'penne' on Serious Eats

Dinner Tonight: Diane Rossen Worthington's Penne with Roasted Broccoli and Pistachio Gremolata

Roasted broccoli is a wonder. A hot oven can transform the mild vegetable into something rich and caramelized, and the depth of flavor it's capable of never ceases to amaze me. And tossing with hot pasta is about the best way I know to transform that magic into a full meal. This recipe, from Diane Rossen Worthington's Seriously Simple Parties, takes things a step further by tossing the whole thing with a pistachio gremolata. More

Diane Rossen Worthington's Penne with Roasted Broccoli and Pistachio Gremolata

Roasted broccoli is a wonder. A hot oven can transform the mild vegetable into something rich and caramelized, and the depth of flavor it's capable of never ceases to amaze me. And tossing with hot pasta is about the best way I know to transform that magic into a full meal. This recipe, from Diane Rossen Worthington's Seriously Simple Parties, takes things a step further by tossing the whole thing with a pistachio gremolata. More

Cook the Book: Penne with Mascarpone

With a basic understanding of perfectly al dente pasta and the right sauce consistency, this dead simple and insanely delicious penne dressed with creamy mild mascarpone, butter, and a sprinkling of Parmesan and walnuts is the kind of ten-minute meal that all of us should keep in our back pockets. It's rich, creamy, and comforting (in the same way mac and cheese is) yet elegant and exotic enough to serve to a discerning group of dinner guests. More

Seriously Italian: Eggplant 'A Fungetielli'

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Photo from effe8 on Flickr I couldn’t help it. They were calling to me: black, shiny, bulgingly beautiful eggplants, piled high at the market. Magnifica! The skin was so smooth and glossy, I could have reapplied my lip gloss in its reflection. Sometimes a vegetable beckons in unexpected ways, compelling and beguiling. I lost my head and loaded up. Mom rolled her eyes when I got home. “That’s a lot of eggplant.” She was right; I went overboard, and... More

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