If you love a good bowl of pasta but don’t want to spend hours in the kitchen, you’re in the right place. Pasta cooks fast, feeds a crowd, and works with almost any flavor you throw at it. Below you’ll get the basics for perfect noodles and a handful of sauce ideas you can mix and match in minutes.
Start with a large pot and plenty of water. A good rule of thumb is 4‑5 quarts of water per 100 g of pasta. Bring it to a rolling boil, then add a generous pinch of salt – think sea‑water level. The salt seasons the pasta from the inside out.
Drop the noodles in and stir once to keep them from sticking. Follow the package time, but start checking a minute early. You want "al dente," which means the bite is firm but not hard. When the pasta is ready, reserve a cup of the hot cooking water, then drain.
If you’re making a sauce that needs to cling, toss the hot noodles back into the pot with a splash of that reserved water. The starch helps the sauce coat every strand.
Aglio e Olio. Heat olive oil, add sliced garlic and a pinch of red pepper flakes. Cook until the garlic turns golden, then mix in the drained pasta. Finish with chopped parsley and a squeeze of lemon.
Simple Tomato Basil. Sauté onion and garlic in olive oil, add crushed canned tomatoes, and let it simmer for 10 minutes. Stir in fresh basil, salt, and pepper. Toss the pasta, sprinkle with grated cheese if you like.
Creamy Mushroom. Cook sliced mushrooms in butter until they brown. Add a splash of white wine, let it reduce, then pour in a bit of cream or plant‑based milk. Season with thyme, salt, and pepper, then coat the pasta.
Vegan Pesto. Blend fresh basil, pine nuts, garlic, lemon juice, and nutritional yeast with olive oil. Thin with water if needed. Mix through hot pasta for a bright green boost.
All these sauces can be ready while the pasta is boiling, so you serve dinner in under 20 minutes.
Want more heat? Add a spoonful of your favorite chilli paste or a handful of sliced jalapeños to any of the sauces above. The spice level is fully in your control.
Leftover pasta? Store it in an airtight container with a drizzle of olive oil to keep it from drying out. When you reheat, splash a little water and stir in a fresh sauce – the noodles will feel brand new.
Now you have a toolbox of simple techniques and sauces. Mix and match, experiment with herbs, or toss in veggies you have on hand. The best part is you don’t need fancy ingredients to make a bowl that tastes restaurant‑good.
Grab a pot, pick a sauce, and enjoy a delicious pasta night without the hassle.
