388 italian pasta recipes

Lentil and macaroni soup with sauteed celery, onions, and crushed tomatoes in a thick, hearty broth. A filling Italian-style pasta e lenticchie that's naturally high in fiber and protein.

Pasta e ceci, a classic Italian chickpea and pasta soup with garlic, olive oil, Parmesan, and parsley. Simple, rustic, and deeply satisfying.

Pasta tossed with homemade basil pesto, a light olive oil bechamel, sun-dried tomatoes, and toasted breadcrumbs. A layered Italian pasta with three sauces in one bowl.

Pasta e fagioli (pasta fazool) with red kidney beans, crushed tomatoes, and vegetables simmered into a thick, hearty Italian soup. Vegetarian comfort food made from dried beans.

Sauteed portabella mushrooms with garlic and parsley served over pasta. A simple vegan-friendly Italian dish with meaty mushroom flavor in 30 minutes.

Two-ingredient durum semolina pasta made with a home pasta machine. Just flour and water, extruded into any shape you like. The real deal, Italian nonna style.

Pasta con il tonno is the classic Italian pantry pasta with canned tuna, garlic, dried chili, and tomato. A 40-minute weeknight dinner from the cupboard.

Homemade buckwheat pasta made with semolina and buckwheat flour using a pasta machine. A nutty, earthy fresh pasta with rustic Italian character in just a few ingredients.

Pasta and kidney bean soup is a quick Italian pasta e fagioli style soup with rosamarina (orzo), canned tomatoes, red kidney beans, oregano, and a pinch of red pepper flakes.

Pasta with Mizithra cheese tossed in garlic olive oil with Parmesan and fresh parsley. A simple Greek-Italian pasta side dish where two sharp cheeses and good olive oil do all the work.

Pasta with beans, the Italian-American take on pasta e fagioli, with elbow macaroni tossed into a brothy tomato base loaded with cannellini beans, garlic, and Parmesan. Rustic one-pot comfort food.

Macaroni and bean soup with white beans, salt pork, elbow pasta, and a tomato-beef broth base. An Italian-American pasta e fagioli cousin with a hearty two-hour simmer for deep flavor.

Pasta al pesto with homemade basil and pine nut pesto, tossed with steamed carrots, sauteed zucchini, and snow peas. A fresh, vegetable-loaded Italian pasta dinner.

Penne alla malefemmina, a no-cook Southern Italian pasta sauce of raw tomatoes, kalamata olives, capers, and garlic marinated in olive oil. Tossed with hot pasta or served cold as pasta salad.

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.

Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.