What To Season Pasta With

25 simple ways to dress up a pasta dinner

Pasta dish ideas include Lemon, Basil, and Mascarpone, Quick Chicken Alfredo, White Wine, Mushrooms, and Cream, White Bean Sauce, Bacon and Scallions, Tuna and Capers, Lemon Artichoke Pesto, Smoked Salmon and Capers, and Caprese salad, among others. On hurried nights, spaghetti is a good go-to dish. The dried variety is generally inexpensive — especially when it’s on sale two-for-one — and can be served with a jar of prepared sauce in minutes, making dinner on the table a cinch to prepare. But, how monotonous is that?

Rather than waiting until the pasta is cooked al dente, you can start preparing a delicious sauce right away.

Consider varying the type of pasta to keep things interesting.

Orecchiette, also known as little ears, are a pasta dish that holds the goodness of tuna and capers.

  • Some pastas we know well from their Italian names, such as ziti and penne, that literally translated mean “bridegrooms” and “quills,” and others we call more routinely by their English names, such as shells, rather than conchiglie.
  • That amount feeds six as a starter or side dish or four as a main course, depending on appetites.
  • These sauces are open to interpretation and experimentation.
  • 1.
  • Variations: Add 8 ounces diced fresh mozzarella or 1 teaspoon grated lemon zest.
  • PRIMAVERAHeat 2 tablespoons extra-virgin olive oil in a skillet, saute 1 cup chopped carrots and one minced garlic clove over medium heat.
  • Add 1 cup chicken stock, bring to boil and add 1 pound asparagus, cut into 1-inch lengths, and 1 box frozen peas.

Add to pasta with 1 cup grated Parmesan cheese and ¼ cup chopped fresh basil.

THREE-CHEESE To hot, drained pasta, add 1 cup freshly grated Parmesan, ¾ cup grated Emmentaler, Gruyere or Edam and the same amount of mozzarella or fontina.

Toss well to coat, adding ½ cup of pasta water to loosen if needed.

Pasta: tortellini or elbows 4.

Pulse until smooth, then pour into a large bowl.

Pasta: vermicelli 5.

Cut 4 tomatoes in wedges and add them along with 2 cups sliced button mushrooms, then simmer for about 20 minutes.

Stir in ¼ cup fresh basil and season with salt and pepper.

QUICK CHICKEN ALFREDOMelt 1 stick butter in a medium, nonstick saucepan over medium heat.

Add 2 cups milk, a little at a time, whisking to smooth out lumps.

Remove from heat when sauce reaches desired consistency.

Thin with milk if cooked too long.

Pasta: vermicelli 7.

Pour over drained hot pasta in a large serving bowl, squeeze the juice of 1 lemon over all and season with white pepper.

Then scatter Parmesan cheese and chopped flat-leaf parsley over dish.

WHITE WINE, MUSHROOM AND CREAMSaute 8 ounces of sliced mushrooms and 2 small minced garlic cloves in 2 tablespoons butter and 1 tablespoon extra-virgin olive oil for about 5 minutes, stirring regularly.

Stir in ½ cup cream and heat gently until thick.

Combine with pasta and garnish with freshly grated Parmesan cheese.

SAUTEED GARLIC AND BROCCOLI Heat ¼ cup extra-virgin olive oil in a saucepan and add 3 minced garlic cloves, cooking until garlic turns golden.

Cook for 5 minutes on low heat.

Cook 14 cup extra-virgin olive oil in a pan over medium-high heat until shimmering.

Remove with a slotted spoon and leave aside.

Season with salt and freshly ground pepper.

Return the shrimp to the pan and cook for a short time.

Angel hair pasta is a type of pasta made with angel hair.

WHITE BEANS AND GARLIC SAUCE Using 2 tablespoons of melted butter, sauté 1 cup chopped onion and 3 cloves minced garlic till soft in a large skillet until the onions are translucent.

Pour in the remaining 2-2/3 cup milk all at once and heat for one additional minute.

Stir until everything is well combined.

12.

1 tablespoon each minced garlic and grated lemon peel, as well as 14 cups each lemon juice and chicken broth, to a large mixing bowl.

Add 1 cup baby arugula and a handful of chopped parsley to the heated, drained pasta in the skillet and toss to combine.

Ziti is a kind of pasta.

In a pan, heat a couple of teaspoons of extra-virgin olive oil over medium heat.

Vermicelli is a kind of pasta.

TUNA AND CAPERS ARE INCLUDED In a large saute pan, heat 1 tablespoon extra-virgin olive oil over low heat until it shimmers and becomes fragrant.

1 tablespoon capers, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh parsley are mixed together, and 1 can crushed tomatoes is added.

Cook on low heat for 3 minutes to thicken the sauce.

Orecchiette are a kind of pasta.

1 stick of butter should be melted in a large skillet.

Transfer to a baking sheet lined with aluminum foil or parchment paper and bake until golden brown, about 15 minutes at 350 degrees.

Drain the boiling pasta and combine it with 14 cup olive oil and 1 teaspoon freshly ground pepper.

Sprinkle the herbed crumbs on top of the dish.

16.

Add the liquid from three cans of minced clams, 34 cup chopped parsley, two tablespoons white wine, one teaspoon dry basil, and salt to taste to the pan.

Reheat until the clams are fully cooked.

BACON AND SCALLIONS, NO.

Remove to a paper towel to drain, and remove the fat in the skillet.

When the butter is melted, add in 8 sliced scallions and sauté until the onions are just tender.

Season with salt and freshly ground pepper.

NICOISE is the 18th member of the NICOISE family.

Combine 12 cup lemon juice, 1 cup extra-virgin olive oil, 2 teaspoons Dijon mustard, and, if wanted, 1 teaspoon anchovy paste in a large mixing bowl until well combined and smooth.

wheels19 is a kind of pasta.

