New Classic Italian Pasta Recipes
These new ingredients and techniques turn old standbys into modern favorites (no disrespect to Grandma's spaghetti and meatballs).
By Lynn Andriani
Original Content | May 08, 2012 
Photo: Con Poulos
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The old way: The beloved original, say the people of Genoa, Italy, who invented it, can only be made with their local small-leaved basil and a marble mortar. But even if you don't subscribe to such strict rules, chances are that you're using basil, garlic, cheese and olive oil. The new way: A salty, intensely savory spin on the familiar mixture includes salt-packed capers, anchovies and parsley, plus the usual garlic, cheese and oil. Whole wheat pasta is the perfect pairing to stand up to such a complex, interesting topping. Get the recipe: Whole Wheat Spaghetti with Caper Pesto Sauce |
