23 Delicious Easy Pasta Recipes for Quick Dinner

Got a busy schedule but craving something satisfying? These 23 easy pasta recipes are your new best friends for quick, delicious dinners. From creamy one-pot wonders to fresh seasonal favorites, we’ve gathered the most mouthwatering dishes that come together in a flash. Get ready to transform your weeknight meals with these simple yet impressive recipes—your family will be asking for seconds!

Creamy Garlic Shrimp Linguine

Sometimes the best dinners are the ones that come together in under 30 minutes but taste like you spent hours in the kitchen. I first made this creamy garlic shrimp linguine on a busy weeknight when my fridge was nearly empty, and now it’s my go-to comfort meal that never fails to impress my family.

Ingredients

For the shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper

For the pasta and sauce:
– 12 oz linguine pasta
– 4 tbsp unsalted butter
– 6 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels to ensure proper searing.
4. Season the shrimp evenly with paprika, salt, and black pepper.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer the cooked shrimp to a clean plate using tongs.
8. Reduce the skillet heat to medium and melt the butter until foamy.
9. Add the minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
11. Whisk in the Parmesan cheese until the sauce becomes smooth and slightly thickened.
12. Stir in the red pepper flakes and half of the chopped parsley.
13. Drain the cooked linguine, reserving 1/2 cup of pasta water.
14. Add the drained linguine to the sauce along with 1/4 cup of reserved pasta water.
15. Toss the pasta in the sauce until evenly coated, adding more pasta water if needed to reach desired consistency.
16. Return the cooked shrimp to the skillet and gently toss to combine.
17. Remove the skillet from heat and let rest for 2 minutes to allow flavors to meld.

The texture is perfectly balanced with al dente pasta coated in that velvety cream sauce, while the shrimp remain tender and juicy. That hint of red pepper flakes adds just enough warmth to cut through the richness, making each bite more addictive than the last. Try serving it with a simple arugula salad on the side for a complete meal that feels both elegant and completely approachable.

One-Pot Spinach and Feta Penne

Getting dinner on the table during busy weeknights used to mean sacrificing flavor for convenience, but this one-pot spinach and feta penne changed everything for my family. I first threw it together on a particularly chaotic Tuesday when my kids were bouncing off the walls and my patience was wearing thin—now it’s in our regular rotation because it comes together with minimal cleanup and maximum deliciousness. The creamy feta melts into the pasta water creating its own sauce, while the spinach wilts perfectly into the mix without any extra effort.

Ingredients

• For Cooking Pasta:
  • 1 pound penne pasta
  • 4 cups vegetable broth
  • 2 cups water
• For Flavor Base:
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small yellow onion, diced
• For Final Dish:
  • 6 ounces fresh spinach
  • 8 ounces crumbled feta cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
4. Pour in vegetable broth and water, then increase heat to high and bring to a rolling boil.
5. Add penne pasta to the boiling liquid, stirring immediately to prevent sticking.
6. Reduce heat to medium-low, cover pot, and simmer for 12 minutes, stirring every 4 minutes to ensure even cooking.
7. Uncover pot and stir in fresh spinach, cooking for 2 minutes until completely wilted.
8. Sprinkle crumbled feta cheese evenly over the pasta mixture.
9. Add dried oregano, black pepper, and red pepper flakes, stirring gently to combine.
10. Remove from heat and let stand for 3 minutes to allow sauce to thicken slightly.

Hearty and comforting, this dish achieves a wonderfully creamy texture without any actual cream—the starchy pasta water and melted feta create a silky sauce that clings to every noodle. The spinach adds vibrant color and earthy notes that balance the salty tang of the cheese perfectly. For a beautiful presentation, I sometimes top individual servings with extra crumbled feta and a drizzle of olive oil, or serve it alongside grilled chicken for added protein.

