Pasta & Noodles
1283 recipes found
Roasted Rice Cakes with Scallion Oil
After a recent trip to China, I've been obsessed with crispy scallions on noodles, and have been inspired by a recipe from Fuchsia Dunlap's Every Grain of Rice. For this recipe, I experimented with using scallion-scented oil to roast fresh cylindrical rice cakes, a la David Chang's instructions in Momofuku. I can highly recommend this combo with kimchi and a fried egg.
Shanghai Noodles Served with Sauce
This is a quick and easy traditional breakfast dish, often seen on Shanghai people's breakfast table usually served together with stir fried eggs, Chinese tea or/and soy bean milk to make a full breakfast. When I was little, my dad cooked this as easy and quick morning dish, and sometimes as dinner as well. Now I cook for my family by myself, so this easy one would be a good choice for a rush morning.
4-ingredient Miso Avocado Bowl
This can be gussied up with fresh garlic, a drip of bright citrus or some fruity olive oil, but after making A House in the Hill's kale noodle bowl for the umpteenth time, I've discovered that for me, making this an everyday meal means just four simple ingredients and the same explosive flavor. Sometimes I add shaved carrot, steamed edamame, broccoli or sesame seeds, but this is the base I always return to--served hot or cold. (Note: Authentic buckwheat noodles are gluten-free, but most brands in the U.S. contain wheat flour.)
Cacio e Pepe
You'll often see "Cacio e Pepe," (or cheese and pepper), on the menu of your favorite Italian Osteria. It's so good that it doesn't really make sense -- until you try it home with the proper technique and good quality pecorino. You could make this for yourself on a sleepy Thursday when the fridge is looking sparse, or for a late night dinner party with lots of wine. Whatever the occasion --it comes together in the time it takes to boil the pasta. I love to use Spaghetti No. 12 with this recipe, and coarse ground pepper, but feel free to grind your pepper fine, and use the long pasta of your choice.
Garlic-Parmesan Fusilli Pasta
Whats more comforting than pasta after a long day at work?! The answer is this quick, no-fuss pasta. This is my go-to fusilli recipe for a weekday dinner.
Spaghetti Aglio, Olio e Zenzero
It's a very simple adoption of the classic italian dish made with ginger. I'm making this for 10 years now and it is very popular with everybody...
Spaghetti al Tonno
My famiglia's delicious spaghetti al tonno recipe is served every Christmas Eve (La Vigilia di Natale). I love this meal and this recipe is so versatile.
Super Greens Pasta Bake
Sometimes, you just want a Super Greens Rotini recipe that you can make ahead and pop in the oven later. With tomato sauce, whole grain pasta & cheesy topping.
Silky Broccoli and Bowties
Broccoli and bowties is a dish my mom makes the night before the holidays; a low maintenance, comforting pile of pasta. It's more of a comfort food than you'd think. The broccoli is blanched into soft submission, made creamy with generous amounts of olive oil and parmesan cheese and breaks down into almost a chunky pesto. You'll keep going back for more. Sometimes you'll even eat it straight out of the pan.
Diane Kochilas' Pasta With Yogurt & Caramelized Onions
This secret just might change your life: you can, and should, dress pasta with Greek yogurt, especially if you also then top it with caramelized onions and grated pecorino. Adapted slightly from The Glorious Foods of Greece (William Morrow Cookbooks, 2001).
Pasta with Mizithra and Garlic
I had this pasta for the first time at a wonderful Greek restaurant in Seattle. The owner told us how to make it, and I follow his instructions to the letter. It's totally unlike any other pasta I've ever had--the strands are coated with golden shards of mizithra cheese and garlic, giving the pasta a deep nutty flavor and an almost prickly texture. The secret here is the mizithra, an aged Greek cheese that doesn't melt when heated, and will brown and caramelize if you cook it in a hot pan. The whole dish comes together in minutes, and it actually tastes better at room temperature than it does warm.
Gourmet Pasta Salad -
I created this recipe from a visit at The Little Travelers , located in Geneva IL. I tried one of their products a Vidalia Onion Dressing.
Beef Macaroni Sopas
A classic Beef Macaroni Sopas recipe with our Filipino twist for a comforting soup meal. The combo of ground beef, macaroni, and vegetable in broth is perfect.
Birds nest
Day old unsauced spaghetti crisped with minced breakfast sausage and butter with an egg coddled into the center
Spaghetti with Olive Oil, Garlic and Pan-Fried jalapeños
Here’s to Spaghetti Aglio e Olio’s new incarnation – a pasta recipe with jalapeno olive oil recipe that might be zen-like but that is undoubtedly memorable.
Bucatini with pesto and cherry tomatoes
We have a huge garden and right now our tomatoes and basil are at their peak. This simple dish tastes like summer and everyone loves it. FYI, bucatini is a thick strand of pasta with a thin hollow core. It works well with this recipe but other pasta shapes could be substituted.
Japanese Soba with Mushroom Broth
A friend started talking soba, seaweed and shitakes and described his mastered recipe for a steaming bowl of goodness that is true to its Japanese roots — simple, but amazing. Who needs a Japanese noodle house when you create a dish like this at home? Once you have a few of these items stocked in your cupboard, you can easily bring the East into your kitchen any night of the week without a lot of effort. Note: you don’t have to go to a Japanese specialty market to get all the makings, most health-food shops (or even Whole Foods) will carry everything you need.
Butternut Tomato sauce
I paid more than $6 for a jar of gourmet pasta sauce, but after reading the ingredients I realized it was pretty simple. Adding defrosted butternut squash--the whole package with a quart jar of homemade or quality prepared tomato pasta sauce--couldn't be easier. Not only does this add a great nutritional punch, but its a complex flavor and nice thickness that adds a lot to homemade sauce or baked pasta dishes.
Cavatelli with Asiago Oat Crumbs
Sometimes great kitchen disasters lead to most surprising dishes. I have a wonderful recipe for cookies with flour, cheese and butter, and was trying to adapt it to work with oats. The first batch of cookies went nowhere. The cookies fell apart and literally turned into crumbs. Correction: they turned into the most delicious crumbs imaginable. I had a great deal of dough left, and plenty of room to experiment. And that is how a lovely pasta was born.
Puttanesca
This is my favorite disg that my husband makes. Super simple and delicious. I always ask for it on special occasions but it can be made anytime
Spaghetti Carbonara
This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
Pasta Salad With Roasted Eggplant, Chile and Mint
This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.
Stir-Fried Chinese Broccoli and Chicken With Hoisin
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken. I always look for sustainably raised chicken.
Asparagus and Parsley Pasta
Italian pasta accompanied by tender asparagus and vivid parsley will make a lovely dinner for you and your family!