By Krysten Chambrot, The New York Times Here’s a question to consider: If summer has its ice cream and grill smoke, fall its casseroles and roasts, winter its soups and stews, what are spring’s hallmarks? The warming weather calls for something fresh and bright, but the lingering chill still dem ands something with heft. Is this … pasta’s time to shine? The 24 recipes that follow make a case for its place as the season’s perfect food. Each one is fast, easy and ready to meet the moment, whether that’s a 30-degree night warmed by a cheesy baked pasta or a sunny, unseasonably warm day made finer with a light, simple green pasta salad. Because the days should be getting longer, not harder. Creamy Chickpea Pasta With Spinach and Rosemary By Alexa Weibel Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish. Yield: 4 servings Total time: 30 minutes Ingredients Kosher salt 1/4 cup olive oil 1 (14-ounce) can chickpeas, rinsed and drained 2 teaspoons finely chopped fresh rosemary, plus more for garnish 1/2 teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional) Black pepper 1 large shallot, finely chopped 2 garlic cloves, finely chopped 1 cup heavy cream 1 (6-ounce) bag baby spinach 12 ounces spaghetti or bucatini 1/2 cup finely grated Parmesan Lemon wedges, for serving Preparation 1. Bring a large pot of salted water to a boil over high. 2. In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish. 3. Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper. 4. Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed. 5. Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top. Spaghetti al Limone With Shrimp Spaghetti al limone with shrimp. Lidey Heuck’s simple version of the classic Italian spaghetti al limone leans light and citrusy, unlike some of its creamier counterparts. Food styled by Simon Andrews. (David Malosh/The New York Times) By Lidey Heuck There are many interpretations of the classic Italian pasta dish, spaghetti al limone, or spaghetti with lemon. Some call for an Alfredo-like sauce made with heavy cream, butter and Parmesan, while others rely on just olive oil, lemon juice, Parmesan and starchy pasta water. This particular recipe, which adds sautéed shrimp, white wine and fresh tarragon to the mix, leans toward the simpler preparation. Without the addition of heavy cream, the sauce has a brighter lemon flavor, which works beautifully with the delicate brininess of the shrimp. Tarragon adds a fragrant note and a bit of complexity to an otherwise fairly straightforward dish. Finally, if there were a time to spring for freshly grated Parmigiano-Reggiano, this would be it. In an uncomplicated recipe like this one, the quality of each ingredient is paramount. Yield: 6 servings Total time: 25 minutes Ingredients Kosher salt (such as Diamond Crystal) and black pepper 1 pound spaghetti 1 pound large shrimp (18 to 20 count), peeled and deveined, tails on or off 1/4 cup olive oil 2 lemons, zested (about 1 1/2 packed tablespoons), plus 3 tablespoons lemon juice 1 tablespoon chopped fresh tarragon, plus more for serving 1/2 cup dry white wine 3 tablespoons cold unsalted butter, diced 3/4 cup freshly grated Parmesan Preparation 1. Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside. 2. While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned. 3. Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside. 4. Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking. 5. Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.) 6. Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan, and toss until the sauce is thick and smooth. 7. Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper. Creamy Asparagus Pasta Creamy asparagus pasta. While asparagus tops this pasta, it actually takes third billing to the briny dasima (dried kelp) and gim (roasted seaweed) in this Eric Kim recipe. Food styled by Simon Andrews. (David Malosh/The New York Times) By Eric Kim In this quick pasta dinner, umami-rich seaweed stars twice: first, in the form of dasima (dried kelp), which seasons the pasta water and sauce with seaside savor; second, as gim (roasted seaweed), which lends deep nuttiness and some salty crunch, too. The pasta finishes cooking in a blush of heavy cream and a splash of the dasima broth, transforming into a dreamy emulsion balanced by rice vinegar. In this recipe’s final moments, a rich glug of sesame oil glosses the chewy rigatoni and echoes the toasted flavor of the gim, which sings. Yield: 4 servings Total time: 30 minutes Ingredients 20 grams gim, often labeled as roasted seaweed 2 (4-inch) squares dasima or kombu (dried kelp) 1 tablespoon kosher salt 1 pound rigatoni 1 1/2 cups heavy cream 1 small red onion, halved and thinly sliced 2 large garlic cloves, finely grated 1 teaspoon freshly ground black pepper, plus more to taste 1 teaspoon rice vinegar 1/2 pound asparagus, thinly sliced at an angle 1 tablespoon toasted sesame oil Flaky sea salt, for serving Preparation 1. Fold the gim in half and, with very sharp kitchen shears or a chef’s knife, slice into thin strips. Set aside for serving. 2. In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.) 3. Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes. 4. Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy. Cheesy Baked Orzo With Marinara Creamy asparagus pasta. While asparagus tops this pasta, it actually takes third billing to the briny dasima (dried kelp) and gim (roasted seaweed) in this Eric Kim recipe. Food styled by Simon Andrews. (David Malosh/The New York Times) By Lidey Heuck A vegetarian weeknight pasta that’s as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony arugula salad or a Caesar salad for ultimate weeknight comfort. Yield: 4 servings Total time: 40 minutes Ingredients Kosher salt and black pepper 1 cup orzo 1 tablespoon olive oil 2 teaspoons minced garlic (about 2 cloves) 1/4 teaspoon red-pepper flakes 5 ounces fresh baby spinach (about 7 cups) 1 (24- to 25-ounce) jar marinara sauce 1/2 cup chopped fresh basil leaves, plus torn or sliced basil for serving 1 cup shredded low-moisture mozzarella cheese (about 4 ounces) 1/3 cup grated Parmesan cheese Preparation 1. Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside. 2. Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don’t let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat. 3. Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm. Blistered Broccoli Pasta With Walnuts, Pecorino and Mint Cheesy baked orzo with marinara. This kid-friendly meatless pasta from Lidey Heuck recalls pizza with its layer of low-moisture mozzarella blanketing carby, tomatoey goodness. Food styled by Rebecca Jurkevich. (Johnny Miller/The New York Times) By Dawn Perry The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn’t, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese. A drizzle of olive oil and a squeeze of lemon will provide any additional moisture you need. Yield: 4 servings Total time: 15 minutes Ingredients Kosher salt and black pepper 12 ounces riccioli, fusilli or other short pasta 1/2 cup olive oil, plus more for drizzling 1/2 cup walnuts or pecans, chopped 1/4 to 1/2 teaspoon red-pepper flakes (optional) 1 bunch broccoli or cauliflower (about 1 1/2 pounds untrimmed), florets roughly chopped and stalks peeled and sliced 1/4-inch thick 1 lemon, zested (about 1 teaspoon) then quartered 1/2 cup grated Pecorino Romano or Parmesan, plus more for serving 1 cup packed fresh mint leaves or parsley leaves Preparation 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. 2. Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper. 3. Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat. 4. Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired. Crispy Artichoke Pasta Blistered broccoli pasta with walnuts, pecorino and mint. Broccoli and cauliflower are equally great in this Dawn Perry dish, which lets the florets retain their crunch. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times) By Andy Baraghani Fast enough for a Tuesday night mad dash to dinner, this pantry pasta tastes more like a restaurant dish — and no one has to deal with trimming and pruning a spiky artichoke. Instead, canned artichokes are brought to the peak of their crispy potential. The key is to remove as much water from the artichokes as possible by pressing them gently with paper towels (as you would tofu). Some of the artichokes are fried in olive oil until shatteringly crisp, then the rest cook gently in more oil, along with garlic and chile flakes, to soften. They’re all mixed with pasta and Parmesan into a stunning weeknight meal. Yield: 4 servings Total time: 35 minutes Ingredients Salt and black pepper 1 pound short cut pasta, such as rigatoni or gemelli Two (14-ounce) cans whole or quartered artichoke hearts 1/2 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1 teaspoon crushed red pepper flakes 3 tablespoons unsalted butter, cut into small pieces 1/2 cup finely grated Parmesan, plus more for serving 1/3 cup finely chopped parsley Preparation 1. Bring a large pot of water to a boil, then season generously with salt. Cook the pasta until a bit firmer than al dente, about 2 minutes less than listed on the package. (It’ll finish cooking in the sauce.) Reserve 2 cups of pasta water, then drain. 2. While the water comes to a boil, drain the artichokes and place on a clean kitchen towel (or paper towels). Cover with another kitchen towel (or paper towels), and gently press down to remove the excess water. Give the artichokes a rough chop. 3. Line a plate with paper towels. Set another large pot over medium-high heat, and pour in 1/4 cup oil. When the oil is hot, after 1 to 2 minutes, add one-third of the artichokes and cook, stirring occasionally, until deeply brown and crisp in most spots, 3 to 5 minutes. Using a slotted spoon, scoop out the artichokes, transfer to the lined plate and season with salt. 4. Adjust heat to medium, add the remaining 1/4 cup oil and the remaining artichokes to the pot, along with the garlic and red pepper. Season with salt and pepper and cook, stirring occasionally, until the garlic begins to soften and everything smells very good, 2 to 3 minutes. 5. Add the drained pasta and 1 1/2 cups of the pasta water and bring to a simmer, still over medium heat. (This may seem like a lot of liquid, but it will thicken when the remaining ingredients are added.) Add the butter and sprinkle in the Parmesan and continue to cook, tossing vigorously, until the cheese is melted and the sauce is creamy and clings to the pasta, 2 to 3 minutes. If the sauce looks too thick, add more pasta water, 1 to 2 tablespoons at a time. Turn off the heat and stir in the parsley. Season to taste with salt and pepper. 6. Divide among bowls or plates. Sprinkle the reserved crispy artichokes and more Parmesan on top before serving. Rotisserie Chicken and Greens Pasta Rotisserie chicken and greens pasta. A store-bought bird can be a weeknight savior, cutting down cook times and adding substance to lighter meals, like this Christian Reynoso pasta. Food styled by Cyd Raftus McDowell. (Armando Rafael/The New York Times) By Christian Reynoso Rotisserie chicken, with its browned, crisp skin and juicy meat, provides a great leg up when there’s no time to roast one yourself. Add some pre-cut greens and it becomes the base for this rich, nourishing pasta sauce, which comes together while the noodles cook. Although convenient, rotisserie chicken meat can be underseasoned, so this recipe calls for seasoning it more. Look for baby cooking greens or chopped greens, like kale, spinach, chard or escarole, which will melt easily into the jammy onions and garlic. Fresh lemon juice rounds out this pasta, making it bright; cream is optional but highly endorsed. A sprinkle of Parmesan finishes this dish with even more depth and umami. Yield: 4 servings Total time: 35 minutes Ingredients Salt and black pepper 1 pound short cut pasta, such as rigatoni or gemelli Two (14-ounce) cans whole or quartered artichoke hearts 1/2 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1 teaspoon crushed red pepper flakes 3 tablespoons unsalted butter, cut into small pieces 1/2 cup finely grated Parmesan, plus more for serving 1/3 cup finely chopped parsley Preparation 1. Bring a large pot of water to a boil, then season generously with salt. Cook the pasta until a bit firmer than al dente, about 2 minutes less than listed on the package. (It’ll finish cooking in the sauce.) Reserve 2 cups of pasta water, then drain. 2. While the water comes to a boil, drain the artichokes and place on a clean kitchen towel (or paper towels). Cover with another kitchen towel (or paper towels), and gently press down to remove the excess water. Give the artichokes a rough chop. 3. Line a plate with paper towels. Set another large pot over medium-high heat, and pour in 1/4 cup oil. When the oil is hot, after 1 to 2 minutes, add one-third of the artichokes and cook, stirring occasionally, until deeply brown and crisp in most spots, 3 to 5 minutes. Using a slotted spoon, scoop out the artichokes, transfer to the lined plate and season with salt. 4. Adjust heat to medium, add the remaining 1/4 cup oil and the remaining artichokes to the pot, along with the garlic and red pepper. Season with salt and pepper and cook, stirring occasionally, until the garlic begins to soften and everything smells very good, 2 to 3 minutes. 5. Add the drained pasta and 1 1/2 cups of the pasta water and bring to a simmer, still over medium heat. (This may seem like a lot of liquid, but it will thicken when the remaining ingredients are added.) Add the butter and sprinkle in the Parmesan and continue to cook, tossing vigorously, until the cheese is melted and the sauce is creamy and clings to the pasta, 2 to 3 minutes. If the sauce looks too thick, add more pasta water, 1 to 2 tablespoons at a time. Turn off the heat and stir in the parsley. Season to taste with salt and pepper. 6. Divide among bowls or plates. Sprinkle the reserved crispy artichokes and more Parmesan on top before serving. Espagueti Verde (Creamy Roasted Poblano Pasta) Espagueti verde (creamy roasted poblano pasta). A special-occasion dish in Mexico, this pasta from, rich with crema and heavy cream, is a welcome sight anytime. Food styled by Hadas Smirnoff. (Armando Rafael/The New York Times) By Paola Briseño-González At weddings, baptisms and other special occasions across Mexico, pots of spaghetti coated in creamy green sauce sit on most every banquet table. Smoky with charred peppers and tangy with crema, it’s the dish everyone loves. Throughout the country, the herbs in it change — there may be epazote, cilantro or parsley — but there are always roasted poblanos. Traditionally, the chiles are pureed into a sauce to coat the pasta, but you can skip that step to highlight even more of their flavor and texture. Cream, Mexican crema and queso fresco temper any lingering heat and round out the whole dish to a tangy finish. Yield: 4 to 6 servings Total time: 45 minutes Ingredients 6 medium poblano chiles (about 1 1/4 pounds), see Tip 3 tablespoons extra-virgin olive oil 4 garlic cloves, finely chopped Salt and black pepper 1 cup finely chopped flat-leaf parsley, plus parsley leaves for garnish 1/3 cup crema Mexicana or sour cream 1/4 cup heavy cream 1 pound bucatini, spaghetti or other long pasta 1 lemon, halved 4 ounces queso fresco (or other soft but firm cheese, such as ricotta salata), thinly sliced Preparation 1. Using tongs, set each poblano directly on the grates of a gas stovetop over a medium flame. Cook, turning occasionally, until skin is blackened on all sides, 2 to 3 minutes per side. (Alternatively, broil the poblanos on a baking sheet about 5 inches from the heat until charred, 6 to 8 minutes per side.) 2. Place charred poblanos in a large bowl; cover with a plate and let steam for 10 minutes to loosen skins. On a work surface, run the dull side of a paring knife across each chile to scrape off the blackened, papery skin. (It’s OK if a bit of the skin remains.) Discard skins, stems and seeds. Return poblanos to the bowl and rinse under cold running water. Any remaining seeds and papery skins will float to the surface. (This rinsing step, while unusual for charred chiles, helps remove almost all the bitter skin that would stand out against the creamy sauce.) Drain chiles well. Cut poblanos in half, then slice lengthwise into very thin strips. 3. Heat oil in a large Dutch oven or other large heavy-bottomed pot over medium-low. Add poblanos and garlic, and season with salt and pepper. Cook, stirring occasionally, until poblanos soften and break down, about 15 minutes. Add chopped parsley, crema and heavy cream, and stir to combine. Remove from heat and cover to keep warm if needed. 4. While poblanos cook, bring a large pot of water to a boil and season with salt. Add the pasta, give it a stir and cook until just al dente. Just before draining, reserve 1 cup pasta water. 5. Drain the pasta and transfer it to the Dutch oven with the poblano mixture, along with 1/2 cup reserved pasta water. Toss until the sauce coats the pasta evenly. If needed, add a little more of the pasta water. 6. Squeeze in juice from 1/2 lemon, taste and squeeze in the juice of the other half, if you like. Season with salt and pepper to taste. Toss one more time before serving, coating pasta with the sauce at the bottom of the pot. Serve topped with queso fresco and parsley leaves. Tip When fully ripened and dried, poblano chiles are called anchos, but they’re not what you want for this recipe. Get the fresh, dark green chiles instead. If you can’t find them, substitute fresh green Hatch chiles. Lemony Orzo With Asparagus and Garlic Bread Crumbs Lemony orzo with asparagus and garlic bread crumbs. Asparagus is so much better in season, and this Ali Slagle recipe preserves its satisfying bite as it cooks quickly in the same pot as orzo. Food styled by Simon Andrews. (David Malosh, The New York Times) By Ali Slagle Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible. Yield: 4 servings Total time: 20 minutes Ingredients Salt and black pepper 1 cup orzo 1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick) 5 tablespoons extra-virgin olive oil 1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon) 1/2 cup panko or homemade bread crumbs 1 small garlic clove, finely grated 1/4 cup finely grated Parmesan, plus more for serving 1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large Preparation 1. Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot. 2. While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs. 3. In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper. 4. Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature. Baasto iyo Suugo Tuuna (Pasta and Spiced Tuna Sauce) Baasto iyo suugo tuuna (pasta and spiced tuna sauce). This staple of Somali households relies on jarred sauce and canned tuna, but it is still full of freshness in the form of cilantro leaves and the seven-spice mix xawaash. Food styled by Cyd Raftus McDowell. (Armando Rafael/The New York Times) By Ifrah F. Ahmed Thanks to Somalia’s exposure to the ocean — it has the longest coastline in mainland Africa — seafood is an abundant resource. Topped with a rich, spiced tuna suugo (tomato sauce), this pasta dish is a staple in many Somali households, and comes together easily thanks to canned tuna and store-bought marinara sauce. Pasta is a culinary relic of Italian colonialism in Somalia that Somalis have long reimagined into their own new thing. This dish also has different spellings throughout Somalia, including “tuuna” after the English word or “toonno” following the Italian word “tonno.” This pasta sauce gets its unique taste from the addition of fresh cilantro and warm spices, including xawaash, a seven-spice mix that incorporates bold flavors like turmeric, cardamom and cumin. Serve with a salad or enjoy the baasto on its own. Yield: 2 to 4 servings Total time: 35 minutes Ingredients For the xawaash blend (or use 2 tablespoons store-bought): 4 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground black pepper 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/2 teaspoon ground turmeric For the pasta: 8 to 16 ounces spaghetti Fine sea salt, as needed 2 tablespoons olive oil 1 small white onion, diced 3 to 4 garlic cloves, minced 1 (5-ounce) can tuna in olive oil 1 handful of cilantro leaves, washed and roughly chopped 1 (24-ounce) jar tomato sauce or marinara Preparation 1. Prepare the xawaash (or proceed to Step 2, if using store-bought): Add the cumin, coriander, pepper, cloves, cinnamon and cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in the turmeric. Set aside. 2. In a medium pot, bring salted water to a boil over high heat. When the pot of water comes to a boil, add your spaghetti and cook to desired level of doneness. 3. Meanwhile, in a medium nonstick skillet, warm up the oil over medium-high heat. Once the oil is shimmering, add the onion and stir occasionally until soft, 6 to 7 minutes. Once the onion finishes cooking, add the garlic and cook, stirring occasionally, until it softens, 2 to 3 minutes. 4. Once the garlic has softened, stir in the tuna with its oil, the cilantro, xawaash and 3/4 teaspoon salt. Once the tuna mixture has heated through, stir in the tomato sauce. Simmer, covered, over medium-low heat, stirring occasionally, until the sauce has thickened slightly and the spaghetti is ready. Stir in a splash of pasta water for a looser sauce, if desired. Taste and add more salt, if you’d like. 5. Drain spaghetti and divide it among plates or bowls. Top with the sauce. (The sauce can last up to 4 days in the refrigerator.) Baked Spanakopita Pasta With Greens and Feta Baked spanakopita pasta with greens and feta. Inspired by the classic Greek spinach and feta pie, this Ali Slagle pasta may be the ultimate spring dish. Food styled by Monica Pierini. (Linda Xiao/The New York Times) By Ali Slagle This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long. Yield: 4 servings Total time: 40 minutes Ingredients Salt and black pepper 4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed) 4 cups chopped arugula, watercress or other peppery greens 1 cup chopped fresh dill or parsley leaves and tender stems, or a combination 6 scallions, trimmed and thinly sliced, whites and dark green parts separated 1 pound tubular or curvy pasta, like rigatoni or fusilli 2 tablespoons unsalted butter 4 garlic cloves, peeled and thinly sliced 8 ounces cream cheese (1 cup), cut into 1/2-inch cubes 4 ounces mozzarella, grated (1 cup) 4 ounces crumbled feta (1 cup) Preparation 1. Bring a large pot of salted water to a boil. Heat the oven to 450 degrees. 2. In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside. 3. Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove. 4. Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and cook until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed. 5. Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and turned bubbly, and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes. Mushroom Pasta Stir-Fry Mushroom pasta stir-fry. A brilliant maker of recipes, Hetty Lui McKinnon builds a quick stir-fry around broccolini, mushrooms and five spice, and tosses it with spaghetti instead of pairing with more traditional rice. Food styled by Rebecca Jurkevich. (Beatriz Da Costa/The New York Times) By Hetty Lui McKinnon While stir-fries have long gone hand-in-hand with rice, this recipe shows the versatility of the dish. Here, a quick stir-fry is transformed into a flavorful, unconventional pasta sauce. Five spice is a Chinese seasoning that is said to incorporate all five tastes: sweet, sour, bitter, salty and umami. In this recipe, its blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel intensifies the robust flavor of the mushrooms. Don’t overcook the broccolini; it should be crisp, with a bright green vibrancy. You could easily substitute broccoli, green beans, snow peas or other crunchy greens. And don’t skip the butter (or use vegan butter, if you prefer), as it provides a beautiful richness which brings the sauce and ingredients together. Yield: 4 servings Total time: 30 minutes Ingredients For the pasta: Kosher salt (such as Diamond Crystal) and black pepper 1 pound spaghetti or other long pasta 4 tablespoons neutral oil, such as grapeseed 1 pound mushrooms (any small variety), trimmed and cut into 1/4-inch-thick slices 2 garlic cloves, grated 1 1/4 teaspoons five-spice blend 3/4 pound broccolini, trimmed and cut into 3-inch pieces, thick stems halved lengthwise 3 tablespoons unsalted butter 2 scallions, thinly sliced For the sauce: 2 tablespoons oyster sauce (or vegetarian mushroom oyster sauce) 2 tablespoons maple syrup or brown sugar 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon chile oil or chile crisp Preparation 1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta. 2. Meanwhile, heat a large (12-inch), deep skillet over medium-high. When hot, add 2 tablespoons oil and the mushrooms. Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. The mushrooms will release lots of liquid, but it will evaporate as it cooks. When the mushrooms start to turn golden, add the garlic, five spice and 1/2 teaspoon each salt and black pepper, then cook for 1 minute. Transfer the mushrooms to a plate and set aside. 3. While the mushrooms are cooking, make the sauce: In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with 1/4 cup water until combined. Set aside. 4. Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper, and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp. 5. Add the pasta to the pan, along with the sauce and the butter. Using tongs, toss to combine, then add the reserved pasta cooking water, 1/4 cup at a time, just to loosen the sauce. When the butter has melted, add the mushrooms and toss again. Remove from the heat. Serve topped with scallions. Extra-Green Pasta Salad Extra-green pasta salad. Andy Baraghani’s pasta salad gets its green from spinach and basil. Food styled by Samantha Seneviratne. (Johnny Miller, The New York Times) By Andy Baraghani This vibrant green pasta salad gets its color from a combination of spinach and basil, but you can swap the spinach for arugula for a more peppery finish. (Some of us need a little bite in our lives!). The miso in the sauce does a lot of the heavy lifting, imparting a salty, almost Parmesan-like quality. You can eat the salad immediately or chilled for a summer picnic. If making it a day ahead, don’t add the basil garnish and cheese until you’re ready to serve. Yield: 4 to 6 servings Total time: 30 minutes Ingredients Salt and pepper 1 pound short-cut pasta (such as rigatoni, campanelle or fusilli) 3 cups/8 ounces sugar snap peas 1 cup frozen English peas 3 packed cups/3 1/2 ounces baby spinach 2 packed cups/1 1/2 ounces basil leaves, plus more for serving 1/2 cup extra-virgin olive oil 2 tablespoons white miso 1 garlic clove, crushed Zest and juice from 1 lemon 4 ounces Parmesan (or other firm salty cheese, such as feta or aged Gouda), thinly sliced Preparation 1. Bring a large pot of water to a boil, then throw in a handful of salt. Add the pasta, give it a stir and cook until al dente. Just before draining, add the snap peas and English peas to the boiling water to barely soften, 20 to 30 seconds. Drain the pasta and peas, and rinse lightly with cold water; set aside. 2. While the pasta water comes to a boil, place the spinach, basil, oil, miso, garlic, and lemon zest and juice in a blender. Blend to a bright green purée. Taste and adjust seasoning with salt and a few grinds of pepper, then blend again. 3. Transfer the purée to a large bowl that is big enough to toss all the pasta. Add the pasta and peas, and toss until coated. Season to taste with salt and pepper. Add the Parmesan and more basil leaves. Toss once more before serving. Ricotta Pasta Alla Vodka Ricotta pasta alla vodka. The vodka in pasta alla vodka isn’t a gimmick, but a clever hack. Food styled by Barrett Washburne. (James Ransom, The New York Times) By Eric Kim In a 1974 cookbook, Italian actor Ugo Tognazzi published a recipe for pasta all’infuriata, “furious pasta,” a chile-vodka-spiked tomato number. It’s one of the first written accounts of vodka in pasta. The alcohol is said to help fat disperse more evenly, keeping the sauce emulsion glossy and creamy, and to help you smell, and in turn taste, the sauce’s flavors in a heightened way. The ricotta serving suggestion draws inspiration from the creamy tomato soup with three dollops of cool, sweet ricotta on top from the now-closed Caffe Falai in Manhattan’s NoLIta neighborhood. The ricotta lends coolness both in temperature and in flavor, offering relief between bites of spicy booziness. Yield: 4 to 6 servings Total time: 45 minutes Ingredients Kosher salt 1 tablespoon olive oil 4 slices thick-cut bacon (6 ounces), coarsely chopped 1 1/2 teaspoons red-pepper flakes 1 teaspoon dried oregano 4 large garlic cloves, crushed but left whole 1 medium yellow onion, finely chopped Freshly ground black pepper 5 tablespoons tomato paste, preferably double-concentrated 3/4 to 1 cup vodka, depending on how boozy you want it 1 pound fusilli, penne or rigatoni 1 cup heavy cream 4 ounces Pecorino Romano or Parmesan, finely grated (1 cup) 1 cup/8 ounces whole-milk ricotta Finely chopped flat-leaf parsley or basil, for serving Preparation 1. Bring a large pot of salted water to a boil. 2. Heat a large, high-sided skillet over medium-high. Add the oil and bacon and cook, stirring occasionally, until the bacon is crispy at the edges, about 5 minutes. Carefully drain all but 3 tablespoons of the fat, reserving any excess for later. 3. Lower the heat to medium. Stir in the red-pepper flakes, oregano and garlic and cook, stirring constantly, until fragrant, just a few seconds. Add the onion, season generously with salt and pepper and cook over medium-high, stirring, until the onion is translucent, about 5 minutes. Add more bacon fat if the pan dries out. Add the tomato paste and stir constantly until slightly darker in color, about 3 minutes. Turn off the heat and stir in the vodka. 4. Add the pasta to the boiling water and cook according to package instructions until 2 minutes shy of al dente. 5. While the pasta cooks, turn the heat under the sauce to high and cook, stirring constantly, until reduced by three-quarters, about 2 minutes. Add the cream and bring to a simmer. Take off the heat. 6. Reserve 2 cups of the pasta water. Drain the pasta and add to the pan with the sauce, along with 1 cup pasta water and most of the pecorino. Cook over medium-high, stirring vigorously with one hand while moving the pan back and forth with the other, until the sauce glossily drapes the noodles, 5 to 7 minutes. Add more pasta water if the sauce looks dry. Fish out the garlic cloves. Taste and season with more salt and pepper, as desired. 7. Divide the pasta among plates, sprinkling with any remaining pecorino and dolloping each serving with three spoonfuls of ricotta. Top with the parsley, which adds necessary freshness to counter the richness. Fresh Lemon and Chile Pasta Fresh lemon and chile pasta. Pastas rarely come this easy, as Andy Baraghani proves with this weeknight dish that relies on a mere seven ingredients. Food styled by Hadas Smirnoff. (Emma Fishman, The New York Times) By Andy Baraghani This quick, deeply comforting pasta is creamy, but balanced by the zing of fresh lemon. Loosely based on Italy’s pasta al limone, this simple recipe combines butter, Parmesan and lemon juice with some reserved pasta water to form a velvety sauce that comes together in the pasta pan along with everyday heroes: garlic, green chile and some cream. To squeeze as much tang from a single lemon as possible, zest is also added to the vibrant sauce, giving the dish a wonderful, sunny scent. The lemon cuts through the richness and keeps your fork twirling for more. Serve this bright and easy pasta dish on its own to perk up a weeknight or with chicken piccata or simple roast chicken for a special dinner, ideally eaten outside in the late-setting sun. Yield: 4 servings Total time: 20 minutes Ingredients Salt and freshly ground black pepper 1 pound long pasta, such as spaghetti or bucatini 5 tablespoons unsalted butter 2 garlic cloves, thinly sliced 1 small green chile, such as serrano, thinly sliced 1 lemon 1/2 cup heavy cream 2 cups finely grated Parmesan (3 1/2 ounces), plus more for serving Preparation 1. Bring a large pot of water to a boil, then throw in a handful of salt. Cook the pasta until a bit firmer than al dente, about 2 minutes less than package directions. (It’ll finish cooking in the sauce.) Reserve 2 cups pasta water, then drain. 2. While the water comes to a boil, add the butter to another large pot or Dutch oven and melt over medium heat. Add the garlic, chile and 1 teaspoon pepper, and cook, stirring occasionally, until the garlic has softened slightly and the whole mixture is incredibly fragrant, about 2 minutes. Zest the lemon into the pot (reserve the lemon), then pour in the heavy cream and stir to combine. Season with salt and bring to a gentle simmer over medium. 3. Add the drained pasta and 1 cup of the pasta water to the pot. Cook, tossing often with tongs while gradually sprinkling in the Parmesan, 2 to 3 minutes. The cheese will melt, and the sauce will become creamy and cling to the pasta. It should be saucy because it will thicken as it cools. If the sauce looks too thick, add more pasta water 1 to 2 tablespoons at a time. 4. Turn off the heat, and halve the zested lemon. Squeeze the juice from 1 lemon half into the pot. Taste a noodle or two and add more juice from the remaining lemon half if you’d like more tang. Season with salt and pepper as needed. Divide among shallow bowls or plates. Sprinkle with Parmesan and pepper, then pluck any chile slices clinging to the pot and serve them on top. Crisp Gnocchi With Sausage and Peas Crisp gnocchi with sausage and peas. Ali Slagle brings out the best in store-bought gnocchi, searing them in a skillet until they crisp, then cooking them in sausage fat and adding brightness with frozen peas — a taste of spring in no time flat. Food styled by Simon Andrews. (David Malosh, The New York Times) By Ali Slagle This quick skillet dinner combines crisp gnocchi and brawny sausage with sweet pops of peas and herbs. It tastes like spring, but it can be prepared perennially — and without any chopping or waiting for water to boil. (That’s right, you don’t need to boil the gnocchi before searing.) Draped in a combination of mustard and melted Parmesan, the dish is creamy, with a salty bite like cacio e pepe. However, if plush Alfredo is what you’re craving, you could add a splash of heavy cream along with the browned gnocchi in Step 4. Yield: 4 servings Total time: 25 minutes Ingredients 3 tablespoons extra-virgin olive oil, plus more as needed 1 (12- to 18-ounce) package shelf-stable potato gnocchi 1 pound hot or sweet Italian sausage, casings removed 2 cups/10 ounces frozen peas (no need to thaw) 1 tablespoon Dijon mustard 1/2 cup/1 ounce grated Parmesan, plus more for serving Salt and pepper 1/2 cup torn dill, mint or basil leaves, plus more for serving Preparation 1. In a large (12-inch) nonstick or well-seasoned cast-iron skillet, heat 1 tablespoon oil over medium-high. Break up any stuck-together gnocchi and add to the skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown underneath and unstuck from skillet, 2 to 4 minutes. Cook, stirring, until crisp on both sides, 2 to 3 minutes. If the gnocchi are burning instead of browning or the skillet looks dry, add more oil. Transfer to a bowl or plate. 2. Add the remaining 2 tablespoons oil to the skillet, still over medium-high. Add the sausage and break into small pieces. Cook, undisturbed, until sausage is browned, 2 to 4 minutes. Stir and cook until the sausage is cooked through, another 2 to 4 minutes. 3. Stir in the peas, mustard and 1/2 cup water and scrape up the browned bits on the skillet. (It may not look like a lot of liquid, but the peas will release some as they cook.) Simmer until the peas are cooked through, 2 to 4 minutes. 4. Add the browned gnocchi and the Parmesan; stir until the cheese has melted. Season to taste with salt and pepper, then stir in the herbs. Serve topped with more herbs, Parmesan and black pepper as desired. Rasta Pasta With Jerk Chicken Rasta pasta with jerk chicken. Millie Peartree’s take on a popular pasta in Jamaican communities in New York and beyond, this dish is full of heat (from jerk seasoning paste and a Scotch bonnet chile) and bell peppers. Food styled by Simon Andrews. (David Malosh, The New York Times) By Millie Peartree Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from jerk seasoning and a single Scotch bonnet. The bell peppers and green onions add not only texture, but a sweet crunch and brightness. You could swap salmon or shrimp for the chicken, or use fettuccine or rigatoni instead of the penne, if you like; just mind the cooking time. You could even halve the heavy cream, or substitute coconut milk for more depth of flavor. Feel free to refrigerate any leftovers, and either reheat or eat them cold the next day. This is a dish that gets better with a little time. Yield: 4 servings Total time: 45 minutes, plus marinating Ingredients For the Chicken: 2 tablespoons jerk seasoning 2 tablespoons extra-virgin olive oil 1 teaspoon garlic powder 1 teaspoon smoked paprika 2 boneless, skinless chicken breasts For the Pasta: Kosher salt 2 tablespoons extra-virgin olive oil 1 pound penne pasta 3 bell peppers, preferably a mix of colors, thinly sliced 4 green onions, sliced, plus more for garnish 2 garlic cloves, minced 1/4 cup jerk seasoning 2 fresh thyme sprigs 1 Scotch bonnet pepper, pierced, not sliced (optional) 1/2 cup heavy cream 1/4 cup vegetable or chicken stock 1/2 cup grated Parmesan Preparation 1. Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature. 2. Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side. 3. Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias. 4. As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside. 5. Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it’s fragrant, about another minute. 6. Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta. 7. Top with the jerk chicken, and garnish with green onions. Serve hot. One-Pot Tortellini With Prosciutto and Peas One-pot tortellini with prosciutto and peas. Inspired by pasta alla papalina, Ali Slagle swaps out the standard long noodles for tortellini that cook in a brothy, creamy sauce. Food styled by Cyd Raftus McDowell. (Christopher Testani/The New York Times) By Ali Slagle Luxurious in the end result but not in process, this quick, one-pot pasta features crisp shards of salty prosciutto, soft pillows of tortellini and bright pops of sweet peas in a silky lemon cream sauce. The dish is inspired by pasta alla papalina, a more delicate carbonara that uses prosciutto instead of guanciale and Parmesan instead of Pecorino. While pasta alla papalina often uses long noodles, this dish uses tortellini and cooks them right in the broth and heavy cream: No waiting for a pot of water to boil, and the starch from the pasta helps the half-and-half thicken into a sauce. Serve alongside an arugula salad or seared asparagus. You can use bacon instead of prosciutto, which will add some smokiness. Yield: 4 servings Total time: 25 minutes Ingredients 1 1/2 tablespoons unsalted butter, plus more if needed 4 slices prosciutto (about 2 ounces) 1 shallot, finely chopped 16 to 20 ounces refrigerated cheese tortellini 2 cups (10 ounces) frozen peas (no need to thaw) 1 cup chicken broth 1 cup heavy cream 1/4 teaspoon ground nutmeg (optional) Salt and black pepper Zest and juice of 1/2 lemon (about 1 1/2 teaspoons zest plus 1 1/2 tablespoons juice) Preparation 1. In a large nonstick skillet, melt the butter over medium. Add the prosciutto in a single layer and cook, flipping halfway through, until golden and crisp, 2 to 4 minutes. Press occasionally with a spatula to ensure even crisping and reducing the heat as necessary if the fat begins to smoke. Transfer the prosciutto to a plate, leaving the fat in the pan. 2. To the skillet, add the shallot and cook over medium until softened, 2 to 4 minutes, adding about 1/2 tablespoon butter if the pan is dry. Add the tortellini, peas, chicken broth, heavy cream and nutmeg (if using) and season with salt and pepper. Simmer over medium-high, stirring occasionally, until the pasta and peas are tender, 3 to 5 minutes. (The sauce will thicken as it cools.) Turn off the heat and stir in the lemon zest and juice. Season to taste with salt and pepper. Crumble the prosciutto on top. Baked Skillet Pasta With Cheddar and Spiced Onions Baked skillet pasta with cheddar and spiced onions. Melissa Clark goes all in on sliced onions in this easy weeknight pasta. Food styled by Simon Andrews. (David Malosh/The New York Times) By Melissa Clark In this warming skillet pasta bake, onions — sautéed with cumin, coriander and allspice until golden and aromatic — do double duty. They form the base of the tomato sauce that’s used to coat the pasta, and are mixed with grated cheddar for the topping, where strands of onions mingle with the melted, gooey cheese. It’s satisfying and easy, with the pasta baked in the same skillet as the sauce. Serve it as a meatless main course with a crisp salad alongside, or as a rich side to a lighter chicken or fish dish. Yield: 4 to 6 servings Total time: 1 hour Ingredients 6 tablespoons extra-virgin olive oil 3 large onions, thinly sliced 1 large bay leaf 1 1/2 teaspoons ground coriander 1 teaspoon ground cumin Pinch of cayenne, plus more to taste 1 1/4 teaspoons fine sea salt, plus more as needed 3 fat garlic cloves, minced 1 teaspoon cumin seeds 1 teaspoon black pepper 1/8 teaspoon ground allspice 1 (15-ounce) can whole peeled plum tomatoes 1 pound small pasta, such as rotini or shells 3/4 cup chopped parsley or cilantro (or use a combination of cilantro and parsley), plus more for serving 8 ounces shredded cheddar 1/2 cup grated Parmesan Hot sauce, for serving (optional) Preparation 1. Heat 1/4 cup oil in a 12-inch skillet over high heat. Add onions and bay leaf, and cook, stirring frequently, until softened and browned in spots, 12 to 20 minutes. (Reduce heat if the pan starts to scorch.) Lower heat to medium, and stir in coriander, ground cumin, cayenne and 1/4 teaspoon salt; cook 1 more minute. Transfer half the onions to a bowl and reserve (leave the bay leaf in the skillet). 2. Add garlic, cumin seeds, pepper and allspice to the skillet, and stir. Cook until fragrant, about 1 minute. Pour in the juice from the canned tomatoes. Use your hands or kitchen scissors to squish or cut the tomatoes into pieces and add to pan. Fill the empty tomato can with water, and pour into the skillet. Add remaining 2 tablespoons oil and remaining 1 teaspoon salt, and bring mixture to a simmer. Simmer until thickened, about 20 minutes. Taste, and add more salt and cayenne if you like. Remove bay leaf. 3. As mixture cooks, heat oven to 400 degrees and bring a large pot of salted water to a boil. Cook pasta until just about 2 minutes shy of al dente. Reserve 1 cup pasta water, and drain pasta. 4. Stir pasta, reserved pasta water, and parsley into skillet with tomato sauce. Top with reserved browned onions, cheddar and Parmesan. Transfer to oven and bake until golden and bubbly, 20 to 25 minutes. If you like, you can run the pan under the broil to brown the top, or leave it as is. Let cool slightly, top with more parsley, if desired, and serve with hot sauce, if you like. Harissa Puttanesca With Toasted Almonds Harissa puttanesca with toasted almonds. Harissa replaces red pepper flakes, adding smokiness, in Nargisse Benkabbou’s twist on the Italian favorite. Food styled by Hadas Smirnoff. (Emma Fishman, The New York Times) By Nargisse Benkabbou Pasta puttanesca, a classic Italian dish, gets a vibrant makeover with the addition of harissa, a spiced North African chile paste. In this version, harissa replaces the usual crushed red pepper, adding a smoky depth and complex warmth. Olives, anchovies and capers, classic puttanesca ingredients, deliver their signature briny punch, while toasted almonds add a satisfying crunch and a welcome protein boost. Perfect for busy weeknights, this dish made with pantry staples is both flavorful and comforting. While the recipe calls for spaghetti, any other type of long pasta will work just as well. Yield: 4 servings Total time: 35 minutes Ingredients For the toasted almonds: 1 tablespoon olive oil 1 cup sliced almonds 1/4 teaspoon dried oregano, plus more to taste 1/8 teaspoon fine sea salt, plus more to taste For the pasta: Fine sea salt and black pepper 1 pound spaghetti 1/4 cup extra-virgin olive oil 5 garlic cloves, minced or crushed 6 anchovy fillets, minced 2 tablespoons harissa paste, plus more to taste 2 tablespoons capers, roughly chopped 1 tablespoon tomato paste 1 (14-ounce) can crushed tomatoes 1/2 cup pitted black olives, quartered 1 cup parsley leaves and tender stems, finely chopped 1 1/2 teaspoons dried oregano 1/2 teaspoon honey or sugar, plus more to taste Preparation 1. Make the toasted almonds: Heat the olive oil in a small (8- to 9-inch) pan over medium-low and add the almonds. Cook, stirring frequently to ensure they brown evenly, 8 to 10 minutes. Remove the pan from the heat, and mix in the oregano and salt. Taste and adjust seasoning as desired. Set aside until ready to serve. Alternatively, store the almonds, cooled, in an airtight container at room temperature for up to a week. 2. Make the pasta: Place a large pot of water over high, add 1 teaspoon salt and let come to a boil. Cook the spaghetti in the boiling salted water until almost al dente according to the package instructions. Reserve about 1/2 cup of the cooking water before straining the pasta. 3. Meanwhile, heat the extra-virgin olive oil in a large frying pan over low to medium-low. Add the garlic and cook, stirring frequently, until fragrant and golden on the edges, about 1 minute. Add the anchovies, harissa, capers and tomato paste, mixing to combine with the garlic. Cook for 2 minutes to allow the flavors to meld. 4. Mix in the crushed tomatoes, olives, parsley, oregano, honey, 1/8 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium, cover, adjust heat to medium-low and simmer gently for 10 to 15 minutes. 5. Taste the simmering sauce and add more harissa, salt or honey if desired. Transfer the strained pasta to the sauce along with 1/4 cup cooking water and toss to combine. If necessary, add a couple more tablespoons of cooking water to obtain a sauce that coats all the pasta. Stir until the pasta is al dente, about 2 minutes. Serve immediately with the toasted almonds on top. Pasta With Green Puttanesca By Melissa Clark Puttanesca is a sauce that plies its trade all year round, with ingredients — pantry staples like anchovies, garlic and olives — at the ready whenever the desire strikes. But this puttanesca takes advantage of spring greens, using fat green garlic cloves and baby spinach to lend a pungent verdancy to a tried-and-true dish. (If green garlic isn’t available, use regular, but use less.) Yield: 4 to 6 servings Total time: 20 minutes Ingredients Salt 1 pound spaghettini or spaghetti 1/2 cup extra-virgin olive oil 10 anchovy fillets 1/4 cup drained capers 1 cup pitted and sliced green Cerignola or Picholine olives 10 fat green garlic cloves, peeled, sliced 1/4-inch thick or use 8 regular garlic cloves 1/3 cup chopped scallions including greens 1/2 teaspoon red-pepper flakes 12 cups baby spinach leaves (11 ounces) 1/2 cup torn basil leaves Preparation 1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta. 2. While the pasta is cooking, warm 1/4 cup oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red-pepper flakes; increase heat to high if using green garlic (leave it at medium-high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves. Pasta e Lenticchie (Pasta and Lentils) By Ali Slagle This classic Neapolitan dish’s heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes — it’s a true pantry meal. Brown lentils will fall apart more quickly than green, but they’ll create a luscious sauce either way. Stir the pasta often, especially toward the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen. Yield: 4 to 6 servings Total time: About 1 hour Ingredients 3 tablespoons extra-virgin olive oil, plus more for serving 1 yellow onion, coarsely chopped 8 garlic cloves, smashed and peeled Kosher salt (Diamond Crystal) and black pepper 1 cup brown or green lentils 3 thyme sprigs (optional) 3 fresh or dried bay leaves (optional) 1 (28-ounce) can whole peeled tomatoes, cut in the can with scissors 10 ounces tubular or ridged pasta, like penne or radiatore (or use long noodles broken into pieces) 1/2 cup freshly grated Parmesan, plus more for serving Preparation 1. In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes. 2. Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time. 3. Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil. Broccoli-Walnut Pesto Pasta By Genevieve Ko Pesto becomes more full-bodied with the addition of broccoli that’s blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that’s light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy. Yield: 4 to 6 servings Total time: 25 minutes Ingredients Kosher salt (such as Diamond Crystal) 4 cups broccoli florets (10 ounces from 2 crowns) 1 pound cut pasta, such as medium shells 1 large garlic clove, smashed 2 packed cups fresh mint leaves (about 2 ounces from one small bunch) Black pepper 1/2 cup extra-virgin olive oil, plus more for serving 1 lemon, zested and juiced Parmigiano-Reggiano, for serving 1/2 cup walnuts, chopped Preparation 1. Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling. 2. Drop the pasta into the boiling water and cook according to the package’s directions for al dente. Reserve 1/2 cup pasta cooking water. 3. Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running. 4. Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper. 5. Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature. Tips The pasta with the pesto will keep in the refrigerator for up to 3 days. Garnish with the lemon zest, cheese, walnuts, pepper and oil right before serving. Note that the pesto will oxidize after a day and darken into a khaki green. If packing for lunch, put the pasta in an airtight container and scatter the garnishes on top. If you want to keep the walnuts extra crunchy, you can keep them separate and sprinkle them on right before eating. Rigatoni With White Bolognese Recipe from Heidi da Empoli Adapted by Amanda Hesser White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America. — Amanda Hesser Yield: 4 servings Total time: 1 hour Ingredients Extra virgin olive oil 1/2 sweet onion, peeled and finely chopped 2 medium carrots, peeled and finely chopped 1 stalk celery, finely chopped Sea salt Freshly ground black pepper 1 pound mild Italian pork sausage meat, removed from casings 1 pound ground beef (not lean) 1 1/2 cups dry Italian white wine 1 cube beef bouillon dissolved in 2 cups simmering water 1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water 1/3 cup heavy cream 1 pound rigatoni 3/4 cup freshly grated Parmigiano-Reggiano cheese Preparation 1. Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well. 2. Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid. 3. Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover. 4. When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table. Related Articles Restaurants, Food and Drink | Quick Fix: Meatloaf with Garlic Carrots and Peas Restaurants, Food and Drink | Make braised pork shoulder for Sunday and have an easy meal for Monday Restaurants, Food and Drink | 5 Herby, Bright and Brilliant Recipes for Nowruz Restaurants, Food and Drink | Honey garlic shrimp and more weeknight meals Restaurants, Food and Drink | Recipe: Dungeness Crab Rice This article originally appeared in The New York Times. Subscribe to our weekly newsletter, In The Know, to get entertainment news sent straight to your inbox. ...read more read less