Quick Pasta Recipe: Fusilli w/ Caramelized Fennel & Toasted Pistachios

Seattle chef Jason Stoneburner is a busy guy.  He heads the kitchen at Bastille – plus his new restaurant, Stoneburner, which showcases local fish, shellfish, meats, and seasonal vegetables. So we felt lucky he had the time to share this pasta dish. It marries fusilli pasta with caramelized fennel and garlic. Pistachios lend a nutty flavor. (Click here to … Read more

Pasta w/ Olives, Capers & Anchovies – or a “White” Puttanesca Sauce

Puttanesca sauce is a tangy, somewhat salty spaghetti sauce made with ingredients typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers, and garlic. Giuliano Hazan,  son of famed Italian cookbook writer Marcella Hazan, calls this riff “a tomato-less version – or “bianca” in Italian, meaning white. (Click here to see the recipe.) Hazan substitutes … Read more

A Spicy Tomato Pasta with Fresh Ricotta that Drew the Crowds in Naples

Spicy Tomato Pasta Choosing to follow the crowds instead of the guidebooks, food writer Janet Fletcher and her husband found themselves one day in a crowded working-class lunch spot in Naples. “After a glance around, we decided to have what everyone else was having: rigatoni in tomato sauce topped with a dollop of snow-white ricotta,” … Read more

A Meatless Pasta that Mushroom Lovers in Particular Will Like

Meatless Pasta Mushroom enthusiasts, in particular, will like the meatless pasta featured here. It showcases shiitakes and less common varieties such as brown clambshell, chicken-of-the-woods, gamboni, and trumpet. The result: an earthy dish combining broad ribbons of pasta and rosemary-scented mushrooms. (Click here to see the recipe.) The dish – featured in The Glorious Pasta … Read more

A Pasta Showcasing a Pleasantly Assertive Flavored Veggie Plus Goat Cheese

Rapini is at its seasonal peak here in California, although it’s available much of the year. The food gurus at Saveur magazine like using this pleasantly bitter vegetable – also called broccoli rabe – in a pasta combined with goat cheese, lemon zest, garlic, and red pepper flakes. (Click here for the recipe.) “Bright lemon … Read more

One-Pot Meal: Pasta w/ Broccoli Rabe & Sausage from Italy’s Puglia Region

Orecchiette with broccoli rabe is a classic dish from Italy’s Puglia region, in the south of the country. Food writer Janet Fletcher includes Italian sausage in her version and calls it her “one-pot dinner I turn to when I’m too tired and hungry to contemplate something more ambitious.” Personally, we think you could serve it … Read more

Start the New Year with a “Sophisticated Yet Simple” Radicchio Pasta

We splurged on great meals over the holidays: roast goose stuffed with apples and dried fruit; mushroom and ricotta ravioli drizzled with our Limited Reserve olive oil; and a chocolate-laden Buche de Noel. With the arrival of the New Year, we’re ready to return to simpler dishes. The fettuccine with radicchio featured below is a … Read more

A Dish that Will Wow People: Linguine with Roasted Beets

We did a double-take when we first saw the photo here for linguini with roasted beets, fresh tarragon and caraway. It’s stunning!  We’re betting it would warm the heart of any dad this Father’s Day … or any day. And you don’t have to be a dad to like this pasta. It’s literally a conversation … Read more

Pan-Roasted Butternut Squash Tossed with Capellini Pasta

Count butternut squash as our favorite member of the winter squash family. We used it the other day to fill ravioli. It’s also good in soups, risotto, casseroles, breads, you name it. The blazing orange flesh is gorgeous. And this member of the gourd family currently is at its seasonal peak, although it will stay … Read more

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