Three Go-To Pasta Dishes for Busy Weeknights

Three Go-To Pasta Dishes for Busy Weeknights

Pasta has a rich and timeless history, with each dish telling its own story through simple, high-quality ingredients. These three recipes combine tradition with ease, bringing you flavorful, comforting meals that anyone can make. Let’s dive into these classic pasta dishes, each with its own personal touch.

1. Classic Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a traditional Italian pasta dish originating from Naples. Its simplicity and bold flavors make it a favorite among Italians and pasta lovers alike. The beauty of this dish is in its minimalism—the garlic, olive oil, and chili flakes really shine through.

Ingredients:

  • 400g (14oz) spaghetti
  • 6 cloves garlic, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Freshly ground black pepper to taste
  • Salt (for the pasta water)
  • 2 tablespoons fresh parsley, chopped
  • Parmesan cheese (optional, for serving)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 8-10 minutes, or until al dente (firm to the bite). Reserve about 1/2 cup of pasta water, then drain the pasta.
  2. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and sauté until golden brown, about 2-3 minutes—be careful not to burn it.
  3. Once the garlic is fragrant, add the red pepper flakes and cook for an additional 30 seconds.
  4. Add the drained pasta directly to the pan, tossing it in the garlic-infused oil. If the pasta seems dry, add a little reserved pasta water to create a smooth sauce that coats the noodles.
  5. Season with freshly ground black pepper, and toss in the chopped parsley. Adjust seasoning to taste.
  6. Serve immediately, garnished with Parmesan if desired.

Tips:

  • To make this dish truly authentic, don't add too much seasoning. The flavors of the olive oil, garlic, and chili should take center stage.
  • For a richer flavor, use a high-quality extra virgin olive oil.

2. Creamy Tomato Basil Pasta

This creamy, comforting pasta dish combines the sweetness of tomatoes with the richness of cream, making it a popular favorite in both Italian-American homes and fine dining restaurants. The addition of fresh basil brings a touch of freshness, while the creaminess makes it indulgent.

Ingredients:

  • 300g (10.5oz) penne pasta
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (400g/14oz) diced tomatoes
  • 1/2 cup heavy cream
  • 1 teaspoon sugar (to balance the acidity of tomatoes)
  • 1/4 cup fresh basil, chopped
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese for serving

Instructions:

  1. Cook the penne according to package instructions in salted water, about 9-10 minutes. Drain, reserving 1/2 cup of pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes, or until softened.
  3. Add the minced garlic and cook for an additional 1 minute, until fragrant.
  4. Stir in the diced tomatoes, sugar, salt, and pepper. Let this simmer for 5-7 minutes, stirring occasionally.
  5. Reduce the heat to low and add the heavy cream. Stir until the sauce becomes creamy and smooth. If the sauce thickens too much, add a bit of reserved pasta water to loosen it up.
  6. Toss the cooked penne into the creamy tomato sauce, mixing well. Stir in the fresh basil and adjust seasoning to taste.
  7. Serve with a generous sprinkle of Parmesan cheese.

Tips:

  • The sugar helps cut the acidity of the tomatoes, giving the sauce a balanced flavor.
  • If you want a stronger basil flavor, add the basil towards the end of cooking, or reserve some for garnish.

3. Pasta Primavera

Pasta Primavera (meaning "spring pasta" in Italian) is a lighter, vegetable-packed dish often enjoyed in the warmer months when fresh vegetables are abundant. It was reportedly created in New York City during the 1970s, but it quickly became a staple in Italian-American cuisine due to its fresh, healthy nature.

Ingredients:

  • 300g (10.5oz) fettuccine pasta
  • 1 tablespoon olive oil
  • 1 small zucchini, sliced into half-moons
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 small carrot, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh basil or parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese for garnish

Instructions:

  1. Cook the fettuccine in salted water according to package directions, about 9-10 minutes. Drain, reserving some pasta water.
  2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the sliced zucchini, bell peppers, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
  3. Add the garlic and cook for an additional 1 minute, until fragrant.
  4. Stir in the halved cherry tomatoes and cook for another 2-3 minutes. Add the lemon zest and juice, then season with salt and pepper.
  5. Toss the cooked pasta into the pan with the vegetables. Add a little pasta water if needed to help coat the pasta.
  6. Remove from heat, and stir in the fresh herbs.
  7. Serve with a sprinkle of Parmesan cheese and extra fresh herbs for garnish.

Tips:

  • Feel free to swap in your favorite vegetables depending on what’s in season or what you have on hand—green beans, peas, or asparagus work wonderfully in this dish!
  • To keep this dish vegan, skip the Parmesan or use a plant-based alternative.

These pasta dishes are not only easy to make, but they’re filled with flavors that tell the story of Italian tradition. Whether you're enjoying a weeknight dinner or hosting a gathering, these recipes will always bring comfort to your table.

Stay tuned for more delicious recipes to inspire your next meal!

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