'pastas' on Serious Eats

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

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

Dinner Tonight: Pasta alla Norma

My goal with this recipe for Pasta alla Norma was simple: to convince my wife that eggplant could be delicious. Since I hear complaints of "greasy" and "bitter" and "slimy" on a regular basis, I decided to ease her into the eggplant world with this recipe in which eggplant plays more of a complementary role. I pulled it from a feature in this month's issue of Runner's World with Joe Bastianich, famed restaurateur partner of Mario Batali, son of Lidia, and current judge on Masterchef. The eggplant melts into the sauce and gives the dish some meatiness without meat. More

Dinner Tonight: Farfalle with Summer Squash

This recipe came out of an old school book off the shelf at my wife's parents' house called California Cookbook, a collection of recipes from the Los Angeles Times. I loved the simple headnote: "A Times staffer had this dish at El Toula in Milan and immediately acquired the recipe." It cooks the squash gently in butter until it begins to soften but is still crisp, then showers it with minced rosemary and cranks up the heat. The woodsy herb gives it a depth you wouldn't expect, but the dish remains light and simple. It comes together in the time it takes the pasta to boil. More

French in a Flash: Red Pistou Pasta with Shrimp and Crunchy Herbes de Provence Crumbs

Red pistou is made from tomatoes, garlic, olive oil, and basil, usually in that order. Delicious, sharp, pungent, intensely summery, let's just say it stays with you—on your mind and on your breath. This homemade version pairs the pistou with pasta, and a tumble of crunchy, salty, herbes de Provence-spiked breadcrumbs and a studding of seared shrimp. More

Dinner Tonight: Orecchiette with Sausage, Broccoli, and Caramelized Garlic

Rather than using bitterness as a way to balance the dish (like in the classic recipe for sausage and broccoli rabe) this recipe adds sweetness in the form of sun-dried tomatoes and acidity with a shot of lemon juice. Three or four cloves of garlic are also sliced and gently cooked in the fat from the sausage, a simple step that adds another dimension of flavor. More

Mac 'n' Cheese

The following recipe is from the June 23 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! There are certain dishes that an eager home cook can pull off and then there are... More

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