Lemon Herb Chicken Alfredo

Tuesdays are my favorite day for pasta experiments, and this Lemon Herb Chicken Alfredo has become my go-to comfort dish after a long workday—it’s creamy, zesty, and always hits the spot. I love how the bright lemon cuts through the richness, making it feel both indulgent and refreshing.

Ingredients

– For the chicken: 1 lb boneless, skinless chicken breasts, 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp garlic powder, ½ tsp salt, ¼ tsp black pepper
– For the pasta: 8 oz fettuccine, 4 quarts water, 1 tbsp salt
– For the sauce: 2 cups heavy cream, ½ cup grated Parmesan cheese, 2 tbsp unsalted butter, 2 cloves minced garlic, zest and juice of 1 lemon, 2 tbsp chopped fresh parsley

Instructions

1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken with oregano, garlic powder, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the chicken to the skillet and cook for 6–7 minutes per side until the internal temperature reaches 165°F.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
6. Bring 4 quarts of water and 1 tbsp salt to a rolling boil in a large pot.
7. Add the fettuccine and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
8. Drain the pasta, reserving ½ cup of pasta water for later use.
9. In the same skillet used for chicken, melt butter over medium heat.
10. Add minced garlic and sauté for 1 minute until fragrant but not browned.
11. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
12. Reduce heat to low and whisk in Parmesan cheese until the sauce is smooth and thickened.
13. Stir in lemon zest, lemon juice, and chopped parsley.
14. Add the sliced chicken and cooked pasta to the sauce, tossing to coat evenly.
15. If the sauce is too thick, gradually add reserved pasta water 1 tbsp at a time until desired consistency is reached.

Delightfully creamy with a tangy lemon kick, this Alfredo pairs beautifully with a crisp green salad or garlic bread for soaking up every last bit of sauce. The tender chicken and herb-infused cream create a comforting texture that’s perfect for cozy dinners or impressing guests without the fuss.

Simple Pesto Pasta Primavera

Finally, after a long day at work, I find myself craving something fresh yet comforting—this Simple Pesto Pasta Primavera is my go-to. It reminds me of those early spring evenings when my garden starts overflowing with greens, and I can’t resist tossing them all into one vibrant bowl. Honestly, it’s the kind of meal that feels like a hug after a hectic day, and I love how customizable it is based on whatever veggies I have on hand.

Ingredients

• For the pasta and vegetables:
  • 8 ounces linguine pasta
  • 1 tablespoon olive oil
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup cherry tomatoes, halved
  • 1/2 cup frozen peas
• For the pesto sauce:
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of linguine pasta to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Add 2 cups of broccoli florets and 1 cup of sliced carrots to the skillet and sauté for 5 minutes, until the vegetables are tender-crisp.
5. Stir in 1 cup of halved cherry tomatoes and 1/2 cup of frozen peas, cooking for another 2 minutes until the tomatoes soften slightly.
6. Drain the cooked pasta, reserving 1/4 cup of pasta water, and add the pasta directly to the skillet with the vegetables.
7. Reduce the heat to low and mix in 1/2 cup of basil pesto, 1/4 cup of grated Parmesan cheese, 2 tablespoons of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
8. Pour in the reserved pasta water gradually, stirring continuously until the sauce coats the pasta evenly, about 1 minute.
9. Remove the skillet from the heat and let it sit for 1 minute to allow the flavors to meld.

Now, the dish comes together with a lovely al dente bite from the pasta and a burst of freshness from the colorful veggies. Nothing beats the creamy, herbaceous pesto clinging to each strand, making it perfect for a cozy dinner or even served chilled the next day for lunch.

Easy Sausage and Broccoli Rigatoni

When my kids come home from soccer practice absolutely starving, this is the dish I whip up in under 30 minutes—it’s become our family’s ultimate comfort food that even the pickiest eaters devour without complaint. There’s something magical about how the rigatoni holds onto that creamy sauce while the broccoli and sausage add just the right amount of heartiness.

