Israeli Couscous with Saffron, Toasted Pine Nuts & Currants

You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pine nuts until the last minute, so they don’t lose their texture.

• 
  
  4 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, cut into 1/4-inch dice (1-1/4 cups)
  
  


• 
  
  4 scallions, thinly sliced (white and green parts kept separate)
  
  


• 
  
  30 saffron threads (about 1/8 tsp.), lightly toasted and crumbled
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Generous pinch ground cinnamon
  
  


• 
  
  1-3/4 cups Israeli couscous
  
  


• 
  
  1/3 cup pine nuts, lightly toasted
  
  


• 
  
  1/3 cup currants, soaked in warm water until tender and then drained
  
  


• 
  
  3 Tbs. chopped fresh flat-leaf parsley
  
  

Heat 2 Tbs. of the oil in a 10-inch straightsided sauté pan over medium-high heat. Add the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1-1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.

In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.

Add the pine nuts, currants, and parsley and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle the scallion greens on top, and serve.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Rice Noodle Salad

For the dressing:

• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. fish sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 to 4 tsp. minced fresh hot green chile, such as jalapeño or serrano
  
  


• 
  
  2 small garlic cloves, minced
  
  


• 
  
  2 tsp. finely grated or very finely minced fresh ginger
  
  

For the salad:

• 
  
  6 oz. medium-width rice noodles
  
  


• 
  
  1 cup shredded romaine lettuce
  
  


• 
  
  1 cup fresh bean sprouts
  
  


• 
  
  1/4 cup roughly chopped or small whole fresh mint leaves
  
  


• 
  
  1/4 cup roughly chopped or small whole fresh cilantro leaves
  
  


• 
  
  3/4 cup peeled, seeded, and diced cucumbers
  
  


• 
  
  1/3 cup grated carrots
  
  


• 
  
  3 Tbs. chopped peanuts
  
  

Make the dressing:

In a small bowl, mix the lime juice, vinegar, fish sauce, sugar, chile, garlic, and ginger. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

Make the salad:

Bring a large pot of salted water to a rolling boil. Add the rice noodles and stir to disperse them. Cook until strands are opaque white and fully tender, but still resilient, 3 to 6 minutes (check the noodles often, as different brands cook at different rates).

Drain the noodles in a colander and rinse them under cold water until the noodles are cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, fluffing every few minutes to make sure they stay loose.

When ready to serve, put the rice noodles in a large bowl with the lettuce, bean sprouts, mint, cilantro, cucumbers and carrots. Add the dressing to taste and toss well. Sprinkle with peanuts before serving.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 
  
  2 medium ears corn, shucked and silks removed
  
  


• 
  
  3 Tbs. extra-virgin olive oil, more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dried orzo
  
  


• 
  
  1/2 cup finely chopped fresh basil
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. hot sauce, more to taste
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Fregola with Wild Mushrooms, Sherry & Cream

If you can’t find chanterelles, hedgehogs, or porcini mushrooms, substitute cremini. This pasta is delicious with seared duck breast or roast pork.

• 
  
  3/4 lb. wild mushrooms, such as chanterelles, hedgehogs, porcini, or a mix
  
  


• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium shallots (4 oz.), finely diced
  
  


• 
  
  1/2 Tbs. chopped fresh thyme
  
  


• 
  
  3 Tbs. dry sherry
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  1-1/4 cups fregola sarda
  
  


• 
  
  About 1/2 cup freshly grated Parmigiano-Reggiano, for sprinkling
  
  

Gently clean the mushrooms with a damp cloth or mushroom brush to remove any dirt or debris and use a paring knife to remove any dark spots or tough stem ends. If the mushrooms appear sandy, dip them quickly into a large basin of water and drain. Leave small, bite-size mushrooms whole; cut larger mushrooms into 1-1/2-inch pieces.

