Today, pesto describes many sauces that don’t necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. Spicy Red Pesto Pasta, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.

cooking.nytimes.com

Serves 4

INGREDIENTS
⅔ cup plus 1 tablespoon extra-virgin olive oil
½ cup drained jarred, oil-packed sun-dried tomatoes (about 3½ ounces), roughly chopped
½ cup coarsely chopped walnuts (a scant 2½ ounces)
3 tablespoons double-concentrated tomato paste (or ⅓ cup tomato paste)
3 garlic cloves, roughly chopped
1 teaspoon red-pepper flakes
Kosher salt and black pepper
½ cup drained chopped, jarred roasted red peppers (about 4 ounces)
1½ ounces finely grated Parmesan (about 1 packed cup), plus more for serving
1 pound rigatoni, orecchiette or other shaped pasta
Sliced fresh basil leaves, for serving
Fresh lemon zest, for serving (optional)

INSTRUCTIONS
Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with ½ teaspoon salt and ½ teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.

Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining ⅔ cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)

Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1½ cups pasta water, then drain the pasta.

Return the pasta to the pot, along with about 1½ cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.

Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

Riso al Forno is comfort food at its best! This baked rice dish combines Arborio rice, peas, and cheese that’s baked in a meat sauce until golden and bubbly. And riso al forno is a great gluten free alternative to baked pastas!

Serves 8

sipandfeast.com

INGREDIENTS
For the sauce:
2 tablespoons olive oil
1 medium onion diced
5 cloves garlic sliced
2 small anchovy fillets optional
1/2 teaspoon crushed red pepper flakes optional
2 pounds ground chuck
3 ounces tomato paste
2 28 ounce cans plum tomatoes hand crushed or blender pulsed
salt and pepper to taste

For the riso al forno:
2 1/2 cups Arborio rice
2 cups frozen peas thawed
2 cups scamorza shredded
1/4 packed cup basil leaves chopped
3/4 cup Pecorino Romano grated

INSTRUCTIONS
For the sauce:
Heat a large saucepan to medium-high heat with olive oil. Add the beef and cook until browned (about 7-10 minutes). Remove the meat to a plate, leaving 3-4 tablespoons of the fat in the pan.

Turn the heat down to medium and add the onion. Saute until soft (5-7 minutes) then add the garlic and anchovy and cook for another 2 minutes more or until fragrant and the anchovy dissolves. Add the hot red pepper flakes and cook for another 30 seconds.

Return the meat to the pan and add the tomato paste. Cook for 5 minutes, stirring frequently.

Add the plum tomatoes and mix in to incorporate. Once the sauce starts bubbling, turn the heat down to a very low simmer.

Cook for at least 20 minutes uncovered at a low simmer, stirring occasionally to avoid any sticking. Taste-test the sauce and adjust salt and pepper if required.

Assembling the riso al forno:
While the sauce is simmering parboil the rice in salted water for 8 minutes. Drain the rice and rinse under cold water. Mix the rice with the peas.

Preheat oven to 375f and set the racks near the middle level.

In a very large bowl combine the rice and peas with the sauce, reserving 3 cups of sauce for later. Also, mix in the basil, half of the scamorza cheese, and half of the pecorino.

Coat a 9×13″ baking dish with half of the remaining sauce. Pour the rice into the dish and top with the remaining sauce and cheese.

Bake the rice for 30-35 minutes or until tender. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10-15 minutes before eating so that the rice settles.

For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.

Introducing Pistachio-Pesto Hummus, a delectable fusion of flavors that will elevate your taste buds to new heights.

Serves 8

surlatable.com

INGREDIENTS
1 (15-ounce) can chickpeas, drained and rinsed
1 cup packed fresh basil leaves
1 cup unsalted roasted pistachios
Juice of 1-2 large lemons (roughly 1/3 cup)
½ cup tahini
4 cloves garlic, roughly chopped
¼ cup finely grated Parmigiano-Reggiano
⅓ cup olive oil
Salt and freshly ground pepper
Olive oil, paprika, chopped pistachio and finely chopped parsley, for topping

INSTRUCTIONS
Add chickpeas to a medium saucepan and pour over enough water to cover. Bring to a boil over high heat. Reduce to medium and allow to cook about 20 minutes. Drain, reserving cooking water, and run over cool water to stop the cooking process.

