The Pasta Table

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The Pasta Table All things pasta! 🍝
Handmade Pasta + Fun & Easy Recipes 🍝
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📍NYC based

10/15/2026

✨Celebrating National Pasta Month with Colavita to create this incredible Eggplant Parm Rigatoni✨

This dish takes everything you love about classic eggplant parm and turns it into a cozy, saucy pasta! 🍝🍆

Roasted eggplant gets caramelized and tender, then folded into a sweet datterini tomato sauce with Parmigiano and fresh mozzarella that melts right into the rigatoni. I finish it with a sprinkle of toasted garlic breadcrumbs and torn basil 🌱

Ingredients:

1/2 lb. Colavita Roman Rigatoni
2 medium eggplants, cubed
1/4 cup Colavita extra virgin olive oil
Salt + pepper to taste
4 garlic cloves, minced
14 oz. Colavita Datterini tomatoes
1/3 cup Parmigiano Reggiano, finely grated
6 oz fresh mozzarella, torn
Torn basil for garnish
1 cup toasted garlic breadcrumbs
Pasta water as needed

Garlic Panko Breadcrumbs:

1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
1/4 tsp. salt

Directions:

Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.
2. Add the panko breadcrumbs and salt; toast until golden brown.

Eggplant Parm Rigatoni:

1. Heat the oven to 425°F and bring a large pot of water to a boil.
2. Add the eggplant to a baking sheet and drizzle with 3 tbsp. olive oil and season with salt and pepper. Roast for about 20 minutes, until golden brown.
3. Add the remaining olive oil to a large pan and sauté the garlic until fragrant, about 1-2 minutes.
4. Stir in the tomatoes and salt to taste. Crush them and let them simmer for 15 minutes.
5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.
6. Strain the pasta and add it directly to the pan with the sauce. Toss on medium heat.
7. Add the Parmigiano and pasta water as needed, 1/4 cup at a time.
8. Fold in the roasted eggplant. Add the torn mozzarella on top and cover the pan for 1-2 minutes, just until the mozzarella begins to melt.
9. Top with torn basil and garlic panko breadcrumbs.

10/11/2026

✨ Spicy Pumpkin alla Vodka Torcetti✨

A creamy, spicy pumpkin vodka sauce for fall made with crushed Calabrian Chili and roasted garlic. Tossed with torcetti pasta and topped with burrata, chili flakes and hot honey for the perfect sweet and spicy finish 🎃🍝

Full recipe at the link in my bio!

Ingredients:

1/2 lb. torcetti pasta
3 tbsp. extra virgin olive oil
2 bulbs of garlic
1/2 shallot, finely chopped
1 cup pumpkin purée
2 tbsp. tomato paste
1 tsp. crushed Calabrian chili
1/2 tsp. salt
1/4 cup vodka
1/2 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
4 oz. burrata, torn
Spicy honey, to finish
Italian parsley, chopped
Pasta water as needed

10/08/2026

✨Broccoli & Cheddar Soup Pasta✨

It’s National Pasta Month and I’m making a cozy fall recipe with Colavita small shells - a creamy broccoli and cheddar soup pasta! It’s so comforting and cheesy and I just love these little shells! 🍝🧀

*If you want this dish to be more of a soup-like consistency, add more broth and less heavy cream!

Ingredients
1/2 lb. Colavita small shells
2 tbsp. Colavita extra virgin olive oil
1/4 yellow onion, diced
4 garlic cloves, minced
1 cup broccoli florets
1 cup chicken or vegetable broth
1/2 cup heavy cream
½ cup Parmigiano Reggiano, grated
1/2 cup sharp cheddar, grated
1/2 cup mozzarella, grated
Salt & pepper to taste

Directions
1. Bring a large pot of water to a boil.
2. Add the olive oil to a large pan and sauté the onion until soft and translucent. Add the garlic and broccoli to the pan and sauté until the broccoli begins to soften. Add salt and pepper to taste.
3. Add the chicken broth and simmer over medium-low heat for 5-10 minutes until reduced.
4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.
5. Strain the pasta and add it directly to the pan with the broccoli. Stir in the heavy cream, Parmigiano, cheddar and mozzarella cheese. Add more broth as needed.
6. Plate and top with more mozzarella cheese.

10/06/2026

✨ Pumpkin Parm Alla Vodka✨

Bringing back this creamy pumpkin parm alla vodka recipe for fall! I tossed it with mafalde corte pasta and topped it with creamy stracchino and toasted garlic thyme breadcrumbs. So delish! 🎃🍂🍁

Full recipe at the link in my bio!

