Italian

This recipe packs in all the punches puttanesca is known for—salty! briny! olive-y!—without the need to cook a sauce. Two types of tomatoes are involved: beefsteaks get blended until smooth, and then tossed with cherry tomato halves.

The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.

Turn the iconic cacio e pepe pasta into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.

This tiramisu is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.

Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers.

Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.

This spring brodo is fully equipped with a lemony broth, bright green asparagus, and fresh pea shoots. The slice of olive oil–fried bread on top stays crunchy on the edges and gets custardy in the center.

Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.

This is project cooking at its best: tender manicotti wrappers are made by quickly cooking batter into pasta-like crepes. They're filled with a creamy trio of ricotta, Parmesan, and mozzarella, and covered with fresh tomato sauce before baking.

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan—it makes the pasta more flavorful.

Lucky for you, you probably have most of the ingredients for this luscious tomato-packed sauce in your kitchen right now.