Just imagine: a delicious, comforting pasta dinner on the table in no time. Whether you’re craving a quick weeknight meal or a cozy weekend feast, these 31 easy recipes are your ticket to stress-free cooking. From creamy sauces to zesty tosses, get ready to discover your new go-to favorites—let’s dive in!
Creamy Garlic Parmesan Pasta
Just imagine coming home to a bowl of creamy, garlicky pasta that feels like a warm hug. This recipe breaks down the process into simple, foolproof steps perfect for beginners. Let’s create a restaurant-quality dish right in your kitchen.
Ingredients
– 8 ounces dried fettuccine pasta
– 2 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried fettuccine pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat.
4. Add 4 cloves fresh garlic, minced and sauté for 1 minute until fragrant but not browned.
5. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
6. Reduce heat to low and whisk in 1/2 cup freshly grated Parmesan cheese until completely melted and smooth.
7. Add 2 tablespoons unsalted butter, stirring until incorporated into the sauce.
8. Season with 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly cracked black pepper.
9. Drain the cooked pasta, reserving 1/4 cup of pasta water.
10. Add the drained pasta to the skillet with the sauce, tossing to coat evenly.
11. If the sauce is too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. Remove from heat and stir in 2 tablespoons fresh parsley, chopped.
Tip: Always reserve pasta water—the starchy liquid helps emulsify and thicken sauces naturally. Grate your own Parmesan for better melting and flavor. Don’t brown the garlic—it becomes bitter if overcooked.
This pasta boasts a luxuriously velvety texture that clings perfectly to each strand. The sharp, nutty Parmesan balances beautifully with the mellow roasted garlic notes. Try serving it alongside grilled chicken or with a sprinkle of red pepper flakes for a subtle kick.
One-Pot Tomato Basil Pasta
Welcome to your new favorite weeknight dinner solution. Whether you’re a kitchen novice or a seasoned cook, this one-pot wonder delivers restaurant-quality flavor with minimal cleanup. We’ll walk through each step together to create a comforting pasta dish that’s both simple and spectacular.
Ingredients
– 12 ounces dried linguine pasta
– 1/4 cup rich extra virgin olive oil
– 4 cloves aromatic fresh garlic, thinly sliced
– 1/2 teaspoon crushed red pepper flakes
– 1 (28-ounce) can San Marzano whole peeled tomatoes, hand-crushed
– 4 cups low-sodium vegetable broth
– 1/2 cup fresh basil leaves, roughly torn
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 cup freshly grated Parmesan cheese
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat and add the rich extra virgin olive oil.
2. Add the aromatic fresh garlic slices and crushed red pepper flakes, cooking for exactly 1 minute until fragrant but not browned.
3. Pour in the hand-crushed San Marzano tomatoes and cook for 2 minutes, stirring constantly to prevent sticking.
4. Add the low-sodium vegetable broth and bring the mixture to a steady simmer at medium-high heat.
5. Carefully place the dried linguine pasta into the simmering liquid, using tongs to submerge it completely.
6. Cook for 12 minutes, stirring every 2 minutes to prevent sticking and ensure even cooking.
7. Stir in the fine sea salt and freshly ground black pepper during the last minute of cooking.
8. Remove the pot from heat and fold in the roughly torn fresh basil leaves and freshly grated Parmesan cheese until fully incorporated.
9. Let the pasta rest for 3 minutes off the heat to allow the sauce to thicken slightly.
Done right, this pasta achieves a perfect al dente texture while the sauce clings beautifully to every strand. The bright acidity of the tomatoes balances beautifully with the peppery heat and herbal freshness. For an extra touch, serve with additional basil garnish and a drizzle of olive oil for added richness.
Lemon Butter Asparagus Pasta
When spring arrives, nothing celebrates the season better than this bright, elegant pasta dish that comes together in under 30 minutes. With fresh asparagus and zesty lemon, it’s a perfect weeknight dinner that feels special enough for company.
