Pasta

Pantry pasta at its best.

The ultimate dinner-to-desk lunch dish.

This back-pocket pasta can be made with ingredients you have on hand in under 15 minutes.

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

A super simple red sauce lets the shellfish shine—say that 5 times fast.

Because you need more butter-roasted things in your life.

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…

This chopped pesto requires nothing more than a cutting board and a knife.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

The almond oil in this recipe is so easy to make and also perfect for salad dressings.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.