easy pasta

This is a simple and tasty pasta recipe - perfect for students. Add more or less chilli to taste.

Penne with spicy tomato and mozzarella sauce

olive oil

onion, finely chopped

garlic cloves, finely chopped

red chilli, seeds removed, finely chopped

tin chopped tomatoes

splash red wine vinegar

tomato purée

Tabasco sauce,

tsp sugar

basil leaves, torn

ball fresh buffalo mozzarella, crumbled

Parmesan,

salt and black pepper

Garlic Spaghetti from Delish.com is for those garlic lovers out there.

Garlicky Spaghetti

garlic, divided

c. extra-virgin olive oil, divided

c. panko bread crumbs

red pepper flakes

Kosher salt

dry spaghetti

butter

anchovy filets, minced (optional)

lemon

c. Parmesan (optional)

c. parsley

Very good exactly as written.  The garlic panko breadcrumb mixture makes all the difference!  (1 lb of spaghetti is a lot of spaghetti if this is to be a side dish for 4.)

really good! Also try using Italian bread crumbs! That’s good too! Give a thumbs up on this comment if you agree! Also give a thumbs up if you tried it!

Made this with Chicken and we LOVED it!! I used garlic powder instead of real garlic, I wasn’t going out to buy the real stuff. I didn’t use anchovy’s, made the pasta with minimal water and it turned out excellent!! I even used bottled Parmesan.. thank you for the recipe!

This was crazy good!  Not dry at all and didn’t even add the water.  HIGHLY recommend.  Used fettuccini and forgot parsley

Terrific. I accidentally added lemon, I thought I saw that in the recipe and realized after I added it it was a mistake. So good. I used Italian bread crumbs and I didn’t add the anchovie.

Very delicious.  Skipped the butter and made it vegan.  Paired it with a 2015 Bocelli Sangiovese and a friend and I was in pasta heaven.  Would do it again and again.

Definitely too dry, but I knew it would be too dry when I read the directions. I added more garlic, chicken broth, and a little heavy cream. Turned out very good.

Good taste. Ingredients clumped together a bit. Had to doctor it a little bit with some extra butter.  We added some cut up grilled chIcken and sun dried tomato.  I will probably half the amount of pasta next time. It was way too much for 3 of us.

I made the recipe without the anchovies and it's very plain. Not a fan 😕

Delicious! Added chicken. It wasn’t dry at all. Will make again. I may have added more garlic & butter than the recipe called for.

It came out pretty good. I followed the directions accordingly and ended up putting about 2 cups more of the pasta water and a couple more tbsps of olive oil. Next time i'd like to add jumbo shrimps to this dish and whole wheat spaghetti

Made this for dinner last night and it was a hit! Because I cook GF, I used GF Spaghetti and GF panko and it turned out amazing. There was only a small amount left over, but that'll be gone at lunch today. In the rush to feed my hungry family I forgot to take a final picture, but here is my prep work.

Seriously one of the greatest things I've ever had. I made it with the garlic butter meatballs that are linked at the top

Excellent!  This will definitely be one of my go-to recipes from now on.  My daughters love it too!

Antonio Carluccio's not above an easy tuna pasta recipe. A store cupboard favourite with a twist of fresh ginger.

Tuna pasta sauce 

375 grams/13 ounces dried linguine or other pasta

tbsp extra virgin olive oil

tbsp finely chopped parsley

chilli pepper, finely chopped

1cm/½in fresh ginger root, thinly sliced

grams/1lb passata

tinned tuna

Everyone needs a basic spaghetti bolognese recipe that still tastes great, no matter how simple. Get that depth of flavour by cooking the sauce very gently until it’s super rich. This spag bol is designed to be a low cost recipe.

Each serving provides 787 kcal, 35g protein, 103g carbohydrates (of which 19g sugars), 24g fat (of which 8g saturates), 8.5g fibre and 1.5g salt.

Easy spaghetti bolognese

beef mince

onion, diced

garlic cloves, chopped

grams/3½oz carrot, grated

tomatoes

400 milliliters/14fl oz stock (made

spaghetti

salt and pepper

Cook your pasta to perfection without stirring, watching, or spilling starchy water all over your stove top!  Pressure Cooker to the rescue!

Perfect Instant Pot Pasta

pasta

water – 1 1/2 cups for every 4 oz of pasta

kosher salt – 1/2 teaspoon for every 1 1/2 cups of water and 4 oz of pasta

oil or butter for every 4 oz of pasta

Add pasta, water, kosher salt and oil or butter to the pressure cooker pot (see ratios in the ingredient list).

Note: Pasta should be just barely covered by water.  If there is pasta above the water, add extra to cover.

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for half of the pasta package cooking time minus 2 minutes (see notes for examples of this).