In the bowl of a food processor or high-powered blender, add cooked chickpeas, basil, pistachio, lemon juice, tahini, garlic and parmigiano. Blend on medium speed about 30 seconds to combine. Add 3 tablespoons of chickpea cooking water, olive oil and a pinch of salt and pepper. Blend again, about 2 minutes longer until smooth and creamy. Scrape down the sides of the bowl as you go. If it’s too thick, add a few extra tablespoons of chickpea cooking water. Taste and adjust with lemon juice, salt and pepper if needed.

Scoop hummus into a deep serving bowl. Use a large spoon to create “swoops” or waves, that will act as crevices for toppings. Drizzle with a little olive oil and top with paprika, chopped pistachios and parsley. Serve with warm pita for dipping.

In Italy, you’ll often come across pastas with briny and salty aspects from a lot of pantry ingredients like anchovy paste and capers. Those flavors always take me back to Italy! I used them in my lemon zucchini spaghetti, and brightened it up even more with lemon, fresh herbs, aromatic ingredients like garlic and shallots, fresh zucchini… and cheese! The flavors all come together to become this really delicious pasta with a lot of flavor interest, and something about it just reminds me of summer in Italy. This lemon zucchini spaghetti would be so delicious paired with some grilled seafood – and a glass of prosecco!

Serves 4

giadzy.com

INGREDIENTS
1 lemon (thinly sliced and seeds removed)
3 tablespoons olive oil
2 shallots (sliced)
2 cloves garlic (smashed and peeled)
1 1/2 teaspoon kosher salt (divided)
1 teaspoon anchovy paste
1/4 cup capers (drained)
1/2 teaspoon red pepper flakes
4 small zucchini (about 2 pounds total, halved and sliced 1/3 inch)
1/2 pound pasta, such as Spaghetti Chittara or Vermicelli Lunghi
1/2 cup freshly grated parmesan cheese
1/2 cup fresh dill
1/2 cup fresh basil (roughly chopped or torn)
1 cup crumbled feta or goat cheese

INSTRUCTIONS
Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel lined plate to drain. Dry well.

Heat a large skillet over medium high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the pan and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon for about 2 minutes or until fragrant and beginning to brown slightly. Add the anchovy paste, capers, red pepper flakes and the blanched lemon slices. Cook for another 2 minutes stirring occasionally with a wooden spoon to ‘dissolve” the anchovy paste and brown the lemons. Add the zucchini and remaining salt. Cook on medium high for 10 minutes, stirring occasionally. Parts of the zucchini should turn deep brown while some parts remain al dente.

Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3cup pasta water to the zucchini pan and stir to deglaze. Use a pair of tongs to remove the pasta directly to the zucchini pan. Sprinkle the bare pasta with the parmesan cheese and toss well to coat the pasta with the zucchini sauce. Some of the zucchini should have gotten rather soft to help create a silky sauce. Add another 1/2 cup water if needed to maintain the sauce. Top the pasta with the herbs and feta cheese and serve.

Zucchini Lasagna is a delectable twist on the classic Italian dish. Layer upon layer of thinly sliced zucchini, gently cooked to perfection, effortlessly replaces traditional lasagna noodles. This wholesome alternative boasts a creative and innovative approach to a beloved recipe, creating a lighter and healthier indulgence. Packed with flavorsome ricotta mixture and topped with bubbly, golden-brown cheese, every bite is a delightful symphony of taste and texture. Indulge in this satisfying culinary masterpiece, guilt-free, as you savor the harmonious blend of flavors.

