A kitchen in Rome Tomatoes make pesto alla trapanese a softer sauce than its Ligurian cousin, and is perfect draped around ribbon pasta ...

There is nothing unusual about grabbing a couple of cans of tomatoes off the shelf to make a pasta sauce, particularly in the winter, when tomatoes are offseason. That’s where this recipe starts. But ...

Basil pesto is a humble sauce that can liven up just about anything. Sure, you can toss it with just about any pasta, of course, but that’s really just the start. The Italian sauce lends herby, ...

1 1/2 tsp. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and drizzle ...

1 (2-foot long) soft baguette or 4 (6-inch) French rolls 1/2 lb. fresh mozzarella (often sold in deli section of supermarket or with gourmet cheeses) 1/4 cup pesto sauce (store-bought or see recipe ...

Robust in flavor, heirloom tomatoes are the obvious star of Anderson’s dish. In addition to these vibrant tomatoes, this tart also needs premade pie crusts and olive oil. The pesto portion calls for ...

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