Pasta Shells

The contrast of whole grain and pasta makes for a very satisfying side dish. You can also make this by substituting whole grain couscous or quinoa for the bulgur. Serve this with Baked Barbecue Tofu and Peppers (page 141) and a tossed salad for an easy, hearty meal.

Broccoli is one of the most harmonious additions to pasta salad. Try this in the menu with Pizza Margherita (page 154).

This is a quick and easy main dish. Although most shrimp you buy have been frozen, this dish is absolutely superb made with fresh shrimp, the largest you can find.

Cavatelli 'ncatenati In times past in poor regions like Molise, when meat was scarce, eggs were an available and affordable source of protein. A dish of pasta dressed with eggs combined the nutrients of two staple foods for a meal that was naturally nutritious and sustaining. I love these pastas sauced withe eggs, and tasty versions can be found all over Italy, especially in Abruzzo, Molise, and Lazio (Rome), where the most famous dish of this type, spaghetti alla carbonara, originated. This Molisano version is particularly appealing, with cavatelli, scrambled eggs, and bacon, and with grated Fontina Val d'Aosta tossed in at the end—a bit out of region, but absolutely delicious here. In Molise they would use grated pecorino, of course, and it is lovely that way, too.

Full of garden vegetables and pasta, this soup relies on a bright basil-and-parsley-based sauce (the pistou) for a last-minute explosion of herbal flavor.

Slowly cooking the pasta risotto-style by ladling hot broth over it allows the shells to soak up all of the broth's aroma and results in a velvety, creamy texture. The bitter bite of the greens adds just enough edge.

Editor's note: The recipe and introductory text below are from I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands by Kara Zuaro. To read more about the book, see the related story. Patrick Phelan
from Patrick himself Singer-songwriter Patrick Phelan crafts dreamy, lingering music, studies human rights, and has spent time in Italy to focus on his cooking, as he has been a chef for more than eleven years. This decadent dish is something you should save for a special occasion because (a) you're going to have to drop a lot of cash to make it happen, (b) you're going to need to kill a pair of lobsters in the process, and (c) it'll make your special day that much more special. This is a challenging recipe, but if you follow the directions carefully, you'll end up with a dish that's as fancy as it is comforting — and big enough to feed a crowd. If you're cooking for two, just make half — you'll still savor the leftovers for lunch the next day. "This recipe comes courtesy of the great influences of David Shannon, one of my many teachers over the years." —Patrick Phelan

Can be prepared in 45 minutes or less.

The title refers to the black and green olives featured in this piquant dish.

In Italy a no-cook pasta sauce is known as salsa cruda, and makes a wonderful one-dish dinner. In this version, the combination of artichokes, olives, capers, and lemon zest is not only beautiful, but bold in flavor.

Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!

Hot pasta is tossed into a fresh salsalike sauce for a quick and delicious meal.

Fennel seeds add a flavorful new twist to this vegetarian main course.

A simple lemon and oil dressing-which works with just about any fresh vegetable-turns some of your garden's finest into a light summer pasta salad. Serve it in lettuce cups for a nice presentation.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

An easy soup from Caffe Trinity in San Francisco.