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Pasta and noodles

Explore 732 recipes, 44 articles, 49 galleries, 442 videos, and more

Fregula with Asparagus and Gorgonzola

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Simple Supper: Linguine with Clams

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Spaghetti with Bay Scallops, Leeks, and Tarragon

Time:20 mins
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Pasta with Chanterelle Mushrooms

Ingredients
  • 1 pound castellane, or medium shell pasta
  • Coarse salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, thinly sliced
  • 1 pint chanterelle mushrooms, cleaned, halved if large
  • Freshly ground pepper
  • 1/3 cup roughly chopped fresh flat leaf parsley
  • Freshly grated Parmesan cheese, for serving
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Spaghettini with Broccoli Rabe Pesto, Calamari and Ligurian Olives

Ingredients
  • 1 pound broccoli rabe, trimmed
  • 4 cloves garlic
  • 1/2 cup toasted pine nuts
  • Coarse salt and freshly ground black pepper
  • 3/4 cup plus 3 tablespoons extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • Pinch of crushed red pepper flakes
  • 1/2 pound calamari, cleaned and thinly sliced crosswise
  • 1/2 cup Ligurian olives, pitted
  • 1/4 cup dry white wine
  • 1 pound spaghettini
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Farfalle Pasta with Smoked Salmon and Cream Cheese

Time:20 mins
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Mushroom Pappardelle with Taleggio Cheese

Ingredients
  • 10 ounces dried pappardelle
  • Coarse salt and freshly ground pepper
  • 1 stick unsalted butter
  • 1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
  • 1/2 cup finely chopped shallots (from 2 large shallots)
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
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Spicy Squash with Pasta

Ingredients
  • 1 2-pound butternut squash, halved lengthwise and seeded
  • Coarse salt and freshly ground pepper
  • 1 pound perciatelli
  • 1/4 cup olive oil
  • 2 cloves garlic, coarsely chopped
  • 1/4 teaspoon crushed red pepper, flakes
  • 3/4 teaspoon fresh thyme leaves
  • 3/4 teaspoon thinly sliced fresh sage leaves
  • 3/4 teaspoon finely chopped fresh rosemary
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 1/2 cups fresh ricotta cheese
  • Freshly grated Parmesan cheese, for serving
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Tagliatelle with Black Truffles

Other Ideas:
Italian, Main course, Truffles
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Bottarga Pasta

Ingredients
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 cup coarsely ground breadcrumbs (from a baguette ground in a food processor)
  • Coarse salt and freshly ground pepper
  • 1 pound bucatini or perciatelli pasta
  • 6 cloves c Roasted Garlic
  • 4 garlic cloves, very thinly sliced
  • 2 tablespoons grated bottarga, plus more ungrated for garnish (about 3 ounces total)
  • 3 tablespoons very coarsely chopped fresh flat-leaf parsley
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