Broken Spaghetti with Shrimp

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.

• 1 tsp. (or more) dried hot red pepper flakes
• 1 large garlic clove, peeled
• 2 Tbs. flat-leaf parsley
• 1 Tbs. fresh mint leaves
• Zest and juice of 1 lemon
• Salt
• 1 lb. frozen medium-size cooked shrimp, defrosted
• 2 tsp. Filippo Berio Extra Virgin Olive Oil 
• 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
• 6 cherry tomatoes, cut in half
• 1 lb. spaghetti or other long pasta, broken in half
• 1/4 cup reserved
  cooking water
• Coarse black pepper

Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.

Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.

Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.

Spaghetti with Spicy Shrimp, Cherry Tomatoes & Herbed Breadcrumbs

Fresh mint adds a bright, unexpected twist to this light, summery pasta.

• 1/3 cup plus 4 Tbs. extra-virgin olive oil
• 1 Tbs. plus 2 tsp. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh chives
• Heaping 1/4 tsp. crushed red pepper flakes
• Pinch cayenne
• 1/2 tsp. kosher salt; more as needed
• 1 lb. raw shrimp (21 to 25 per lb.), peeled, deveined, and cut crosswise into quarters
• 1/4 cup coarse fresh breadcrumbs (made from a baguette or other artisan bread)
• 1 Tbs. chopped fresh mint
• Freshly ground black pepper
• 2 medium shallots, finely chopped
• 1 lb. dried thin spaghetti
• 4 cups cherry or grape tomatoes (2 pints), halved

In a large bowl, combine 2 Tbs. of the olive oil, 2 tsp. of the parsley, the chives, red pepper flakes, cayenne, and salt. Add the shrimp and stir to coat evenly. Cover the bowl with plastic and marinate in the refrigerator for about 20 minutes.

Bring a large pot of well-salted water to a boil over high heat.

In a small sauté pan, heat 2 Tbs. of the olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until lightly browned, 1 to 3 minutes. Transfer to a small bowl and let cool. Mix the remaining 1 Tbs. parsley, the mint, a grinding of pepper, and a pinch of salt into the breadcrumbs.

Heat the remaining 1/3 cup olive oil in a 12-inch skillet over medium heat. When the oil is hot, add the shallots and cook, stirring occasionally, until lightly browned, 2 to 4 minutes.

Put the spaghetti in the boiling water and cook until just shy of al dente, about 5 minutes.

While the spaghetti cooks, add the shrimp and halved tomatoes to the skillet. Season with salt and pepper and cook, stirring frequently, until the tomatoes start to soften and the shrimp is nearly cooked through, about 5 minutes.

Reserve 1/2 cup of the pasta-cooking water and drain the spaghetti. Return the pasta and 2 Tbs. of the reserved water to the pot. Add the shrimp mixture and toss over medium heat until the shrimp is cooked through and the spaghetti is perfectly al dente, 1 to 2 minutes more. Add more of the pasta water as necessary to keep the dish moist. Season to taste with salt and pepper, transfer to warm shallow bowls, and top each serving with the breadcrumbs.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 2 medium ears corn, shucked and silks removed
• 3 Tbs. extra-virgin olive oil, more for brushing
• Kosher salt and freshly ground black pepper
• 1 cup dried orzo
• 1/2 cup finely chopped fresh basil
• 1 Tbs. fresh lime juice
• 1/4 tsp. hot sauce, more to taste

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Quick Skillet Mac and Cheese

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

• Kosher salt
• 12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 2 cups low-fat (2%) milk
• 4 oz. grated Emmentaler (1-1/4 cups)
• 4 oz. grated Gruyère (1-1/4 cups)
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 3 oz. finely grated Parmigiano-Reggiano (3 cups)

Position a rack about 4 inches from the broiler and heat the broiler on high.


Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.


Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.


Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.


Broil until the top is browned, 3 to 4 minutes, and serve.

Risotto Under Pressure

"This speedy recipe is one of my favorites for the pressure cooker," says Abigail Johnson Dodge, Fine Cooking's former test kitchen director. "In less than ten minutes I've got a great side dish for grilled chicken or pork. To make it into a main dish, I add leftover vegetables like mushrooms, broccoli, or peas, along with some chopped prosciutto."

