Spicy Red Pesto Pasta leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only.

Spicy Red Pesto Pasta leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only.
Riso al Forno combines Arborio rice, peas, and cheese that’s baked in a meat sauce until golden and bubbly.
Introducing Pistachio-Pesto Hummus, a delectable fusion of flavors that will elevate your taste buds to new heights.
Use briny (like capers), salty (like anchovies) pantry items for lemon zucchini spaghetti.
This zucchini lasagna isn’t a recipe to make on the hottest day of the year – best for a cool, rainy summer evening.
There are highly individualized versions of spaghetti alla Nerano to be enjoyed.
For Pasta Salad with Grilled Sausages and Peppers it’s best to grill the sausages and peppers ahead of time.
Eggplant and Ricotta Cannelloni are especially delicious in summer time when eggplant and tomatoes are in peak season.
The star of garlic scape pesto is the garlic plant’s underappreciated second offering: the fleeting garlic scape
Pasta alla Zozzona, “dirty pasta,” is the cousin of Carbonara and the brother-in-law of Amatriciana, the best of both worlds.
Lemon asparagus pasta is a bright and flavorful pasta that’s perfect for spring and summer!
Pasta Ncasciata is a hearty baked pasta dish that is packed with tender eggplant, melty caciocavallo cheese, and crushed tomatoes.
Sausage and peppers rigatoni is where it’s at – sweet bell peppers, fragrant fennel sausage, onions, Sicilian oregano, and olive oil.
There is nothing simpler than Fettuccine with Cherry Tomato Butter Sauce. Bright cherry tomatoes are sauteed in butter with chopped onion.
Pasta with Sausage Basil and Mustard: In matching spicy sausage with a creamy mustard sauce and fragrant basil.
White Beans Puttanesca – Puttanesca is usually a pasta sauce, but here the addition of beans to the spicy blend of tomatoes, basil, and olives turns it into a versatile, satisfying side dish.
Chicken Tortellini Soup with Kale: Frozen cheese tortellini only need a 5-minute dip in the simmering broth to cook up perfectly. Don’t be tempted to just dump the whole can of tomatoes into the pot; draining them first concentrates the flavor.
Reminiscent of carbonara with its creamy sauce and crispy pancetta, the sauce in this recipe comes together like pesto. Roasted eggplant combined with basil, olive oil, and Parmigiano Reggiano in a food processor creates a smooth and delicious sauce. Save a bit of the pasta water because that is what will help the sauce coat your favorite jovial spaghetti noodles, tossed with the fried pancetta and cherry tomatoes.