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Entries tagged with 'pastas'

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

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

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

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

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

French in a Flash: Creamy Saffron Mussel and Spinach Pasta

Serious Eats Kerry Saretsky 3 comments

This pasta is based on a creamy saffron mussel soup I learned at cooking school in Paris. It was salty from the briny liqueur the mussels leach out into the pot, luscious and sweet from the cream, and heady and intoxicating from the scent of the saffron. This is my version, done on the cheap, built to fill you up. More

Dinner Tonight: Pasta alla Norma

Serious Eats Blake Royer 14 comments

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

Serious Eats Blake Royer 2 comments

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

Serious Eats Kerry Saretsky 9 comments

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

Serious Eats Blake Royer 8 comments

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

Serious Eats Caroline Russock 1 comment

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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