• 3 Tbs. unsalted butter
• 1 large shallot, minced
• Pinch saffron (optional)
• 3/4 cup arborio rice
• 2 cups homemade or low-salt chicken broth (or 1-3/4 cups broth plus 1/4 cup white wine)
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. freshly grated Parmigiano-Reggiano; more to taste
• Kosher salt and freshly ground pepper

Heat 2 Tbs. of the butter in a 4-qt. or larger pressure cooker over medium heat. Add the shallot and cook, stirring often, until soft, 4 to 5 minutes. Add the saffron, if using, and cook 1 minute. Add the rice and stir until the grains are well coated with the melted butter. Add the chicken broth (or broth and wine) and lock the lid in place. Increase the heat to high until the cooker reaches high pressure. Reduce the heat as necessary to maintain the high pressure setting and cook for 6 minutes.

Remove the pot from the heat and immediately release all the pressure (either using a quick-release feature or by running the pot under cold water, keeping the steam vent tilted away from you). Unlock and remove the lid and check the consistency of the rice and the amount of liquid.

If need be, pop the pan (uncovered) back on medium-high heat and cook, stirring, until the rice is al dente and the risotto is silky and creamy, not soupy. Remove from the heat and stir in the remaining 1 Tbs. butter, the parsley, Parmigiano, and salt and pepper to taste. Serve immediately.

Orzo with Lemon, Garlic, Parmigiano & Herbs

Similar in texture to risotto, this dish is simple yet rich.

• 3 Tbs. fresh lemon juice
• 3 medium cloves garlic, finely chopped
• Kosher salt
• 3 cups low-salt chicken broth
• 5 Tbs. unsalted butter, cut into 5 pieces
• 1 lb. orzo
• 1/2 cup grated Parmigiano-Reggiano; more for sprinkling
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tsp. fresh thyme leaves, lightly chopped
• Freshly ground black pepper

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside.

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.

Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans

You'd be hard-pressed to find a more perfect fall pasta dish. For a sweet, nutty flavor, roast the Brussels sprouts until they’re just this side of charred.

• Kosher salt
• 20 oz. Brussels sprouts, trimmed (4 cups)
• 3-1/2 Tbs. extra-virgin olive oil
• Freshly ground black pepper
• 1 lb. dried orecchiette
• 1-1/2 Tbs. unsalted butter
• 1/2 cup coarsely chopped pecans
• 2 large shallots, minced (3/4 cup)
• 3/4 cup heavy cream
• 4 oz. Gorgonzola, crumbled (1 cup)
• 1 Tbs. fresh lemon juice

Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on the rack, and heat the oven to 500°F. Bring a large pot of well-salted water to a boil over high heat.

In a food processor fitted with the medium (4 mm) slicing disk, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the oil, sprinkle with 1-1/4 tsp. salt and 1/2 tsp. pepper, and toss until well coated. Remove the hot baking sheet from the oven and spread the Brussels sprouts on it in a single layer. Roast, stirring once about halfway through the cooking time, until the Brussels sprouts are tender and flecked with charred bits, 15 to 20 minutes.

Meanwhile, cook the orecchiette according to package directions until just al dente.

In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the pecans and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about 3 minutes. Transfer to a plate and set aside.

Melt the remaining 1 Tbs. butter in the skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the cream and bring to a simmer. Off the heat, add 3 oz. (3/4 cup) of the Gorgonzola and stir until melted.

Drain the orecchiette and return it to the pot. Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well. Serve, sprinkled with the pecans and the remaining Gorgonzola.

Fettuccine with Tuna, Lemon & Fried Capers

Don't be afraid to pair tuna with strong flavors that can stand up to it. In this recipe, crisp capers, thin slivers of garlic, and bright strips of lemon zest do just that. And in order to bring out the nutty flavor of the pasta, add a couple of teaspoons of kosher salt to the cooking water. The water should taste salty, like the ocean.

• Kosher salt
• 1 lemon, scrubbed
• 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
• 1/4 cup small (nonpareil) capers, rinsed, drained, and patted dry
• 3 cloves garlic, thinly sliced
• 1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well
• 1/8 tsp. crushed red pepper flakes
• 3/4 lb. dried fettuccine
• Freshly ground black pepper
• 3 Tbs. chopped fresh flat-leaf parsley

Bring a large pot of well-salted water to a boil.

Using a zester tool (called a channel knife), zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.

Heat 1/4 cup of the oil in a 10-inch straight-sided sauté pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel—it’s fine if a few capers remain in the pan.

Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn’t burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.

Meanwhile, cook the fettuccine in the boiling salted water, stirring often, until it’s just tender to the tooth (see the package for cooking time). Reserve 1/2 cup of the pasta water and drain the pasta.

Return the sauté pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn’t tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.

Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

Linguine with Clams, Sweet Potato, and Country Ham

Bright and comforting, this brothy pasta dish combines the down-home flavors of sweet potatoes and country ham with the familiar Italian duo of linguine and clams. Elegant in appearance and taste, it comes together quickly for an impressive entrée or pasta course.

• Kosher salt
• 8 oz. dried linguine
• 2 tsp. canola or grapeseed oil; more as needed
• 4 oz. country ham (uncooked or cooked), preferably with some fat, cut into 2 x 1/4-inch strips (about 1 cup)
• 2 large cloves garlic, finely chopped
• 1/4 tsp. crushed red pepper flakes
• 2 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 large sweet potato (about 12 oz.), peeled and cut into 1/2-inch dice (about 2 cups)
• 24 littleneck clams, well scrubbed
• 2 loosely packed cups fresh flat-leaf parsley leaves (from a 3-oz. bunch)
• 4 lemon wedges (optional)

Bring a 6- to 8-quart pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain in a colander.

Meanwhile, heat the oil in a 6- to 8-quart Dutch oven (or other heavy-duty pot) over medium-high heat until shimmering hot. Scatter the country ham in the pot and cook, stirring occasionally, until the pieces are just beginning to brown and have rendered some fat, 3 to 4 minutes. With a slotted spoon, transfer half of the ham to paper towels to drain; set aside. If the pot appears dry, add another tsp. of oil.

Add the garlic and red pepper flakes and cook, stirring, until the garlic is fragrant but not browned, about 30 seconds. Add the wine and 2 cups of water, cover, and bring to a boil. Add the sweet potato and return to a vigorous boil. Cover and continue to cook until the potato is soft at the edges but still firm in the center, about 5 minutes.

Add the clams, stir to distribute evenly, cover the pot, and continue to cook, stirring once or twice, until the clams have opened, 5 to 8 minutes (discard any that don’t open).

Divide the cooked linguine among 4 pasta bowls, and top with half of the parsley leaves. Divide the clams, sweet potato, and broth evenly among the bowls. Garnish with the remaining parsley, the reserved country ham, and a lemon wedge (if using).

Penne with Crisp Prosciutto, Zucchini and Corn

Sautéing the prosciutto in a skillet crisps and intensifies its texture and flavor so it becomes like a refined version of bacon. Instead of overpowering the dish, the prosciutto complements the sweetness of the corn, brightness of the mint, and delicate flavor of the zucchini.

• Kosher salt
• 5 Tbs. olive oil
• 8 thin slices prosciutto (about 4 oz.), cut into strips
• 1 medium yellow onion, thinly sliced (1 cup)
• 2 small zucchini (about 3/4 lb.), trimmed, quartered lengthwise, and cut into 1-1/2-inch pieces
• 2 ears corn, shucked and kernels sliced off (about 1 cup), or 1 cup frozen corn kernels, thawed
• 1/2 cup freshly grated Pecorino-Romano
• 3 Tbs. chopped fresh mint
• 1 lb. penne
• 2 tsp. sherry vinegar or cider vinegar
• Freshly ground black pepper

Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, place over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels.

Add 1 Tbs. oil and the onion to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and turns light brown, about 6 minutes; add 1 or 2 Tbs. water to the skillet if the onion starts to stick or burn. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove from the heat and stir in half the Pecorino-Romano and all the mint.

Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add the reserved pasta water and stir. Serve sprinkled with the crisp prosciutto and the remaining Pecorino-Romano.

Linguine with Asparagus, Morels & Cream

If you can't find fresh morels, use dried. Chanterelles also taste great in this dish.

• 3 oz. fresh morel mushrooms, wiped clean, or 1 oz. dried morels, reconstituted in 2 cups of hot water, drained (strain and reserve the liquid), and patted dry
• 4 Tbs. unsalted butter
• 1 small shallot, finely chopped (about 1 Tbs.)
• 1 lb. asparagus, trimmed and cut on the diagonal into 1-1/2-inch slices
• 1-1/4 cups heavy cream
• 2 tsp. fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 6 oz. linguine or fettuccine
• 3 Tbs. freshly grated Parmigiano-Reggiano

If the morels are large, cut them in half lengthwise. Melt the butter in a large skillet over medium heat. Add the shallot and cook for about 1 minute. Add the morels and cook, stirring occasionally, until just tender, about 10 minutes. (If using dried morels, boil the strained soaking liquid until reduced to 1/4 cup. Strain the liquid through a coffee filter and add it with the asparagus and cream for even more flavor.) Add the asparagus, cream, and thyme and simmer until the asparagus is just tender and the sauce is slightly thickened, about 5 minutes. Season generously with salt and pepper.