Season with salt and freshly ground pepper.

Angel hair pasta is a type of pasta made with angel hair.

12 pound plum tomatoes, seeded and finely chopped, 8 ounces fresh mozzarella, sliced into strips, 14 cup extra-virgin olive oil, and 3 tablespoons red wine vinegar combine to make a delicious sauce.

12 cup finely chopped basil is used as a garnish.

SALMON WITH LIME AND TEQUILA Bring 12 cup lime juice, 12 cup tequila, and 14 cup white-wine vinegar to a boil in a small saucepan.

The chopped green tips can be saved for garnish.

Reduce the amount by half.

Finish with the zest of 1 lime and the chopped scallion greens that were set aside.

PESTO WITH SUN-DRIED TOMATOESPLACE in a blender or food processor 1 cup sun-dried tomatoes in oil, drained, 1 1/2 cups Parmesan cheese, 1 1/2 cups fresh basil leaves, 1 tablespoon toasted pine nuts, and 3 peeled garlic cloves and mix until smooth.

Garnish with grated Romano cheese if desired.

23.

Toss in the spaghetti.

Garnish with more cheese, black pepper, and parsley, if desired.

24.

12 pound smoked salmon, chopped into pieces, 1 tablespoon capers, and the juice and zest of one lemon to a large mixing bowl and combine well.

CHEESE AND BUTTERAdd 1 stick of unsalted butter to the cooked pasta and toss to coat thoroughly with the butter.

More grated cheese and chopped flat-leaf parsley can be added as garnishes.

Pappardelle are a kind of pasta. Documentation obtained from the St. Petersburg Times archives, Food Network, Epicurious.com, and the book “Pasta: Every Way for Everyday” by Eric Treuille and Anna Del Conte, among others. Janet K. Keeler can be reached at [email protected]

How to Season Pasta Water (And Why You Should)

We all know how much salt to use while cooking pasta, but do you know why you should be salting the water as you cook the pasta? Having worked as a cook at a farm to table establishment where handmade pasta was a specialty, I gained a great deal of knowledge on how to season pasta water. It didn’t matter how fantastic the noodle recipe was or how much flavor we infused into the pan sauce; the meal would taste bland if we didn’t salt the pasta water before cooking the noodles. Let’s take a closer look at the science behind flavoring pasta to find out why (and how) it works so well.

Why Should You Salt Your Pasta Water?

It is a frequent misconception that salt causes water to boil quicker; however, salt does not speed up the boiling process; rather, salt just makes the water hotter. The temperature has increased by one degree Celsius. As a result, unless you’re using an inedible amount of salt, you’re not truly using enough to produce a noticeable change in taste. The true purpose of seasoning the pasta water is to season the noodle in question. It’s important to understand that when you put pasta into boiling water, the starch molecules inflate and grow.

If there is salt in the water, the noodles will absorb it as well, and the pasta will become seasoning from the inside out.

Without salt, unsalted pasta water produces bland-tasting noodles since it doesn’t have much flavor on its own.

When compared side by side, a dish cooked with salted pasta water really tastes better overall—not simply because the noodles are better tasting—than a dish produced with unsalted pasta water.

Can You Season Pasta Water With Anything Else?

You can do it. However, it will not have much of an impact. You may flavor your pasta water with peppercorns, onions, fresh herbs, or whatever else you like. It’s unlikely that the pasta will absorb enough water to make the seasoning worthwhile. Cooking pasta with tasty ingredients in the dough or in one of these fantastic sauces after it has been cooked is the most effective method of creating flavorful pasta. Pasta Sauces that are very delectable Home Cooking at Its Finest

Penne alla Vodka

When my husband and I welcome new guests around for supper, this quick and easy pasta dish is always on the menu. Several years later, they have requested that I cook this Penne alla Vodka dish once more for them. The writer, Cara Langer, of Overland Park, Kansas Recipes may be obtained by clicking here. Are you looking for something a bit more refreshing? Try one of these low-fat spaghetti sauce recipes.

Simple Pasta Sauce

This is a basic pasta sauce that may be used for a variety of dishes other than simply spaghetti. This recipe may be pureed to make pizza sauce or a delicious dipping sauce. When making bruschetta, I like to eliminate the olive oil and instead use fire-roasted chopped tomatoes, as well as just combine all of the raw components.

Refrigerate for at least two hours before serving on toasted sourdough bread. —Deborah Markwood from Chester, Virginia. Do you want to try something different tonight? Make one of these delicious vegan spaghetti sauce recipes.

Homemade Fettuccine Alfredo

This simple Alfredo sauce is creamy and cozy, and it coats the fettuccine noodles in a delicious way. This dish is delicious as is, but I like to jazz it up by sautéing sliced fresh mushrooms and black olives in butter and garlic before adding them to the mix. • Jo Gray, a resident of Park City, Montana Yum! Check out our entire guide to spaghetti sauce for even more sauce recipes, as well as helpful hints and advice.

Classic Pesto

This pesto is really adaptable and has a delicious basil taste. Combine it with spaghetti (or one of these fantastic pesto-based dishes) and you’ve got yourself a great meal. Bella Vista, Arkansas resident Iola Egle

Beef Bolognese with Linguine

The following recipe for beef bolognese is the result of extensive study, tasting, and adjusting. It was inspired by a meal from an Italian restaurant where I formerly worked. It’s ideal for feeding a large group of people in a small space. —Christine Wendland from Browns Mills, New Jersey

Marinara

My mother, who grew up in an Italian-American family, referred to marinara sauce as “gravy.” It was a fixture on our dinner table since she cooked large batches of this marinara sauce recipe many times a month in large quantities. Every time she prepared it, the house was filled with the scent of deliciousness. • James Grimes, from Frenchtown, New Jersey

Homemade Canned Spaghetti Sauce

The best homemade spaghetti sauce recipes for canning are a tomato grower’s dream come true! Make use of your garden’s produce now so that you can enjoy it later in the year. Tonya Branham of Mt. Olive, Alabama, provided the following response:

Tortellini with Tomato-Cream Sauce

This tortellini in a tomato cream sauce is very delectable. In this hearty and filling recipe, spinach, tomatoes, and other pantry staples are put to good use. West Jordan, Utah resident Barbra Stanger shared her thoughts on the subject.

