Make It a Pasta Party

We've got recipes for all your favorite noodle shapes.

View in browser|nytimes.com Continue reading the main story March 12, 2022 Christopher Testani for The New York Times. Food Stylist: Monica Pierini. Make It a Pasta Party Spaghetti, rigatoni, bucatini — we have delectable recipes for whatever dried pasta is in the back of your cupboard. J. Kenji López-Alt's San Francisco-style Vietnamese American garlic noodles, Ali Slagle's pasta and lentils (above) and Kay Chun's pasta amatriciana are ideal pantry pastas: delicious enough for a party, but easy enough for a quiet night alone. You'll find those, and other reader favorites from New York Times Cooking this week, in this collection. Christopher Testani for The New York Times. Food Stylist: Monica Pierini. Pasta and Lentils (Pasta e Lenticchie) By Ali Slagle About 1 hour Makes 4 to 6 servings Linda Pugliese for The New York Times. Food Stylist: Monica Pierini. Pasta Amatriciana  By Kay Chun 25 minutes Makes 4 servings Sang An for The New York Times. Food Stylist; Simon Andrews. Saffron Pistachio Blondies By Priya Krishna 1 hour, plus cooling and chilling Makes One 9-inch pan Sang An for The New York Times. Food Stylist; Simon Andrews. San Francisco-Style Vietnamese American Garlic Noodles By J. Kenji López-Alt 15 minutes Makes 4 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018