By Josephine Agbonkhese

Pasta, a staple comfort food perfect for any occasion, offers endless possibilities for meals. It also uniquely caters to various tastes, dietary preferences, and cooking skill levels.

Whether you’re looking for a quick meal or something special, here are three delicious pasta recipes to try.

1. Classic Spaghetti Aglio e Olio (Garlic and Oil)

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

• 400g spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup extra-virgin olive oil
• 1 tsp red pepper flakes (adjust for spice preference)
• Salt, to taste
• Fresh parsley, chopped (about 1/4 cup)
• Grated Parmesan cheese (optional, for serving)
• Lemon zest (optional, for a fresh twist)

Method:

1. Cook spaghetti in a large pot of salted boiling water until al dente (about 8-10 minutes, check package). Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic slices and cook, stirring, until golden and fragrant (2-3 minutes). Don’t let it burn.
3. Add red pepper flakes and a pinch of salt, stirring for 30 seconds.
4. Add drained spaghetti to the skillet, tossing to coat in the oil. If dry, add a splash of reserved pasta water to loosen.
5. Stir in parsley and lemon zest (if using). Serve immediately, topped with Parmesan if desired.
6. Creamy Mushroom Penne

Cuisine: Italian-American
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

• 400g penne pasta
• 300g mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried thyme (or fresh thyme)
• Salt and black pepper, to taste
• Fresh parsley or basil, chopped (for garnish)

Method:

1. Cook penne in salted boiling water until al dente (about 10-12 minutes). Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft (3-4 minutes). Add garlic and cook for 1 minute.
3. Add mushrooms and thyme, cooking until mushrooms release liquid and brown (5-7 minutes).
4. Pour in cream, stirring to combine. Simmer for 2-3 minutes until slightly thickened. Add Parmesan and stir until melted.
5. Toss in penne, adding reserved pasta water if needed to adjust sauce consistency. Season with salt and pepper.
6. Garnish with parsley or basil and serve hot.

Tips:

• Swap mushrooms for spinach or zucchini for a different twist.
• For a vegan version, use cashew cream and nutritional yeast instead of cream and Parmesan.

1. Spaghetti with Fresh Tomato and Basil Sauce

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 400g spaghetti
• 500g ripe cherry or plum tomatoes, halved or chopped
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup fresh basil leaves, torn
• Salt and black pepper, to taste
• 1/2 tsp sugar (optional, if tomatoes are tart)
• Grated Pecorino Romano or Parmesan (for serving)

Method:

1. Cook spaghetti in salted boiling water until al dente (8-10 minutes). Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant (1 minute).
3. Add tomatoes and a pinch of salt. Cook, stirring occasionally, until tomatoes break down into a sauce (10-12 minutes). Add sugar if needed.
4. Stir in basil leaves and season with salt and pepper.
5. Add spaghetti to the skillet, tossing to coat. Add a splash of pasta water if the sauce needs loosening.
6. Serve with grated Pecorino Romano or Parmesan.

Tips:

• Use the ripest tomatoes you can find for maximum flavour.

– Add a pinch of chili flakes for a subtle kick.