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Pasta Recommendations

Fresh: fettuccine, Whole Wheat Pasta, Beet Pasta

Dried: any flat or round noodle, particularly thicker noodles

Pasta with Butter and Fresh Herbs

Simple and rich, this is a great first course. Just don’t pair it with a creamy main course. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta

8 tablespoons (1 stick) unsalted butter

1 medium shallot, minced

2 tablespoons chopped rosemary leaves

1 tablespoon chopped oregano leaves

1 tablespoon stemmed thyme

1 pound fresh or 12 ounces dried pasta, cooked and drained

2 tablespoons chopped parsley leaves

¼ to ½ teaspoon salt

Melt the butter in a large skillet over medium-low heat. Continue cooking just until the foam subsides. Do not let the butter brown; if it does, immediately remove the skillet from the heat.

Add the shallot and cook, stirring often, until softened, about 2 minutes. Add the rosemary, oregano, and thyme; cook just until wilted, about 5 seconds.

Toss in the pasta, parsley, and salt. Stir well and serve.

Pasta Recommendations

Fresh: fettuccine, Spinach and Cheese Dumplings, or Gnocchi

Dried: flat, thin noodles such as linguine or tubular shapes like ziti

Pasta with Butter and Poppy Seeds: Omit the rosemary, oregano, and thyme; use 3 tablespoons poppy seeds in their stead.

Pasta with a Walnut Sauce

We’re quite partial to this crunchy sauce. Double or even triple the garlic, if you like. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta

½ cup walnut pieces

¼ cup plain dried bread crumbs

½ teaspoon salt

¼ teaspoon freshly ground black pepper

3 tablespoons walnut oil

3 tablespoons unsalted butter

2 garlic cloves, minced

1 pound fresh or 12 ounces dried pasta, cooked and drained

Heat a large nonstick skillet over medium heat. Add the walnuts and toast until lightly browned and aromatic, about 4 minutes, tossing frequently. Empty into the bowl of a food processor; cool for 10 minutes. Add the bread crumbs, salt, and pepper; process until finely ground. Set aside.

Return the skillet to medium heat and add the walnut oil and butter. When the butter has melted, add the garlic. Sauté just until softened, about 2 minutes. Add the cooked pasta, toss, and transfer to a serving bowl. Sprinkle the ground walnut mixture over the top before serving.

Pasta Recommendations

Fresh: linguine or even thinner-cut pasta, Whole Wheat Pasta

Dried: any flat or round dried pasta, particularly thinner shapes like spaghetti

Pasta Dishes with Moderate Preparation

Pasta Marinara

Look no further for the most versatile pasta sauce. Makes about 2 cups

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 tablespoon minced oregano or 2 teaspoons dried oregano

1 tablespoon stemmed thyme or 2 teaspoons dried thyme

One 28-ounce can whole tomatoes (3½ cups)

1 bay leaf

¼ teaspoon grated nutmeg

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pound fresh or 12 ounces dried pasta, cooked and drained

Heat a medium saucepan over medium heat. Pour in the olive oil, then add the onion and sauté until soft, about 2 minutes, stirring frequently. Add the garlic, oregano, and thyme; sauté just until you can really smell the herbs, about 10 seconds.

Pour in the tomatoes and crush them with a wooden spoon or a pastry cutter. The sauce should be chunky, but with no large pieces. Add the bay leaf and nutmeg; bring the sauce to a simmer.

Reduce the heat to low and simmer, uncovered, until thickened, about 20 minutes. You want a wet sauce, not too thick, but also not soupy. Season with salt and pepper. To serve, place about 1 cup of the sauce in a serving bowl or platter. Top with the warm noodles, then pour on the rest of the sauce.

To store: Omit the pasta and spoon the sauce into a plastic container or a ziplock freezer bag; store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Pasta Recommendations: Any fresh or dried pasta

Four Adaptations of Marinara Sauce

Pasta Fra Diavolo: Omit the thyme and