Italian

This lasagne was designed for a deep-dish baking pan. You can use a standard 9 × 13-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagne can be assembled up to 1 day ahead and left to cool completely. Cover, unbaked, and refrigerate up to 1 day in advance, or freeze, unbaked, up to 3 weeks in advance. Defrost overnight in the refrigerator; bake as directed below.

The tapenade can also be served as a dip for crudités or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors, such as those suggested below.

Pappardelle are long, flat, wide noodles; fettuccine or linguine work just as well. We recommend chopping the peas slightly before cooking them; otherwise, they have a tendency to roll off the pasta when you eat.

Broccoli, a cruciferous vegetable, contains significant amounts of vitamins A and C, as well as calcium, iron, and riboflavin.

If you like, grate some Parmesan cheese over the tossed pasta just before serving, or offer grated cheese on the side.

You can use this recipe to make spinach gnocchi: Thaw 1 10-ounce package frozen spinach, very finely chop the leaves, and squeeze out the moisture. Add it to the potatoes in the bowl, and sprinkle with an additional 2 tablespoons flour. Formed gnocchi can be refrigerated on a floured baking sheet, uncovered, up to 12 hours.

If you have trouble finding caciocavallo cheese, you can substitute grated Parmigiano-Reggiano.