Recipe SWAT Team: Pasta Dishes

Each week our editorial team tackles a newingredient with one goal in mind: creating easy and delicious dishes. Check here on Monday for the weekly ingredient and look for our recipeson Thursday. Feel free to join us in our endeavor; we look forward to seeing what fantastic meals you come up with. Ours are below:

This week: Pasta

There are a few key things to keep in mind when cooking pasta. First, make sure to boil it in salted water that tastes like the sea (this adds significant flavor to the end result). Cook until your desired level of doneness, whether that's soft and squishy or al dente (meaning 'firm to the bite'). Also keep in mind that fresh pasta cooks much faster than dried. If you are finishing your pasta in the sauce, then it's best for it to be a little less done than you prefer because it will continue to cook with the sauce. (Reserving and then adding a little pasta water to your sauce is a great way to thin it out if it's become too thick.)

Colman Andrews: Fidelanza (Spaghetti Cooked in Tomato Sauce)

Molly Aronica: Spaghetti with White Clam Sauce

Allison Beck: Pasta with Wild Mushroom Ragù

Arthur Bovino: Aushak: Afghani Scallion Dumplings

Maryse Chevriere: Spaghetti with Cajun Cream Sauce & Shrimp

Yasmin Fahr: Lobster Fra Diavolo

Jess Kapadia: Gluten-Free Pasta Carbonara

Valaer Murray: Farfalle with Roast Pork and Cherry Tomato Sauce