Pasta

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.

We’re now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

These "back pocket pasta" ideas make use of common pantry staples and come together in minutes—perfect for a weeknight dinner.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

Who says you can only use one pasta shape at a time? Cook 'em all together, and you've got pasta mista, a chickpea-sauced Italian staple

Is making pasta salad itself a mistake? Not if you follow our tips on upgrading this summertime picnic staple

The subtle flavor of broccolini is a good match for sweet crabmeat.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

Lacey campanelle pasta makes for a satisfying meal with eggs and capers.

We give the classic linguine and clams dish an upgrade with roasted almonds.

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

Rome seems like a place where a great meal lurks behind every trattoria door. It isn't. But even in the worst restaurants, you can find one incredible dish

Pasta used to be a last-resort dinner—until the Foodist discovered Baia, an Oakland-based artisanal dried pasta company that uses organic flours

Gluten-free pasta doesn't have to feel like a sacrifice. To prove it, a panel of Bon Appétit editors gathered in the Test Kitchen for a blind taste test.

A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.

How FoodBeast.com's Becky McKay transformed the Uh-Oh! kiddie dinner into a bizarrely compelling dessert

As race season gets into high gear, it's time for runners to start carb-loading—and we've got 20 starchy recipes to help them do just that, deliciously