Ingredients

• For the pasta and vegetables: 12 oz rigatoni pasta, 4 cups broccoli florets, 2 tbsp olive oil
• For the sausage and aromatics: 1 lb Italian sausage (casings removed), 4 cloves garlic (minced), 1/2 tsp red pepper flakes
• For the sauce: 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rigatoni pasta and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Add the broccoli florets directly to the pasta pot and continue cooking for 4 more minutes until broccoli is tender-crisp. Tip: Cooking broccoli with the pasta saves time and infuses it with flavor.
4. Drain the pasta and broccoli together, reserving 1/2 cup of pasta water, then set aside.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add Italian sausage, breaking it into small chunks with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
7. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Tip: Don’t let the garlic burn—it becomes bitter if overcooked.
8. Pour in heavy cream, bring to a gentle simmer, then reduce heat to medium-low.
9. Add grated Parmesan cheese, salt, and black pepper, stirring constantly until the cheese melts and the sauce thickens slightly, about 2-3 minutes.
10. Combine the drained pasta and broccoli with the sauce in the skillet, tossing to coat evenly. Tip: If the sauce seems too thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached.
11. Cook for 1-2 more minutes, stirring gently, until everything is heated through.

Out of this world creamy and satisfying, the rigatoni’s ridges catch every bit of that rich Parmesan sauce while the broccoli adds a fresh crunch against the savory sausage. I love serving it straight from the skillet with extra red pepper flakes for those who like a kick, and it pairs beautifully with a simple arugula salad for a complete meal that feels both indulgent and balanced.

Classic Tomato and Basil Spaghetti

Finally, after a long day at work, nothing hits the spot quite like a bowl of classic tomato and basil spaghetti—it’s my go-to comfort meal that always feels like a warm hug. I love how the fresh basil fills my kitchen with that unmistakable summer aroma, reminding me of my grandma’s garden where she’d pluck leaves right before dinner. Trust me, this simple dish is a lifesaver on busy weeknights, and it’s ready in under 30 minutes!

Ingredients

– For the pasta: 8 oz spaghetti, 1 tbsp salt
– For the sauce: 2 tbsp olive oil, 3 cloves garlic (minced), 1 (28 oz) can crushed tomatoes, 1/4 cup fresh basil (chopped), 1 tsp sugar, 1/2 tsp black pepper
– For finishing: 1/4 cup grated Parmesan cheese

Instructions

1. Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat.
2. Add 1 tablespoon of salt to the boiling water, then stir in 8 ounces of spaghetti, ensuring it’s fully submerged.
3. Cook the spaghetti for 9–11 minutes, stirring occasionally, until it is al dente (tender but firm to the bite).
4. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat for 1 minute.
5. Add 3 cloves of minced garlic to the skillet and sauté for 1–2 minutes, until fragrant and lightly golden.
6. Pour in 1 (28 oz) can of crushed tomatoes, then stir in 1 teaspoon of sugar and 1/2 teaspoon of black pepper.
7. Simmer the sauce uncovered for 10–12 minutes, stirring every 2–3 minutes, until it thickens slightly.
8. Tip: Reserve 1/2 cup of pasta water before draining the spaghetti, as the starchy liquid helps bind the sauce later.
9. Drain the cooked spaghetti in a colander, then immediately add it to the skillet with the tomato sauce.
10. Toss the spaghetti and sauce together over low heat for 1–2 minutes, adding splashes of reserved pasta water if the mixture seems dry.
11. Tip: Chop the fresh basil just before adding to preserve its vibrant color and avoid bruising.
12. Stir in 1/4 cup of chopped fresh basil until evenly distributed throughout the pasta.
13. Tip: For extra flavor, let the finished dish sit for 2 minutes off the heat to allow the ingredients to meld.
14. Divide the spaghetti into bowls and top each serving with 1/4 cup of grated Parmesan cheese.

