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.

Tagliatelle with Basil and Egg Yolk

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Jamie Oliver's Summer Tagliatelle With Parsley and Pine Nuts

Rather than blending all the ingredients into something homogeneous, 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.

Mortadella Tortelli Pasta with Pistachio Pesto

Large handmade tortelli pasta are filled with a mortadella and ricotta cheese filling, and served with muted green pistachio pesto to finish.

Fresh Mint, Feta, and Pistachio Pesto

Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. It's delicious tossed with pasta, drizzled on fresh vegetables like sliced tomatoes, or served as a sauce for meats like chicken, pork, or lamb.

Triple Garlic Pasta With Oven-Dried Tomatoes, Olives, and Breadcrumbs

A flavor-packed pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned breadcrumbs.

Linguine With Oven-Roasted Tomato Puttanesca

Oven-roasted tomatoes are tasty foundation for tangy, salty accompaniments in this easy, breezy puttanesca.

Sun-Dried Tomato Pesto (Pesto Rosso)

Don't miss this vibrant Sicilian pesto recipe! The rich and tangy sauce combines sun-dried tomatoes with almonds, garlic, and herbs. It's GF and Vegan, too!

Pasta with Eggplant, Portobella, and Tomatoes

I spent a good portion of the last month making eggplant parmesan for the Food Lab article on the subject. This left me with a few things: lots of canned tomatoes, plenty of Parmigiano-Reggiano, a slew of eggplants, and a great microwave-then-cook technique for getting the most out of their texture. That's about all there is to say about this recipe, other than the fact that it takes about 20 minutes to throw together, and is really good to boot.

Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche)

An all year version of a special French pasta: fresh tagliatelle with porcinis, made simply with crème fraîche, dried porcinis, and some fresh mushrooms, garlic, and thyme. To die for.