Pasta alla Genovese "is the food of Grandma.” When we close our eyes, we picture a Neapolitan grandmother trying not to cry as she slaves over a pile of onions while cooking Pasta alla Genovese.

Bring a large pot of water to a boil over high heat. Salt well, to the level of seawater. Cook pasta according to package directions until just short of al dente. Drain, reserving 1 cup pasta water.

Chicken pesto pasta isn’t a traditional Italian dish, but pesto Genovese is often served with meat and fish. Rachel Roddy’s comforting, vibrant pasta dish combines all three. Each serving ...