National Pasta Day

Cacio e Pepe

We were inspired by an episode of The Kitchen on The Food Network to try this simple pasta dish. It is a classic Roman dish, appearing on nearly every menu in the city. Why? Because when made right, it is incredible. The secret, as it turns out, is to stir the mostly cooked pasta quite vigorously so that its starch emulsifies with the seasonings and added water.

Bolognese Sauce

We make a very large pot of this, eat it that night for dinner and then freeze it in Souper Cubes so we can come back and revisit later to remember how tasty it is.

Creamy Penne Pasta

Midnight Pasta

Midnight pasta, often referred to in Italy as spaghettata di mezzanotte, is a beloved Italian culinary tradition and a go-to, quick meal for late-night hunger. It is fundamentally a "pantry pasta"—a quick, simple dish made from staples usually found in the kitchen, often featuring garlic, olive oil, and red pepper flakes. We found two versions on NYT Cooking - one with a simple olive oil base, and this one with tomato paste added. Note: we modified the recipe to include green olives and capers.

Shrimp Scampi Pasta

We've been making this recipe for 20+ years, and it is always a crowd-pleaser. It started when we got Ina Garten's Back to Basics cookbook and found a recipe for Baked Shrimp Scampi. We tried it once, as it was intended as a main dish. But then we said, what if we put this over linguini? And a star was born. Credit Food Network for the recipe.

Tuna Pasta

Pasta con Ceci

Pasta e Fagioli

I'm not sure what possessed me, but one day I simply decided I wanted to make Pasta e Fagioli. I found the best recipe I could find, made a couple of minor adjustments and we've been making it every other week since. It's really good.

Kale and Walnut Pasta

Green Goddess Pasta Salad

Source: New York Times Cooking Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy and rich, with a tartly pungent edge from garlic and lemon juice. Like all pasta salads, this benefits from being made a few hours ahead, so the pasta can absorb most flavor from the dressing. But don’t add the vegetables until just before serving so they maintain their crunch.

Homemade Pasta

We have been making homemade pasta for years, but a recent trip to Italy and the Côte d'Azure inspired us to write it down and make sure it is easily accessible. Thanks to Riccardo at Piemonte Pasta in Menton for a great session and instruction. #piemontepasta

Salmon Orzo

This is one of those recipes  where every time we make it we say "we should have this more often". It is easy to prepare, incredibly tasty and very healthy. It also happens to be another recipe where we often replace the salmon with steelhead. Wine recommendation: Pinot Noir - like the Big Farm Table Pinot on our Drinks page

Sausage & Spinach Tortellini Soup