One Pot Dragged Penne
The first time I saw the name of this dish, strascicata, on a restaurant menu, I was sure that my less-than-perfect knowledge of Italian had failed me. Strascinare means “to drag,” an odd thing to do to pasta. But the waiter explained that the chef had cooked the pasta in the sauce, stirring, or “dragging,” […]
Bow Ties with Mushrooms and Tomatoes
My father had an old friend who came from Abruzzo, in central Italy, and loved to go foraging for wild mushrooms. He had been trained in mycology, the study of mushrooms, and every spring and fall, when the weather was just right, he would go out to the woods near his home in New Jersey […]
Angry Sicilian Pasta
What’s so angry about this summery pasta? A touch of crushed red pepper fires it up, “enraging” the combination of herbs, tomatoes, and cheese tossed with bow tie pasta. I can’t imagine a more appealing dish for a warm summer night. Grating garlic on a Microplane is easier and faster than chopping it, and the […]
Whole Wheat Linguine with Kale and Chickpeas
This dish was inspired by one I enjoyed in Puglia. Cicerchia (chee-cher-kee-ah), an unusual legume that resembles a flat chickpea, had been simmered with wild chicory and tossed with whole wheat linguine. My version includes meaty kale and easily available chickpeas, which I cook with garlic and hot pepper. The nutty flavor and chewy, somewhat […]
Spaghetti alla Spaghettata with Red Wine Garlic and Olives
When Italians crave a midnight snack or other impromptu meal, it is time for a spaghettata, meaning a “spaghetti party.” A spaghettata calls for something very fast and uncomplicated, with lively flavors that jump off the plate and into your mouth. It has to be made with ingredients on hand: There is no time to […]
Shoemaker’s Spaghetti
I’ve heard various explanations for why this Neapolitan pasta is attributed to shoemakers. The most logical one is that the busy workers at a shoe factory in Naples had little time and few ingredients at hand at mealtimes, and this speedy sauce was one that they could cook up in a jiffy. At first glance, […]
Spaghetti Calabrese with Pancetta Bell Pepper and Tomato Sauce
Calabria is Italy’s ground zero for hot chiles. Everybody with access to a bit of soil grows them, whether in big plots, backyards, or flower boxes. When fresh, the chiles are eaten raw in salads or sprinkled on pasta. In the fall, the plants are tied into bundles and hung in the sun to dry, […]
Spaghetti with Artichokes Peas and Eggs
I always keep a few packages of frozen vegetables in the freezer: Peas, spinach, and artichoke hearts are essentials. Not only are they handy to have when fresh seasonal vegetables are scarce, but they also enable me to make a quick dish like this one on short notice. Spaghetti with Artichokes, Peas, and Eggs is […]
Fettuccine with Lemon Cream
In Sorrento, in Southern Italy, gigantic lemons grow everywhere. From pastas to pastry, cooks have dozens of ways to use them. This recipe is a favorite of mine when I am craving something rich. The sauce is made in minutes from lemon juice and zest, cream, butter, basil, and Parmigiano. Fresh fettuccine is my first […]
Fettuccine with Roasted Pepper Sauce
Tomatoes are not the only ingredient you can use to make a thick, rich red sauce for pasta. Here, butter and Parmesan heighten the sweet, smoky flavor of pureed roasted red peppers. You can roast the peppers up to 3 days ahead of time, then cook the sauce and pasta in minutes before serving. This […]