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Pasta and noodle dishes

Explore 450 recipes, 1 project, 40 articles, 40 galleries, 273 videos, and more

Penne with Lobster, Corn, Zucchini, and Arugula

Ingredients
  • 1 onion, quartered
  • 1 carrot, peeled and cut into 1-inch pieces
  • 3 bay leaves
  • 1 clove garlic, peeled and smashed
  • 1 piece (1 inch long) fresh ginger, sliced
  • Zest of 1 orange
  • 1 tablespoon whole black peppercorns
  • 2 live lobsters (1 1/4 pounds each)
  • Salt
  • 8 ounces penne, or garganelli
  • 1 Vidalia or other sweet onion
  • 4 small zucchini (about 1 pound)
  • 2 tablespoons minced garlic
  • 4 ears corn, shaved from the cob
  • 2 arugula, stems trimmed, chopped
  • 2 tablespoons fresh marjoram leaves
  • 1 ounce freshly grated Parmesan cheese (optional)
  • Olive-oil cooking spray
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Linguine with Zucchini and Toasted Bread Crumbs

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How to Make Penne Ortolona, Part 1

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Cavatelli with Beets and Swiss Chard

Ingredients
  • 5 or 6 good-quality slices white bread
  • 2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig
  • 1/2 cup extra-virgin olive oil, plus more to taste
  • 8 ounces chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch thick)
  • 2 pounds beets, greens removed
  • 2 tablespoons plus 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 pound red Swiss chard
  • 1 pound dried cavatelli, or orechiette
  • 6 to 8 cloves garlic, thinly sliced
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Pasta Rags With Confit, Beets and Vegetables Pt. 2

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Perciatelli with Roasted Tomatoes and Eggplant

Ingredients
  • 1 medium eggplant, (1 pound), cut into 1/2-inch dice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon freshly ground black pepper
  • 8 plum tomatoes, (about 1 1/4 pounds), cored and quartered lengthwise
  • 1 pound cherry tomatoes, stems removed
  • 6 cloves garlic, unpeeled
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 pound perciatelli
  • 1 cup loosely packed fresh basil leaves
  • 1 ounce Parmesan cheese, for garnish (optional)
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Homemade Linguine Bolognese

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How to: Spaghetti and Meatballs with Carrots

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