Add 12 ounces dried spaghetti, 4 1/2 cups water, and 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat.

The pasta water secret makes all the difference here – reserve a cup before draining your linguine. When you whisk a splash ...

Q: What's green, tastes delicious on pasta (and everything else), and needs a blender? A: A pasta sauce that's easy to make ...

It’s been about 25 years since pasta with vodka sauce started showing up on restaurant menus, but it hasn’t gotten old to me.

Transform classic pesto by adding creamy avocado for an extra richness. Blend ripe avocados with fresh basil leaves, garlic ...

Few Brooklyn spots fully deliver a perfect bowl of cacio e pepe, despite the dish’s popularity in recent years. But on a ...