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Entries tagged with 'pastas'

Vegetarian: Beet Green and Radish Green Pesto Pasta with Roasted Beets and Radishes

Vegetarian Lauren Rothman 4 comments

Many people cook with beet greens, incorporating them into soups and stews, but radish greens, which have a soft texture and peppery bite, are totally underutilized. Ground with olive oil, walnuts, and garlic, the greens are bolder and spicier than your average basil pesto, but just as versatile. More

Bucatini Fra Diavolo from 'Franny's'

Cook the Book Kate Williams 2 comments

I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so I was immediately drawn to the Bucatini Fra Diavolo in the new Franny's cookbook. Andrew Feinberg, Francine Stephens, and Melissa Clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs. More

Bucatini Fra Diavolo from 'Franny's'

Serious Eats Kate Williams 2 comments

I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so I was immediately drawn to the Bucatini Fra Diavolo in the new Franny's cookbook. Andrew Feinberg, Francine Stephens, and Melissa Clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs. More

Italian Easy: Pasta alla Carbonara

Deborah Mele 6 comments

Classic carbonara contains just a few ingredients and takes mere minutes to prepare. When properly executed, it's rich, creamy, and truly satisfying. More

Stovetop Chicken Lasagna

Serious Eats Yvonne Ruperti 4 comments

This easy to make stovetop lasagna incorporates lean chicken and skim milk cheese, but it's every bit as hearty as the classic. More

Easy Sausage and Pea Orzo Risotto

Serious Eats Kerry Saretsky Post a comment

A thick, hearty orzo risotto, more foolproof than the rice variety, full of sweet Italian sausage, peas, and Parmesan. More

Tagliatelle with Red Provençal Pistou

Serious Eats Kerry Saretsky 5 comments

Fresh tagliatelle gets tossed with a Provençal pistou full of garlic, basil, and those red, ripe sun-dried tomatoes. More

Chicken Dinners: Caprese Chicken Pasta

Yvonne Ruperti Post a comment

Moist poached chicken and pasta kick this classic Italian salad into a satisfying main course. More

Caprese Chicken Pasta

Serious Eats Yvonne Ruperti 1 comment

The classic Italian salad of tomato, mozzarella, and basil gets a hearty lift with the addition of pasta and chicken. More

Dinner Tonight: Shrimp Scampi with Artichokes

Blake Royer 4 comments

Shrimp scampi is not a dish I had ever thought about cooking until now. I used to think of it more as a long-gone memory of childhood and something from commercials for Red Lobster. But the loss has definitely been mine. In the way that all clichés have an element of truth to them, famous dishes have great potential for their original deliciousness. And when you start to add up the ingredients in shrimp scampi—pasta, butter, garlic, white wine, and shrimp—its deliciousness is not difficult to imagine. More

Shrimp Scampi with Artichokes

Serious Eats Blake Royer 5 comments

[Photograph: Blake Royer] Note: You can cook your own artichoke hearts or use frozen or canned artichoke hearts. Adapted from Epicurious. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing... More

Marc Vetri's Rigatoni with Swordfish, Tomato, and Eggplant Fries

Serious Eats Caroline Russock 2 comments

This Rigatoni with Swordfish, Tomato, and Eggplant Fries from Marc Vetri's Rustic Italian Food is not only a genius plate of pasta filled with fresh, unexpected flavors but it's also one that can be assembled in the time it takes for your rigatoni to cook up perfectly al dente. More

Fregola with Artichokes, Feta, Almonds, and Herbs

Serious Eats Blake Royer 2 comments

[Photograph: Blake Royer] Adapted from New York Times.... More

Penne with Eggplant and Mozzarella

Serious Eats Carrie Vasios Mullins Post a comment

In a twist on Pasta Alla Norma, penne is topped with eggplant, mozzarella, basil, and a light tomato sauce. More

Dinner Tonight: Cauliflower Puttanesca

Blake Royer Post a comment

One of my all-time favorite pastas of all time is puttanesca, a tomato-based pasta dish spiced up with red pepper, piquant olives, and capers. When it comes to quick, deeply flavored dishes, it ranks high in my repertoire. So I was excited to try this variation on the dish, from Real Simple, which introduces one of my favorite vegetables of all time into the mix, stretching the recipe into something a little bit healthier. More

Cauliflower Puttanesca

Serious Eats Blake Royer Post a comment

The key to this recipe is getting as much flavor and color on the cauliflower as possible without overcooking it (this is a general rule for me regarding cauliflower anyway). Since this is a vegetarian version of puttanesca—it doesn't have the nutty base of anchovies melted into olive oil—the cauliflower plays the replacement role. At the beginning, high heat is your friend. Once that flavor is built into the dish, the rest is easy and comes together in no time. More

French in a Flash: Campanelle with Eggplant Caviar

Serious Eats Kerry Saretsky 13 comments

For this pasta dish, I purée roasted garlic, basil, and a touch of chili with the eggplant, and toss it over trumpets of campanelle pasta, studded with toasted pine nuts and laced with strings of fresh basil. Since eggplant is in season in the late summer, along with basil, now is the time when this dish is cheapest and best. Don't waste another second! More

Dinner Tonight: Whole Wheat Pasta with Julienned Zucchini

Serious Eats Blake Royer 1 comment

In this recipe I found on an old Smitten Kitchen post adapted from Michael Chiarello, strands of zucchini are steamed briefly over the pasta pot until they are still a bit crunchy, then tossed with sautéed garlic, red chile flakes, and basil, and bound with a simple sauce of Parmesan and pasta cooking water. Early summer eating at its best. More

French in a Flash: Pasta with Sweet Pea Pistou and Chèvre

Serious Eats Kerry Saretsky 9 comments

The thick pistou clogs the twists of the corkscrew pasta and gushes as you bite into it. And as a final oh-my-gosh, I add creamy fresh goat cheese, a big springtime ingredient, that melts its tanginess into ribbons that fleck the hot pasta. More

French in a Flash (New Year's): Black Truffle Pasta

Serious Eats Kerry Saretsky 2 comments

Black truffle pasta: I love the gluttony of it. It feels extravagant, but it neither breaks the bank nor your back. And, with any luck, it is a preview of the riches to come in the new year. More

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