Having eaten hundreds of versions of this Roman classic in restaurants and in the homes of friends, I finally came up with a method that guarantees a perfect Cacio e Pepe.
Pasta alle Vongole is one of those mystical dishes where an alchemy so delicious occurs that a list of ingredients does little to account for its depth of flavor. Pasta with clams tastes like the perfect day of surfing—salty and rich, fresh and bright, entirely satisfying.
I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta.
Depending on how it’s cooked or cut, cabbage can yield all kinds of different flavors, from crisp and peppery in coleslaw to beautifully caramelized, as in this dish.
Paella’s lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce. For a weeknight version, we swapped chorizo and shellfish for chickpeas, fennel, and kale.
Cauliflower is roasted until nicely browned, then tossed with garlic, pine nuts, capers, a jolt of lemon zest and freshly cooked pasta. Finish with shavings of Parmigiano-Reggiano and another layer of lemon and grab a fork
Alla barese, in the Bari style, always means this favorite preparation, made with the spicy greens called broccoli rabe or rapini in America, a little garlic, a pinch of chili pepper, and a few anchovies for the salt.
I was constantly missing the pasta dishes I grew up with in Italy, so I’d go to the general store, buy the ingredients, and make this over the two little hotplates in our communal room.