The Anytime Pomodoro
This bright and colorful sauce is delicious with fresh, or canned, plum tomatoes; the one thing we insist upon is making it with fresh basil, since its peppery-sweet, vibrant savor just doesn’t come through if you use the dried version of the herb. The other component here is garlic; don’t skimp on it, since when you cook it in olive oil it mellows and loses any of its harshness.
Get the recipe: Quick Pomodoro Sauce
A Light And Citrusy Meal That’ll Fill You Up
Lemon juice and zest, thinly sliced pancetta and pitted black olives give this spaghetti dish a lovely balance of tart and salty flavors. Any black olive will work, though we find that the fruity savour of kalamata and Gaeta olives nicely complements the flavors of the lemon and ham.
Get the recipe: Spaghetti with Lemon, Olives and Pancetta
Creamed Spinach, Reinvented With Carbs
A purse of fresh spinach has infinite potentials — omelet, salad, quiche, side dish — yet one we don’t often think of is flinging it with hot pasta. Its hot( fettuccine is particularly good with this sauce) quickly wilts the nutritious green and the pasta takes beautifully to rich, smooth cream and a smattering of grated Parmesan.
Get the recipe: Creamy Spinach Fettuccine
The Fast Track To A Dish That Savor Like It’s Been Cooking For Hours
Sausage is a flavor bomb on its own; use it to build a pasta dish and you won’t need to do much to end up with a perfectly salted, savory snack. Remove the meat from the casing and crumble it into the pan, cook it until it browns then add parboiled broccoli florets( you can also utilize cauliflower or broccoli rabe ). It’s great flung with orecchiette, shells, or any other pasta shaped like a cup that can scoop out bits of meat and vegetable.
Get the recipe: Orecchiette with Sausage and Broccoli