Ingredients
– 8 ounces dried linguine pasta
– 1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
– 4 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 lemon, zested and juiced
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried linguine pasta and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, heat a large skillet over medium-high heat and add 1 pound of fresh asparagus pieces.
4. Dry-toast the asparagus for 3-4 minutes until bright green and slightly tender, stirring occasionally. (Tip: Toasting asparagus without oil first enhances its natural sweetness.)
5. Reduce heat to medium and add 4 tablespoons of unsalted butter to the skillet.
6. Once the butter melts, add 3 cloves of minced garlic and sauté for 1 minute until fragrant.
7. Drain the cooked pasta, reserving 1/2 cup of pasta water.
8. Add the drained pasta to the skillet with the asparagus and butter mixture.
9. Pour in the reserved pasta water and toss everything together to create a light sauce.
10. Stir in the zest and juice of 1 lemon, 1/4 cup of grated Parmesan cheese, 1/4 teaspoon of coarse sea salt, and 1/4 teaspoon of freshly cracked black pepper.
11. Toss continuously for 1-2 minutes until the sauce lightly coats the pasta. (Tip: Constant tossing emulsifies the butter and pasta water into a silky sauce.)
12. Remove from heat and let rest for 1 minute before serving. (Tip: Letting the dish rest allows the flavors to meld together beautifully.)
Light and vibrant, this pasta boasts tender-crisp asparagus and a sauce that’s both rich from the butter and bright from the lemon. For a creative twist, top with extra Parmesan and a sprinkle of red pepper flakes for a subtle kick.
Spinach and Feta Orzo
Here’s a simple yet elegant dish that combines comforting pasta with vibrant Mediterranean flavors. Let’s walk through each step together to create a perfectly balanced spinach and feta orzo that’s both nutritious and satisfying.
Ingredients
– 1 cup uncooked orzo pasta
– 2 tablespoons rich extra-virgin olive oil
– 2 cloves fresh garlic, minced
– 4 cups fresh baby spinach leaves
– 1/2 cup crumbled creamy feta cheese
– 1/4 cup freshly squeezed lemon juice
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup uncooked orzo pasta to the boiling water and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the orzo thoroughly in a colander, then return it to the warm saucepan off the heat.
4. Heat 2 tablespoons rich extra-virgin olive oil in a large skillet over medium heat for 1 minute until shimmering.
5. Add 2 cloves fresh minced garlic and sauté for 30 seconds until fragrant but not browned.
6. Add 4 cups fresh baby spinach leaves to the skillet and cook for 2-3 minutes until wilted, stirring constantly.
7. Transfer the wilted spinach mixture to the saucepan with the cooked orzo.
8. Add 1/2 cup crumbled creamy feta cheese, 1/4 cup freshly squeezed lemon juice, 1/2 teaspoon coarse sea salt, and 1/4 teaspoon freshly cracked black pepper.
9. Gently toss all ingredients together until well combined and the cheese begins to melt slightly.
10. Let the dish rest for 2 minutes off the heat to allow flavors to meld before serving.
You’ll love the way the tender orzo absorbs the bright lemon and savory feta, creating a creamy texture without any heavy sauce. Try serving it alongside grilled chicken or as a standalone vegetarian meal, and don’t forget to garnish with extra feta crumbles for added richness.
Pesto Chicken Linguine
Gathering around the table for a comforting meal just got easier with this simple yet impressive pasta dish. Get ready to transform basic ingredients into a restaurant-quality dinner that comes together in under 30 minutes.
Ingredients
– 1 pound boneless, skinless chicken breasts, sliced into ½-inch strips
– 12 ounces dried linguine pasta
– ½ cup rich basil pesto
– ¼ cup extra virgin olive oil
– 3 cloves fresh garlic, minced
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup grated Parmesan cheese
– 2 tablespoons fresh lemon juice
– 2 tablespoons chopped fresh basil leaves
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces dried linguine pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat ¼ cup extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1 pound sliced chicken breasts to the skillet in a single layer, seasoning with ½ teaspoon coarse kosher salt and ¼ teaspoon freshly cracked black pepper.
5. Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F on an instant-read thermometer.
6. Reduce heat to medium-low and add 3 cloves minced fresh garlic, cooking for 1 minute until fragrant but not browned.
7. Drain cooked linguine, reserving ½ cup pasta water, then add pasta directly to the skillet with chicken.
8. Pour ½ cup rich basil pesto over the pasta and chicken, tossing to coat evenly.
9. Add 2 tablespoons fresh lemon juice and ¼ cup grated Parmesan cheese, tossing continuously.
10. Gradually add reserved pasta water, 2 tablespoons at a time, until sauce reaches a silky consistency that coats the pasta.
11. Remove from heat and garnish with 2 tablespoons chopped fresh basil leaves.
Hearty and satisfying, this pesto chicken linguine delivers a perfect balance of tender chicken, al dente pasta, and vibrant basil sauce. The creamy pesto clings to every strand of linguine while the fresh lemon juice cuts through the richness. Serve immediately with extra Parmesan cheese and crusty bread for soaking up every last bit of the delicious sauce.
Shrimp Scampi Spaghetti
Begin your culinary adventure with this classic shrimp scampi spaghetti, a dish that combines succulent seafood with perfectly cooked pasta in a garlicky butter sauce. By following these methodical steps, even beginners can create a restaurant-quality meal at home.
Ingredients
– 8 ounces dried spaghetti
– 1 pound large raw shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1/4 cup dry white wine
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup finely chopped fresh parsley
– 1/2 teaspoon crushed red pepper flakes
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the spaghetti in a colander, reserving 1/2 cup of pasta water for later use.
4. Pat 1 pound large raw shrimp completely dry with paper towels to ensure proper searing.
5. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
7. Reduce heat to medium and melt 4 tablespoons unsalted butter with remaining 1 tablespoon olive oil in the same skillet.
8. Add 4 cloves minced fresh garlic and cook for 1 minute until fragrant but not browned.
9. Pour in 1/4 cup dry white wine and simmer for 2 minutes to reduce by half, scraping up any browned bits from the pan.
10. Stir in 1/4 cup freshly squeezed lemon juice, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
11. Add the cooked spaghetti and toss to coat in the sauce, adding reserved pasta water 1 tablespoon at a time if needed to loosen.
12. Return the shrimp to the skillet along with 1/4 cup finely chopped fresh parsley, tossing gently to combine.
13. Cook for 1 final minute to heat through before serving immediately.
Vibrant and aromatic, this shrimp scampi spaghetti features tender pasta coated in a luxurious garlic-butter sauce with plump, juicy shrimp throughout. The bright lemon and subtle heat from red pepper flakes create a perfectly balanced flavor profile that’s both comforting and elegant. Serve it straight from the skillet with crusty bread to soak up every last drop of the delicious sauce.
Roasted Red Pepper Rigatoni
Yield to the comforting aroma of roasted peppers and garlic filling your kitchen—this roasted red pepper rigatoni is a vibrant, weeknight-friendly dish that comes together with minimal effort but delivers maximum flavor. You’ll love how the sweet, smoky peppers coat every nook of the pasta, creating a meal that feels both rustic and refined.
Ingredients
– 2 large, sweet red bell peppers
– 3 cloves of fresh garlic, minced
– 1/4 cup of rich extra-virgin olive oil
– 1/2 teaspoon of crushed red pepper flakes
– 1/2 cup of heavy cream
– 1/2 cup of freshly grated Parmesan cheese
– 12 ounces of rigatoni pasta
– 1 teaspoon of fine sea salt
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers, remove the stems and seeds, and place them cut-side down on the baking sheet.
3. Roast the peppers for 20-25 minutes until the skins are charred and blistered.
4. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins—this makes peeling easier.
5. Peel the skins off the peppers and discard them.
6. Combine the peeled peppers, minced garlic, olive oil, red pepper flakes, and sea salt in a blender.
7. Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy.