Ingredients:

1/2 lb. mafalde corte
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
1 cup pumpkin purée
2 tbsp. tomato paste
1/2 tsp. salt
1/4 cup vodka
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
1/2 cup garlic thyme breadcrumbs
4 oz. stracchino or other soft cheese
Pasta water as needed

Garlic Thyme Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
1 tbsp. fresh thyme
1/2 tsp. aleppo pepper or chili flakes
Salt to taste

10/01/2026

Kicking off National Pasta Month with Colavita 🍝

I’m making a cozy, comforting roasted garlic butter pasta for fall using their bow ties 🎀

I roast whole heads of garlic, then mash them with butter, parsley, Parmigiano and chili flakes for a delicious sauce, finished with a crown of toasted garlic breadcrumbs.! 🧄

Ingredients:

Roasted Garlic Butter Bow Ties :

1/2 lb.Colavita bow ties
2 bulbs of garlic
1 tbsp. Colavita extra virgin olive oil
4 tbsp. butter, softened
2 tbsp. Italian parsley, finely chopped
1/4 tsp. crushed red chili flakes
1 cup Parmigiano Reggiano, grated
1/2 cup garlic panko breadcrumbs
Salt to taste
Pasta water as needed

Garlic Panko Breadcrumbs:

1/2 cup plain panko breadcrumbs
2 tbsp. Colavita extra virgin olive oil
1 garlic clove, minced
1/4 tsp. salt

Directions:
1. Preheat oven to 400°F. Slice the top off of the garlic bulbs and drizzle with olive oil. Roast for 40-50 minutes until soft and golden brown.
2. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.
3. Add the panko breadcrumbs and salt; toast until golden brown.
4. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
5. Add the butter, roasted garlic, 1 tbsp. parsley, ½ cup Parmigiano and chili flakes to a heavy bottomed pot or pan. Mash until it forms a smooth, paste-like consistency.
6. Once the pasta has finished cooking, add it to the pot with the roasted garlic butter and 1/4 cup pasta water. Toss until combined.
7. Stir in the remaining Parmigiano and top with toasted garlic panko breadcrumbs and remaining parsley.

09/28/2026

✨ Spicy Salami & Green Olive Capellini✨

Capellini pasta tossed in a salty, briny sauce made with crispy, spicy soppressata from Principe Foods USA ‘s Salami Trio, Castelvetrano olives, white w**e, butter, and Parmigiano. Finished with crunchy lemon-garlic breadcrumbs. Delish! 🫒🍝

Full recipe at the link in my bio!

Ingredients:

Spicy Salami & Olive Capellini:
1/2 lb. capellini
1 cup spicy soppressata, diced (I use Principe salami trio)
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
1/3 cup Castelvetrano olives, quartered
Zest of 1 lemon
1/4 cup dry white w**e
4 tbsp. unsalted butter
1/3 cup Parmigiano Reggiano, grated
1/2 cup lemon garlic panko breadcrumbs
2 tbsp. Italian parsley, finely chopped

Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt

09/27/2026

✨White Truffle Garganelli✨

Handmade garganelli pasta tossed in a creamy white truffle sauce with lots of Parmigiano!

Check out my substack for a deep dive on this shape!

Full recipe at the link in my bio!

Ingredients:

1 cup ‘00’ flour
1/3 cup semolina flour
2 whole eggs
3 egg yolks
1 cup heavy cream
1/2 cup Parmigiano Reggiano, finely grated
1 tbsp. white truffle oil
Salt to taste
Pasta water as needed

09/21/2026

I’m making Tomato Butter Spaghetti with Contadina Whole Peeled Tomatoes! 🍅🍝

This dish is full of rich flavor and these tomatoes are what makes it. The sauce is so easy - just three simple ingredients: Contadina Whole Peeled Tomatoes, onion and butter. Add a little salt to taste and it has that cooked all day flavor.

I tossed it with spaghetti and topped it with creamy burrata, Parmigiano, fresh basil and a drizzle of extra virgin olive oil. Such a comforting and easy weeknight meal!

Ingredients:
1 can (28 oz) Contadina whole peeled tomatoes
1 medium yellow onion, peeled + halved
5 tbsp. butter
Salt to taste
½ lb spaghetti
Pasta water as needed
8 oz. burrata
Fresh basil, torn
Parmigiano Reggiano, for finishing
Extra virgin olive oil, for finishing

Directions:
1. Add the Contadina whole-peeled tomatoes along with their juices, the onion and butter to a large pot or wide pan.

2. Bring to a gentle simmer and cook uncovered for 40-45 minutes, stirring occasionally and crushing the tomatoes as they soften. Season with salt to taste and remove the onion.

3. Bring a large pot of water to a boil. Add plenty of salt. Cook the spaghetti until al dente, then transfer directly into the sauce. Toss until the pasta is glossy and fully coated. Add pasta water as needed.

4. Plate and top with torn burrata, torn basil, Parmigiano Reggiano and a drizzle of olive oil.

09/20/2026

✨ Creamy Lemon Mascarpone Farfalle ✨

Farfalle is such a fun handmade shape to make! I paired it with this creamy lemon mascarpone sauce - so delish! 🍋

Full recipe at the link in my bio!

Ingredients:
1 cup ‘00’ flour
1/3 cup semolina flour
2 whole eggs
3 yolks
14 oz. mascarpone
Juice of 1/2 lemon
1/2 cup Parmigiano Reggiano, finely grated
Extra virgin olive oil, to finish
Pasta water as needed

09/17/2026

Getting in on the high‑protein trend with Hungryroot and this creamy vodka + ricotta protein pasta 🍝🧀

It’s rich, satisfying, and packed with protein, which makes hitting my daily goals so much easier!

Hungryroot makes it so easy by taking the stress out of meal planning. They source high-quality ingredients and most recipes use four items and come together in 10 minutes or less. You can also filter for any dietary needs!

This one’s become a go‑to when I want something creamy, comforting, and protein‑forward.

For a limited time get 40% off your first order PLUS get a free item in every box for life!

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