by Nora Horvath in Community, August 21st, 2016
by Nora Horvath in Recipes, August 8th, 2016
It’s just as easy to make a fresh pasta sauce as it is to boil water, thanks to the one-pot method in this week’s Most Popular Pin of the Week. All the ingredients for a simple tomato sauce — think garlic, fresh basil and chopped tomatoes — are cooked at the same time and in the same pot as dried pasta and water, allowing the flavors to blend seamlessly and quickly. The water acts as both a cooking liquid for the noodles and the base of the sauce, while the addition of nutty Parmesan cheese at the end of cooking helps thicken the mix. Bonus: This fuss-free dinner is ready to eat in only 20 minutes.
For more hearty recipe ideas, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the recipe: One-Pot Spaghetti with Fresh Tomato Sauce
by Nora Horvath in Community, August 7th, 2016
Let us introduce you to your new favorite pasta sauce: salsa cruda. Its Italian name translates as “raw sauce,” and it’s typically a tomato-based mixture tossed with other fresh ingredients that are so full of flavor they don’t need to be cooked.
by Nora Horvath in Food Network Chef, Recipes, July 22nd, 2016
Pasta, beef and cheese are the foundation of many crowd-pleasing dinners: spaghetti and meatballs, pasta Bolognese and these top-rated manicotti, this week’s Most Popular Pin of the Week. Giada De Laurentiis stuffs large tube-shaped noodles with a mixture made from ground beef and three cheeses — ricotta and mozzarella for rich creaminess, and nutty Parmesan for a welcome salty bite — and covers them with her favorite bottled sauce. Before baking it, she tops the dish with another layer of mozzarella and Parmesan, which will begin to bubble in the oven.
For more hearty dinner ideas, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the recipe: Beef and Cheese Manicotti
by Mallory Viscardi in Books, June 7th, 2016
We love coming home to a big bowl of pasta at the end of a long day, but during the hotter months our go-to cream sauces and baked pasta casseroles feel too heavy for steamy summer nights. To satisfy your carb cravings at this time of year, stick with Giada De Laurentiis’ best recipes for fresh, veggie-focused pastas that are refreshing and surprisingly light.
Pasta Ponza (pictured above)
Baking juicy tomatoes with tangy capers gives this dish bold flavors, while a breadcrumb crust delivers a satisfying crispy bite.
by Nora Horvath in Community, May 29th, 2016
If you think red sauce and mozzarella are the extent of Italian food, brace yourself for a delicious revelation. Tasting Rome by Katie Parla and Kristina Gill is here to broaden your palate. This one-stop guide to Roman food brings you recipes for classic dishes you know and love, plus new ideas and iterations of what Italian food means — like the creamy three-ingredient pasta pictured above. It’s a wonderfully simple cacio e pepe; think of it as Italian macaroni and cheese … taken to the next level.
We checked in with the authors to find out about authentic Roman cooking at home and what a typical meal looks like for locals in Italy. Hear what they have to say below, and get their top tips, tricks and must-have staples for an Italian pantry.
by Amy Reiter in News, May 22nd, 2016
With summer just around the corner, it’s time to say goodbye to the heavy, creamy sauces that are a staple in winter comfort food. This week’s Most Popular Pin of the Week, a simple pasta dish from Ina Garten, brings together garlicky shrimp and a zesty lemon sauce over linguine to make a fresh, satisfying dinner. To boost the flavor in this dish, which takes less than 30 minutes to prepare, Ina adds the cooked pasta to the skillet while the sauce simmers, allowing ample time for all the flavors to be absorbed.
For more impressive dinner ideas, check out Food Network’s Let’s Entertain board on Pinterest.
Get the Recipe: Ina Garten’s Linguine with Shrimp Scampi
by Layla Khoury-Hanold in Restaurants, April 20th, 2016
Do you daydream about pasta? Do visions of angel hair dance in your head? How about fusilli and farfalle, linguine and lasagna, rigatoni and rotini, tortellini and tagliatelle? Yet, even as you muse about masses of macaroni, manicotti and mostaccioli, if you are like many Americans you may actually be eating less pasta than you used to.
by Maria Russo in In Season, Recipes, April 14th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Cacio e pepe — a classic Roman dish that translates to “cheese and pepper” — is arguably one of the simplest recipes in the Italian canon. The combination of pecorino cheese and ground black pepper makes a simple yet irresistible creamy pan sauce ideal for coating pasta. The flavor profile has caught the attention of chefs stateside, and some are taking it way beyond the noodle. Read more
by Lauren Piro in Recipes, April 1st, 2016
If you’re like us and are just about ready to dance down the streets and proclaim your excitement over spring’s long-awaited arrival, you need to celebrate by taking advantage of the best parts of spring — and, of course, that means the bounty of seasonal produce. In Italian, primavera means “spring,” and the classic dish of pasta primavera brings together the bounty of in-season veggies in a single light, bright dinner that’s ideal for longer days and warmer nights. Read on below to check out our favorite takes on this tried-and-true staple.
Giada De Laurentiis’ Pasta Primavera
With nearly 400 fan reviews and a 5-star rating, Giada’s go-to recipe is a good place to start if you’re new to the primavera party. She lets the sweetness of the roasted carrots, zucchini and bell peppers shine in her no-sauce sauce, which is made just before serving as the hot noodles get tossed with the tender veggies and a generous splash of the cooking liquid.
This familiar, comforting dish has likely found its way onto your dinner table at some point. And whether you prefer the classic version or are looking to switch things up next time you make it, we’ve got a recipe for you.
Giada De Laurentiis’ Fettuccine Alfredo (above)
Giada (our resident pasta queen) has a popular recipe for the classic dish that deserves a spot on your Pinterest board. Her version calls for some freshly squeezed lemon juice, which brightens up all that delicious Parmesan.