Serves 4-6

thekitchn.com

INGREDIENTS
FOR THE SAUCE:
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
2 (25- to 28-ounce) jars or cans tomato passata or crushed tomatoes
1/2 teaspoon kosher salt

FOR THE ZUCCHINI:
3 large zucchini (about 2 pounds total), ends trimmed
1 teaspoon kosher salt

FOR THE FILLING:
16 ounces whole-milk ricotta cheese (about 2 cups)
2 ounces coarsely grated whole-milk low-moisture mozzarella (about 1/2 cup)
2 ounces coarsely grated Pecorino Romano cheese (about 1/2 cup)
1/4 cup finely chopped fresh basil leaves
2 cloves garlic, minced, divided
1 teaspoon finely grated lemon zest
1 large egg
Freshly ground black pepper

FOR ASSEMBLY:
4 ounces grated whole-milk low-moisture mozzarella cheese (about 1 cup)
2 ounces coarsely grated Pecorino Romano cheese (about 1/2 cup)
Olive oil, for the baking dish
4 tablespoons thinly sliced fresh basil leaves, divided

INSTRUCTIONS
Make the sauce: Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and sauté until fragrant, 1 to 2 minutes. Add the passata and salt, then use 1/2 cup water to rinse the jars; add that tomatoey water to the saucepan. Simmer gently until the oil rises to the top of the sauce, about 30 minutes. Taste and season with salt and pepper as needed, then remove from the heat to cool slightly.

Roast the zucchini: Meanwhile, cut the zucchini in half crosswise, then thinly slice each piece lengthwise into 1/4-inch-thick planks. Place the zucchini slices in a colander, gently toss with the salt, and set over the sink or a bowl to drain for 15 minutes. Arrange a rack in the middle of the oven and heat the oven to 450°F.

Line two rimmed baking sheets with parchment paper. Divide the zucchini planks between the baking sheets in a single layer, then pat them dry with a paper towel. Roast until the zucchini is dry to the touch, 10 to 15 minutes. Meanwhile, make the filling and prepare for assembly.

Make the filling: Stir all the filling ingredients together in a large bowl.

Prepare for assembly: Stir the remaining mozzarella and Pecorino for assembly together in a medium bowl.

Remove the zucchini from the oven, then lower the temperature to 375°F. Lightly coat a 9×13-inch baking dish with oil.

Spoon in enough tomato sauce to thinly coat the bottom of the dish. Arrange the zucchini planks in two rows down the length of the dish. There may be a bit of space between the rows — that’s okay! Dot with half of the filling mixture and carefully spread into a thin layer. Sprinkle with 1 tablespoon of the basil, then top with 3/4 cup sauce. Repeat with another layer of zucchini, filling, basil, and sauce. Finish with the remaining zucchini, then top with 3/4 cup sauce (you will have sauce left over). Sprinkle with the mozzarella-Pecorino mixture.

Place the baking dish on a baking sheet. Bake until bubbly and golden-brown, 40 to 50 minutes. Let cool 10 minutes, then sprinkle with the remaining 2 tablespoons basil before serving.

There are highly individualized versions of spaghetti alla Nerano to be enjoyed. The dish exemplifies Italian cooking traditions here and elsewhere: take the simple riches of what grows nearby and make it as tasty as you can without a lot of fussiness. Its proper preparation demands greater attention to freshness and kitchen craftsmanship than to fancy ingredients.

Serves 4

newyorker.com

INGREDIENTS
6 medium zucchini, sliced into quarter-inch rounds
Sunflower oil, for frying
14 oz. spaghetti
1 clove garlic, minced (optional)
2 to 4 oz. grated cheese (such as aged Parmigiano Reggiano, Provolone del Monaco, or Caciocavallo)
1 bunch fresh basil leaves
A pat of butter (optional)
Ground black pepper, to taste

INSTRUCTIONS
Take thinly sliced zucchini rounds and deep-fry in sunflower oil until golden (or even slightly burnt).

Put fried zucchini on a paper towel to absorb oil; let sit in a bowl for a few hours to rest (or put in the fridge overnight). Before using, dab them again with a paper towel to remove excess moisture.

Boil spaghetti in lightly salted water until al dente. Save a cup of cooking water after draining spaghetti.

Reheat zucchini in a frying pan with optional minced garlic.

Place half of the zucchini into a clean pot or bowl, then add a few Tbsp. of cheese and a few Tbsp. of the pasta cooking water. Stir the mixture until cheese begins to melt. Add spaghetti, the rest of the zucchini, and cheese, and continue stirring until cheese and spaghetti water form a saucy emulsion. If the mixture seems too thick, add a bit more cooking broth. If it is too thin, add more cheese.

