by Emily Lee in Recipes, July 20th, 2016
by Allison Milam in Recipes, September 23rd, 2014
Here at Food Network, we’re constantly dreaming up new ways to survive summer heat waves without relying on cold salads for every meal. Our best solution so far? No-cook pasta sauces. And it’s not just because they reduce the amount of time spent cooking over heat — though it is a huge plus. It’s because a good, raw sauce must add up to more than the sum of its parts. In most cases, that means the absolute freshest and most perfectly ripe ingredients. From light, clean-tasting pesto to juicy tomato sauce with olives and mint, here are six of our favorite ways to dress up pasta in the summertime.
When it comes to no-cook pasta sauces, basil is king. This simple, seasonal mixture of basil, garlic, pine nuts, olive oil and salty pecorino comes together in just five minutes in your food processor, no flame required. Even though it feels like a shortcut recipe, it certainly doesn’t taste like one.
by Cameron Curtis in How-to, March 18th, 2014
If there’s any recipe to have in your back pocket at all times, it’s a good pasta sauce. When you’re armed with just a few simple (and likely on-hand) ingredients, jarred sauce can be a thing of the past, and no-sweat meals can be a nightly affair. Once you have these basic sauces down, a number of pasta dinners are just a rolling boil away.
Before you twist the lid off your next jar of tomato sauce, consider making a batch yourself. While there are many ways to make a classic red sauce, Ina Garten’s five-star Marinara Sauce is about more than tomatoes. She deepens the flavor with red wine and garlic, and she creates a chunky texture with chopped onions and crushed tomatoes. It jives perfectly with any pasta shape, as a part of a baked pasta dish like lasagna or even as pizza sauce.
Before you pick out a pasta for dinner tonight, think about what sauce you’re craving. Different pasta shapes lend themselves better to different pasta sauces, and these perfect pairings will ensure the perfect bite.
1. Flat Long Noodles
Think of fettuccine, linguine and tagliatelle as the flat, ribbon-like pastas that pair well with creamy sauces. The surface area of a flatter noodle means that it can stand up to a rich sauce. The wider the noodle, the heartier the sauce. A meaty Bolognese is best for wide pappardelle while an Alfredo pairs perfectly with fettuccine.