When pressure cooking is complete, use a quick release.  If liquid sprays from the knob, close knob, wait 30 seconds then release pressure again.  Repeat until foam stops coming through valve. May also turn knob half way so only a small amount of steam is being released.

Use pasta immediately or rinse with cool water to stop the cooking.

It worked for me so well. I am not sure the taste for many time I did but this time, it came out so impressively 
Thank you for sharing!

This was such a lifesaver! It's september, and our air conditioner has been out for a week. I had no desire to fire up the gas stove to boil some pasta for dinner, and this was great. Not only for not hearing up the house, but it also cold the noodles perfectly. I think it’s even quicker than on the stove because my Instant Pot builds up pressure faster than my stove can get a pot of water boiling. It also uses less water. Super efficient!

Not al dente enough for me. Maybe next time, I will try 45 seconds rather than a minute (which was the time the formula gave me). Agree? Anyone have a better idea? Thanks!

I just received my new Insta pot mini ultra today and this was the first recipe I made. It sputtered and spewed foam with the quick release but I threw a towel over it and let it go. I used 2 cups of water for 8 ounces (one cup) of pasta because at 2 cups the pasta was already well-submerged. Could that have been the reason for the sputtering and spewing? I normally cook this pasta for 15 min on the stove so I did this one for 5 min pressure cook high.

This recipe seems to be faster to cook the pasta in an instant pot than a normal pot or a pan. I can make other dishes while doing this pasta. Thanks for your sharing!

I love pasta and I always want to try new versions. Thank you for your sharing because I can cook it for my family.

I was dubious about this but it came out really great.  I thought it was just a tad sticky so I may add back a little of the water, but over all I was super pleased with it.  Perfectly al dente penne so simply!

Worked perfectly! It was my first time trying the instant pot. I make pasta frequently and this is so handy to do it all in one pot. Perfectly cooked and not too watery. Thanks.

Sounds like a great recipe. I like the idea of cooking the pasta separate from the sauce and I plan to try it soon. I was wondering how I would add some sliced mushrooms or green beans to this recipe. I am pretty much a newbie and I’m using the 3 qt. IP. I can’t wait to try this recipe. You explained everything so clearly. Will be hard to mess up. Thanks.

Perfect!!! I’ll never cook pasta the old fashioned way ever again!

I love this much. Thank for sharing!

Simple suppers don't get much better than this easy sausage pasta with, sweet peppers and tasty Italian sausages.


Spicy sausage pasta

Italian sausages

red onion,

garlic cloves, crushed

red pepper,

½ tsp chilli flakes

oregano

tbsp chopped fresh parsley, optional

A no-fuss veggie pasta bake packed full of your 5-a-day! Make sure you use a vegetarian-friendly hard cheese if you're cooking for vegetarians.

Each serving provides 598 kcal, 23g protein, 68g carbohydrate (of which 14g sugars), 24g fat (of which 8g saturates), 10g fibre and 0.6g salt.

Vegetable pasta bake

red pepper, seeds removed,

yellow pepper, seeds removed,

aubergine, finely chopped

courgette, finely chopped

red onion, sliced

150 grams/5½oz cherry tomatoes, halved

tbsp basil

300 grams/10½oz pasta,

pesto

2-3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternative

You'll be shocked at how quickly you can turn this pasta dish around. Just add lemon to give it an extra lift.

Quick rigatoni bake with ricotta, spinach and pancetta

rigatoni

pancetta slices, chopped

(60 milliliters) extra virgin olive oil

baby spinach leaves

garlic clove, crushed

nutmeg

ricotta

mozzarella

Basil leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

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This crunchy pancetta pea and pasta salad is perfect as a light meal or as a side dish to grilled meats.

Pancetta, pea and pasta salad

casarecce pasta

(1 cup) frozen peas

(1/2 cup) frozen peeled edamame beans

Primo Gourmet Selection Pancetta

lemon,

dill

mayonnaise

(1/4 cup) sour cream

garlic, crushed

Puttanesca is a fiery, easy sauce for pasta that can be made in less time than it takes to cook a pan of linguine.

Linguine alla puttanesca

linguine

garlic

anchovies, anchovy fillets

chilli flakes

capers,

black olives, stones removed if you wish

basil leaves

sea salt

The UK's foremost Italian food writer shows you how to make an authentic pasta puttanesca

The perfect pasta puttanesca by Anna Del Conte

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

Chorizo carbonara

tbs extra virgin olive oil

x 100 grams dried chorizo, finely chopped

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

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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

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!

This fresh-tasting vegetable pasta is ready in about 15 minutes and is perfect for a quick healthy lunch or dinner.

Each serving provides 440 kcal, 14g protein, 58g carbohydrate (of which 11g sugars), 14g fat (of which 2g saturates), 13g fibre and 0.6g salt.

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The most viewed easy pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine