3 Easy Pasta Dishes When You Have No Idea What to Make For Dinner
We all have those nights where we haven’t made a plan for dinner, haven’t gone grocery shopping, and don’t really FEEL like cooking…before reaching for the phone to order a pizza, I’m saving you with 3 easy pasta dishes that use ingredients you should already have in your pantry. Dinner? DONE!
Recipe 1: Pasta in Tomato and Onion Sauce
Ingredients
1 Onion, cut in half
5 Tbsp Butter
1 28-oz can of imported tomatoes (or 2 smaller cans is fine) (crushed or petite diced is best)
1 lb Pasta such as Spaghetti or Penne
Salt and Pepper to taste
Optional: Grated Parmesan Cheese and Crusty Bread
Directions
Add the crushed tomatoes, butter and onion to a saucepan over medium heat. Bring to a simmer, then turn the heat to low and simmer VERY slowly for 45 minutes, stirring occasionally. Season as you see fit with salt and pepper to taste.
Meanwhile, bring a pot of water to a boil and cook the pasta until al dente, according to package instructions. Drain.
When the sauce is done, add the pasta to the saucepan and stir. Serve with optional grated parmesan on top and crusty bread on the side.
Wine Pairing: Sangiovese, Chianti, or Barbera
Recipe 2: Pasta in Cream and Butter Sauce
Ingredients
1 lb Pasta such as Linguine or Fettuccine
1 Cup Heavy Cream, divided
2/3 Cup Freshly Grated Parmesan Cheese, divided plus more for serving
2 Tbsp Butter (make it good quality for best result)
Salt and Pepper to taste
Optional: freshly grated nutmeg to taste
Directions
Bring a pot of water to a boil and cook the pasta until al dente, according to package instructions. Drain.
Add 2/3 Cup of the heavy cream and all of the butter into a large saucepan and turn the stove to medium heat. Cook and stir together until the butter has just melted and the cream has thickened up. Turn off the heat.
Add the drained pasta to the butter and cream and turn the heat to low. Toss the pasta until thoroughly coated. Add the remaining 1/3 Cup heavy cream, the 2/3 Cup Parmesan, and salt and pepper to taste. If you have nutmeg, grate just a pinch over the pasta.
Serve with grated Parmesan on top.
Wine Pairing: Oaked Chardonnay
Recipe 3: Lemon-Garlic Spaghetti
Ingredients
1 lb Pasta, such as Spaghetti or Angel Hair
2 Tbsp Olive Oil, more to taste
2 Garlic Cloves, minced
Juice of 1 Lemon
1/2 Cup reserved cooking liquid from the cooked pasta (feel free to substitute chicken stock or white wine)
a Handful of Spinach
Grated Parmesan Cheese for serving
Optional: Lemon Wedges for serving
Directions
Bring a pot of water to a boil and cook the pasta until al dente, according to package instructions. Drain.
Add the olive oil to a large saucepan over medium heat. Add the minced garlic, stirring until fragrant, about 1 minute.
Add the cooked pasta, the lemon juice, the reserved cooking liquid, and spinach. Stir until the spinach wilts
Serve immediately with grated Parmesan cheese on top and lemon wedges for extra acidity (optional)