Meanwhile, cook the pasta until al dente, drain it, and toss it with the asparagus and morels. Add the cheese and toss to coat the pasta. Serve immediately in warm bowls.

Vegetarian Penne alla Puttanesca

You probably already have everything you need for this hearty Sicilian pasta in your pantry. Anchovies are a traditional component, but even this vegetarian version has the trademark briny flavor of the sea, thanks to the bold capers and olives.

• 2 Tbs. extra-virgin olive oil
• 2 large cloves garlic, smashed and peeled
• 1 medium yellow onion, finely chopped
• 1 tsp. finely grated orange zest (from half a medium orange)
• 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup dry white wine
• One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
• 1/3 cup pitted Kalamata olives, rinsed and quartered
• 2 Tbs. capers, rinsed
• Kosher salt and freshly ground black pepper
• 8 oz. whole-grain penne pasta
• 1/2 cup grated Pecorino Romano
• 1/3 cup chopped fresh flat-leaf parsley

Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.


Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.


Pour the pasta into the skillet and toss with the sauce. Divide the pasta among 4 bowls and sprinkle with cheese and parsley.

Penne with Sausage, Fennel, and Pecorino

This hearty fall pasta gets a double dose of fennel flavor, from both fresh fennel and fennel seed in the sausage.

• Kosher salt
• 4 Tbs. extra-virgin olive oil
• 12 oz. sweet Italian sausage, casings removed
• 2 medium yellow onions, halved and thinly sliced (about 3 cups)
• 1 large fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced crosswise (about 4 cups)
• 2 Tbs. chopped fresh sage
• 1 cup lower-salt chicken broth
• 10 oz. dried penne
• 1 oz. finely grated Pecorino Romano (1 cup using a rasp grater); more for serving
• Freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked through, about 5 minutes. Use the spoon to transfer the sausage to a paper-towel lined plate and pour off any fat left in the skillet.

Set the skillet over medium-high heat and add the remaining 2 Tbs. oil and the onion.Cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Stir in the fennel, sage, and 1/4 tsp. salt. Lower the heat to medium and cook, stirring occasionally, until the fennel is softened and the onion is golden, about 5 minutes. Add the cooked sausage and chicken broth and cook, stirring, until heated through, about 2 minutes.

Meanwhile, cook the penne in the boiling water, stirring occasionally, until cooked through, 10 to 11 minutes. Reserve 1 cup of the pasta water and drain the pasta in a colander. Return the pasta to the pot over medium-high heat and stir in the sausage mixture until well combined. Remove from the heat and stir in the cheese, 1/4 tsp. pepper, and enough reserved pasta water to moisten, if necessary. Distribute among 4 bowls and sprinkle with additional cheese.

Garlicky Angel Hair with Grape Tomatoes

The most time-consuming step in this dish is broiling the tomatoes to reduce their liquid and intensify their flavor. Since the 20 minutes they need in the oven is hands-off, however, you can easily get the rest of the ingredients ready to go so that the entire dish clocks in at just about 25 minutes.

• 2 pt. grape tomatoes (about 20 oz.)
• 1 tsp. plus 3 Tbs. extra-virgin olive oil; more for the baking sheet
• Kosher salt
• 4 large or 5 small cloves garlic
• Large pinch crushed red pepper flakes
• 12 large fresh basil leaves
• 5 oz. dried angel hair pasta
• Freshly ground black pepper
• 1/3 cup freshly grated Parmigiano-Reggiano

Bring a large pot of salted water to a boil. Adjust an oven rack to the upper-middle position and heat the broiler to high. Line a large rimmed baking sheet with foil and rub it with oil. Toss the tomatoes with 1 tsp. oil and about 1/4 tsp. salt. Spread them on the baking sheet. Broil, shaking the pan occasionally, until they're cracked, very soft, and shrunken, about 20 minutes; they'll be blackened in places.

Meanwhile, chop the garlic and put it in a small saucepan, along with 3 Tbs. oil and the red pepper flakes (see "An easy way to peel a lot of garlic") . Bring to a simmer over medium heat and cook until the garlic just begins to turn golden, about 1 minute. Remove from the heat and let the oil steep.

Stack the basil leaves on top of one another and roll them into a cigar shape. Slice across the cigar to create thin, but not ultra-thin, ribbons (about 1/4 cup).

When the tomatoes are done, cook the pasta until tender, 3 to 4 minutes. Drain the pasta and return it to the pot. Immediately toss it with the garlic oil (and the garlic) and 1/2 to 1 tsp. salt. Grind lots of fresh pepper over the pasta, add the broiled tomatoes and the basil, and toss to combine well. Add half the Parmigiano, toss again, and immediately turn out into warm bowls. Top with the remaining cheese.

Pasta with Peas, Arugula & Prosciutto

Arugula packs a lot more zip than most other greens. And, if you're familiar with this peppery, nutty leaf, you know how much depth and character it brings to salads. But why stop at salads? Arugula is excellent in cooked dishes—like pasta—as well. For this meal, forget your typical pasta sauce. Toss the orecchiette or penne with a mature arugula, pea and prosciutto mix for a dish that surprises and satisfies.

• 1 lb. dried pasta, such as orecchiette or penne
• 1 lb. arugula (about 4 small bunches)
• 6 Tbs. unsalted butter
• 3 cloves garlic, minced
• 1 lb. fresh English peas, shelled (pods discarded or saved for vegetable stock) or 1 cup frozen peas, thawed
• Kosher salt and freshly ground black pepper
• 3 Tbs. olive oil
• 10 thin slices prosciutto, diced (6 to 7 oz.)
• 2 Tbs. fresh lemon juice
• 1/4 cup freshly grated Parmigiano Reggiano; plus 3/4 cup shavings for garnish
• 2 Tbs. chopped fresh flat-leaf parsley

Tip:

Use a sharp vegetable peeler to get those perfect Parmigiano shavings on top.

Put a pot of water on to boil. Salt it well and boil the pasta following the package directions.

Meanwhile, trim, wash, and thoroughly dry the arugula; chop it coarsely and set aside. In a large saucepan over medium heat, melt 4 Tbs. of the butter. Add the garlic and sauté until barely golden, about 2 minutes. Add the peas and sauté until tender-crisp, another 3 to 4 minutes if using fresh or 1 minute if using thawed frozen. Season lightly with salt and pepper. With a slotted spoon, remove the peas and garlic from the pan and set aside. Leave as much liquid in the pan as possible and add the olive oil to the pan. Add the prosciutto and cook until very lightly browned, about 5 minutes. Add the arugula in batches, stirring and adding handfuls as it wilts. Add the lemon juice. Cook for only a few minutes, just until all the greens have wilted.

When the pasta is done, reserve 1 cup of the cooking water and drain the pasta. In a large bowl, toss the pasta with the peas, prosciutto, arugula, and grated Parmigiano, along with 1/2 cup of the reserved cooking water. Season with more ground pepper; toss. Taste and adjust the seasonings if needed. If the pasta seems dry, toss with more of the reserved cooking water. To serve, garnish each portion with the parsley and the Parmigiano shavings. 

Luxurious Four-Cheese Macaroni & Cheese

Adding the cheese in two stages helps to create the best consistency.

• 3 cups whole milk
• 4 Tbs. unsalted butter
• 1 medium onion, finely diced (about 1 cup)
• 1 bay leaf
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• Pinch freshly grated nutmeg
• 1/4 tsp. Tabasco sauce; more to taste
• 5 oz. Gruyère, coarsely grated (about 1-3/4 cups lightly packed)
• 8 oz. blue cheese (I like Maytag Blue), crumbled (about 2 cups)
• 1 lb. dried penne rigate pasta
• 1 Tbs. finely grated lemon zest
• 11 oz. Monterey Jack, cut into 1/2-inch dice (2 cups)
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. fresh thyme leaves
• 2-1/2 oz. Parmigiano Reggiano, freshly grated (scant 1 cup)
• 3/4 cup fresh breadcrumbs

Heat the oven to 350°F. Put a large pot of well-salted water on to boil.

Meanwhile, heat the milk in a small saucepan over medium-low heat to just below a simmer, stirring often to prevent scorching. Remove from the heat and cover to keep hot. Melt the butter in a medium saucepan over medium-low heat. Add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften and becomes translucent, about 5 minutes. Add the flour and cook, stirring, for 2 minutes. Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth. Season the white sauce with 1 tsp. salt, pepper to taste, the nutmeg, and the Tabasco. Remove and discard the bay leaf. Stir in the Gruyère and blue cheese.

To make a traditional white sauce to bind macaroni and cheese, whisk hot milk into a cooked paste of butter and flour.