8. Pour the red pepper sauce into a large skillet and heat over medium-low for 3-4 minutes, stirring occasionally.
9. Stir in the heavy cream and simmer for another 2 minutes until the sauce thickens slightly.
10. Meanwhile, bring a large pot of salted water to a rolling boil and cook the rigatoni according to package directions until al dente, about 10-12 minutes.
11. Reserve 1/2 cup of pasta water before draining the rigatoni.
12. Add the drained pasta to the skillet with the sauce, tossing to coat evenly.
13. If the sauce is too thick, gradually add the reserved pasta water, 2 tablespoons at a time, until desired consistency is reached.
14. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and incorporated.
15. Garnish with fresh basil leaves before serving.
Savor the velvety texture of the sauce clinging to each tube of pasta, with a subtle heat from the red pepper flakes balancing the sweetness of the roasted peppers. For a creative twist, top with crispy breadcrumbs or serve alongside a simple arugula salad to add a fresh, peppery contrast.
Mushroom and Thyme Fettuccine
Perfect for a cozy weeknight dinner, this mushroom and thyme fettuccine combines earthy flavors with creamy comfort in under 30 minutes. Let’s walk through each step together to create a restaurant-quality dish right in your kitchen.
Ingredients
– 8 ounces dried fettuccine pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 12 ounces cremini mushrooms, thinly sliced
– 1 tablespoon fresh thyme leaves
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried fettuccine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat.
4. Add 3 cloves fresh minced garlic and sauté for 1 minute until fragrant.
5. Add 12 ounces thinly sliced cremini mushrooms and cook for 6-8 minutes until golden brown and tender.
6. Stir in 1 tablespoon fresh thyme leaves and cook for 30 seconds to release their aroma.
7. Pour in 1/2 cup heavy cream and bring to a gentle simmer.
8. Reduce heat to low and stir in 1/4 cup grated Parmesan cheese until melted and smooth.
9. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper.
10. Drain cooked pasta, reserving 1/4 cup pasta water.
11. Add drained pasta to the skillet with the mushroom sauce.
12. Toss everything together, adding reserved pasta water as needed to create a silky sauce that coats the noodles.
Keep in mind that the residual heat will continue to thicken the sauce, so serve immediately for ideal consistency. The creamy sauce clings beautifully to each strand of pasta, while the earthy mushrooms and aromatic thyme create a deeply satisfying flavor profile that pairs wonderfully with a simple green salad or crusty bread.
Zucchini and Lemon Herb Penne
Begin by gathering your ingredients for this bright and satisfying pasta dish that perfectly balances fresh zucchini with zesty lemon herbs. This recipe walks you through each simple step to create a restaurant-quality meal at home, ideal for weeknight dinners or impressing guests with minimal effort.
Ingredients
– 8 ounces dried penne pasta
– 2 medium firm zucchini, sliced into half-moons
– 2 tablespoons rich extra virgin olive oil
– 3 cloves aromatic garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons finely chopped fresh parsley
– 1 tablespoon fragrant fresh basil, chopped
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup grated parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat.
4. Add 2 medium firm zucchini sliced into half-moons and sauté for 5-7 minutes until slightly golden and tender-crisp.
5. Stir in 3 cloves minced aromatic garlic and cook for 1 minute until fragrant.
6. Drain the cooked pasta, reserving 1/4 cup of pasta water.
7. Tip: The starchy pasta water helps create a silky sauce that clings to every noodle.
8. Add the drained pasta to the skillet with zucchini and garlic.
9. Pour in 1/4 cup freshly squeezed lemon juice and 1/4 cup reserved pasta water.
10. Toss everything together for 2 minutes until well combined and slightly saucy.
11. Tip: Fresh lemon juice brightens the dish—add it off the heat to preserve its vibrant flavor.
12. Remove skillet from heat and stir in 2 tablespoons finely chopped fresh parsley and 1 tablespoon fragrant fresh basil.
