quick pasta recipes

These pasta recipes are simple Italian classics you&#039;ll find in trattorias all across Italy. “Pantry” meals that take less than 15 minutes to make, each makes enough for 6 people. For all recipes, follow the Base Steps then move onto the recipe specific steps. Click here for a PDF printable version of all these recipes on one page.Use the recipe slider to change the serving size. Key step (especially for simple pastas like these) - tossing the sauce with the cooked pasta and a splash of pasta cooking water. The fat in the sauce reacts with the starch in the cooking water, thickening the sauce and making it stick to the pasta strands. This is the proper way to make pasta - no self respecting Italian or restaurant would ever skip this step!

8 simple Italian Pasta Recipes

lb/500 g dried spaghetti ((or other long pasta))

extra virgin olive oil

garlic (, sliced)

tbsp red chilli flakes

parsley

garlic (, crushed)

tinned tomatoes

tbsp chilli flakes

tbsp anchovies (, finely chopped)

tbsp extra virgin olive oil

brown onion (, diced)

oz/400 grams crushed tinned tomatoes

tsp red chilli flakes

fresh cherry tomatoes (, halved)

basil

olive oil

oz / 800 grams crushed tinned tomatoes

black sliced olives

capers

tinned tuna

Cook 1lb/500g of dried spaghetti (or any other long dried pasta) in a large pot of salted boiling water per packet MINUS 1 minute.

Meanwhile, prepare one of the sauces below.

When pasta is ready, scoop out 1 cup of pasta cooking water, and drain pasta.

Add pasta into chosen sauce with 3/4 cup pasta cooking water.&nbsp;Toss pasta until sauce thickens and sticks to pasta (called "emulsifying" the sauce), 1 - 2 minutes.&nbsp;Use more pasta water if needed to loosen sauce.

Season with salt and pepper to taste. Finish pasta per chosen recipe.

Base Directions (for All):

Heat oil over medium high heat. Add garlic and cook until golden - be careful not to burn it. &nbsp;

Toss with pasta and cooking water per Base Directions. Toss through parsley and chilli flakes, serve with parmesan.

PASTA WITH OLIVE OIL &amp; GARLIC (AGLIO E OLIO):

Heat oil over medium high heat. Add garlic, stir until fragrant, then add the tinned tomatoes and chilli flakes, simmer on medium for 5 minutes.

Toss with pasta and cooking water per Base Directions.   Toss through parsley and serve with parmesan.

FIERY PASTA (ARRABIATA):

Heat oil over medium high heat. Add garlic and anchovies, stir until the garlic is fragrant and the anchovies have melted.&nbsp;

Toss with pasta and cooking water per Base Directions. Toss through parsley and chilli flakes, and serve with parmesan.

PASTA WITH ANCHOVIES (SPAGHETTI CON LE ACCIUGHE):

Heat oil over medium high heat. Add the garlic, onion and guanciale (or pancetta or bacon) and cook until the onion has softened and the guanciale &nbsp;is golden.

Add the tinned tomatoes and chilli flakes and bring to rapid simmer. Toss with pasta and cooking water per Base Directions. Serve with parmesan.

AMATRICE SPAGHETTI (SPAGHETTI ALL’AMATRICIANA):

Heat oil over medium high heat. Add garlic and cook&nbsp;until fragrant, add tomato and cook briefly, just to warm through.&nbsp;

Toss with pasta and cooking water per Base Directions. Toss through basil, serve with parmesan.

FRESH TOMATO &amp; BASIL SAUCE (POMAROLA):

Heat oil over medium high heat. Add garlic and cook until fragrant, then add the onion and cook until softened. Then add tinned tomatoes and 1/2 cup water, simmer 5 minutes.&nbsp;

Toss with pasta and cooking water per Base Directions. Toss through basil and serve with parmesan.

TOMATO SPAGHETTI (SPAGHETTI NAPOLITANA):

Heat oil over medium high heat. Add garlic and cook until fragrant, then add tinned tomatoes, chilli flakes, olives, capers and 1/2 cup water. Simmer 3 minutes.

Toss with pasta and cooking water per Base Directions.  Toss through parsley and serve with parmesan.

SPAGHETTI WITH OLIVES AND CAPERS (SPAGHETTI ALLA PUTTANESCA):

Heat oil over medium high heat. Add garlic and cook until fragrant. Add the onion and cook until softened, then add the tinned tomatoes and 1/2 cup water. Simmer 3 minutes, then add the tuna.&nbsp;

Toss with pasta and cooking water per Base Directions. Toss through parsley. Seafood pasta typically not served with parmesan but you can if you want!

