Ditalini

Swiss chard, bitsy ditalini, salty feta, toasted pistachios, and sage take your average pasta salad into winter territory.

Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.

With lots of crunchy green beans, caramelized lemon, toasted nuts, and creamy cheese, this is somewhere between a great pasta and a delicious salad.

The pasta cooks directly in the tomato-rich broth, which means it absorbs every bit of umami—and you have one fewer pot to wash.

This chicken noodle soup recipe is about as comforting as they come. 

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.