We Have a Foolproof Formula for Making the Perfect Pasta Dish
Spaghetti with Clams, Bonito Butter, and Herbs
Consider butter sauce yawn-inducing? Not when it's infused with bonito flakes, the delicate shavings of sashimi quality tuna that’s been steamed, air-dried, and aged. Punch up the oceanic flavor with a smattering of briny littleneck clams for an anything-but-boring bite.
Tagliatelle with Shrimp, Tomato-Anchovy Sauce, and Chiles
Garlicky tomato sauce gets an umami boost courtesy of flavor-packed anchovy fillets. Garnish with fresh basil, some sliced Fresno chile, and copious amounts of Parm for a simple yet satisfying dish.
Bucatini with White Beans, Tonnato, and Olive Oil Breadcrumbs
Elevate humble mayo via a quick ride through the blender with high-quality canned tuna and anchovies (think Ortiz or Genova brands). The velvety result? Tonnato, an Italian condiment-turned-pasta-sauce to coat every bit of bucatini. Reserve a spoonful or two of the sauce for future sandwich spreads or a dip for roasted veggies.
Paccheri with Seared Swordfish, Agliata, and Citrus Breadcrumbs
Rigatoni’s thinner-walled cousin (paccheri) easily sticks to agliata, the ancient predecessor of pesto from Italy’s Liguria region. Use day-old crusty bread for the garlic-and-herb sauce, then sprinkle the swordfish-laden pasta dish with citrus breadcrumbs for a bright and buttery finish.
Strozzapreti with Grilled Calamari, Roasted Tomato Sauce, and Crispy Chickpeas
Roasting fresh plum tomatoes (such as Roma or San Marzano) intensifies the flavor and gives this sauce a caramelized robustness lacking from tomatoes straight from the can.
Reginetti with Guanciale, Garlic Sauce, and Greens
Never dump your pasta water! That starchy leftover liquid helps marry sauce to noodle, such as on this ruffled reginetti dish flecked with greens and guanciale—a crucial ingredient in carbonara, as well.