See also:  How To Freeze Homemade Pasta

Stamp-of-Approval Spaghetti Sauce

My father has strong opinions, especially when it comes to eating. This recipe gained his very impossible-to-reach seal of endorsement. I have yet to hear anyone who has tried it express dissatisfaction with it! — Melissa Taylor of Higley, Arizona, is a writer.

Homemade Alfredo Sauce

My determination to recreate fettuccine Alfredo was fueled by the discovery that I had celiac disease and couldn’t eat the traditional dish. I served this gluten-free alfredo sauce over gluten-free multigrain pasta, but you may use whatever type of pasta you choose. —Jackie Charlesworth Stiff from Frederick, Colorado.

Mushroom Bolognese with Whole Wheat Pasta

A typical Bolognese sauce is mostly composed of meat, ranging from pig to pancetta in its composition. I omitted the meat from this pasta recipe and instead stuffed it with baby portobellos and vegetables. • Amber Massey, from Argyle in Texas

Spaghetti Meatball Supper

Arriving home to discover my mother in the middle of preparing spaghetti and meatballs for dinner was a real treat. This is a dish that has always had a special place in my heart. Debbie Heggie of Laramie, Wyoming, sent in this message.

Mushroom Pasta Carbonara

This luscious and delicious mushroom carbonara is one of my favorite dishes.

A side salad and buns round off the entrée, which I serve as a complete supper. Marshfield, Wisconsin resident Cindi Bauer contributed to this article.

Meat Sauce for Spaghetti

Simple spaghetti and garlic toast are transformed into a substantial meal with this rich, hearty sauce. Instead of using a slow cooker, I use an electric frying pan to prepare this meal when I’m in a rush. —Mary Tallman of Arbor Vitae in Wisconsin.

Basil and Parsley Pesto

This parsley pesto may be used as a tossing sauce for pasta, a spread for sandwiches, or in one of these inventive pesto recipes. It’s also great when added to a soup of the Italian variety, such as minestrone. Land O’ Lakes resident Lorraine Fina Stevenski shares her thoughts on the subject.

Stuffed Shells with Arrabbiata Sauce

Try mixing this parsley pesto into pasta or spreading it over sandwiches. Or use it in one of these innovative pesto recipes. Adding it to a hearty Italian-style soup, such as minestrone, is also a fantastic idea! Land O’ Lakes resident Lorraine Fina Stevenski shared her thoughts.

Seafood Alfredo

My visitor can’t believe that I made this dinner entirely by myself. There’s lots of seafood taste in this rich and creamy main dish, which also has a dash of garlic and lemon. Easy to prepare, with frozen peas and Alfredo sauce on hand, it will be requested over and over by your family members. Loveland resident Melissa Mosness contributed to this article.

Creamy Sausage-Mushroom Rigatoni

We had dinner near the Pantheon while in Rome. Although the fantastic restaurant is no longer in operation, its memory lives on in this delicious pasta dish with mushrooms and sausage. Brookfield, Wisconsin resident Barbara Roozrokh

SageBrowned Butter Ravioli

A similar meal in Italy inspired us to bring sage home and cultivate it in our garden to ensure that we could duplicate the brown butter sage sauce at home. Whenever we make this quick and easy supper, it always brings back pleasant memories of our vacation. — Rhonda Hamilton of Portsmouth, Ohio, is a writer.

Homemade Meatless Spaghetti Sauce

BLTs and this homemade spaghetti sauce are among the first things I cook when my tomatoes are ready to harvest. Lowell, Michigan resident Sondra Bergy says:

Red Clam Sauce

This dish has the flavor of an Italian restaurant speciality and may be prepared while you are attending to other matters. What a fantastic idea to liven up a simple spaghetti sauce! —JoAnn Brown of Latrobe, Pennsylvania, who contributed to this article

Quick Fettuccine Alfredo

Using heavy whipping cream, Parmesan, and Romano cheeses, or a creamy, cheesy sauce that comes together in minutes, this easy fettuccine Alfredo dish will impress your guests. • Jo Gray, a resident of Park City, Montana Another simple alternative is to learn how to create basic spaghetti sauce, which is really simple to produce.

Pizza-Flavored Pasta Sauce

I’ve been cooking since I was six years old, and I’m constantly on the lookout for new dishes that my friends and family would enjoy. So when I got the opportunity to sample an incredible spaghetti sauce at a nearby restaurant, I knew I wanted to recreate it at home. —Angelina Falzarano, a resident of Midlothian, Texas

Light Linguine Carbonara

When we have to leave in the middle of the night, I cook this quick pasta dish with vegetables and bacon.

Serve with breadsticks or garlic toast, and you’ve completed your supper. • Mary Jo Miller, from Mansfield, Ohio

Super Spaghetti Sauce

This quick pasta dish with vegetables and bacon is perfect for when we have to leave in the middle of the night! Dinner is complete when served with breadsticks or garlic toast. —Mary Jo Miller from Mansfield, Ohio.

Broccoli Shrimp Alfredo

This shrimp Alfredo with broccoli recipe was inspired by trying fettuccine Alfredo at a restaurant. Not only does my family like the creamy meal, but my husband really prefers it to the version served at the restaurant. • Rae Natoli lives in Kingston, New York.

