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Pasta and noodle dishes

Explore 453 recipes, 1 project, 40 articles, 40 galleries, 278 videos, and more

Classic Spaghetti Puttanesca

Time:30 mins
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups grape tomatoes, quartered lengthwise
  • 2 tablespoons capers, rinsed, drained, and coarsely chopped
  • 3 anchovy fillets, minced
  • 1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups tomato puree (from a 15-ounce can)
  • Coarse salt and ground pepper
  • 1 pound spaghetti
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Perciatelli with Zucchini and Breadcrumbs

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Buttery Shrimp and Radish Pasta

Time:35 mins
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Orecchiette with Mushrooms, Radicchio, and Gorgonzola

Ingredients
  • Coarse salt
  • 1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium shallot, minced (about 1/4 cup)
  • 1/4 teaspoon red-pepper flakes
  • 8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
  • 1/4 cup dry white wine
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1/4 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice (from about 1 lemon)
  • 1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
  • 2 ounces Gorgonzola cheese, crumbled
  • Freshly ground pepper, to taste
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Rigatoni with Rapid Ragu

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons tomato paste
  • 3/4 pound ground pork
  • 1/2 pound mortadella, chopped fine
  • 8 ounces tomato sauce, can use canned if you don't have homemade
  • 3 tablespoons fresh flat-leaf parsley
  • 1 pound rigatoni pasta
  • Freshly grated Parmesan cheese
  • Freshly ground black pepper
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Pasta with Sausage, Leeks, and Lettuce

Time:30 mins
Ingredients
  • 3/4 pound sweet Italian sausages, casings removed
  • 2 bunches leeks (about 3 pounds total), white and light-green parts only, halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 2 tablespoons unsalted butter
  • Coarse salt and ground pepper
  • 3/4 pound short pasta, such as lumache or medium shells
  • 4 cups Bibb or Boston lettuce, torn into pieces
  • Grated Parmesan, for serving
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Orecchiette with Broccoli Rabe, Oregano, and Lemon

Time:30 mins
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Campanelle with Corn, Scallions, and Arugula

Time:40 mins
Ingredients
  • 4 cups corn (from 5 ears)
  • 1/2 cup chicken stock
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces sliced smoked bacon, chopped
  • 4 tablespoons unsalted butter
  • 1 red Thai chile, finely chopped
  • Coarse salt and freshly ground pepper
  • 1 pound campanelle or other shell-shaped pasta, such as orecchiette, cooked until al dente (1 cup cooking water reserved)
  • 3 scallions, white and pale-green parts only, thinly sliced
  • 2 cups baby arugula
  • Garnish: shaved Parmigiano-Reggiano or Parmesan cheese
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Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce

Time:45 mins
Ingredients
  • 1 pound mixed baby fingerling potatoes, such as red, gold, and purple, cut into 3/4-inch pieces
  • 10 ounces haricots verts, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 pound long fusilli, cooked until al dente (1 1/2 cups cooking water reserved)
  • 2 cups finely grated Pecorino Romano cheese (4 ounces)
  • 1 lemon, zested into strips and sliced into matchsticks (2 tablespoons), and juiced
  • 1 cup torn fresh basil
  • 1/4 teaspoon crushed red-pepper flakes
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Fusilli with Chicken and Peppers

Time:35 mins
Ingredients
  • Coarse salt and ground pepper
  • 3/4 pound fusilli or other short, twisted pasta
  • 4 teaspoons extra-virgin olive oil, plus more for drizzling
  • 1 pound chicken cutlets
  • 3 medium bell peppers (1 yellow, 2 orange), stemmed, seeded, and sliced into 3/4-inch strips
  • 1 medium red onion, cut into 8 wedges
  • 2 tablespoons roughly chopped fresh parsley
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