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.

It has such power.” The memorable Genovese pasta is recreated this week. Fresh basil and garlic are dropped in the food processer as they are and turned into a paste that is mixed with the pasta.

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 ...