PASTA WITH TUNA (SPAGHETTI AL TONNO):

Cacio e Pepe from Delish.com is the easiest pasta dish you can whip up in no time. 

Cacio e Pepe

lb. pasta

black pepper

c. pecorino,

c. Parmesan,

Yep, it's cheaper, easier, and just as good.

No, I use fresh every once in a while too!

I've made this dish a few times and it's always turned out well.
My favorite add in is sun dried tomatoes. The type that comes is a jar with olive oil and rosemary is amazing and adds a layer of texture.
Easy, no fuss meal just about everybody enjoys. I call that a win.

I’m pretty bad at cooking but this recipe had some great tips that helped me a lot. Highly recommend.

Really perfect in every way. I followed the recipe exactly and made sure I bought the right cheeses.  It was loved by my husband and kids.  I made sure to save the pasta water and adding half the cheese for a few seconds till melted and then put it in the serving bowl and added the rest and used tongs to distribute. It was perfect. I gave my family cherry tomatoes to put on it (not cooked, just as a garnish). I’ll be making this again.

This is not a CACIO and pepper. Cacio is an Italian semi-soft cheese made of sheep's milk. You DO NOT add Parmesan nor butter. If you can't get the cheese, just use pecorino ROMANO. Anything else added to the original recipe should not be called cacio e pepe.

This meal is so so delicious ! The pepper and cheese go together so so well to create an absolutely scrumptious pasta.

We just returned from Italy. The first thing I did was look for a recipe for Cacio e Pepe because it was my favorite dish there. This is exactly as I remember it. Simply delicious and so easy!!

It was one of my favorites in Italy. I’ve tried a few different recipes and this one is good, but I always have issues with the cheese not jiving with the pasta water... what’s the trick to getting it to melt and emulsify with the water/butter mixture instead of ending up at the bottom of the pot?

My husband and I returned from Rome and were determined to have this at home! I only had Romano cheese and used all of that instead of incorporating the Parmesan. I also used a mixed ground pepper as opposed to just black pepper. Absolutely incredible! Fantastic recipe!

Pasta water and pecorino romano to make a paste. Add to al dente pasta and fresh ground peppercorns, plate and garnish with pecorino romano and fresh ground pepper that’s it. No butter no olive oil no parmesan! You have to make the paste for this dish to turn out right.

This dish does look delicious ! I plan to make it very soon!

https://streaming.hearstdigitalstudios.com/c2578b3f-045c-44c4-b0f3-ecbed85926e1/video_rover_16x9_1080p_hd_1540843482_15078.mp4

Cacio e Pepe Is The Easiest Dinner Imagineable

This quick and easy pasta dish is sure to be a family favourite and it's ready in 30 minutes

Sausage, leek & fennel pasta

pork sausages

leeks

fusilli

garlic

fennel seeds

tsp wholegrain mustard

lemon

Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook over a medium-high heat for 8-10 mins until browned and crispy in places. Remove using a slotted spoon and set aside.

Boil a full kettle. Add the leeks to the pan and season. Cook over a low heat for 10-12 mins until softened and just starting to caramelise. Meanwhile, fill a large pan with the boiled water and some salt, and cook the pasta following pack instructions. Drain, reserving 150ml of the cooking water.

Add the garlic and fennel seeds to the leeks and cook for 2 mins. Stir through the mustard and sausages, then pour in 100ml of the pasta water and let it bubble for 1 min. Tip in the pasta, sprinkle over the lemon zest and toss everything together, adding a little more pasta water if needed. Divide between plates and top with Parmesan and black pepper before serving.

Forget that cream-laden carbonara, our chorizo and wholemeal spaghetti version is nourishing enough for every night.

Chorizo carbonara

spaghetti

tbs extra virgin olive oil

x 100 grams dried chorizo, finely chopped

garlic clove, crushed

rosemary,

(50 grams) grated parmesan

tsp white vinegar

eggs

parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5766769987001&=domain=del

5348771529001-5766769987001

Here you&#039;ll find more than 10 delicious quick pasta recipes ready in 15 minutes. They&#039;re super easy yet delicious and packed with flavor. They&#039;re mostly vegetarian, ready in no time, and absolutely budget-friendly. Ready?

10+ QUICK PASTA RECIPES

spaghetti, linguine, bucatini, penne, fusilli...

