These are pastas to serve still steaming—at an elegant outdoor summer "soirée," the kind where you're wearing seersucker, and the napkins are linen, and the lights are twinkling.
But these are also the pastas to eat in the realer moments of July and August: when the A.C. is broken; when your face is hot with sunburn; when it's midnight and you're standing in front of the fridge, not wearing pants, eating through the Tupperware noodle by noodle with your fingers.
We present: The pastas of summer. The pastas we've waited all year to make.
Pasta: the perfect vessel for summer bounty. How do you do it? Give us some good ideas in the comments. We originally published this article in July 2016, but who doesn't want a little more summer pasta love?
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now