Pasta & Noodles
1283 recipes found
Rabbit Ragu With Pappardelle
Pasta Puttanesca
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
Shrimp Pad Thai
Maybe don't order pad Thai this weekend and make it yourself? Here's a recipe to offer both an excellent facsimile of what's available from your favorite Thai place and the satisfaction that comes with having made the meal at home. This dish may introduce some new ingredients to your pantry (fish sauce and tamarind paste), and if you’re a parent, it might become a family favorite.
Linguine With Blood Orange and Tuna
Garganelli Pasta With Fava Beans
Venison and Rice Stick Stir-Fry
Ambassador Roland Eng's Khmer Noodles
Suad Shallal’s Iraqi Lentil Soup With Meatballs
This recipe came to The Times in a 2004 article about iftar, the breaking of the fast during Ramadan, the monthlong Muslim holiday during which observers abstain from food and drink from sunrise to sunset. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. It is adapted from a recipe belonging to Suad Shallal, who moved with her family from Iraq to the United States, in 1966. It was served at her son Andy's restaurant, Mimi's American Bistro in downtown Washington, each day during Ramadan. (The restaurant is now closed.) Mrs. Shallal's recipe calls for ground allspice, but feel free to experiment with other spices found in Middle Eastern cooking like cumin, coriander, cardamom and turmeric. And don't forget to taste and season with salt as you go.
Cold Soba Noodles With Dipping Sauce
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed, and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
Gnocchi
There are a number of tricks in this basic recipe from Laura Sbrana, the mother of the chef Marco Canora: Start with baking potatoes and get rid of as much moisture as you can. Use less flour than you would expect. For a light and airy gnocchi, work the dough as little as possible so that it doesn't become glutinous which would result in a heavy and chewy result.
Cheddar-Colby Macaroni and Cheese
Macaroni and Cheese With Velveeta
Pasta Casserole With Goat Cheese and Salsa
Soba With ChickenJU And Green Onions
Spaghetti With Shrimp And Asparagus
Fettuccine With Fennel And Shiitake Mushrooms
Linguine With Dried Porcini And Green Peppercorns
Penne With Dried Porcini And Italian Sausage
Fish and Pasta With Wine Sauce
Green Fettuccine With Yellow Tomatoes and Basil
Pasta With Red Peppers And Pine Nuts
Linguine Puttanesca
Penne With Tomatoes Basil and Garlic