For Pasta Salad with Grilled Sausages and Peppers it’s best to grill the sausages and peppers ahead of time. Use any amount of sausage and bell pepper.

Serves 8

foodandwine.com

INGREDIENTS
1 pound gemelli pasta
6 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons finely grated lemon zest
1 tablespoon tomato paste
2 large garlic cloves, very finely chopped
1 large shallot, thinly sliced and separated into rings
1 1/2 teaspoons chopped thyme
Salt and freshly ground black pepper
Sausage Mixed Grill, sausages and vegetables thinly sliced
2 large celery ribs, thinly sliced on the bias
1/4 pound smoked mozzarella, cut into thin strips
1 cup chopped basil

INSTRUCTIONS
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Transfer the pasta to a large bowl. Drizzle lightly with olive oil and toss to coat. Let cool to room temperature.

Meanwhile, in a medium bowl, stir the lemon juice with the lemon zest, tomato paste, garlic, shallot and thyme. Stir in the 6 tablespoons of olive oil and the reserved pasta cooking water. Season the dressing with salt and pepper.

Add 1/4 cup of the dressing to the pasta and toss. Add the sausages, peppers, radicchio, celery, mozzarella and the remaining dressing and toss well. Season the pasta salad with salt and pepper, sprinkle with the basil and serve.

A tasty vegetarian alternative to a traditionally meat filled pasta. Eggplant and Ricotta Cannelloni are especially delicious in summer time when eggplant and tomatoes are in peak season.

Serves 6

lacucinaitaliana.com

INGREDIENTS
18 dried ready to cook cannelloni
2 CUPS ready made béchamel
7 OZ. tomato sauce
7 OZ. ricotta cheese
5 OZ. eggplant
4 TBSP. Parmigiano Reggiano, grated
2 TBSP. unsalted butter
2 TBSP. breadcrumbs
2 large eggs
basil
olive oil
nutmeg
salt
pepper

INSTRUCTIONS
Peel the eggplant and cut into tiny cubes. Sauté in a frying pan with 2 Tbsp. olive oil. Season with salt, pepper and hand-shredded basil and stir in the ricotta. Add the eggs, stirring constantly, then top with the Parmigiano Reggiano and the breadcrumbs.

Preheat the oven to 350°F.

Fill the cannelloni with the eggplant ricotta mixture.

Grease a baking dish, then add a layer béchamel (dilute with a little milk if too thick) and season with a little grated nutmeg. Arrange the cannelloni on top and pour the remaining béchamel and the tomato sauce over the top. Cover with aluminum foil and bake for 40 minutes at 350°F, removing the foil half way through baking. Serve warm.

Extra Tip: For optimal cooking conditions, the dried pasta needs plenty liquid and a thinner than normal bechamel sauce.

The star of garlic scape pesto is the garlic plant’s underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe.

For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil.

If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

Yield 1 cup

cooking.nytimes.com

INGREDIENTS
1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
¼ cup Parmesan cheese
½ cup basil leaves
Juice of one lemon

INSTRUCTIONS
Place the garlic scapes in a food processor and pulse for 30 seconds.

Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.

Add the olive oil and process on high for 15 seconds.

Add the Parmesan cheese and pulse until the ingredients are combined.

Add the basil and lemon juice, and process until reaching the desired consistency.

Add salt to taste and serve immediately.

Pasta alla Zozzona, “dirty pasta,” is the cousin of Carbonara and the brother-in-law of Amatriciana, the best of both worlds. This dish isn’t well known outside of Rome, which is why your friends will think you’re a genius for making it.

Pasta alla Zozzona is both beautiful and decadent. The creaminess, the zesty tomato flavor, and the fatty taste of sausage all pair perfectly.

Serves 2-4

vincenzosplate.com

INGREDIENTS
10.58 oz Rigatoni Pasta
3 free range/organic eggs
1 thick pork Italian sausage
5.29 oz Guanciale
½ Onion chopped finely
28.2 oz Peeled tomatoes
Pecorino Romano cheese as much as you like!
3 tbsp extra virgin olive oil
Fresh basil as much as preferred
Salt and pepper as much as required

INSTRUCTIONS
To Prepare the Sauce:
Pour the canned tomatoes into a bowl and gently press to break them down using a fork.

