Just because you cook pasta doesn’t mean you have to cook the pasta sauce.

At The Covington in Edgartown, the mushroom takes center stage.

Eggplant, corn and peanuts are wonderful late-summer partners, especially with a bright, gingery sauce that brings them together with udon noodles, spinach, and herbs.

Get creative when cooking with it. Swirl it into a broth for fish soup; toss it with roasted vegetables, penne, and mozzarella for a baked pasta; spoon it on crusty ciabatta.

This delicious noodle dish is not quite a soup, but it has a brothy sauce that makes it quite comforting. Serve with a fork and a spoon!

Serves 4

This is an easy, no-cook summer pasta sauce using fresh garden tomatoes combined with lightly seared tuna chunks, fresh herbs, and olives.

The eggs, imported Parmesan reggiano, and a bit of pasta water create a luscious, creamy sauce.

Glen Caldwell, kitchen manager for Offshore Ale Company in Oak Bluffs, puts together a simple but delicious pasta dish with chopped clams, lemon, and lots of fresh black pepper.