TL;DR: Cook pasta. Make sauce. Pour pasta into sauce and cook. Sprinkle with cheese and scallions and serve. Making an amazing dish out of whatever bits you have lying around feels so heroic, and this version of that experience happens to be just to my odd taste. It is all the things I love together,…
The Best of Both Pastas
The name translates to “spring pasta” from Italian, so forgive me for assuming that pasta primavera was a classic springtime Italian dish. But while primavera sounds classy, it turns out the dish was invented in Nova Scotia during the summer of 1975. The bottom line is that we can prepare cheesy noodles with vegetables any…
Zesty Italian Pasta Salad
Summertime is definitively grilling season. Every night for dinner, it’s burgers, ribs, grilled chicken, sausages and, occasionally, a grilled vegetable or two. Grilled food is great because it’s fast, but cooking your entree outside does raise one particular challenge: side dishes. The query of what to serve with all of the best grilled dishes can be solved with this make-ahead Italian pasta salad. Though we…
Mia Cucina Pasta Recipe: Black Pepper Linguini With Fresh Tomato Sauce
By Gretchen McKay Pittsburgh Post-Gazette Jodi Borello’s paternal grandfather, Emelio DeFilippo, always put black pepper on his pasta, so to pay homage, her line of handmade, gourmet Mia Cucina pasta includes a black pepper linguini. It pairs perfectly with this fresh tomato sauce, which she says is one of her favorites for summer cooking. “It’s…
A Fresh Tomato Pesto Pasta With a Wee Bit of a Kick
By Gretchen McKay From Pittsburgh Post-Gazette Summer calls for dishes that don’t require a lot of prep, hinge on seasonal produce and can be served either chilled or at room temperature, depending on the temperature of where you’ll be eating it. This pesto-dressed bowl of pasta fits the bill perfectly. Made with fresh cherry tomatoes…
How to Make Garlic Bread
After you have cooked your pasta perfectly, avoiding all the common pitfalls, you will need a stellar side dish to serve alongside it. This onion garlic bread recipe could be your new go-to. Flavored with butter, garlic powder, onion powder and parsley flakes, these Italian bread slices are packed with flavor. They’re also easy and time-efficient, simpler than what…
Squeeze Your Leaves: The One Step That’ll Change Your Spinach-Cooking Game
I love buying spinach at the farmers market in spring. There is great variety to be found, from dainty babies to long-stemmed beefsteaks. Each vendor has different-looking spinach, and each farmer has a different way to cook it. I got a good one recently from a farmer friend who told me about a Chinese-style spinach…
Quick Fix: Paparedelle With Shrimp, Zucchini and Sweet Peppers Features Pleasing Combination of Flavors
By Linda Gassenheimer From Tribune News Service Here’s a fun recipe that’s full of flavor and easy to make. Pappardelle is a wide noodle that captures this sauce made with lots of garlic and white wine. The combination of flavors and textures is pleasing and makes this a one-dish meal that you can enjoy as…
Bucatini All’Amatriciana Is Destined to Be Your New Favorite Weeknight Pasta
Sugo all’Amatriciana (sauce Amatriciana) is a classic Roman tomato-based sauce that includes guanciale (cured pork jowl) and Pecorino Romano cheese. The guanciale is cooked until crisp and the rendered fat helps create the delicious porky flavor base of the sauce. The salty Pecorino Romano cheese adds flavor and creaminess. What sets this sauce apart from…
Why You Should Always Save Your Pasta Water
Though there are many ways to make dinner at home feel like a restaurant, perhaps the best way is by making sure the food is cooked perfectly. So if you’re making pasta, don’t strain out all the water. Save some — it’s going to make your pasta taste like you just ordered from an authentic Italian restaurant….
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