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Add the pasta and ¼ cup of the reserved pasta water to the tomatoes and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the remaining 3 tablespoons oil and serve immediately, with grated Parmigiano on the side.

Penne with Pomodoro Crudo

SERVES 6 · PHOTO PASTA

Kosher salt

1 pound penne

1 pound ripe tomatoes, cut into ½-inch dice

Pinch of sugar

Maldon or other flaky sea salt

6 tablespoons extra virgin olive oil

Freshly grated Parmigiano-Reggiano for serving

Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt. Drop in the pasta and cook until just al dente. Drain the pasta, reserving about ½ cup of the pasta water.

Combine the tomatoes and ¼ cup of the reserved pasta water in another large pot and bring to a simmer over medium-high heat. Season the tomatoes with the sugar and Maldon salt to taste, add the pasta, and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the oil and serve immediately, with grated Parmigiano on the side.

Penne all’Arrabbiata

SERVES 6 · PHOTO PASTA

Kosher salt

¼ cup tomato paste

1 tablespoon hot red pepper flakes

1½ cups Pomì strained tomatoes, simmered until reduced by half

1 pound penne

¼ cup extra virgin olive oil

Maldon or other flaky sea salt

Freshly grated Parmigiano-Reggiano for serving

Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, combine the tomato paste and pepper flakes in a large pot and stir over low heat just until fragrant. Stir in the tomato sauce and remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving ¾ cup of the pasta water.

Add the pasta and the reserved pasta water to the tomato sauce and stir and toss over medium heat until until the pasta is well coated. Season with salt if necessary, then add the oil, tossing well. Serve immediately, with grated Parmigiano on the side.

Penne alla Puttanesca

SERVES 6 · PHOTO PASTA

8 to 10 salt-packed anchovy fillets

Kosher salt

6 tablespoons extra virgin olive oil

½ medium red onion, cut into ¼-inch dice

4 garlic cloves, thinly sliced

1½ cups Pomì strained tomatoes, simmered until reduced by half

1½ to 2 teaspoons hot red pepper flakes

1 pound penne

2 tablespoons salt-packed capers, rinsed and soaked overnight in cold water (change the water frequently)

1/3 cup pitted Gaeta olives, coarsely chopped

1/3 cup coarsely chopped fresh Italian parsley

Freshly grated Parmigiano-Reggiano for serving

Put the anchovies in a small bowl and set it in the sink under a stream of cold running water for 20 minutes. Drain the anchovies, pat dry, and coarsely chop them.

Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, combine the oil, onion, garlic, and anchovies in another large pot and cook over medium heat, stirring, until the onion is lightly browned and the anchovies have broken down, about 5 minutes. Add the tomato sauce and red pepper flakes and cook, stirring, until fragrant, about 3 minutes. Remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving ¾ cup of the pasta water.

Add the pasta and the reserved pasta water to the tomato mixture and stir and toss over medium heat until the pasta is well coated. Stirr in the capers, olives, and parsley and serve immediately, with grated Parmigiano on the side.

3 Pestos: Basil, Broccoli Rabe & Walnut

Pennette with Cauliflower Ragu

Pennette with Summer Squash & Ricotta

Pennette with Swiss Chard Ragu

Penne alla Primavera

Penne alla Papalina

Pennette with 3 Pestos

SERVES 6 · PHOTO PASTA

Kosher salt

1 pound pennette

2/3 cup Basil, Walnut, or Broccoli Rabe Pesto (recipes follow)

Freshly grated Parmigiano-Reggiano