Pasta

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

Three simple pasta sauces that come together in minutes, with zero stove time? Sign us up.

A heavenly apple pie and a meaty pork sugo are among the restaurant recipes our readers want to cook at home this month.

If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

These our our favorite pasta dishes of 2015.

What if we told you that making pasta from scratch only required two ingredients and 20 minutes of your time? Let chef Michael White show you how to homemake fresh pasta like a pro.

If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.

This pasta dough recipe can be used to make any filled shapes, such as ravioli or tortellini.

Pasta, fish, and sauce in 30 minutes? Yes, it's possible with our new trusty weeknight dinner.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Meaty and flakeable, these fillets don't mind being tossed.

Chef Philip Krajeck of Rolf & Daughters in Nashville shares how to make a great summer pasta. Hint: You're not salting your water enough.

From baked ziti to bolognese, these 16 classic recipes will make you a pasta pro in no time.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

Ring in the real start of summer with a bright cucumber salad, a juicy stone fruit crumble, and a light pasta with no-cook olive sauce.

Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

There is pasta, and there is this pasta.

Crispy chicken thighs, an elegant semifreddo, and a very green salad—your weeknight meals are about to get a whole lot brighter.

Hop a ferry to your dream lunch in Italy's San Fruttuoso.

The top plates of pasta in Rome, from cult classics to signature dishes.