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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Apple And Sausage Risotto

(Washington Post, October, 2007)

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Apricot-Filled Dessert Gnocchi with Cinnamon-Sugar Crumbs

(Food & Wine, May, 2005)

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Bean Thread Noodles With Beef And Asian Pear

(Gourmet, November, 1999)

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Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

(Cooking Light, August, 2000)

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Broccoli, Cherry Tomato, and Pasta Salad

(Cooking Light, June, 1999)

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Castellane Pasta with Sausage, Peppers, Cherry Tomaotes, and Marjoram

(Bon Appétit, February, 2005)

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Cavatappi with Arugula Pesto and Cherry Tomatoes

(Cooking Light, June, 2006)

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Cherry Tomato Spaghetti with Toasted Pine Nuts

(Cooking Light, July, 2007)

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Chicken, Leeks, and Plum Tomatoes with Linguine

(Cooking Light, March, 1998)

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Egg Fettuccine With Figs, Rosemary, And Pancetta

(Gourmet, August, 2001)

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Green Goddess Pasta Salad With Cherry Tomatoes

(Gourmet, August, 1993)

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Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs

(Bon Appétit, September, 2006)

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Lazy Linguine with Cherry Tomatoes and Herbs

(Food & Wine, August, 2002)

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Whole wheat pasta would increase fiber

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Comments:

On August 15, 2007, 6:58 pm chris said:

Pasta Puttanesca by any other name is still the simplest, yummiest hot weather dish. Use heirloom tomatoes and whatever herbs you have on hand (oregano, thyme, basil, or marjoram) with lots of garlic and a little heat. You can even use pepper flakes.


Linguine with Pancetta and Sauteed Cherry Tomatoes

(Bon Appétit, November, 2005)

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Linguine With Pears And Gorgonzola Cheese

(Bon Appétit, September, 1997)

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Linguine With Red, Yellow, And Orange Tomatoes

(Bon Appétit, July, 2007)

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Linguine with Shrimp and Plum Tomatoes

(Bon Appétit, March, 2001)

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Linguine With Shrimp And Scallops In Thai Green Curry Sauce

(Gourmet, August, 2000)

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Lobster with Udon Noodles, Bok Choy and Citrus

(Food & Wine, March, 2006)

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Noodle Salad With Mango And Gingered Cucumber

(Gourmet, May, 2002)

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Orange-Flavored Beef And Snow Pea Stir-Fry With Noodles

(Gourmet, April, 1994)

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Orange-Spiced Salmon with Spaghetti Squash

(Cooking Light, October, 1998)

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Pasta Salad with Lobster and Corn-Citrus Vinaigrette

(Cooking Light, July, 2001)

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Pasta with Arugula and Plum Tomatoes

(Bon Appétit, August, 2000)

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Pasta with Borlotti Beans, Olives and Cherry Tomatoes

(Food & Wine, November, 2004)

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