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Italian
Nonna's Gnocchi with Basil
Our Gnocchi leans on extra-virgin olive oil and patience: deeply savory and worth the wait, then finished with Basil.
Italian
Free recipe
Sunday Penne with Pancetta
Our Penne leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished with Pancetta.
Ingredients
What you'll need
- 1 lb penne
- 4 oz extra-virgin olive oil
- 1/4 cup garlic
- 2 tbsp Parmesan
- 1 cup fresh basil
- 3 cloves kosher salt
- 1 tsp cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Bring a large pot of well-salted water to a rolling boil for the pasta.
- While it heats, build the sauce with olive oil, garlic and the core ingredients.
- Cook the pasta just shy of done, then finish it in the sauce with a splash of pasta water.
- Toss hard to emulsify, then plate and shower with cheese and cracked pepper.
Keep cooking
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Free
Italian
Sunday Pizza in Tomato Sugo
Our Pizza leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished in Tomato Sugo.
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Italian
Nonna's Calzone al Forno
Deeply satisfying Calzone al Forno, weeknight-fast but never a compromise.
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Roasted Tortellini with Burrata
Our Tortellini leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished with Burrata.