Authentic Pasta Carbonara

During my culinary internship in Tuscany, I discovered that authentic Italian cooking is much more straightforward than you may imagine! This carbonara is quick, easy, and tasty, precisely the way the Italians want their carbonara to be prepared. • Lauren Brien-Wooster lives in South Lake Tahoe, California.

Meaty Spaghetti Sauce

My homemade spaghetti sauce received a lot of positive feedback, but it was quite time-consuming to prepare on the stovetop. This tasty slow-cooker recipe is a favorite of my family. Arlene Sommers of Redmond, Washington, contributed to this article.

ArtichokeLemon Pasta

A lemony artichoke pasta dish was served to us when we were sailing in the Mediterranean. I came up with my own version of it, which our visitors just adore. Try it with shrimp and kalamata olives for a unique flavor combination. Corpus Christi resident Peter Halferty contributed to this article.

Blushing Penne Pasta

This recipe was adapted from one that asked for vodka and heavy whipping cream, which I found to be too rich. My friends and family were perplexed as to how a sauce this rich, savory, and creamy could be so light and refreshing. Mrs. Margaret Wilson of Hemet in California sent in this message:

Pepper Ricotta Primavera

A creamy ricotta cheese base is topped with garlic, peppers, and herbs in this vegetarian skillet dish that can be prepared in about 20 minutes. Botwood, Newfoundland and Labrador resident Janet Boulger shares her thoughts on the subject.

15-Minute Pasta with Olive Oil and Garlic

When I don’t have time to prepare, I turn to this quick and easy pasta recipe for dinner. Italians refer to this dish as “pasta with olive oil and garlic,” which literally translates as “pasta with olive oil and garlic.” A few simple ingredients such as spaghetti, olive oil, garlic and Parmesan are all that’s required for this dish. Truth be told, when I’m alone at the table for supper, I tend to make poor decisions. Sometimes it’s pizza, and other times it’s fast food purchased through a drive-through window, and so on.

The idea of quick dinners that can stand up to the junk food cravings that appear to strike when I am left to my own devices for supper has occurred to me as a means of restraining this poor behavior.

It’s a quick and simplepasta dish that takes no time at all to prepare, which means I have plenty of time to spend my evening alone catching up on the latest Real Housewives of New Jersey news.

Ingredients

  • 2 ounces Spaghetti
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons grated Parmesan cheese
  • Freshly ground black pepper

In order to avoid overpoweringly garlicky pasta, you may wish to reduce the amount of garlic used by half (or, if you really love garlic, chop up an extra clove!).

– Remember, I had this to myself for a week when I was at home alone. I didn’t give a damn if I smelled like garlic. Do whatever makes you happy because, after all, that’s what a meal for one is all about, right? Do whatever makes you happy.

How to Make Pasta with Olive OilGarlic

Prepare this quick and easy pasta meal for one person in the time it takes to cook the spaghetti and set it aside. It’s really quick and simple!

  • To begin, heat the olive oil in a pan over medium heat until it is heated. Garlic should be faintly brown and softened after it has been cooked in the oil. Remember that it won’t take long, so keep an eye on it and reduce the heat if it’s browning too quickly. Preserve a tablespoon of the starchy pastawater before removing the pasta from the pot. Toss the cooked spaghetti in the skillet with the garlic oil and a spoonful of the starchy pasta water until everything is well coated. Add the chopped parsley and Parmesan cheese, stir everything up one more, and then serve

Other Ways to Dress it Up

The fact that this olive oil and garlic pasta is so simple to make while yet being so tasty is part of its charm. Having said that, there are a variety of ways to dress it up, so here are some suggestions:

  • In order to add a little heat, add a sprinkle or two of red pepper flakes as you are chopping the garlic and adding it to the oil. When you’re ready to add the heated spaghetti to the skillet, squeeze in a little lemon zest. It will provide a ray of sunshine to the room
  • Change up the herbs – as the oil is heating up, add dried herbs such as oregano, rosemary, or Italian seasoning (a quarter teaspoon should be sufficient!). Alternatively, just before serving, sprinkle some fresh herbs such as basil or thyme on top of the dish. Make it more full by using a protein source such as cooked chicken or shrimp. If you want to make it more substantial, serve it with crusty bread and fresh green salad on the side

I hope you enjoy this quick and simple meal for one as much as I did. This fast pasta recipe with olive oil and garlic is one of my all-time favorite quick and easy pasta dishes. Here are a few more simple pasta recipes, including one that I enjoy making myself!

  • Spaghetti with Creamy Gruyere Sauce, Bucatini all’ Amatriciana, and Shrimp Penne with Vodka Sauce are some of the dishes on the menu.

Good luck in the kitchen! Print

Description

In the evenings when I’m alone myself, I’ll make this pasta dish with olive oil and garlic (also known as “aglio e olio” in Italy). Just a few simple materials and around 15 minutes of your time are required to make this dish. This recipe feeds one person, but you can simply increase the serving size if you need to make a few more.

  • Amount of ingredients: 2 ounces (approximately 1/8 of a package) spaghetti
  • 1 tablespoon extra virgin olive oil
  • 1 big garlic clove, minced
  • 1 tablespoon fresh parsley, chopped
  • Shredded Parmesan cheese, freshly ground black pepper, 2 – 3 teaspoons
  1. Preparing the water: Bring a big pot of water to a roaring boil. Cook the spaghetti until it is al dente, stirring occasionally. While the pasta is cooking, heat the olive oil over medium low heat. Insert garlic and cook until it is soft and golden (you may need to reduce the heat a little to prevent it from browning too quickly)
  2. Once the spaghetti has been cooked, drain it, saving about 1 tablespoon of the starchy pasta water in a separate container. Toss the spaghetti in the pan with the oil and garlic and cook until al dente. Make sure that all of the pasta has been coated (this is the point at which you may pour in the starchy pasta water to keep the pasta wet if it appears to be too dry)
  3. Toss in the parsley and grated cheese until everything is well-combined, and then serve.
  • Approximately 5 minutes to prepare
  • 10 minutes to cook The dish falls under the category of dinner
  • The cooking method is stovetop
  • And the cuisine is Italian.
See also:  Where Can Someone Find Out What A Recommended Serving Size Should Be For Ice Cream Or Pasta

Nutrition

  • One serving has 472 calories, 1.9 grams of added sugar, 494.1 milligrams of sodium, 23.6 grams of fat (7.8 grams of saturated fat, 12.6 grams of unsaturated fat, and 0 grams of trans fat), 44.7 grams of carbohydrates, 2 grams of fiber, 20.4 grams of protein, and 24.1 milligrams of cholesterol.

