Here are 8 fantastic quick and easy pasta recipes! No matter how bare your cupboards are, I bet you can scrape together the ingredients for one of these! I used to have these scrawled in my barely legible handwriting on a scrap of paper stuck on my fridge, along with my “go to marinades” (which I summarised into one image in this post here). Much neater typed out into this post!
Click here for a PDF printable version of all these recipes on one page.
8 SIMPLE CLASSIC ITALIAN PASTAS
Prep
5 mins
Cook
15 mins
Total
20 mins
These pasta recipes are simple Italian classics, “pantry” meals that take less than 15 minutes to make. Each recipe makes enough for 6 people. For all recipes, follow the Base Steps then move onto the recipe specific steps. Use the recipe slider to change the serving size. Click here for a PDF printable version of all these recipes on one page.
Servings: 6 people
Ingredients
- 1 lb/500 g dried spaghetti (or other long pasta)
PASTA WITH OLIVE OIL & GARLIC (AGLIO E OLIO):
- 1/2 cup extra virgin olive oil
- 10 garlic cloves , sliced
- 1 tbsp red chilli flakes
- 1/4 cup chopped parsley
FIERY PASTA (ARRABIATA):
- 1/4 cup extra virgin olive oil
- 2 garlic cloves , crushed
- 21 oz / 600g crushed tinned tomatoes
- 2 tbsp chilli flakes
- 1/4 cup chopped parsley
PASTA WITH ANCHOVIES (SPAGHETTI CON LE ACCIUGHE):
- 1/3 cup extra virgin olive oil
- 2 garlic cloves , crushed
- 2 tbsp anchovies , finely chopped
- 1 tbsp red chilli flakes
- 1/4 cup chopped parsley
AMATRICE SPAGHETTI (SPAGHETTI ALL’AMATRICIANA):
- 2 tbsp extra virgin olive oil
- 2 garlic cloves , crushed
- 1/2 brown onion , diced
- 14 oz/400g crushed tinned tomatoes
- 1/2 tsp red chilli flakes
- 6 oz/ 180g thinly sliced guanciale , or diced pancetta or bacon
FRESH TOMATO & BASIL SAUCE (POMAROLA):
- 4 tbsp extra virgin olive oil
- 2 garlic cloves , crushed
- 24 oz/800g fresh cherry tomatoes , halved
- 1/4 cup fresh basil , lightly packed
TOMATO SPAGHETTI (SPAGHETTI NEPOLITANA):
- 1/4 cup olive oil
- 3 garlic cloves , crushed
- 1 brown onion , diced
- 28 oz / 800g crushed tinned tomatoes
- 1/4 cup fresh basil , lightly packed
SPAGHETTI WITH OLIVES AND CAPERS (SPAGHETTI ALLA PUTTANESCA):
- 1/4 cup extra virgin olive oil
- 2 garlic cloves , crushed
- 14 oz/400g crushed tinned tomatoes
- 1/2 tbsp red chilli flakes
- 4 oz/100g black sliced olives
- 2 tbsp capers
- 1/4 cup chopped parsley
PASTA WITH TUNA (SPAGHETTI AL TONNO):
- 1/4 cup extra virgin olive oil
- 2 garlic cloves , crushed
- 1/2 brown onion , diced
- 14 oz/400g crushed tinned tomatoes
- 5 oz/150g tinned tuna
- 1/4 cup chopped parsley
Instructions
Base Directions (for All):
-
Cook 1lb/500g of dried spaghetti (or any other long dried pasta) in a large pot of salted boiling water.
-
When the pasta is al dente (cooked but still firm), transfer it straight from the boiling water into the pan with the sauce (see below for recipes) – don’t worry that the pasta isn’t drained, you want the dripping water in the sauce to emulsify!
-
Add about 1/3 cup of the pasta water into the pan with the pasta and sauce, and toss the pasta gently. This will finish cooking the pasta and the water and oil will emulsify, thickening and coating the pasta, making it look gloriously glossy.
-
Season to taste with salt and pepper. Serve immediately, garnished with grated parmesan if you wish.
PASTA WITH OLIVE OIL & GARLIC (AGLIO E OLIO):
-
While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is golden, but be careful not to burn it. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and chilli flakes, serve with parmesan.
FIERY PASTA (ARRABIATA):
-
While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant, then add the tinned tomatoes and chilli flakes. Follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and serve with parmesan.