13. Season with 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly cracked black pepper.
14. Tip: Always taste and adjust seasoning at the end, as saltiness can vary.
15. Sprinkle with 1/4 cup grated parmesan cheese and toss gently to combine.
Every bite offers a delightful contrast between the tender pasta and crisp zucchini, with the lemon and herbs providing a refreshing zing. Serve it immediately while warm, or try it chilled the next day for a vibrant pasta salad—either way, it’s a versatile dish that celebrates summer produce.
Baked Caprese Pasta
Zesty and vibrant, this baked Caprese pasta transforms classic Italian flavors into a comforting casserole perfect for weeknights or gatherings. With fresh tomatoes, creamy mozzarella, and aromatic basil, it’s a crowd-pleaser that’s surprisingly simple to master. Follow these steps for a dish that’s both impressive and approachable.
Ingredients
– 12 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves garlic, minced
– 1 pound ripe Roma tomatoes, diced
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 8 ounces fresh mozzarella cheese, torn into chunks
– ¼ cup fresh basil leaves, thinly sliced
– ½ cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F to ensure even baking later.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add 12 ounces of dried penne pasta and cook for 9 minutes, stirring occasionally to prevent sticking, until al dente.
4. Drain the pasta thoroughly in a colander and set it aside.
5. In a large oven-safe skillet, heat 2 tablespoons of rich extra virgin olive oil over medium heat until shimmering.
6. Add 3 cloves of minced garlic and sauté for 1 minute, just until fragrant, to avoid burning.
7. Stir in 1 pound of diced ripe Roma tomatoes, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper.
8. Cook the tomato mixture for 5 minutes, until the tomatoes soften and release their juices.
9. Remove the skillet from the heat and gently fold in the drained pasta until well coated.
10. Top the pasta evenly with 8 ounces of torn fresh mozzarella cheese and ½ cup of grated Parmesan cheese.
11. Bake in the preheated oven for 15 minutes, until the cheese is melted and bubbly.
12. Remove from the oven and let it rest for 5 minutes to set.
13. Sprinkle ¼ cup of thinly sliced fresh basil leaves over the top before serving.
The baked pasta emerges with a gooey, cheesy top and a tender, saucy interior, bursting with the bright, fresh flavors of tomatoes and basil. For a creative twist, serve it alongside a crisp green salad or with grilled chicken for added protein.
Sausage and Broccoli Rabe Orecchiette
Venturing into Italian cuisine at home is easier than you think with this classic pasta dish. Let me guide you through each simple step to create a restaurant-quality meal that balances savory, bitter, and garlicky flavors perfectly.
Ingredients
– 1 pound dried orecchiette pasta
– 1 pound sweet Italian sausage, casings removed
– 1 large bunch fresh broccoli rabe, tough stems trimmed
– 3 tablespoons rich extra-virgin olive oil
– 4 large garlic cloves, thinly sliced
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup grated Pecorino Romano cheese
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried orecchiette pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1 tablespoon of rich extra-virgin olive oil in a large skillet over medium-high heat.
4. Add the sweet Italian sausage, breaking it into small crumbles with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
5. Transfer the cooked sausage to a plate, leaving the rendered fat in the skillet.
6. Add the remaining 2 tablespoons of rich extra-virgin olive oil to the skillet and reduce heat to medium.
7. Add the thinly sliced garlic cloves and crushed red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned.
8. Add the trimmed broccoli rabe to the skillet and cook for 4-5 minutes, stirring frequently, until wilted and bright green.
9. Return the cooked sausage to the skillet and stir to combine with the broccoli rabe.
10. Drain the cooked orecchiette pasta, reserving 1/2 cup of the starchy pasta water.
11. Add the drained pasta to the skillet along with 1/4 cup of the reserved pasta water.
12. Toss everything together over low heat for 1-2 minutes until well combined, adding more pasta water if needed to create a light sauce.
13. Season with kosher salt and freshly ground black pepper to taste.
14. Remove from heat and stir in the grated Pecorino Romano cheese until melted and creamy.
Lusciously textured with tender pasta cups holding the savory sausage crumbles, this dish delivers a perfect balance between the slight bitterness of broccoli rabe and the spicy kick from red pepper flakes. Serve immediately in warm bowls with an extra sprinkle of cheese and a drizzle of olive oil for a truly authentic experience.