Italian pasta sauce made with olive oil and garlic (Aglio e Olio), simple pasta recipe

Spaghetti With Garlic And Oil Pasta Recipe by Tasty

For4servings

  • Optional: 2 tablespoons freshly chopped fresh parsley
  • 12 pounds (225g) spaghetti
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and sliced
  • 1 teaspoon red chili flakes and 2 tablespoons fresh parsley, finely chopped
  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Save 14 cup (60 mL) of the pasta water before draining it
  2. In a large cold sauté pan, heat the olive oil and garlic until fragrant. Heat over medium-low heat, stirring constantly, for approximately 3 minutes, or until the garlic is aromatic and faintly colored. Stir in the chile flakes and simmer for another minute. Bring the sauce to a simmer while adding the pasta water that has been saved. In a large mixing bowl, combine the cooked spaghetti and parsley (if using). Stir the pasta until it is well coated with the sauce. Season with salt to taste
  3. Serve immediately.

For4servings

  • Optional: 2 tablespoons freshly chopped fresh parsley
  • 12 pounds (225g) spaghetti
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and sliced
  • 1 teaspoon red chili flakes and 2 tablespoons fresh parsley, finely chopped
  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Save 14 cup (60 mL) of the pasta water before draining it
  2. In a large cold sauté pan, heat the olive oil and garlic until fragrant. Heat over medium-low heat, stirring constantly, for approximately 3 minutes, or until the garlic is aromatic and faintly colored. Stir in the chile flakes and simmer for another minute. Bring the sauce to a simmer while adding the pasta water that has been saved. In a large mixing bowl, combine the cooked spaghetti and parsley (if using). Stir the pasta until it is well coated with the sauce. Season with salt to taste
  3. Serve immediately.

Rich Pasta for the Poor Kitchen

This is a fantastic dish that I discovered after watching something similar on television. To make things even easier, you may cook your noodles, drain them, and then pour a small amount of the noodle water into the final serving dish before serving. To that water, add your butter, spices, and the garlic that has been chilled. In a separate bowl, combine the still-hot spaghetti and your leafy green vegetable of choice (I use a little raw basil or a lot of raw spinach depending on the season) into the buttery mixture.

Cheese can be added now, or it can be served later on the side at the table (I use asiago, a little goes a long way and it keeps forever).

Most helpful critical review

169 user reviews

  • There are 97 five-star ratings, 55 four-star ratings, 14 three-star ratings, three two-star ratings, and zero one-star ratings.

This is a fantastic dish that I discovered after watching something similar on television. To make things even easier, you may cook your noodles, drain them, and then pour a small amount of the noodle water into the final serving dish before serving. To that water, add your butter, spices, and the garlic that has been chilled. In a separate bowl, combine the still-hot spaghetti and your leafy green vegetable of choice (I use a little raw basil or a lot of raw spinach depending on the season) into the buttery mixture.

Cheese can be added now, or it can be served later on the side at the table (I use asiago, a little goes a long way and it keeps forever).

A really simple recipe that can be served with nearly any meat dish—I like to serve it with grilled chicken breasts when I have the opportunity.

A “take for granted” spaghetti meal that has been a fixture in my diet for the most of my adult life is easy, basic, and humble.

  • For myself (and, I imagine, for many other Italians), a mix of olive oil and butter is my favorite.
  • Cook to taste, adding a little of the starchy pasta cooking water if necessary to make this creamy and moist, especially if you mix the pasta with the cheese before serving rather than sprinkling it on top right before you serve the dish.
  • It was fantastic!
  • Because my husband and I were both famished and didn’t want to spend a lot of time preparing supper, and because the weather was so hot, this dish was excellent, easy, and delicious!

This is a pretty easy dish that is also extremely tasty.

The only true modification I did (and it’s more of an addition than a modification) was to toast some fresh bread crumbs (I keep a bag of them in the freezer) and put them on top before baking.

If you want the greatest results, make sure to use freshly grated Parmigiano-Reggiano.

Advertisement Very well done.

  1. I’ve made this with chopped roma tomatoes and a dab of olive oil, and it’s delicious.
  2. In addition, I enjoy onions, so I like to sprinkle a little of onion powder on top of the dish.
  3. Combine the ingredients for a delicious scampi-style pasta sauce.
  4. Hubby was skeptical that the peas would be effective, but they turned out to be.

Easy Pasta Primavera

This vegetarian entrée replaces the traditional cream and butter with chicken broth and a pinch of cornstarch to create a flavorful but lighter version of the classic pasta primavera.

Ingredients

The cost of one recipe is $5.15.

