Pasta, though simple to make, has a long, rich history in cuisines around the world. It’s one of our favorite foods to eat, with endless possibilities in shapes, sauces, and origins. Though in the culinary world popular things are often lauded as “twists on classics,” pasta is one of those dishes that is just classic as it is: twists necessary to improve on wonderful existing traditions. We’ve rounded up our most popular pasta dishes from 2024 to give a look back at what you liked best. We hope your 2024 was as rewarding and delicious as making (and eating) these pasta dishes was!
TABLE Magazine’s Best Pasta of 2024
Cacio e Pepe
Our number one pasta of 2024 was this Cacio e Pepe recipe—a well-deserved accolade for a deliciously traditional Roman dish. Making good cacio e pepe is an art form, though the ingredients are pantry staples. The proportions take time and artistry to really master. You loved this Cacio e Pepe recipe and so did we!
Spaghetti alla Carbonara
In America, we often find ourselves eating carbonara with cream in the sauce. However, this is definitely not the Italian way. Out of respect for tradition (and, frankly, for your taste buds), we’ve made it the traditional Roman manner. Give this a try and you’ll never be able to look at Americanized carbonara in quite the same way.
Bucatini all’Amatriciana
Amatriciana is an unbeatable pasta sauce, and bucatini is one of the best shapes out there for absorbing that sauce and bringing out its unique flavor. With red pepper flakes, guanciale, and Pecorino Romano, this recipe is some of the classic best of Italian cooking. Like the other top recipes listed here, it’s best to master this dish without any changes or improvisations. Every nonna in Italy will applaud you, and that counts for something!
Penne all’Arrabbiatta
This Penne all’Arrabiatta is a great last-minute recipe to entertain and impress, using things you probably already have in your kitchen. “Arrabbiatta” means “angry,” in reference to the spicy seasoning, but there’s nothing anger-inducing about this delicious dish. Instead, it will soothe and satisfy, and have you coming back for seconds.
Spaghetti alla Nerano
Picture yourself on the Italian island of Ponza as you delve into this Spaghetti alla Nerano, full of thin zucchini slices and finely grated Provolone cheese. One of the best things about Italian cooking is that even if you aren’t physically in Italy, the flavors can help you imagine you are. A nice glass of Italian wine doesn’t hurt, either. On Ponza, they’re likely to serve it with locally make sparkling Prosecco…so why not follow suit and try that pairing at home!
Penne Pasta with Broccolini and Chickpeas
Sometimes, you have to balance out the carb-fest that is pasta with some vegetables and healthy proteins, so we present you with this Penne Pasta with Broccolini and Chickpeas. Broccolini is aesthetically pleasing on a plate, full of nutrients, and also delicious.
Calabrian Fusilli Pasta
With Calabrian chili spread, this pasta brings to mind the romantic southernmost province of Italy..the toe of the boot that’s almost touching the island of Sicily. It’s a must-cook for those dour winter months when you need vivid flavors to transport you somewhere warm and sunny.
Tagliatelle al Ragú
There’s nothing like the rich, comforting flavors of a meat-based ragú. Though you can make ragú many different ways, we concocted a traditional Ragú alla Bolognese with beef, a dash of red wine, and San Marzano tomatoes.
Ricotta Gnocchi with Roasted Green Chile
Green chile adds a little zest to homemade gnocchi in this delectable recipe from TABLE Editor-at-Large Gabe Gomez. Making your own pasta is an easy skill to learn if you commit some time to it, and can be a fulfilling and meditative culinary experience that will impress anyone you dine with.
Story by Emma Riva
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