Tomatoes, peas, potatoes, mushrooms, spinach, lemon, basil...

Olive oil, garlic, onion, chili flakes, black pepper & salt

Pick your favorite recipe.

Cook your pasta until al dente.

Make your quick pasta sauce or pasta dressing.

Add your pasta to the sauce and toss well to combine.

Serve with a drizzle of olive oil and freshly ground pepper if you like.

Enjoy.

Pasta for one, in just ten minutes time! This "recipe" requires NO MEASURING, just 5 ingredients, and can easily be scaled to make more servings.

Pasta for One in 10 Minutes

Salt

pasta

Butter

Parmesan (or other aged hard cheese)

Black pepper

Bring a few inches of water, and a...

Bring a few inches of water, and a generous pinch of salt, to a boil in a saucepan.

Once the water is boiling, grab a handful...

Once the water is boiling, grab a handful of long noodles about the diameter of a quarter (about 1-inch) and add it to the pot. Cook the pasta until it is flexible, but not all the way to al dente.

Place a 10" saute pan on the stove...

Place a 10" saute pan on the stove next to the pot of pasta and set the burner to medium. Add two pats of butter (2 tablespoons) and use a pasta fork to transfer the pasta to the saute pan.

Pour enough of the pasta cooking water into...

Pour enough of the pasta cooking water into the saute pan to come about halfway up the noodles (about 1/4 cup). Add a generous pinch of salt and cook the pasta, tossing occasionally, until al dente (or to your liking).

Turn off the heat and toss with enough...

Turn off the heat and toss with enough grated cheese to absorb the remaining liquid in the pan and form a creamy sauce.

Grind plenty of black pepper onto the top...

Grind plenty of black pepper onto the top of the pasta.

Taste and add more salt if needed. Transfer...

Taste and add more salt if needed. Transfer to a plate, garnish with more cheese, and enjoy!

Cook like an Italian with Tobie Puttock's super easy 20-minute meal.

Tobie Puttocks Quick-kick Spaghetti

80 milliliters-125 milliliters (1/3 cup-1/2 cup) extra virgin olive oil

3-6 garlic cloves, finely chopped

red chillies, seeded, finely chopped

anchovy fillets, finely chopped

fresh continental parsley, leaves

Sourdough bread, toasted,

pecorino,

Fettuccine Alfredo

lb (340 g) fettuccine

(55 g) butter

(180 ml) 35% cream

(70 g) Parmesan cheese,

parsley,

In a pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly, setting 125 ml (1/2 cup) of cooking water aside.

In the same pot, melt the butter. Add the cream and 55 g (3/4 cup) Parmesan cheese and heat thoroughly. Add the pasta and toss to coat. Season with salt and pepper. Add a little cooking water, if needed, for a creamy sauce.

Divide the pasta among four plates. Garnish with the remaining Parmesan cheese and parsley. Serve immediately.

Un soir de semaine, repas avec les enfants mais pas le temps de faire la sauce, j'ai pris une sauce Alfredo Knorr, un succès avec les enfants. Merci pour la recette Ricardo!

Très simple à faire est c'est super bon. Les quantités fonctionnent pour une boite de pâtes de 450 g aussi. J'ai utilisé des linguini fins c'était plus délicat et excellent.

https://cdn.jwplayer.com/v2/media/jA5kWUTG

How to preserve cheese

butter

g pecorino,

g Parmesan,

A quick and easy weeknight pasta recipe - packed with flavour and ready to eat FAST!

Pesto Pea Pasta

penne pasta

onion

peas

Parmesan cheese

pine nuts

tbsp basil pesto

Put the pasta on to cook as per...

Put the pasta on to cook as per the packet instructions. Once cooked, reserve a teacup full of pasta water, then drain the cooked pasta and put to one side ready to use. Whilst the pasta cooks get on with the pesto pea sauce.

Add a tablespoon of olive oil to the...

Add a tablespoon of olive oil to the skillet pan and fry the onions and garlic over a low-medium heat for 5 minutes or until softened.

Then tip in the frozen peas and stir...

Then tip in the frozen peas and stir fry with the onions for 6-8 minutes or until heated through properly throughout.

Then quickly toast the pine nuts - do...

Then quickly toast the pine nuts - do this by popping them into a dry frying pan (no oil) and cooking them over a high heat for just 20-30 seconds until the start to brown and smell nutty - remove from the pan and put to one side.

Toss the basil pesto through the cooked pasta,...