  • 2tablespoonscornstarch
  • 1 3/4 cups Swanson® Natural Goodness® Chicken Broth
  • 1 teaspoon dried oregano leaves, crushed
  • 1/4 teaspoon garlic powder
  • 2 cups broccoliflorets
  • 2 medium carrots, sliced (about 1 cup)
  • 1 medium onion, cut into wedges
  • 1 medium tomato, diced (about 1 cup)
  • Boiled and drained 8ounces (half of a 1-pound box) thin spaghetti (approximately 4 cups)
  • 3 tablespoons grated Parmesan cheese

Instructions

  • Step 1In a small mixing basin, whisk together the cornstarch and 3/4 cup broth until the mixture is smooth. To make the broccoli and carrots more tender, cook them in a 4-quart pot over medium heat until they are tender. Remove from heat and set aside. Reduce the heat to a low setting. Cook, covered, for 5 minutes, or until the veggies are tender-crisp, stirring occasionally. Step 3In a saucepan, whisk the cornstarch mixture until smooth. Cook, stirring constantly, until the mixture comes to a boil and thickens. Add in the tomato and mix well. Toss in the spaghetti to coat it with the sauce. Cheese should be sprinkled on top.

Reviews

  • TasteKatsy 13th of March, 2013 If I were to prepare this dish again, I would probably add some roasted chicken, green and red peppers, and more cheese to the mix. After that, sprinkle some freshly ground pepper over it. To make anything a bit creamier, use a little cream or half-and-half
  • Simple Pasta Primavera Meghan R. is a writer and editor based in New York City. The 20th of March, 2012 After reading the reviews, I was a little dubious, but it turned out to be fantastic. When I was cooking the vegetables, I added a touch of salt and pepper to taste, as well as some butter. I completed the meal by sprinkling it with feta cheese and parmesan cheese. Next time, I’ll use actual bacon pieces instead of bacon bits. Pasta Primavera Squirms in Your Mouth! The 14th of November, 2011 Bland, bland, and more bland. There is no taste at all
  • Pasta Primavera Made Simple mr. paul h The 25th of June, 2011 It requires extra flavoring. Pasta Primavera Made Simple Sherry B. is a woman who lives in the United States. The 9th of June, 2011This is my fave. In a pan, I fried the chicken breasts with herb chicken fajita spice until they were cooked through. At the end, when the chicken is stirred with the liquid from the pan, I sprinkled on the spice. To the other flavors, I added Italian seasoning to make it more palatable. After that, I tossed the noodles with melted butter and grated Parmesan cheese. Make certain that you do not use low sodium broth. This recipe has received so many compliments and requests that you are allowed to use it.

Made With

Calories 290
Total Fat 2 g
Sat. Fat 1.0 g
Trans Fat g
Cholesterol 3 mg
Sodium 351 mg
Total Carb 55 g
Dietary Fiber 3 g
Sugar 4 g
Added Sugars g
Protein 11 g
Vitamin D %DV
Calcium 9 %DV
Iron 15 %DV
Potassium 10 %DV

It is important to note that the nutritional information shown here applies to each serving of the full dish, not simply the goods used as components.

8 Quick and Easy Pasta Recipes

Here are 8 amazing quick and easy pasta dishes for you to try out! There is a good chance that you can pull together the materials for one of these classic Italian pasta meals, no matter how barren your cabinets are. Make your selection from a classicAglio e Olio (garlic pasta), tomato basil pasta, Spaghetti Napolitana (tomato pasta), Arrabiata (spicy tomato sauce), pasta with anchovies, spaghetti with olives, and tuna pasta.

8 quick and easy Pasta Recipes

Here are eight simple pasta recipes that are based on traditional Italian classics that you can make in no time. If you think something is dull, think again. While they are fast and easy, all of these are utterly delectable and can be found on the menus of trattorias throughout Italy. When I was younger, I had them written in my barely visible handwriting on a piece of paper and taped to the inside of my refrigerator along with my “go-to marinades” (which I summarised into one image in this posthere).

Click here to get a PDF printable version of all of these recipes on a single page in PDF format.

Make no mistake: simplicity does not equate to dull!

More really quick pasta dishes

Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings6people To scale, tap or hover over the image. These pasta dishes are basic Italian classics that you’ll find at trattorias all around Italy, and they’re worth trying. Each of these “pantry” dinners, which take less than 15 minutes to prepare and serve 6 people, can be prepared in a flash. All recipes should be started by following the Base Procedures and then moving on to the recipe specific steps.

To adjust the serving size, use the slider to the right on the recipe page.

Due to a reaction between the fat in the sauce and the starch in the cooking water, the sauce thickens and becomes sticky, adhering to the pasta strands.

PASTA WITH OLIVE OILGARLIC (AGLIO E OLIO):

  • 1/2 cup extra virgin olive oil
  • 10 garlic cloves, peeled and sliced
  • 1 tablespoon spicy chili flakes
  • 1/4 cup chopped parsley

FIERY PASTA (ARRABIATA):

  • 1/4 cup extra virgin olive oil
  • 2 smashed garlic cloves
  • 21 oz / 600g crushed canned tomatoes
  • 2 tbspchilli flakes
  • 1/4 cup chopped parsley

PASTA WITH ANCHOVIES (SPAGHETTI CON LE ACCIUGHE):

  • 3/3 cup extra virgin olive oil
  • 2 minced garlic cloves
  • 2 tablespoons panchovies, coarsely diced
  • 1 tablespoon roasted red pepper flakes 1/4 cup finely chopped parsley

AMATRICE SPAGHETTI (SPAGHETTI ALL’AMATRICIANA):

  • 14oz/400g crushed canned tomatoes
  • 2tbspextra virgin olive oil
  • 2 garlic cloves, smashed
  • 1/2brown onion, diced
  • 2tbspextra virgin olive oil 1/2 teaspoon dried chilli flakes
  • 6 oz/180g thinly sliced guanciale, or chopped pancetta or bacon
  • 1/2 teaspoon dried chilli flakes

FRESH TOMATOBASIL SAUCE (POMAROLA):

  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, smashed
  • 24 ounces/800 grams fresh cherry tomatoes, halved
  • 1/4 cup fresh basil, loosely packed
  • 4 tablespoons extra virgin olive oil

