When you first put the water on to boil pasta, it can be tempting to just dump it in and walk away. Do you really need to ...

Made in a slow, traditional way, bronze-cut pasta has a distinctive taste and texture that can noticeably improve any dish ...

Pasta al forno ("baked pasta" or "pasta in the oven") is an Italian casserole made with pasta, creamy tomato sauce and cheese ...

Enjoy a month of Mediterranean diet dinner recipes featuring high-fiber whole grains, nutrient-rich veggies, lean proteins ...

In this video, learn how to make a tasty fusilli pasta and mozzarella jar salad with a tangy lemon and honey mustard dressing ...

“Many shapes can be paired with this recipe, but my choice would be Fusilli because they absorb all the ingredients of this rich pasta sauce really well.” ...

Use high-quality tins, like Matiz España brand, for the best results. This creamy, savory pasta dish comes together in just one pot, no need to boil the pasta separately. A combination of savory ...

Then, once the pasta is done and the cavolo nero soft, drain and tip into the ’nduja pan; it doesn’t matter if the fusilli and greens are wet. Turn everything together carefully, as your pan ...

it makes me question the need to boil the pasta in the first place only to dehydrate it again in the oven. So I bung a batch of raw, dried fusilli, dowsed in olive oil, into my oven, which I’ve ...

Some of the best pasta dishes in Philly right now — hand-rolled trofie pasta salad with gochujang and smoked celery; fusilli tossed with broccolini and preserved lemon — aren’t coming from ...