Set a 12-inch skillet over medium-high heat and add 1/2 Tbs. of the butter and 1/2 Tbs. of the oil. Swirl the pan to melt the butter and add half of the mushrooms and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms are cooked through and golden brown, about 6 minutes; the cooking time will vary, though, depending on the type of mushroom and its water content. (Avoid stirring the mushrooms too frequently, or they won’t brown well.) Transfer the mushrooms to a plate. Add another 1/2 Tbs. butter and 1/2 Tbs. oil to the pan and cook the remaining mushrooms. Combine all of the cooked mushrooms. When they’re cool enough to handle, chop them coarsely.

Return the pan to medium-high heat. (It’s not necessary to wash the pan unless it’s scorched.) Add the remaining 1/2 Tbs. butter and 1/2 Tbs. oil. Swirl the pan to melt the butter and add the shallots, thyme, and a pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the shallots are tender and golden brown, about 4 minutes. Add the sherry and cook, scraping the bottom of the pan, until the sherry has evaporated, about 1 minute. Return the mushrooms to the pan, add the cream, season with salt and a generous amount of black pepper, and cook until the cream has thickened slightly, 2 to 4 minutes. Stir in the parsley and keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the fregola to the boiling water and cook until al dente, 10 to 14 minutes. Drain and immediately toss the fregola with the mushroom mixture. Season to taste with more salt and pepper if necessary. Transfer to a platter or individual plates, sprinkle with the Parmigiano, and serve.

Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

• 
  
  Kosher salt
  
  


• 
  
  8 oz. orzo (1-1/4 cups)
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds
  
  


• 
  
  1 medium red bell pepper, quartered, stemmed, and seeded
  
  


• 
  
  1/3 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. red-wine vinegar
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 small red onion, cut into small dice (about 2/3 cup)
  
  


• 
  
  1/2 cup crumbled feta (2-1/2 oz.)
  
  


• 
  
  1/2 cup pitted, coarsely chopped Kalamata olives
  
  


• 
  
  3 Tbs. chopped fresh oregano
  
  

In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and quickly.

Heat a gas grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice.

In a liquid measuring cup, whisk the vinegar with the mustard and a generous pinch of salt. Slowly whisk in the remaining 1/3 cup olive oil.

When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve.

Orzo with Lemon, Garlic, Parmigiano & Herbs

Similar in texture to risotto, this dish is simple yet rich.

• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  3 medium cloves garlic, finely chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 cups low-salt chicken broth
  
  


• 
  
  5 Tbs. unsalted butter, cut into 5 pieces
  
  


• 
  
  1 lb. orzo
  
  


• 
  
  1/2 cup grated Parmigiano-Reggiano; more for sprinkling
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. fresh thyme leaves, lightly chopped
  
  


• 
  
  Freshly ground black pepper
  
  

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside.

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.

Spaghetti with Creamy Braised Garlic and Leeks

Braising the garlic in this recipe takes away some of its punch, rendering it sweet and ultratender.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
  
  


• 
  
  10 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  12 oz. dried spaghetti
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 oz. grated Pecorino Romano (1/3 cup)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted. Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes. Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely (see the Test Kitchen blog for more on this technique). Cover the skillet and cook, stirring occasionally (you will have to lift the parchment), until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.


Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the reserved pasta water 1 Tbs. at a time to make a silky sauce that clings to the pasta.


Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

Fresh Tortellini with Asparagus, Peas, and Mint

This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.

• 
  
  Kosher salt
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, pressed or minced
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  1 lb. fresh cheese tortellini
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
  
  


• 
  
  1 cup shelled fresh peas (or thawed frozen peas)
  
  


• 
  
  1/3 cup pine nuts, toasted
  
  


• 
  
  1/4 cup coarsely chopped fresh mint
  
  


• 
  
  2 oz. fresh goat cheese, softened
  
  


• 
  
  Freshly ground black pepper
  
  

In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.

In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.

Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.

Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.

Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

Grated carrots, squash, and chopped mint balance the spicy heat of the jalapeños. For a milder dish, use only 1 chile and remove its seeds and ribs—they’re hotter than the flesh itself.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. dried 1/4-inch-wide rice noodles (pad thai noodles)
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  3/4 lb. lean ground pork
  
  


• 
  
  1/2 cup crunchy peanut butter, preferably natural
  
  


• 
  
  1/4 cup seasoned rice vinegar
  
  


• 
  
  1-1/2 Tbs. fish sauce
  
  


• 
  
  1 or 2 jalapeños, stemmed and finely chopped (seeded, if desired)
  
  


• 
  
  2 medium carrots (about 6 oz.), grated
  
  


• 
  
  2 large yellow squash or zucchini (about 1 lb.), grated
  
  


• 
  
  2/3 cup coarsely chopped fresh mint
  
  


• 
  
  Lime wedges, for serving
  
  

Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.


Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.


In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature with the lime wedges on the side.

Fresh Tagliatelle with Sausage, Red Peppers, and Arugula

If you usually think of arugula as salad, think again. The bright, peppery green brings vibrancy and freshness to this otherwise rich pasta. Hot Italian sausage will make this dish spicy; for less heat, use sweet sausage.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  8 oz. hot or sweet Italian sausage, casings removed
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1 13-oz. jar roasted red peppers, drained and finely chopped (1-3/4 cups)
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 10-oz. package fresh tagliatelle or fettuccine
  
  


• 
  
  4 cups loosely packed baby arugula (about 2-1/2 oz.)
  
  


• 
  
  3/4 oz. (1/2 cup) freshly grated Parmigiano-Reggiano
  
  


• 
  
  8 large fresh basil leaves, thinly sliced (optional)
  
  


• 
  
  Freshly ground black pepper
  
  

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, heat the olive oil in a 12-inch skillet over medium heat. Break the sausage into bite-size pieces and add them to the skillet. Cook, stirring frequently, until browned, about 4 minutes. Pour off all but 1 Tbs. of the fat and return the skillet to medium heat. Add the garlic and cook for 30 seconds. Add the peppers and cream and bring to a simmer. Reduce the heat to low and simmer gently until the sauce is slightly thickened, 8 minutes.

Cook the pasta in the boiling water according to package instructions. Drain well and transfer to a large serving bowl. Add the sauce, arugula, cheese, and basil (if using) and toss with tongs until the arugula is slightly wilted. Season to taste with salt and pepper and serve.

Spaghetti with Green Garlic and Olive Oil

In this riff on the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor.

• 
  
  Kosher salt
  
  


• 
  
  2 T bs. extra-virgin olive oil
  
  


• 
  
  2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced
  
  


• 
  
  6 oz. thin spaghetti
  
  


• 
  
  2 T bs. freshly grated Parmigiano-Reggiano; more for serving
  
  


• 
  
  Freshly ground black pepper
  
  

Bring 3 quarts of well-salted water to a boil in a large pot over high heat.


Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove the pan from the heat.


Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.


Return the sauté pan to low heat. Add the spaghetti and 1/4 cup of the cooking water; toss well. Add the Parmigiano and 2 Tbs. of the water; toss again. Season to taste with salt and pepper, adding the remaining water if the pasta seems dry. Serve in heated pasta bowls, sprinkled with additional Parmigiano.

Cavatappi with Cilantro-Pistachio Pesto

This unusual pesto doesn’t contain cheese—it gets all of its richness from pistachios. For a tasty variation, try substituting broccoli and red bell peppers for the cauliflower and carrots.

• 
  
  Kosher salt
  
  


• 
  
  1/2 large head cauliflower, cut into small (1/2- to 3/4 -inch) florets (about 6 cups)
  
  


• 
  
  3 medium carrots, halved lengthwise and then cut on the diagonal 1/2 inch thick
  
  


• 
  
  7 Tbs. extra-virgin olive oil
  
  


• 
  
  1 cup lightly packed fresh cilantro leaves
  
  


• 
  
  1/2 cup unsalted shelled pistachios
  
  


• 
  
  3 medium cloves garlic, peeled
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  3/4 lb. cavatappi
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 large scallions, thinly sliced
  
  

Position a rack in the center of the oven and heat the oven to 475°F. Bring a large pot of well-salted water to a boil over high heat.