TOMATO SPAGHETTI (SPAGHETTI NAPOLITANA):

  • 3 smashed garlic cloves, 1 diced brown onion, 28 oz / 800 g crushed tinned tomatoes
  • 1/4 cup olive oil
  • 3 crushed garlic cloves, 1 diced brown onion 1/4 cup finely chopped fresh basil
  • 1/4 cup mild olive oil

SPAGHETTI WITH OLIVES AND CAPERS (SPAGHETTI ALLA PUTTANESCA):

  • A quarter cup of extra virgin olive oil
  • 2 smashed garlic cloves
  • 14 ounces/400 grams crushed tomatoes
  • 1/2 teaspoon red pepper flakes
  • 4 ounces/100 grams black sliced olives
  • 2 tablespoons capers
  • A quarter cup of chopped parsley
See also:  How To Pronounce Pasta E Fagioli

PASTA WITH TUNA (SPAGHETTI AL TONNO):

  • A quarter cup of extra virgin olive oil
  • 2 smashed garlic cloves
  • 14 ounces/400 grams crushed tomatoes
  • 1/2 teaspoon red pepper flakes
  • 4 ounces/100 grams black sliced olives
  • 2 tablespoons capers
  • A quarter cup chopped parsley

Base Directions (for All):

  • Preparing dry spaghetti (or any other long dried pasta) in a big pot of salted boiling water according to the package directions takes MINUS 1 minute. In the meantime, make one of the sauces listed below. As soon as the pasta is through cooking, drain it, reserving 1 cup of the pasta cooking water. Pour the pasta into the chosen sauce, along with 3/4 cup pasta boiling water, and mix well. Toss the pasta until the sauce thickens and adheres to the pasta (this is referred to as “emulsifying” the sauce), 1 to 2 minutes. If extra pasta water is required to loosen the sauce, do so. Taste and season with salt and pepper to your liking. Finish the pasta according to the recipe you’ve selected

PASTA WITH OLIVE OILGARLIC (AGLIO E OLIO):

  • Heat the oil over medium-high heat until shimmering. Cook until the garlic is golden brown, being careful not to burn it
  • Then remove from heat. Toss with the pasta and the boiling water according to the Base Directions. Sprinkle parsley and chilli flakes over top and serve with parmesan cheese

FIERY PASTA (ARRABIATA):

  • Heat the oil over medium-high heat until shimmering. Stir in the garlic until fragrant, then add the canned tomatoes and chilli flakes and bring to a boil on medium heat for 5 minutes
  • Toss with the pasta and the boiling water according to the Base Directions. Toss with parsley and top with parmesan before serving.

PASTA WITH ANCHOVIES (SPAGHETTI CON LE ACCIUGHE):

  • Heat the oil over medium-high heat until shimmering. Stir in the garlic and anchovies until the garlic is fragrant and the anchovies have melted
  • Season with salt and pepper. Toss with the pasta and the boiling water according to the Base Directions. Toss in the parsley and chilli flakes and top with the parmesan cheese

AMATRICE SPAGHETTI (SPAGHETTI ALL’AMATRICIANA):

  • Heat the oil over medium-high heat until shimmering. Continue to simmer until the onion has softened and the guanciale (or pancetta or bacon) is golden brown, about 10 minutes more. Bring the canned tomatoes and chilli flakes to a quick boil while stirring constantly. Toss with the pasta and the boiling water according to the Base Directions. Toss with parmesan cheese before serving.

FRESH TOMATOBASIL SAUCE (POMAROLA):

  • Oil should be heated over a medium-high heat to a smoking point. Cook until the onion has softened and the guanciale (or pancetta or bacon) is golden brown, stirring often. Bring the canned tomatoes and chilli flakes to a quick boil while stirring constantly. In a large mixing bowl, combine the pasta and boiling water according to the Base Instructions. Put on some parmesan cheese and serve.

TOMATO SPAGHETTI (SPAGHETTI NAPOLITANA):

  • Heat the oil over medium-high heat until shimmering. Simmer until the garlic is fragrant, then add the onion and cook until it is softened, about 5 minutes. After that, add the canned tomatoes and 1/2 cup water and cook for 5 minutes. Toss with the pasta and the boiling water according to the Base Directions. Toss in the basil and top with parmesan before serving.

SPAGHETTI WITH OLIVES AND CAPERS (SPAGHETTI ALLA PUTTANESCA):

  • Heat the oil over medium-high heat until shimmering. Cook until the garlic is fragrant, then add the canned tomatoes, chilli flakes, olives, capers, and 1/2 cup water, stirring constantly. Cook for 3 minutes on low heat. Toss with the pasta and the boiling water according to the Base Directions. Toss with parsley and top with parmesan before serving.

PASTA WITH TUNA (SPAGHETTI AL TONNO):

  • Heat the oil over medium-high heat until shimmering. Cook until the garlic is aromatic, about 30 seconds. Add the onion and heat until softened, then add the canned tomatoes and 1/2 cup water and simmer until the tomatoes are mushy. Cook for 3 minutes after which you may add the tuna. Toss with the pasta and the boiling water according to the Base Directions. Add in the parsley and toss well. In most cases, seafood pasta is not served with parmesan, although you may if you choose.
  • Tomatoes in a can – not all canned tomatoes are made equal, as the saying goes. Poor quality ones are acidic and typically include unripe tomatoes, but good quality ones are naturally sweet and have a stronger tomato flavor. Sugar can be used to sweeten tomatoes if necessary. Boiling water with 1 tablespoon salt- make a large pot of water and add 1 tablespoon salt to it. While cooking, stir the pasta once or twice more
  • Time the pasta so that it is finished cooking when the sauce is ready. The pasta will clump together and become hard as it cools if you leave it in a colander after it has been cooked. The ideal method is to use tongs to transfer it directly from the boiling water into the sauce – no colander is required
  • And To release stuck-together pasta, use a dash of the leftover pasta boiling water (do not rinse it with tap water, since this would remove the starch that prevents the sauce from adhering to the pasta). A trickle of oil can also be used as an alternative – sprinkle and toss while still heated.

