger bunches of bok choy, which will remain crisp-tender after cooking.
This dish is worth a trip to a gourmet shop or Italian market to find an out-of-the-ordinary pasta such as fusilli col buco. Liquid served from braising vegetables makes a light, brothy sauce for the noodles. If you prefer your pasta on the drier side, don’t add all the braising liquid when stirring the vegetables into the pasta.
Pasta salad meets egg salad, meets finger food!
Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.