The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.
This was my first taste of the south of France.
The natural bite of the radishes is balanced by fresh basil, orange segments, and a simple citrus dressing.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.
Place the ball of buffalo mozzarella on a plate and garnish with the tomato salad. Enjoy!
This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or trenette.
This green-on-green pasta is the essence of springtime, and I start to crave it as soon as the first crocuses appear. The combination of asparagus, nutty Parmigiano-Reggiano, and the delicate accent of basil is perfection.
Giovanna Giglio Cascone, a homecook in Ragusa, Sicily, makes this delicious tomato-and-cheese filled bread every Easter.
What's not to love when with an effortless twist a dish becomes something brand-new? Puree the Cantaloupe Thai Chile Basil Salad with an adjustment or two, and you will have a soup that is heaven in a bowl at the end of a steamy summer commute home.
Good old salmon in a white wine sauce gets a major makeover when shaved garlic and torn fresh basil go into the pan. Skip making a side dish by bedding down the salmon on a pile of greens and sugar snaps. The garlic basil pan sauce doubles as a salad dressing. Use this trick with anything from meat to vegetables to tempeh.