Fusilli

Olivada, an Italian olive spread, adds flavor and color to this side dish.

If you’ve been to Savannah, or if you live here (hey, neighbor!), then you know that we’re one shrimp-crazy city. We like shrimp so well we are happy just boiling them up and eating them out of their shells. But every once in a while, we do something a little more substantial for dinner, like this Cajun-flavored dish, which goes great with our colorful Broccoli and Red Pepper Salad (page 109).

Summer's bounty gets even better when it's combined in a fresh-tasting pasta.

Spontaneity is the key to this pasta salad; it's not something you can make ahead and chill. The main ingredients can be harvested from a backyard plot or balcony pot, or simply be a reward for your produce-shopping prowess at the farmers market.

10-Minute Penne with Caponata Sauce

Don't be tempted to buy precrumbled goat cheese, despite the time savings—it won't melt as well.

Editor's note: The recipe and introductory text below are from Jamie Oliver's book Cook with Jamie.

This will be a hit with fans of blue cheese. It's so rich that small portions would also be great as a starter or side dish.

Hearty ingredients make this a perfect dish for a cold night.

Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together (for a texture similar to ricotta): the mixture is then inserted into the center of a ball of fresh mozzarella. It can be found in some supermarkets, at specialty foods shops, and at Italian markets. Substitute fresh mozzarella if you can't find burrata.

This recipe can be prepared in 45 minutes or less. Since the tomatoes in the sauce are cooked just briefly, this dish is a breeze to make.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.