Nutrition The following information is for one serving of Oglio e Olio. Serving:181g Calories: 468 calories (23 percent ) Pasta meals, pasta recipes, and fast pasta recipes are some of the terms used in this article. I believe that even if you are limited on time and money, you can still prepare delicious meals using common products. All you have to do is cook shrewdly and be inventive!

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Nutrition Facts(per serving)
154 Calories
8g Fat
18g Carbs
3g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 154
% Daily Value*
Total Fat8g 10%
Saturated Fat 5g 23%
Cholesterol19mg 6%
Sodium474mg 21%
Total Carbohydrate18g 6%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein3g
Vitamin C 2mg 10%
Calcium 10mg 1%
Iron 1mg 5%
Potassium 38mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. The classic meal of buttered spaghetti is a favorite among children who are finicky eaters, but this simple recipe, which includes fresh herbs, transforms the basic dish into something that will satisfy the entire family. Buttered herb pasta is a delicious side dish for a number of entrées, including meatloaf, broiled chicken breasts, and fish. Because there are so few ingredients, it’s critical that you use high-quality pasta, ideally from Italy, for this recipe.

If you’re using Parmesan cheese to complete the meal, make sure it’s freshly grated rather than the sort from a container.

Click Play to See This Easy Buttered Herb Pasta Recipe Come Together

“This pasta meal was simple to prepare, and the flavor was outstanding. The fresh herbs added a splash of color, and the butter and starchy boiling water gave it a subtle creaminess that was unexpected. The cooking time is determined by the pasta package directions; however, leave enough time for the water to come to a boil, which takes approximately 16 minutes for 5 quarts of water.” In the words of Diana Rattray: The Spruce (Diana Rattray, author) “data-caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true””

  • “Easy to make, and the flavor was outstanding in this pasta meal! Because of the fresh herbs and starchy cooking water, it was somewhat creamy due to the addition of butter and starchy cooking water. The cooking time is determined by the pasta package directions
  • However, be sure to leave enough time for the water to come to a boil, which takes approximately 16 minutes for 5 quarts.” The author, Diana Rattray, says: Dianna Rattray’s The Spruce “data-caption=”” data-description=”” the data-expand attribute is set to 300, the id is “mntl-sc-block-image 2-0-1,” and the data-tracking-container attribute is set to true. The srcset attribute is set to 636w, and the src is the following: mntl-sc-block-image 2-0-1.”
  1. Gather all of the necessary components. Bring a big saucepan of water to a boil, and then add the spruce. It is recommended that you use 4 to 5 quarts of water for each pound of pasta. Toss in the salt. The Spruce
  2. Toss in the linguine or spaghetti until well combined. Set the timer for 2 minutes shorter than the amount of time specified on the packaging. To avoid overcooking the pasta, it’s recommended to begin testing the pasta before it’s done cooking it. The Spruce
  3. When the timer goes off, take a strand of the spruce and taste it. It should be soft but not mushy in the middle, with some resistance in the center of the dish. The Spruce: Drain and set aside a third of a cup of the pasta water. The Spruce: Drain the pasta into a colander and toss with the sauce. The Spruce
  4. Drain the pasta and return it to the boiling pot. Spruce
  5. Add the butter, parsley, and basil, and mix with tongs until everything is well coated. To thicken the sauce, add part of the pasta boiling water. In a small skillet, cook the Spruce over low heat for a minute or two, then sprinkle with cheese if desired. Serve quickly and have pleasure in it! The Spruce, or spruce, is a kind of evergreen.

Recipe Variations

  • To prepare the garlic and herb pasta, heat 5 tablespoons of butter in a pan over medium-low heat until 4 cloves of minced garlic are cooked. Remove from heat and set aside. Combine the hot drained pasta with the butter and garlic combination, as well as the cooking water and herbs
  • Toss to combine. To create roasted garlic and herb pasta, combine 2 heaping teaspoons roasted garlic with the hot drained pasta, cooking water, butter, and herbs in a large mixing bowl until well combined. Stir thoroughly to ensure that everything is well combined. Make use of many types of fresh herbs. Replace the basil with chopped fresh chives, thyme, or oregano, or add more herbs to the dish in addition to the basil and parsley to make it more interesting. Extra-virgin olive oil or a dairy-free butter replacement can be used in lieu of butter in a dairy-free vegan meal.

How to Store and Freeze Leftovers

  • Refrigerate leftover buttered herb pasta in airtight containers or zip-top bags for up to 5 days once it has been chilled. Save buttered herb pasta in airtight containers or freezer bags for up to 3 months in the refrigerator.

What Is the Best Way to Chop Fresh Herbs?

To dry the herbs, first wash them and then blot them with paper towels. To chop the leaves, remove them from the stems and pile them on the cutting board. Then, using a sharp knife, rock it back and forth over the leaves until they are chopped to your liking.

How Much Is a Serving of Pasta?

Allow around 1 to 1 1/2 cups of cooked spaghetti or linguine per person, depending on the size of your group.

Why Use the Pasta Cooking Water?

A small amount of the pasta cooking water can be used to make a rich and creamy sauce for pasta dishes without the use of heavy cream or heavy cream substitutes. A little amount of the salt and starch from the pasta is retained in the residual boiling water, which when coupled with a fat such as butter results in a silky, smooth sauce that helps the sauce adhere to the spaghetti strands. Before draining the pasta, set aside about 1/3 cup of the water (placing a measuring cup next to the pot serves as a nice reminder), and then gently add that water to the spaghetti while tossing it in the sauce until everything is well combined.

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