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.
- 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:
- 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.
- 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.
- Add red pepper flakes and a pinch of salt, stirring for 30 seconds.
- Add drained spaghetti to the skillet, tossing to coat in the oil. If dry, add a splash of reserved pasta water to loosen.
- Stir in parsley and lemon zest (if using). Serve immediately, topped with Parmesan if desired.
- 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:
- Cook penne in salted boiling water until al dente (about 10-12 minutes). Reserve 1/2 cup pasta water, then drain.
- 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.
- Add mushrooms and thyme, cooking until mushrooms release liquid and brown (5-7 minutes).
- Pour in cream, stirring to combine. Simmer for 2-3 minutes until slightly thickened. Add Parmesan and stir until melted.
- Toss in penne, adding reserved pasta water if needed to adjust sauce consistency. Season with salt and pepper.
- 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.
- 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:
- Cook spaghetti in salted boiling water until al dente (8-10 minutes). Reserve 1/2 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant (1 minute).
- Add tomatoes and a pinch of salt. Cook, stirring occasionally, until tomatoes break down into a sauce (10-12 minutes). Add sugar if needed.
- Stir in basil leaves and season with salt and pepper.
- Add spaghetti to the skillet, tossing to coat. Add a splash of pasta water if the sauce needs loosening.
- Serve with grated Pecorino Romano or Parmesan.
Tips:
- Use the ripest tomatoes you can find for maximum flavour.