And just like that, you’ve got a bowl of spaghetti with a sauce that’s tangy from the tomatoes, aromatic from the basil, and perfectly clingy to every strand. I love serving this with a sprinkle of red pepper flakes for a kick or alongside a crisp green salad to balance the richness—it’s so versatile, you can make it your own in no time!

Baked Ziti with Ricotta and Spinach

Kind of like that cozy sweater you reach for every fall, this baked ziti with ricotta and spinach is my ultimate comfort food—the one I make when I need a hug from the inside. I actually started adding spinach after my friend Sarah mentioned sneaking greens into her kids’ meals, and now I can’t imagine it without that fresh, earthy note. It’s become my go-to for potlucks, because let’s be real, who doesn’t love a cheesy, bubbling pasta bake?

Ingredients

For the sauce and assembly:
– 1 lb ziti pasta
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
– 16 oz whole milk ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 8 oz low-moisture whole milk mozzarella cheese, shredded
– 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the ziti pasta and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander—do not rinse it, as the starch helps the sauce cling.
5. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers.
6. Add the diced onion and cook for 5–7 minutes, until translucent and soft.
7. Stir in the minced garlic and cook for 1 minute, just until fragrant to avoid bitterness.
8. Pour in the crushed tomatoes, then add the dried oregano and red pepper flakes.
9. Simmer the sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened.
10. In a medium bowl, combine the ricotta, egg, and grated Parmesan cheese with a fork until smooth.
11. Fold the squeezed-dry spinach and chopped fresh basil into the ricotta mixture.
12. Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
13. Add half of the cooked ziti to the dish in an even layer.
14. Dollop all of the ricotta-spinach mixture over the ziti and spread gently.
15. Top with the remaining ziti, then pour the rest of the tomato sauce over everything.
16. Sprinkle the shredded mozzarella evenly over the top.
17. Cover the dish tightly with foil and bake for 25 minutes.
18. Remove the foil and bake for another 10–15 minutes, until the cheese is golden and bubbly.
19. Let the baked ziti rest for 10 minutes before serving—this helps the layers set so it slices neatly.

This baked ziti emerges with a creamy, almost lasagna-like interior from the ricotta layer, while the top gets delightfully crisp-edged from that final blast of heat. The spinach keeps it from feeling too heavy, adding a subtle earthiness that plays off the sweet tomatoes. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness—it’s a combo my family requests weekly.

Quick Mushroom and Parmesan Tagliatelle

Craving something comforting but short on time? This quick mushroom and Parmesan tagliatelle has become my go-to weeknight dinner solution after discovering how a few quality ingredients can transform simple pasta into something special. I love how the earthy mushrooms pair with the salty Parmesan—it’s the kind of meal that feels indulgent without requiring hours in the kitchen.

Ingredients

For the pasta:
– 8 oz tagliatelle pasta
– 1 tbsp salt

For the mushroom sauce:
– 2 tbsp olive oil
– 1 lb cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 ounces of tagliatelle pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
5. Add 1 pound of sliced cremini mushrooms and cook for 6-8 minutes until they release their liquid and turn golden brown.
6. Add 3 cloves of minced garlic and cook for 1 minute until fragrant.
7. Pour in 1/2 cup of heavy cream and bring to a gentle simmer.
8. Reduce heat to low and stir in 1/2 cup of grated Parmesan cheese until melted and smooth.
9. Season with 1/4 teaspoon of black pepper.
10. Reserve 1/2 cup of pasta water before draining the cooked tagliatelle.
11. Add the drained pasta directly to the mushroom sauce in the skillet.
12. Toss everything together, adding reserved pasta water 1 tablespoon at a time until the sauce coats the pasta nicely.
13. Stir in 2 tablespoons of chopped fresh parsley.
14. Serve immediately in warm bowls.

Sometimes I’ll top this with extra Parmesan and a drizzle of olive oil for serving—the creamy sauce clings beautifully to every strand of pasta while the mushrooms add that satisfying meaty texture. Seriously, the way the salty cheese balances the earthy mushrooms makes this feel far fancier than its 20-minute prep time suggests.

Rosemary and Olive Oil Carbonara

Perfect for those cozy autumn evenings when you want something comforting but don’t have hours to spend in the kitchen, this rosemary and olive oil carbonara has become my go-to weeknight dinner. I first experimented with this twist on traditional carbonara when my herb garden was overflowing with rosemary, and now it’s a regular in our meal rotation.

Ingredients

• For the pasta: 1 pound spaghetti, 1 tablespoon salt
• For the sauce: 4 large eggs, 1 cup grated Parmesan cheese, 1/2 teaspoon black pepper
• For cooking: 1/4 cup extra virgin olive oil, 3 cloves garlic (minced), 2 tablespoons fresh rosemary (finely chopped)

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon salt to the boiling water, then add 1 pound spaghetti, stirring immediately to prevent sticking.
3. Cook spaghetti for 9-11 minutes until al dente, testing a strand at 9 minutes for desired texture.
4. While pasta cooks, whisk 4 large eggs, 1 cup grated Parmesan cheese, and 1/2 teaspoon black pepper in a medium bowl until smooth.
5. Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat for 2 minutes until shimmering but not smoking.
6. Add 3 cloves minced garlic and cook for 1 minute until fragrant but not browned.
7. Stir in 2 tablespoons fresh rosemary and cook for 30 seconds to release its aromatic oils.
8. Reserve 1 cup pasta water before draining the cooked spaghetti.
9. Immediately transfer hot spaghetti to the skillet with garlic and rosemary, tossing to coat evenly.
10. Remove skillet from heat and let cool for 1 minute to prevent eggs from scrambling.
11. Pour egg and cheese mixture over pasta, tossing continuously while adding 1/4 cup reserved pasta water to create a creamy emulsion.
12. Add more pasta water 1 tablespoon at a time if needed until sauce reaches a silky consistency that coats the pasta.

Rich and velvety with the earthy fragrance of rosemary cutting through the richness, this carbonara feels both elegant and comforting. The olive oil creates a lighter sauce than traditional versions, letting the herbal notes shine through beautifully. Serve it with an extra sprinkle of Parmesan and a simple green salad for a complete meal that always impresses dinner guests.

Zesty Lemon Capellini with Asparagus

Last week, I found myself with a bunch of asparagus that needed using up and a serious craving for something bright and fresh—you know those days when you just need a meal that feels like sunshine? That’s how this zesty lemon capellini came to be, and it’s quickly become my go-to for busy weeknights when I want something fancy-feeling without the fuss.

Ingredients

• For the pasta:
  • 8 ounces capellini pasta
  • 1 tablespoon salt
• For the vegetables:
  • 1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil
• For the sauce:
  • 3 cloves garlic, minced
  • Zest and juice of 2 lemons
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon salt to the boiling water.
3. Add 8 ounces capellini pasta to the boiling water.
4. Cook the pasta for 6-8 minutes until al dente, stirring occasionally to prevent sticking.
5. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
6. Add 1 bunch of trimmed, cut asparagus to the skillet.
7. Sauté asparagus for 4-5 minutes until bright green and tender-crisp, stirring frequently.
8. Add 3 cloves minced garlic to the skillet with asparagus.
9. Cook garlic for 1 minute until fragrant but not browned.
10. Drain the cooked pasta, reserving 1/2 cup of pasta water.
11. Add drained pasta directly to the skillet with asparagus and garlic.
12. Pour in the zest and juice of 2 lemons.
13. Add 1/4 cup grated Parmesan cheese and 1/4 teaspoon black pepper.
14. Toss everything together, adding reserved pasta water 2 tablespoons at a time until the sauce coats the pasta nicely.
15. Stir in 2 tablespoons chopped fresh parsley just before serving.

Here’s what makes this dish so special: the capellini creates this delicate, silky base that perfectly carries the bright lemon flavor, while the asparagus adds that satisfying crunch. I love serving this with extra lemon wedges on the side for those who want an extra zing, and it’s fantastic with a simple green salad for a complete meal that always feels elegant.

