Just like the women for whom it’s named, this pasta puttanesca recipe is edgy, spicy, and more than a little sassy. Gets the job done in a hurry, too.
No longer are you safe from temptation just because you summoned enough fortitude to skip the Nutella aisle at the store. Not safe at all.
Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you’ll manage.
We’ve got stars in our eyes…and our bowls…and our spoons…all thanks to pastina, the teensy star-shaped pasta. It just may be the cutest supper in the solar system.
Boletus edulis—that’s the fancy-pants name for porcini—is hardly a come-hither sort of name, but with a taste like this, who cares?
Straight from Venice by way of Charleston, this Southern belle cheats a little, usurping the role of vanilla gelato with butter pecan ice cream.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Still, when you tire of that, there’s always this deeply satiating tactic.
Tomatoes, tomatoes, tomatoes. When you’re inundated with ’em, there’s just one thing to do with ’em—make sauce and freeze it.
And by “giant,” we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.
Tastes just like what they slide in front of you at trattorias in Italy, with someone’s nonna in back rolling out sheets of fresh pasta, upper arms jiggling.
As the title promises, this recipe is simple. Maybe even beyond simple. Even so, this seasonal must tastes like summer in a can.
Rabe. Raab. Rapini. Call it what you will, but it’s never better than when jumbled with sautéed garlic and crisped potatoes.
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