Pasta

Lean on the oven for a hands-off approach to Sicilian-style caponata goodness.

With lots of crunchy green beans, caramelized lemon, toasted nuts, and creamy cheese, this is somewhere between a great pasta and a delicious salad.

Chunks of meltingly tender pork, charred tomatillos, and spicy peppers star in this New Mexican–inspired take on ragú.

Free yourself from the notion that lasagna is a weekend-only affair! This version is lighter, brighter, and faster than the baked casserole you’re used to.

Crispy-on-the-outside, chewy-on-the-inside rice cakes play well as a pasta substitute in this comforting vegetarian one-skillet meal.

Two-ingredient homemade pasta (no machine required!) meets a buttery yet fresh tomato sauce finished with a drop of umami-rich fish sauce.

Let your summer eggplant and basil shine in this classic Sicilian pasta.

This homemade mac and cheese is our Platonic ideal: It is deeply cheesy and creamy and has a crunchy crust. Plus, it doubles easily for a crowd.

A bright and punchy side that’s as good enjoyed right away, after a few hours, or even chilled.

Quickly cooked-down Sungold tomatoes give fresh marinara vibes to this low-key summer pasta.

Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.

Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian. 

This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich tomatoey sauce that tastes like it simmered for hours.

When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.

Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.

Roasted seaweed snacks and heavy cream make an unexpected (and totally delicious) pairing in this 20-minute pasta.

All the flavors of meaty Afghan mantu in a streamlined pasta dish.

Even we can't believe how creamy it is.

Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.

This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.