Remove the skin from the guanciale with a knife, but leave the fat.

Cut the guanciale into thin strips, then into bite-size pieces.

Make a shallow cut in the Italian sausage, then peel off the skin. Press the sausage meat flat with the side/tip of the knife and break it into smaller pieces.

Put three tablespoons of extra virgin olive oil in the frying pan. Add diced onion and cook for up to 7 minutes on medium heat (less if it starts to brown too much).

When the onion turns golden brown, add the guanciale, and once this is crispy add Italian sausage. Stir continuously making sure it is cooked all over.

Add some more extra virgin olive oil and allow it to cook through.

When sausage becomes greyish brown, add peeled tomatoes. Stir gently and cook for 15 minutes on medium-low heat.

Add a touch of salt and press down on the tomatoes to release the juice. Leave to cook for 15 more minutes.

To Cook the pasta:
Bring a large pot of water to a boil and add a generous tablespoon of sea salt.

Add rigatoni to the boiling water and cook for 13 minutes, (or follow packet instructions to ensure they’re al dente).

Stir pasta occasionally and once ready, scoop up a mug full of pasta water.

Make the Carbonara Sauce:
Separate the egg white and the yolk then whisk egg yolks in a bowl.

Add 4 generous tablespoons of Pecorino Romano. Mix the egg yolks and cheese with a fork until it thickens then add black pepper.

Mix a small amount of hot pasta water into the mix. The sauce should become a little runny, and the hot water should cook the egg yolks slightly.

Sprinkle fresh basil into the sauce, stir gently then add the pasta and Pecorino cheese.

Stir and toss until it becomes a pinkish color then add more Pecorino, and sprinkle black pepper on top.

Rome is known for 4 famous pasta dishes, two of which are Amatriciana and Carbonara. This pasta, Zozzona (translation: dirty!) is a combination of the two. All the savory tomato flavor of Amatriciana with the rich, creamy decadence of Carbonara – all with some Italian sausage thrown in for good measure. What’s not to love?

The real trick here, as it is for all Carbonara recipes, is making sure you take the time to temper the egg mixture with the hot pasta water. This way, you can ensure you end up with a really creamy sauce instead of scrambled eggs!

Serves 6

giadzy.com

INGREDIENTS
4 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more to serve
1/2 cup freshly grated Pecorinio Romano cheese
1 pound short pasta, such as Nodi Marini
1/4 pound diced pancetta
1 tablespoon olive oil
1 pound sweet Italian sausage, casing removed
2 shallots, diced
3 cloves garlic, smashed and peeled
1/4 teaspoon kosher salt
2 cups tomato passata
1 teaspoon Calabrian chili paste

INSTRUCTIONS
In a small bowl, combine the egg yolks, parmesan and pecorino cheeses. Stir together with a rubber spatula. Set aside.

Bring a large pot of water to a boil over high heat. Season the water generously with salt. Meanwhile, add the pancetta and 1 tablespoon olive oil to a large skillet. Place over medium heat and cook, stirring often until the pancetta is brown and crispy, about 5 minutes. Using a slotted spoon, remove the pancetta to a plate. To the hot pan with the pancetta fat add the Italian sausage. Cook the sausage, breaking it into small pieces with the back of wooden spoon, until the sausage is lightly browned and cooked through, about 7 minutes. Add the shallots, garlic and salt to the pan and cook until soft and fragrant, another 3 minutes. Add the passata and Calabrian chili paste. Stir to combine. Simmer the sauce for 10 minutes to allow the flavors to marry.

Meanwhile, add the pasta to the boiling water and cook until just barely al dente, about 11 minutes. Drain the pasta reserving 1 cup of pasta water.

Add the cooked pasta to the sauce along with 1/2 cup pasta water. Toss and stir to coat the pasta in the sauce and finish cooking the pasta. You may need to add an additional 1/4 cup pasta water if the sauce gets to thick. Temper the egg mixture with 1/4 cup pasta water, stirring constantly to prevent scrambling. When the pasta is al dente and coated in the sauce, remove the pan from the heat. Quickly stir in the egg yolk mixture and the pancetta, tossing and stirring until the sauce is creamy, glossy and clings to the pasta. Serve with additional cheese if desired.