Toss the basil pesto through the cooked pasta, then tip the pasta into the pan withe the onions and peas. If the pasta needs loosening a little add some of the reserved pasta cooking water.

Mix everything toegether, then scatter with the toasted...

Mix everything toegether, then scatter with the toasted pine nuts and grated parmesan cheese and serve straight away.

Lemon Chicken Pasta with Parsley

(250 ml) lightly packed flatleaf parsley, chopped

(45 ml) lemon juice

garlic,

lb (375 g) spaghetti or other pasta

chicken breast halves, cut into thin strips

(125 ml) grated ParmigianoReggiano cheese

Salt and pepper

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a bowl, combine the parsley, 60 ml ( cup) of olive oil, lemon zest and juice, and garlic. Season with salt and pepper. Set aside.

In a large pot of salted boiling water, cook the pasta until al dente. Drain. Set aside.

In the same pot or in a skillet, brown the chicken in the remaining oil. Season with salt and pepper. Add half the parsley oil and cook for 1 minute to coat the chicken. Add the pasta and the remaining parsley oil. Toss well and heat through. Adjust the seasoning. Sprinkle with the Parmesan. Serve with a salad.

Très bon. Simple à faire et goûteux. Pour une fois que Ricardo ne nous dit pas de "rajouter un peu d'eau de cuisson pour détendre la sauce", c'est ici qu'on en a vraiment de besoin: 1/4 tasse! Sinon c'est un peu sec.

Une portion de la recette équivaut à combien en gramme à peu près selon les valeurs nutritives?

Quel bel équilibre entre l’huile, citron et persil. MIAM! Merci à votre équipe. Paul Brisson d’Héberville au bassin du Lac St-Hean.

Une poitrine’ une demi-poitrine... quelle importance? Mettez la quantité de poulet que vous aimez, cette recette est PARFAITE!

On a bien aimé, je vais la refaire. Merci pour une autre très bonne recette!

France L., si c'est à moi que vous avez répondu, moi je vous répondrai qu'avant de commenter, il faut lire  jusqu'au bout! J'ai mis une référence pour démontrer que j'avais justement pris l'information sur une source crédible. Faites vos recherches!

Avant de contredire quelqu’un, c’est préférable de faire des petites recherches 

Succulent! J'ai mis un peu moins d'huile et ajouté un peu de mélange laitier 5% pour un peu plus d'onctuosité! Pour répondre à Valérie M. et à l'inverse de ce que Odette S. dit, un poulet n'a qu'une seule poitrine (comme n'importe quel être vivant!). En épicerie, ce qui nous est vendu, ce sont des demi-poitrines. Vous pouvez vous référez au site lepoulet.qc.ca pour avoir un visuel!

Ma chère Valérie, un poulet à 2 poitrines. Alors vous prenez une poitrine et vous la tranchez en deux sur l’épaisseur. C’est ce qui fait deux demi poitrines de poulet.

https://cdn.jwplayer.com/v2/media/BBJRqJw2

This brown butter tomato pasta is where comfort meets sophistication. Sweet, blistered cherry tomatoes and fragrant brown butter come together in a glossy tomato paste sauce that coats every bite of rigatoni. Brightened with fresh basil and lemon zest, and finished with a sprinkle of Parmesan, it’s a cozy yet elevated pasta that feels special without requiring much effort. Check out Brandon on Instagram @brandongouveia for more recipe inspo!

Top 12 quick pasta recipes recipes from across the web

The most viewed quick pasta recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

8 simple Italian Pasta Recipes

Cacio e Pepe

Sausage, leek & fennel pasta

Chorizo carbonara

10+ QUICK PASTA RECIPES

Pasta for One in 10 Minutes

Tobie Puttocks Quick-kick Spaghetti

Fettuccine Alfredo

Cacio e Pepe

Pesto Pea Pasta

Lemon Chicken Pasta with Parsley

Brown Butter Tomato Pasta Recipe by...

Top 12 quick pasta recipes recipes from across the web

The most viewed quick pasta recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

8 simple Italian Pasta Recipes

Cacio e Pepe

Sausage, leek & fennel pasta

Chorizo carbonara

10+ QUICK PASTA RECIPES

Pasta for One in 10 Minutes

Tobie Puttocks Quick-kick Spaghetti

Fettuccine Alfredo

Cacio e Pepe

Pesto Pea Pasta

Lemon Chicken Pasta with Parsley

Brown Butter Tomato Pasta Recipe by...

The most viewed quick pasta recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine