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.
Lemons, olive oil, basil... the only other ingredient needed is sun.
With "squiggly" noodles and tomato, this is a gem of a kid's pasta. And it has a sneaky side - they will eat beans without even thinking about it.
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.