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Baked Pasta with Artichokes, Greens, and Too Much Cheese

Oh, and yes: This is spinach artichoke dip in pasta form. You’re welcome.

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Pasta with Crispy Squid, Lemon, and Chile

The liquid will evaporate and the squid will brown, and there will be dark, crispy bits on the bottom of the skillet.

Roasted Tomato and Anchovy Bucatini

When I’m blessed with an abundance of tomatoes in the summer, I like to make this sauce and freeze it so that I can eat this pasta in the coldest months, when I want it the most.

Whole-Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat, and Egg Yolk

Do you know how many mushroom varieties there are? About four million. Even if that’s not true (it’s not), I feel like I’m always discovering a new type that makes me glad it’s socially acceptable to eat fungus.

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