Put the cauliflower and carrots on a heavy-duty rimmed baking sheet. Drizzle with 2‚ Tbs. of the olive oil and 1/2 tsp. salt and toss to coat. Roast for 10 minutes, stir, and continue roasting until tender and golden in spots, about 10 minutes more.

Meanwhile, pulse the cilantro, pistachios, and garlic in a food processor until finely chopped. With the machine running, add the remaining 5‚ Tbs. oil and purée until the sauce is very smooth. Add the lemon juice and 3/4 tsp. salt and pulse to mix.

Boil the pasta according to package directions until al dente. Drain well and return the pasta to the pot. Toss the warm pasta with the roasted vegetables and pesto. Season to taste with salt and pepper and transfer to a serving bowl. Sprinkle with the scallions and serve.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 
  
  2 medium ears corn, shucked and silks removed
  
  


• 
  
  3 Tbs. extra-virgin olive oil, more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dried orzo
  
  


• 
  
  1/2 cup finely chopped fresh basil
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. hot sauce, more to taste
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Kalamata olives enhance any dish with their salty, rich flavor. Here, they add a twist to a basic chicken and broccoli pasta. For a vegetarian option, omit the chicken and add red and green peppers, garbanzo beans, or any other legume or vegetable of your choice when the pasta and pasta water is added to the skillet.

• 
  
  Kosher salt
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  4 cloves garlic, smashed
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
  
  


• 
  
  2/3 cup pitted Kalamata olives, coarsely chopped
  
  


• 
  
  1 lb. penne
  
  


• 
  
  1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 cup freshly grated Pecorino-Romano
  
  

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. Discard the garlic from the olive mixture. Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. Stir in the lemon juice and half of the Pecorino. Serve sprinkled with the remaining Pecorino.

Penne with Spinach, Gorgonzola, and Walnuts

Chopped nuts are unusual in pasta, but they pair brilliantly with the earthy Gorgonzola in this creamy weeknight dish. Toasting the nuts deepens their flavor, so don’t skip this step.

• 
  
  Kosher salt
  
  


• 
  
  8 oz. fresh baby spinach leaves (10 lightly packed cups) 
  
  


• 
  
  1/4 cup coarsely chopped walnuts  
  
  


• 
  
  12 oz. dried penne (3-1/2 cups) 
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper
  
  


• 
  
  3 Tbs. thinly sliced fresh chives 
  
  

Tip:

To wilt the spinach perfectly, put it in a colander and drain the pasta over it.

Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink. 

Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.

Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach. 

Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve. 

Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)

What a great vegetarian dish—full of flavors, colors, and of course, most importantly, very simple to prepare. Even someone who loves meat will like this. Substitute the cherry tomatoes with sundried tomatoes, if you like, but make sure you don’t use buffalo mozzarella because it will break down and become too runny. 

• 
  
  4 quarts water
  
  


• 
  
  Salt and pepper to taste
  
  


• 
  
  18 oz. medium pasta shells (look for tofe, which are about the right size)
  
  


• 
  
  2-1/4 cups trimmed green snap beans, cut into quarters
  
  


• 
  
  3/4 cup fresh peas (if not in season use frozen ones)
  
  


• 
  
  8 Tbs. extra virgin olive oil, plus extra for drizzling
  
  


• 
  
  1-2/3 cups cherry tomatoes, halved
  
  


• 
  
  2 shallots, peeled and sliced into rings
  
  


• 
  
  2 fresh mozzarella balls, drained and cut into small cubes
  
  


• 
  
  2 Tbs. finely chopped fresh marjoram or oregano leaves
  
  


• 
  
  1/2 cup freshly grated Pecorino cheese
  
  

Measure the water into a large pot and bring to a boil with 2 Tbs. salt.

Cook the pasta with the beans and peas in the salted boiling water until al dente.

Drain the pasta, beans, and peas through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, let drain for 5 minutes. Drizzle with a little olive oil and give the pasta a good shake every minute or so.

Meanwhile, in a large bowl, place the tomatoes, shallots, mozzarella, and marjoram or oregano. Pour over the extra virgin olive oil, season with salt and pepper, and mix together.
 

