Spaghetti with Tomatoes, Capers, Mint & Parsley

This spaghetti with tomatoes, capers, herbs, and white wine was a quick summer recipe we threw together when on vacation in Greece. Find out how to make it.

Tagliatelle with Red Provençal Pistou

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

Butter and Sage Gnudi From 'Jamie Oliver's Comfort Food'

I, like so many others, fell head-over-pillowy-balls-of-cheese in love with gnudi at the Spotted Pig in NYC, where Chef April Bloomfield made them famous. Jamie Oliver's version in his new book, Jamie Oliver's Comfort Food, is much like his friend Bloomfield's, but with a few personal touches.

Tagliatelle with Basil and Egg Yolk

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Jamie's Spaghetti All'Arrabiata

The following recipe is from the March 12th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! In My Last Supper by Melanie Dunea, 50 of the best-known chefs around the world share...

Summer Ratatouille with Pasta

This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables.

Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)

Pasta puttanesca is an easy weeknight spaghetti dish that packs an aromatic punch in its tomato sauce, thanks to garlic, anchovies, capers, and olives.

PASTA PRIMAVERA with creamy lemon ricotta

Pasta primavera, Primavera means spring, and it's basically a way to make the best of what spring has to offer and throw it all into one dish. Now you won’t find this dish in Italy, it's truly an Italian American invention, but it does live up to the Italian ethos of using what's available locally to you There is no one way to make it. But this is my way so let's just jump right into it.

Skillet Pesto Pasta with Shrimp and Pine Nuts

Skillet pasta with shrimp and basil pesto.

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.