Spaghetti

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

With cheesy confit garlic bread and the best iceberg salad you've ever had. Guaranteed.

Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…

It's Italian Language 101.

Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

If you've got a can of tomatoes, a jar of spicy peperoncini, and a hunk of Parm in your fridge, you're halfway to a satisfying pasta dinner.

This is what we want to eat when July blazes in.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

Check your authenticity meter at the door. This ramen isn’t traditional, but it sure is speedy, and delicious.

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.

Garlicky, pungent ramps set off pesto pyrotechnics.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.

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.

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.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.