Add the pasta, beans, and peas to the bowl, sprinkle with the Pecorino cheese, and gently mix everything together to allow the flavors to combine.

Cover with plastic wrap and let rest at room temperature for 15 minutes. Stir every 5 minutes.

Serve immediately or keep in a sealed container in the refrigerator for the day after. Don’t keep longer than 48 hours and always eat at room temperature.

Spaghetti with Creamy Braised Garlic and Leeks

Braising the garlic in this recipe takes away some of its punch, rendering it sweet and ultratender.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
  
  


• 
  
  10 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  12 oz. dried spaghetti
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 oz. grated Pecorino Romano (1/3 cup)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted. Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes. Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely (see the Test Kitchen blog for more on this technique). Cover the skillet and cook, stirring occasionally (you will have to lift the parchment), until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.


Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the reserved pasta water 1 Tbs. at a time to make a silky sauce that clings to the pasta.


Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

Spaghetti with Grilled Ratatouille

Grilled vegetables—that summer side dish staple—easily become a satisfying main course when turned into a vibrant sauce for spaghetti.

• 
  
  1 lb. ripe plum tomatoes, halved
  
  


• 
  
  2 medium zucchini (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
  
  


• 
  
  2 baby eggplants (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
  
  


• 
  
  1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered
  
  


• 
  
  1 large red onion (about 1 lb.), cut into 1/2-inch slices
  
  


• 
  
  1 small head garlic
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 tsp. herbes de Provence
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup pitted Kalamata olives
  
  


• 
  
  12 oz. dried thin spaghetti
  
  


• 
  
  2 Tbs. chopped fresh basil
  
  


• 
  
  2 tsp. chopped fresh marjoram
  
  


• 
  
  1/2 cup crumbled feta or goat cheese
  
  

Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper.


Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.


When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.

Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil; process until smooth.


Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.


Toss 1/2 cup of the tomato-olive sauce and the basil and marjoram with the warm vegetables in the bowl. Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce. Divide the pasta among 4 plates, top with the vegetables, sprinkle with the cheese, and serve.

Butternut Squash Gnocchi

The extremely wet dough of these bright orange gnocchi is easily managed with the help of a pastry bag. It’s cooked by piping drops of the dough into simmering water. The smokiness of the mozzarella is an important addition to this classic Friulian recipe.
Watch the Fine Cooking Culinary School Video Series, where the authors show you, step-by-step, how to make this dish, as well as eight other handmade pastas.

• 
  
  1-1/2 lb. butternut squash
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 egg
  
  


• 
  
  1-1/4 cups all-purpose flour
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 cup grated Parmigiano Reggiano
  
  


• 
  
  5 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. chopped sage
  
  


• 
  
  1/4 cup shredded smoked mozzarella
  
  

Heat the oven to 425°F.


Cut the squash in half and rub with olive oil. Place on a sheet pan with 1/2 cup of water and roast in the oven until completely tender, about 45 minutes. Remove from the oven and let cool completely.


In a large bowl, mash the squash with a fork and then mix in the egg, flour, nutmeg, salt, and Parmigiano Reggiano to form a loose dough. Cover with plastic wrap and place in the refrigerator for at least 30 minutes.


Bring 6 quarts of salted water to a boil. Spoon the dough into a pastry bag and pipe the gnocchi into the water, using a butter knife to cut the dough into individual 1/2-inch dumplings. Cook about 20 gnocchi at a time until they rise to the surface of the boiling water, 2 to 3 minutes. Using a spider or slotted spoon, transfer the cooked gnocchi into a bowl of ice water. Continue until all the gnocchi are cooked. Remove the gnocchi from the ice water and place on a kitchen towel to dry.


Melt the butter in a 12-inch sauté pan over medium-high heat. Add the sage leaves and the gnocchi to the pan and cook until the gnocchi are warmed through, 2 to 3 minutes. Season to taste with salt and pepper. Pour out into a large serving bowl and sprinkle with shredded mozzarella.