Tagliatelle are the noodles of the Emilia-Romagna region of Northern Italy, and green tagliatelle are a brighter, more colorful version made by mixing pureed spinach (or spinach and watercress) into the eggs. I’ve been making a lot of tagliatelle, as my Imperia pasta maker came with a tagliatelle cutter, and I haven’t bought any other [...]

This pasta is tossed with a deeply flavorful sauce that’s made from just a few common Italian ingredients. It shows how just a few ingredients in combination can transform an ordinary pasta into something special. The first step in this dish is to make oven-roasted tomato sauce. This in itself is a delicious pasta sauce. [...]

I made this penne pasta dish the other night from leftover ingredients from other pasta sauces I had made. I had some asparagus and fava beans in the fridge which I of course didn’t want to go to waste, a piece of prosciutto and some Parmigiano and Pecorino cheeses, and canned San Marzano tomatoes, which [...]

There are many versions of mostarda, an Italian fruit relish finished with mustard seeds. This citrus version of mostarda is from Sicily and has a strong sweet-sour flavor common in Sicilian cuisine. The full spectrum of citrus flavors is represented, from sour lemons and limes to sweet navel oranges. It is also a very colorful [...]