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Spaghetti

Explore 92 recipes, 2 articles, 9 galleries, 57 videos, and more

Spaghetti with Tuna, Capers, and Tomatoes

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Spaghetti and Meatballs

Ingredients
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1/8 teaspoon crushed red-pepper flakes
  • 1 teaspoon minced garlic
  • 1 can (28 ounces) whole peeled tomatoes, pulsed in blender until almost smooth
  • Coarse salt
  • 1/4 cup whole milk
  • 1 slice (4 inches square and 1/2 inch thick) white bread, crust removed
  • 1/2 pound ground pork
  • 1/2 pound lean ground beef
  • 1/4 cup freshly grated aged pecorino Romano cheese, plus more for serving
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1 large egg
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon freshly ground pepper
  • 1/4 teaspoon dried marjoram
  • 1 tablespoon finely chopped shallot
  • 8 ounces spaghetti
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Pasta with Fresh Tomato Sauce

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Spaghetti with Caramelized Onions, Anchovies, and Toasted-Garlic Breadcrumbs

Ingredients
  • 1/2 loaf day-old white bread, crusts removed, cut into 1-inch cubes
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
  • 9 garlic cloves, 3 lightly crushed, 6 thinly sliced
  • Coarse salt
  • 3 large onions, thinly sliced
  • 3 to 5 oil-packed anchovy fillets, chopped
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 pound dried spaghetti
  • 1 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
  • 1/2 ounce (1 tablespoon) unsalted butter
  • Freshly ground pepper
  • Parmigiano-Reggiano cheese, for garnish
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Whole-Wheat Spaghetti with Garlic Oil

Time:30 mins
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Pasta with Leeks, Peas, and Prosciutto

Time:25 mins
Ingredients
  • Coarse salt and ground pepper
  • 12 ounces spaghetti
  • 4 tablespoons butter
  • 2 medium leeks (6 to 8 ounces each), white and light-green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed
  • 1 package (10 ounces) frozen peas
  • 2 tablespoons fresh lemon juice
  • 2 ounces (about 1/4 cup) thinly sliced prosciutto cut into thin strips
  • 2 ounces (about 1/3 cup) ricotta salata or Parmesan cheese shaved with a vegetable peeler
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Spaghetti with Peas and Zucchini Ribbons

Time:35 mins
Ingredients
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups shelled fresh English peas (about 1 1/2 pounds unshelled) or thawed frozen petite peas
  • 8 ounces baby zucchini (about 12), trimmed and cut lengthwise into 1/8-inch-thick slices with a mandoline or a knife
  • 1 1/2 cups plain whole-milk yogurt
  • 1 1/2 cups loosely packed fresh basil leaves, very thinly sliced
  • 1 pound spaghetti
  • Freshly grated Parmesan cheese, for serving
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Shrimp Scampi with Spaghetti

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Whole-Wheat Spaghetti with Gorgonzola and Escarole

Time:30 mins
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Tofu Stir-Fry with Noodles

Time:30 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
  • Coarse salt
  • 2 red bell peppers, ribs and seeds removed, thinly sliced
  • 1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise
  • 2 garlic cloves, slivered
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 2 tablespoon smooth peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • Leftover spaghetti from Tomato-Garlic Spaghetti
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