Spaghetti with Lemon


Spaghetti with Lemon by Ruth Rogers, Sian Wyn Owen, Joseph Trivelli and Rose Gray Yield Serves 6 Rose and I took a trip to the Amalfi Coast in 1998 where practically everything we ate included lemon. This recipe comes from a small trattoria outside of Positano, and we brought it back with us to...

Farmers Market Pasta


Farmers Market Pasta Ellen Silverman We've all had those post-farmers'-market moments when, while unloading your goodies, you remember that you actually bought three pounds of zucchini in an optimistic moment and now what the heck are you going to do with it? Well, this is what. Think of...

Lemony Artichoke Spaghetti


Lemony Artichoke Spaghetti by Stuart O’Keeffe The Quick Six Fix This dish comes together as quickly as it takes to boil the water for the pasta. It was inspired by a trip to Seattle’s Pike Place Market. I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty...

Pasta with Garlic and Oil


Pasta with Garlic and Oil by America's Test Kitchen Copyright 2016 America's Test Kitchen Aglio e Olio It pays to use high-quality extra-virgin olive oil in this dish. 1 pound spaghetti Salt 6 tablespoons extra-virgin olive oil 12 garlic cloves, minced 3/4 teaspoon red pepper flakes 3...

Spaghetti Amatriciana Recipie


Spaghetti Amatriciana Recipie © 2005 Lynne Rossetto Kasper. All rights reserved Amatriciana is the tomato sauce and pasta that Romans love. A plate is a full meal with its caramelized tomatoes, nubs of onion, pancetta, shots of pepper, and piquant Pecorino Romano cheese. It's mountain food,...


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