Sun-Dried Tomato and Basil Farfalle
Often overlooked in the pasta world, farfalle’s unique shape makes it perfect for holding onto flavorful sauces. Our sun-dried tomato and basil version transforms simple ingredients into a restaurant-quality dish that’s surprisingly easy to master. Let’s walk through each step together to create this vibrant, satisfying meal.
Ingredients
– 12 ounces dried farfalle pasta
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1/2 cup julienned oil-packed sun-dried tomatoes
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil leaves
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces dried farfalle pasta to the boiling water and cook for 11 minutes exactly, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons rich extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 4 cloves minced fresh garlic and sauté for 1 minute until fragrant but not browned.
5. Stir in 1/2 cup julienned oil-packed sun-dried tomatoes and cook for 2 minutes to release their intense flavor.
6. Drain the cooked farfalle pasta, reserving 1/4 cup of the starchy pasta water.
7. Tip: Always reserve pasta water—the starch helps emulsify the sauce for better coating.
8. Transfer the drained pasta directly into the skillet with the tomato mixture.
9. Pour in the reserved pasta water and toss vigorously to combine all ingredients.
10. Tip: Tossing pasta in the pan rather than mixing in a bowl allows flavors to meld properly.
11. Remove skillet from heat and stir in 1/4 cup freshly grated Parmesan cheese until melted and creamy.
12. Fold in 1/4 cup chopped fresh basil leaves just before serving to maintain their bright color.
13. Tip: Add fresh herbs at the end to preserve their delicate flavor and aroma.
14. Season with 1 teaspoon coarse sea salt and 1/2 teaspoon freshly cracked black pepper, tossing to distribute evenly.
What makes this dish exceptional is the way the al dente farfalle catches every bit of the garlic-infused oil, while the sun-dried tomatoes provide concentrated sweetness against the fresh basil’s herbal notes. Serve immediately with extra Parmesan for grating over the top, or try it chilled the next day as a pasta salad with added mozzarella pearls.
Simple Olive Oil and Garlic Angel Hair
Oftentimes, the simplest dishes are the most satisfying, and this olive oil and garlic angel hair pasta proves just that with its elegant simplicity. Perfect for busy weeknights or when you crave something light yet flavorful, this recipe comes together in minutes using pantry staples. Let me guide you through each step to create a dish that lets quality ingredients shine.
Ingredients
– 8 ounces dried angel hair pasta
– 1/4 cup rich extra-virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons freshly chopped flat-leaf parsley
– 1/4 cup finely grated Parmesan cheese
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of dried angel hair pasta and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1/4 cup of rich extra-virgin olive oil in a large skillet over medium-low heat.
4. Add 4 cloves of thinly sliced fresh garlic to the oil and cook for 2-3 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
5. Drain the cooked pasta, reserving 1/4 cup of the starchy pasta water.
6. Immediately transfer the drained pasta to the skillet with the garlic oil.
7. Add 1/2 teaspoon of coarse sea salt and 1/4 teaspoon of freshly cracked black pepper to the pasta.
8. Toss the pasta vigorously with tongs, adding splashes of the reserved pasta water until the sauce emulsifies and coats each strand.
9. Remove from heat and stir in 2 tablespoons of freshly chopped flat-leaf parsley.
10. Divide the pasta among serving plates and top each portion with 1/4 cup of finely grated Parmesan cheese.
This angel hair pasta boasts a silky texture with each strand perfectly coated in the fragrant garlic oil. The freshness of the parsley and sharpness of the Parmesan create a beautiful balance of flavors. Try serving it with a side of crusty bread to soak up every last drop of the delicious sauce.
Conclusion
Delicious pasta dishes are just minutes away with these 31 easy recipes! We hope you find new family favorites to enjoy. Try them out, leave a comment with your top picks, and don’t forget to share this roundup on Pinterest for others to discover. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
