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Dinner Tonight: Jamie Oliver's Summer Tagliatelle with Parsley and Pine Nuts

Dinner Tonight Blake Royer Post a comment

If Jamie Oliver is good for anything, it's quick, suprisingly flavorful pasta recipes. The man seems to have an endless trove of pastas that can come together in the time it takes the water to boil. When I found this recipe in his ambitious book Cook with Jamie, in which he insisted that "everyone should make this at least once," I was sold immediately. More

Jamie Oliver's Summer Tagliatelle with Parsley and Pine Nuts

Serious Eats Blake Royer 2 comments

Rather than blending all the ingredients into something homogenous, Jamie calls for mincing the parsley by hand and bashing only half the pine nuts to a paste, then loosening it all with good olive oil. More

Barbara Lynch's Tagliatelle Bolognese

Serious Eats J. Kenji López-Alt 25 comments

Yesterday, Boston correspondent Liz Bomze wrote about chef Barbara Lynch's sauce Bolognese, which she serves at No. 9 Park and her other Boston restaurants. I stupidly wrote in the comments that you could email me and I'd send you the recipe when I should've just outright shared the recipe with all of you right here in the first place. More

Boston: Barbara Lynch's Tagliatelle Bolognese

Hub Grub Liz Bomze 8 comments

There's no way to write a column about iconic Boston dishes without including Barbara Lynch. Needless to say, it's not your average bowl of spaghetti and meat sauce. For one thing, the tagliatelle (which, I was once told by Lynch's local contemporary, chef Dante de Magistris, who makes my other favorite bowl of Bolognese, is the traditional noodle on which this sauce is served in Bologna) is perfect: springy, eggy, and light, with just enough chew. It's my go-to pasta recipe. (Sorry, Marcella.) Meanwhile, the sauce is unctuous and complex, yet straightforward and clean-tasting. More

Seriously Meatless: Fresh Tagliatelle with Green Beans, Rainbow Chard, and Aged Goat Cheese

Serious Eats MichaelNatkin 3 comments

Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. It seems like everyone wants to eat locally these days. One of my favorite ways to... More

Dinner Tonight: Salmon and Pea Tagliatelle

Serious Eats Blake Royer 5 comments

Salmon and cream is a winning combination, which is why it's such a classic to serve the fish with creamy sauces. Recipes calling for salmon with pasta are also quite common if you look around—the fish has an assertive enough... More

Sunday Brunch: Tagliatelle with Rosemary and Lemon

Serious Eats Ed Levine 5 comments

When the weather gets warmer I like to eat a light pasta dish for brunch. This recipe, adapted from Patricia Wells' The Provence Cookbook, is featherlight and the essence of summer. Note: I halved the amount of rosemary Wells called... More

Snapshots from Italy: Tagliatelle with Artichokes, Leeks, and Lemon

Serious Eats Gina DePalma 11 comments

Spring vegetables arrive shockingly early in Rome to the eyes of this American. As the availability of puntarelle has waned, artichokes have burst onto the scene as the first harbingers of primavera. More

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