Pasta is the perfect dinner food. It's easy to make, the leftovers are always fantastic, and there's no need to stress about ...

1/4 cup extra-virgin olive oil. 2 cloves garlic, chopped. One 12-ounce eggplant (unpeeled), cut into 1/4-inch by 1/4-inch by 3-inch strips. 2 tablespoons plus 1/2 teaspoon salt, or more as needed ...

Years ago, while living in Italy, he never imagined he would wind up cooking pasta in a place that also sells kolaches and Korean tacos. Catalani, 23, harks from a city near Florence called Pistoia.

1 cup dry white wine. 3/4 pound linguine. 1 1/2 cups chopped (1/2-inch) razor clam meat. 1 cup finely chopped fresh parsley. 1 tablespoon chopped fresh oregano ...

Pasta alla zozzona is the combination of Rome's four classic pastas, ... "And once it's plated, eat it immediately," he said. Below, his recipe, as shared with Fox News Digital.

Southern Italy is deeply fond of eggplant. Throughout the country — but particularly within the regions around and south of Rome — it is fried, stuffed, layered and baked, smoked and pureed ...

Negrin calls for dusting the plated pasta with sharp, earthy pecorino Romano, but I also like to shower it with toasted bread crumbs, tossed lightly with olive oil and baked at 400 degrees until ...