Spicy Arrabbiata Farfalle

Oh my goodness, if there’s one pasta dish that never fails to wake up my taste buds on a busy weeknight, it’s this fiery farfalle number. I first fell for arrabbiata during a chaotic dinner party where I’d underestimated my guests’ spice tolerance, and now it’s my go-to when I need something with serious personality. There’s something about those bow-tie noodles catching all that vibrant sauce that just makes dinner feel special.

Ingredients

For the pasta:

– 12 oz farfalle pasta
– 1 tbsp salt
– 8 cups water

For the sauce:

– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 tsp red pepper flakes
– 1 (28 oz) can crushed tomatoes
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh basil, chopped

Instructions

1. Bring 8 cups of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 12 oz farfalle pasta and cook for 11 minutes, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
5. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
6. Stir in 1/2 teaspoon red pepper flakes and cook for 30 seconds to toast the spices.
7. Pour in the 28 oz can of crushed tomatoes, being careful as the oil may splatter.
8. Add 1 teaspoon salt and 1/4 teaspoon black pepper, then bring sauce to a simmer.
9. Reduce heat to low and simmer sauce uncovered for 15 minutes, stirring every 3-4 minutes.
10. Reserve 1/2 cup pasta water before draining the cooked farfalle.
11. Add drained pasta directly to the sauce in the skillet.
12. Toss pasta with sauce over low heat for 2 minutes, adding reserved pasta water 1 tablespoon at a time if sauce seems too thick.
13. Remove skillet from heat and stir in 1/4 cup chopped fresh basil.

What really makes this dish shine is how the farfalle’s ridges trap every bit of that spicy tomato goodness, creating these perfect little flavor pockets in each bite. I love serving it with extra red pepper flakes on the side for heat lovers, and sometimes I’ll top it with a sprinkle of pecorino cheese for a salty contrast to the bright acidity.

Speedy Tuna and Pea Fusilli

Nothing beats coming home after a long Tuesday and realizing I forgot to meal prep—again. That’s when my Speedy Tuna and Pea Fusilli saves the day, a recipe born from my habit of keeping pantry staples for exactly these moments. It’s creamy, comforting, and ready faster than my dog can beg for a bite.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 cup frozen peas
• For the sauce:
  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 (5 oz) cans tuna in water, drained
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook for 10 minutes, stirring occasionally to prevent sticking.
3. Add the frozen peas to the boiling pasta during the last 2 minutes of cooking.
4. Drain the pasta and peas in a colander, then return them to the warm pot.
5. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
6. Add the diced onion and cook for 4 minutes, stirring frequently, until translucent.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Tip: Don’t let the garlic brown, or it’ll turn bitter—keep the heat medium.
9. Flake the drained tuna into the skillet and stir to combine with the onions and garlic.
10. Pour in 1 cup heavy cream and bring to a gentle simmer, about 2 minutes.
11. Stir in 1/2 cup grated Parmesan cheese until melted and the sauce thickens slightly.
12. Season the sauce with 1/2 tsp salt and 1/4 tsp black pepper.
13. Tip: Taste the sauce before adding the pasta—salting in layers ensures even flavor.
14. Pour the sauce over the drained pasta and peas in the pot.
15. Toss everything together until the pasta is evenly coated.
16. Tip: Let it sit off the heat for 1 minute so the pasta absorbs some sauce.

Every bite of this dish is a cozy hug—the fusilli holds the creamy sauce in its twists, while the peas add a sweet pop against the savory tuna. I love serving it straight from the pot with extra Parmesan on top, or packing the leftovers cold for a next-day pasta salad that’s just as delicious.

Conclusion

Ready to transform your weeknight dinners? These 23 easy pasta recipes offer delicious solutions for busy cooks. We hope you find new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for quick reference. Happy cooking!