Spaghetti alla Puttanesca represents the bold, unapologetic flavors of vintage Italian cooking. This time-honored recipe ...

Add the spaghetti, pasta water, and tomatoes to the skillet. Cook, stirring often, for 5 minutes, or until the pasta absorbs the water and the tomatoes have started to break down. 4.

Tomatoes.I used fresh garden tomatoes. They were beefsteak and Roma tomatoes, but you can use any type of tomato. You can even use a combination of yellow tomatoes, Beefsteak tomatoes, plum ...

When the water is boiling, add the spaghetti, stir, and after about 12 minutes, start testing every minute or so until the spaghetti is tender, but firm. Drain. 6 ...

A fresh sauce with garlic and wine that highlights the flavor of the best tomatoes you can find. Put this summer dinner on ...

Cooking the mince this unusual way will completely elevate the dish - taking it from good to restaurant quality ...

A simple tomato sauce made with yellow tomatoes, burrata, and garlic coats tender pasta for a comforting, flavorful dish that ...

Break your uncooked spaghetti in half and boil the noodles until they are al dente. Strain your spaghetti and ration out 8 ounces. Place half of your noodles at the bottom of your casserole dish.

Heat the olive oil in a 10-inch skillet over medium heat. Swirl to coat the pan and cook the onion and garlic, stirring frequently, until softened and just beginning to brown, about 6 to 8 minutes.