Tuna noodle was our hands-down family favorite, which was a boon to my mother because she could make everyone happy with two cans and egg noodles.

Our food editors raided old family recipe boxes to rediscover their childhood favorites.

Our wonderfully rich lasagne layers the flavors of hazelnuts, eggplant, parsley, ricotta, garlic and Parmigiano-Reggiano.

Our gnocchetti are lighter than most because they don’t contain egg; the richness comes from the tomato guanciale sauce.

Spaghetti with sweet tomatoes, salty olives, and a hint of heat dazzles with flavor.

Basil pesto has a strong floral quality—this one, made of pecans and arugula, is richer, with a peppery bite. Prepare an extra batch to use as a spread on turkey sandwiches....

Hazelnuts in a butternut squash lasagne? It’s actually a classic Italian flavor combination.

No turkey: These chestnut ravioli are sprinkled with apple and drizzled with browned butter.

Pasta in summer is easy cooking. Adjust your flavors slightly—and you've not only switched continents, you've got an easy new way to serve pasta.