PASTA WITH ANCHOVIES (SPAGHETTI CON LE ACCIUGHE):
-
While the pasta is cooking, place the olive oil, garlic and anchovies in a pan over medium high heat. Stir until the garlic is fragrant and the anchovies have melted. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and chilli flakes, and serve with parmesan.
AMATRICE SPAGHETTI (SPAGHETTI ALL’AMATRICIANA):
-
While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Add the onion and guanciale (or pancetta or bacon) and cook until the onion has softened and the bacon is golden. Then add the tinned tomatoes and chilli flakes and bring to rapid simmer. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Serve with parmesan.
FRESH TOMATO & BASIL SAUCE (POMAROLA):
-
While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant, add tomato and cook briefly, just to warm through. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through basil, serve with parmesan.
TOMATO SPAGHETTI (SPAGHETTI NEPOLITANA):
-
While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant, then add the onion and cook until softened, then add the tinned tomatoes. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through basil and serve with parmesan.
SPAGHETTI WITH OLIVES AND CAPERS (SPAGHETTI ALLA PUTTANESCA):
-
While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant, then add tinned tomatoes, chilli flakes, olives and capers. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and serve with parmesan.
PASTA WITH TUNA (SPAGHETTI AL TONNO):
-
While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Add the onion and cook until softened, then add the tinned tomatoes and bring to rapid simmer, then add the tuna. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and serve.
I’ve come across other Aglio e Olio recipes but yours is the one that gave me the courage to attempt it!
I’ve made it twice in 2 days, both times a success.
Thank you for the clear directions and explaining emulsifying. I used to think using pasta water was gross… but not anymore :).
Looking forward to trying more of your recipes.
Ps: I made your Chicken wings and though I misread one of the steps, they still turned out well and was devoured.
That’s great to hear Audrey! Thanks for leaving a review! N x
Just wanted to say thank you for posting this! I was looking for a last minute dinner idea and found this. I had some left over yellow bite size tomatoes from new years and was looking for a pasta recipe that I could use them with. I made the Pomarola recipe. It was amazing! I have never made pasta that good and it was SO easy and very quick for a first time recipe. I have never seen a pasta recipe explain about emulsifying before and I feel like the world of pasta has opened up, so thank you. Also my 3 year old ate quite a bit. He is very picky and usually only likes noodles plain or with Parmesan cheese. So excited to have some new recipes and to keep exploring your site. Everything I have seen so far looks incredible.
Thank you for your wonderful message Ashley!! I am so glad you enjoyed the pasta. Made the right way, even a plain pasta with just garlic and olive oil is so insanely delicious!! I hope you enjoy the recipes on my site 🙂 Shout out if you have any questions, I respond fairly quickly!
OMG!!! I’ve tried the Pasta with Olive Oil & Garlic (Aglio e Olio) yesterday. I didn’t have fresh parsley so I added dried . I also sliced some onions and sauteed it along with the garlic. I didn’t have Parmesan cheese so I used the bottled kind and tossed in some fresh chopped baby spinach and it was DELICIOUS!!! My husband and 4 year old loved this. It was a tad bit too spicy for my 4 year old so next time I will lessen the pepper flakes. But all and all we all loved it. I can’t wait to try the other recipes.
I am SO glad you enjoyed it Mimi!! Aglio e Olio is an absolute classic and when made properly, it is stunning 🙂 Yes, I can imagine it was a wee bit spicy for your 4 year old! I am impressed he at it though! Thank you for coming back to leave this comment 🙂
I just found your recipes today and your site is my new favorite! Thank you for the amazing and creative ideas!
Thank you Kimberly! Biggest compliment a blogger can receive 🙂
I JUST saw these and I am THRILLED! This is wonderful to have so many different ways to make pasta and I have all ingredients on hand, in fact some anchovies are waiting to be used! I DONT tell anyone when I use anchovies, they just CANT believe the taste… little do they know they are eating teeny fish! THANK YOU very much for these fun recipes that are fast. I will be passing around the grater and parm at the table…OH and crack bread- LOL! From the Beautiful NorthWest, Lisa
Thanks Lisa! I’m so glad you find this useful, to be honest, I have this taped up on my fridge! I just find it a useful quick guide 🙂 Oh and a reminder that I can definitely make a pasta using whatever is in my fridge instead of ordering take out! (Takeout menus are also on the fridge!)
Love this round up of simple pastas. My favorite of the lot will probably be Arrabiata. I never thought of anchovies on pasta though. Love them in sambals, but pasta?! Must try it one day and be brave 🙂
Promise it’s lovely, you can’t even taste the fishiness at all! You just mince it up and it literally melts. It’s like Italian fish sauce!