15 Summer Pasta Recipes That Make the Most of Fresh, In-Season Produce (2024)

FAQs

What do people season pasta with? ›

Pasta is a versatile dish, so it can go well with just about any savory seasoning. Try making a simple buttered pasta and adding classic Italian spices like oregano, parsley, basil, rosemary, or sage. You can also experiment with seasonings like turmeric, cumin, or even cardamom.

Basil: A classic herb that pairs well with tomato-based sauces. Oregano: Adds a pungent, slightly bitter flavor that complements tomato-based sauces and marinara. Garlic: Can be added fresh or in powder form, and adds a mild, sweet, and savory flavor. Red pepper flakes: Adds a spicy kick to pasta dishes.

There are four classic Roman pasta dishes: cacio e pepe, carbonara, amatriciana, and alla gricia. Each one is a variation on the other — alla gricia is cacio e pepe plus guanciale, carbonara is gricia plus egg, and so on. These four dishes are famous in all of Italian cooking, not just in Rome.

Contrary to popular myth, adding oil into the water does not stop pasta sticking together. It will only make the pasta slippery which means your delicious sauce will not stick. Instead, add salt to the pasta water when it comes to the boil and before you add the pasta.

Rinsing removes that starch, so the sauce won't stick properly, and each bite has less nice saucy flavour. For a cold pasta salad, that starch layer will negatively affect the texture of the salad.

This is the time to add a final hit of black pepper, grated cheese and a splash of acidity – red or white wine vinegar or lemon juice to brighten up the flavour. I often stir some chopped basil, parsley, rocket (arugula) or watercress through once the pan is off the heat.

Some cooks recommend soaking the pasta in water after it has been toasted so that it absorbs some moisture before boiling. This involves putting the cooled, toasted pasta into a large zip-top bag, filling it with water, pressing out any air, and letting it sit for 2 to 3 hours in the fridge before boiling.

What herbs to put in pasta? ›

Fresh herbs add so much flavor to a dish. In this recipe, basil, oregano, chives, thyme and parsley turn a normal bowl of penne pasta into an extraordinary main dish meal.

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

Stir in big handfuls of spinach, Kale mushrooms, zucchini, onions, broccoli, spinach, squash, or grape tomatoes after the pasta is cooked. You can also substitute zucchini (zoodles) for the pasta.

Pasta is often served as a primo (first course), with a meat, seafood or vegetable course called a secondo coming after that. To do as the Italians do, try serving a smaller portion of pasta as a primo for an Italian-inspired dinner party, or as precursor to a meat, fish or vegetable main.

Once water is boiling, add salt. We recommend about 2 tablespoons of coarse sea salt to every 5 quarts of water. Don't be afraid to salt your pasta water. But please don't add oil!