This is one of those elemental yet marvelous pastas made from almost nothing but a cook’s inventiveness. If you lived in Puglia and all you had in the pantry was oil, garlic, a handful of pasta, a hunk of bread, and a sheaf of dried oregano, this is what you would make for your family. And they would be happy. Don’t wait for an empty refrigerator to make this. Just have some good country bread—a couple of days old is best—and some bucatini. The contrasting textures of those thick, hollow strands, perfect for slurping, and the hand-torn crumbs of bread, crisp and crackling, is just great. (And if you happen to have some Canestrato Pugliese, grate some on top. It will take you straight to Puglia.)
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Turn humble onions into this thrifty yet luxe pasta dinner.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.