Cook the pasta to al dente, following the package directions. Drain well and return to the pot. Toss the lemon zest and half of the Monterey Jack into the pasta  while it’s still hot; add the cheese sauce and quickly toss to combine. Stir in the parsley and thyme and transfer half of the pasta to a large (3-quart) shallow casserole or lasagna pan. Sprinkle with the remaining Monterey Jack and half the Parmigiano; top with the remaining pasta. Sprinkle with the remaining Parmigiano and the breadcrumbs. Bake until bubbly and golden, 50 to 60 minutes. Let rest for 5 to 10 minutes before serving.

Herbed Farfalle & Grilled Chicken

You'll rip, not chop the herb leaves in this zesty pasta filled with basil, mint, and cilantro. Leaving the herbs in large pieces adds a refreshing, rustic quality to the dish.

• Kosher salt
• 12 oz. dried farfalle pasta
• 10 Tbs. extra-virgin olive oil
• 2 large boneless, skinless chicken breasts (about 1 lb. total)
• Freshly ground black pepper
• 7 Tbs. fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1/4 cup packed fresh flat-leaf parsley leaves
• 1 cup packed fresh cilantro sprigs
• 1/2 cup lightly packed fresh basil leaves, torn
• 1/4 cup packed fresh mint leaves, torn
• 1 cup packed fresh arugula (tough stems removed)
• 6 lemon wedges

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the farfalle and cook until al dente, 10 to 12 min. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.

Heat a cast-iron ridged grill pan or an outdoor grill. Brush the chicken breasts with 1 Tbs. of the olive oil. Grill the chicken breasts until golden on one side, 4 to 5 min. Turn the breasts, season with salt and pepper, and continue to grill until golden and cooked through, another 6 to 8 min. Let the chicken cool and then cut it on the diagonal into thin strips. Set aside.

In a large bowl, whisk the remaining 8 Tbs. olive oil with the lemon juice, garlic, and cumin. Season to taste with salt and pepper. Add the farfalle, sliced chicken, parsley, cilantro, basil, mint, and arugula and toss well. Season to taste with salt and pepper.

Put the salad into a serving bowl and serve immediately, garnished with the lemon wedges.

Israeli Couscous with Saffron, Toasted Pine Nuts & Currants

You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pine nuts until the last minute, so they don’t lose their texture.

• 4 Tbs. extra-virgin olive oil
• 1 medium yellow onion, cut into 1/4-inch dice (1-1/4 cups)
• 4 scallions, thinly sliced (white and green parts kept separate)
• 30 saffron threads (about 1/8 tsp.), lightly toasted and crumbled
• Pinch crushed red pepper flakes
• Kosher salt
• 2 medium cloves garlic, finely chopped
• Generous pinch ground cinnamon
• 1-3/4 cups Israeli couscous
• 1/3 cup pine nuts, lightly toasted
• 1/3 cup currants, soaked in warm water until tender and then drained
• 3 Tbs. chopped fresh flat-leaf parsley

Heat 2 Tbs. of the oil in a 10-inch straightsided sauté pan over medium-high heat. Add the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1-1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.

In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.

Add the pine nuts, currants, and parsley and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle the scallion greens on top, and serve.

Cavatelli with Arugula & Ricotta Salata

Ricotta salata is a smooth, firm sheep's milk cheese that's lightly salted. If you can't find it, use feta cheese and soak it for an hour in cold water before you grate it.

• 5 Tbs. extra-virgin olive oil
• 3/4 cup chopped imported black olives, such as Gaeta or Kalamata
• 1 Tbs. fresh lemon juice; more to taste
• 3 large cloves garlic, finely chopped
• 4-1/2 tsp. fresh thyme
• Freshly ground black pepper to taste
• 1/4 tsp. cayenne; more to taste
• 1 lb. dried cavatelli
• 1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped
• 1 cup (about 7 oz.) grated ricotta salata or feta

In a small bowl, whisk the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. Drain it well and return it to the pan. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined. Let sit until the arugula has wilted, about 3 minutes. Sprinkle with the ricotta salata just before serving.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• Kosher salt
• 2 Tbs. olive oil
• 1 small white onion, cut into 1/2-inch dice
• 4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
• 1 medium zucchini, cut into 1/2-inch dice
• 1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
• 2 medium cloves garlic, finely chopped
• Freshly ground black pepper
• 2 cups heavy cream
• 1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
• 1/2 cup thinly sliced fresh basil
• 1 Tbs. finely grated lemon zest (from 1 large lemon)
• 1 lb. rotini, or other short corkscrew pasta

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.