7 New Pasta Classics: No Primavera, No Ziti
These new ingredients and techniques turn old standbys into modern favorites (no disrespect to Grandma's spaghetti and meatballs).
The Aglio Olio with a Little Bit of Crunch
The old way:
Spaghetti aglio, olio e peperoncino is in any Italian cook's repertoire, since its ingredients—garlic, olive oil, hot dried chilies and pasta—are pantry staples.
The new way:
A Parmesan brodo (essentially a stock made from cheese rinds and water) gives the dish a sturdier backbone. Sprinkling lightly browned bread crumbs on top of the plated pasta adds warm, toasty crunch.
Get the recipe: Spaghetti with Garlic