'pastas' on Serious Eats

Dinner Tonight: Shrimp Scampi with Artichokes

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

[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

Dinner Tonight: Cauliflower Puttanesca

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

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

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

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