Salty parm rounds it out in a dish even the pickiest eaters are bound to enjoy. Recipe: Pasta Marinara With 40 Cloves of GarlicĪli Slagle’s take on buttered noodles goes a small but important step further, as she has you brown the butter until gloriously nutty in scent and flavor. It’s all paired with any short tube pasta of your liking, all the better to hold the chunky sauce. A light braise tenderizes that garlic before the tomatoes are added. This pasta from Ali Slagle channels marinara and a meat ragù, but still manages to be vegan with its - yes - 40 cloves of garlic. One element that remains the same, though, is the eggy sauce, which she smartly tempers with hot pasta water before mixing it with the pasta to prevent curdling. This version of carbonara from Kay Chun adds tomatoes and uses bacon, not guanciale, to impart smokiness. Recipe: Creamy Chickpea Pasta With Spinach and Rosemary Then, she puts some to use as a garnish, while the rest cook down in the creamy sauce, thickening it even further. Nearly every element packs a punch.Īlexa Weibel truly stretches a can of chickpeas here, first cooking it in a rosemary-infused oil. Tinned sardines and anchovies add the best kind of fishiness, while capers and olives lend briny notes. This affordable pasta from Sohla El-Waylly is perfect for summer, calling for ripe, succulent cherry tomatoes instead of canned for a lighter, brighter result. Honey enhances the sauce, while butter mellows it out, ready to slick the noodles. Eric Kim deploys spicy gochujang paste here to maximum effect for a six-ingredient pasta (not counting salt) with ample depth of flavor. Because dinner doesn’t have to be pricey to be delicious and to feel luxurious.Ī fully stocked pantry is cheap pasta’s best friend. But these smart pastas rely on only a few powerful ingredients - many of which you probably already have on hand - to keep flavors big and costs small. Pasta isn’t always thought of as an expensive meal, but when you add a lot of ingredients or a handful of more opulent ones, its price per serving can climb.
Alexa Weibel’s creamy chickpea pasta with spinach and rosemary.
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