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.

Cacio e Uova

Everyone Knows Pasta alla Carbonara from Rome but This Neapolitan pasta, cacio e uova may have inspired it 100 years earlier and its delicious.

Tagliatelle with Red Provençal Pistou

Fresh tagliatelle gets tossed with a Provençal pistou full of garlic, basil, and those red, ripe sun-dried tomatoes.

Bucatini with Roasted Eggplant and Cherry Tomato Sauce

Turn fresh summer produce into a hearty pasta dish with a fresh cherry tomato sauce, roasted eggplant, and herbs. Perfect for the transition to fall!

Eggplant and Tomato Pasta

An all-in-one pasta dish with tender eggplant and a bright tomato sauce.

Pasta Cacio e Uova (Neapolitan Pasta With Eggs and Cheese)

Eggs and cheese come together to form this silky, meatless Neapolitan sauce.

Pasta al Limone

Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.

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.

Eggplant Pasta

This Eggplant Pasta is One of Italy's Most Legendary Pasta Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.

Spaghetti With Tomato Sauce and Pan-Fried Eggplant

At its base, this is just a simple spaghetti and tomato sauce recipe—a satisfying classic for sure, but not exactly the most exciting dinner of the week. But if you add a handful of crispy slices of pan-fried eggplants on top, along with a shower of parmesan cheese, and you have a meal with a variety of textures and some real heft.