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Pasta: Toss It and Love It

- Tina Cornett / Styling Buffy Hargett / Food Styling Alyssa Porubcan
Tina Cornett / Styling Buffy Hargett / Food Styling Alyssa Porubcan

Keep a stash of pantry ingredients and fresh veggies on hand for these delish dishes.

With names like Sweet-Hot Asian Noodle Bowl and Roasted Red Pepper-Caesar Tortelloni, you know these recipes are totally tuned in to flavor and deliver the fresh feel you want on a hot day in August. (Actually, several of the dishes are equally good served hot, cold, or at room temperature.) Follow our tutorial on cooking pasta, so you'll stress less with the prep and focus on the joy of eating.

Pasta Recipes:

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How to Cook Pasta

Sauce It
Pair the right pasta shape with the right sauce. Generally the wider or bigger the pasta, the chunkier, heartier, or thicker the sauce can be. Long, thin shapes work best with oil-based sauces, pesto, and basic tomato sauces. Filled pastas are great partners with smooth, light sauces or a simple drizzle of olive oil.

This article is from the August 2005 issue of Southern Living.

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