Pasta

It’s silky. It’s satisfying. And it contains no dubious ingredients. What’s not to like?

Whether you know it as American Chop Suey, Chili Mac, or American Goulash, this deeply flavorful, super-comforting pasta dish is greater than the sum of its humble parts.

It’s a pasta horoscope, obviously.

Sometimes, everyone should get a dinner they like.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

You don’t need to stand over the stove to create rich, comforting red sauce.

All the things you love about a classic puttanesca (salty! briny! olive-y!), but above-90-degree-friendly.

Cherry tomatoes, chiles, basil, and ground chicken create a sauce that's bright, fresh, and August-approved.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

This is our idea of what a cold noodle salad dish should be.

A bright, summertime pasta sauce packed with in-season tomatoes and briny olives.

And no, we don't mean macaroni salad.

I cook it down 'til it's the best version of itself.

It’s packed with jammy, sweet bell peppers and topped with ricotta salata and hazelnuts.

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.

You can't go wrong with spaghetti tossed with olive oil, plenty of parm, and more than a pound of kale.

Like a cross between savory bagna cauda and spicy arrabbiata, this one’s total dynamite.

This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman finds inspiration in an iconic Italian dish.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

Built of toasted nuts, creamy ricotta, and salty Parmesan, you don’t even need a food processor to make this riff on the normal pesto you know and love.

It‘s creamy, it’s cheesy, it’s garlicky, and just as can’t-stop-eating-it delicious as the OG basil-based one.