Pasta recipes

Homemade tomato basil pasta made with just three ingredients: durum semolina flour, dried basil, and tomato juice. A simple, oil-free fresh pasta dough.

Penne pasta with chickpeas, canned tomatoes, and a double hit of basil tossed with parmesan. A pantry-friendly vegetarian pasta dinner ready in 30 minutes.

Pasta with homemade basil pesto made from fresh basil, Parmesan, pine nuts, garlic, butter, and olive oil. Blended smooth, rested an hour, and tossed with hot capellini.

Bay scallops with pasta shells in a fresh tomato cream sauce made with white wine, shallots, basil, and reduced heavy cream. An elegant 45-minute seafood pasta dinner.

Homemade pesto pasta made fresh in a pasta extruder, with basil pesto kneaded into the dough and topped with a feta-walnut pesto sauce. A green-on-green dish with double-dose basil flavor.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

Sardinian pasta with fresh tomato basil sauce made from plum tomatoes cooked slowly in olive oil and finished with butter. Five-ingredient Italian pasta that showcases peak summer tomatoes.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Homemade green basil fettuccine tossed with fresh tomato-vermouth sauce and crumbled feta. A scratch-pasta Italian dinner with herb-infused noodles and a bright summer sauce.

A tantalizing and delicious pasta dish that's perfect for a light lunch!

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Vegan miso pesto with toasted pine nuts, fresh basil, garlic, olive oil, and white miso, tossed with fine pasta. A cheese-free pesto with deep umami flavor.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.

Pasta & Garbanzo Beans with Roasted Vegetables recipe

Hearty vegetarian mostaccioli in a wine-simmered crushed tomato sauce with toasted walnuts, sherry pepper oil, julienned zucchini, and red peppers, broiled under bubbly mozzarella and fresh basil.

Chunks of tomatoes and lots of Italian spices make this a real winner.