Tag: pasta

Edamame Pasta e Fagioli

Edamame Pasta e Fagioli

Edamame Pasta e Fagioli
With Bacon and Carrots

This easy, satisfying soup takes a cue from pasta e fagioli, the Italian combination of pasta and beans. Here, the beans are edamame—young soybeans—which pair surprisingly well with smoky bacon, carrots, garlic, and rosemary in a rich savory chicken broth. Small elbow macaroni completes the pasta-and-bean combination, while a finishing drizzle of extra-virgin olive oil, Parmigiano-Reggiano, and red pepper flakes brings everything together.

I use the refrigerated, shelled edamame from Trader Joe’s. They come vacuum-packed, fully cooked, and ready to eat hot or cold, making them especially convenient for this soup. Since they only need to be heated through, they go in toward the end. Edamame are also a good source of protein and fiber, adding a nutritious boost to this simple soup.

Edamame Pasta e Fagioli Recipe

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Capellini al Pomodoro

Capellini al Pomodoro

🌿🍅 Capellini al Pomodoro 🍅🌿

Do we really need another pasta with tomato recipe? The answer is yes. Yes, we do.

Especially when it is peak tomato season.

There is no better time to enjoy tomatoes than right now, when they are at their sweetest, juiciest, and most flavorful. A simple bowl of Capellini al Pomodoro celebrates the beauty of fresh tomatoes with just a few ingredients—allowing the tomato itself to take center stage.

For this version, I use Campari tomatoes, which are ideal for this recipe. These petite tomatoes are known for their naturally sweet flavor, low acidity, and juicy texture. They are larger than cherry tomatoes but smaller than traditional slicing tomatoes, with a perfect balance of sweetness and tang. When gently cooked with garlic and olive oil, they soften into a silky, fresh tomato sauce while still maintaining some of their beautiful summer tomato character.

Sometimes the simplest pasta dishes are the ones we return to again and again. Fresh tomatoes, fragrant basil, good olive oil, a little butter, and a shower of Parmigiano-Reggiano are all you need for a bowl of pasta that tastes like summer.

Capellini al Pomodoro Recipe

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Creamy Beef Bolognese with Mushrooms

Creamy Beef Bolognese with Mushrooms

Creamy Beef Bolognese with Mushrooms
🍝 🍄‍🟫 🍝

Creamy Beef Bolognese with Mushrooms is a savory, slow-simmered ragù with layers of flavor that develop over time. Unlike a typical spaghetti meat sauce, which is often brighter, redder, and more tomato-driven, this Bolognese lets meat and vegetables take center stage.

A generous amount of onion, carrot, celery, and cremini mushrooms slowly cooks down into the ragù, creating a deeper, more nuanced foundation and adding layers of savory flavor to the beef. The long, gentle simmer allows the ingredients to meld into a rich, satisfying sauce with subtle earthy notes from the mushrooms.

Equal parts milk and cream mellow the acidity and give the ragù a velvety texture that clings beautifully to spaghetti (or keto-friendly cauliflower, see recipe below).

Creamy Beef Bolognese with Mushrooms Recipe

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Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Spaghetti, Burrata, Arugula-Basil Pesto
With Edible Flowers for Spring
🌿 🌸 🌿

Spring naturally calls for lighter, greener cooking—dishes that feel effortless yet still deliver plenty of flavor. This spaghetti with arugula-basil pesto fits squarely into that space. It’s bright from the herbs, gently peppery from the arugula, and softened with a touch of mint that gives the whole dish a fresh, garden-like quality. The addition of burrata at the end makes the dish feel a little more special, its delicate shell giving way to a soft, creamy center that melts into the pasta.

One of the small techniques that makes this dish stand out is the use of hot pasta water in the pesto. Instead of a dense, oily sauce, a splash of that starchy water loosens everything into a silky style coating that clings beautifully to the spaghetti. It’s not cream-based, but it has that same smooth, cohesive texture.

Once plated, the pasta becomes a canvas. A scatter of basil leaves, a pinch of red chile flakes, and a soft, milky burrata on top bring contrast in both flavor and texture. And for a final seasonal touch, edible flowers add a pop of color that makes the dish feel like it belongs at the center of a spring table—simple, vibrant, and just a little bit celebratory.

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Springtime Spaghetti Recipe

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Caviar Mac and Cheese

Caviar Mac and CheeseCaviar Mac and Cheese

Macaroni and Cheese is the ultimate comfort food — creamy, familiar, and unpretentious. In this version, a more complex cheese base combines American Muenster with an Italian-style blend, creating a warm, silky sauce where the pasta blends into the cheeses and the caviar pops on top. Ivory in color, it feels decidedly luxurious, and worlds away from the artificial orange mac of childhood.

Caviar Mac and Cheese

The caviar here is Osetra from Bulgaria. It has firm, glossy beads with a clean, briny flavor and a subtle nuttiness. While it might seem extravagant to top mac and cheese with Osetra, the humble pasta actually provides the perfect canvas, letting each bead shine and turning a familiar comfort dish into a subtle, grown-up indulgence.

Caviar Mac and Cheese Recipe

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