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.
Noce Moscata means “nutmeg” in Italian.
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.
Moist chunks of smoked fish, nubs of tender asparagus and handfuls of fresh herbs come together in this pasta that sings of spring.
I've made this dish as a quick supper and as an elegant dinner party first course. It goes both ways, which is key to its charm and longevity in my cooking repertoire.