If you, like me, consider a tub of hummus to be a staple in your fridge for mid-afternoon snacking sessions, this is your ultimate pantry pasta. Hummus is far more than a dip — it’s a garlicky, creamy condiment that’s begging to be transformed into pasta sauce. It coats pasta just enough that it provides a luscious mouthfeel yet hardly weighs it down, which means there’s plenty of room for additions.
When a midweek craving for cheeseburgers hits, and it is certain that no drive-thru burger will satisfy, we say forget the buns and pull a package of rotini pasta from the pantry because tonight’s dinner is a pasta night and burger night mashup. Savory morsels of ground beef wind between the curves of tender corkscrew pasta and a cheesy sauce spiked with a tangy hint of mustard.
This ravioli tastes like a pasta you’d order at a fancy Italian restaurant and pay $25 for. If that’s not high enough praise for this recipe, I don’t know what is. Cheese ravioli bathed in a nutty brown butter sauce that’s brightened with lemon juice and flecked with briny, crispy fried capers is a winning equation and it also happens to be one of the least fussy pastas you can make.