25+ Delicious Pasta and Bread Recipes to Satisfy Your Cravings

Pasta and bread are two culinary staples that have graced tables around the world for centuries.

They are versatile, comforting, and incredibly satisfying, making them perfect for any meal—be it a cozy family dinner, a festive gathering, or a quick weeknight bite.

In this article, we will explore 25+ pasta and bread recipes that celebrate these beloved dishes.

From creamy pastas bursting with flavor to hearty artisan breads that elevate any meal, this collection offers something for everyone, whether you’re a seasoned chef or just starting in the kitchen.

Get ready to indulge your taste buds with a variety of recipes that range from traditional favorites to modern twists.

Each recipe is crafted to provide a delicious experience while also being easy to follow, ensuring that you can create incredible dishes right at home.

So grab your apron and let’s dive into the wonderful world of pasta and bread!

25+ Delicious Pasta and Bread Recipes to Satisfy Your Cravings

With 25+ pasta and bread recipes at your fingertips, you now have a wealth of options to choose from for any occasion.

Whether you’re looking to whip up a quick weeknight dinner, impress guests at a dinner party, or simply enjoy a comforting meal with your loved ones, these recipes will deliver on flavor and satisfaction.

Pasta and bread not only nourish the body but also bring people together, creating cherished moments around the dinner table.

So, gather your ingredients, invite some friends or family over, and enjoy the delightful experience of cooking and sharing these delicious dishes.

Creamy Spinach and Artichoke Pasta

A cozy, comforting dish, this creamy spinach and artichoke pasta brings together the flavors of fresh spinach, tangy artichokes, and a rich cream sauce. Perfect for a family dinner or a special date night, this pasta combines wholesome ingredients with indulgent flavors, satisfying both hearty appetites and refined palates. The balance of greens with a rich sauce makes this pasta a classic that will keep you coming back for more.

Ingredients:

• 8 oz. pasta (penne, fettuccine, or your choice)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup baby spinach, chopped
• 1 cup marinated artichoke hearts, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Cook Pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
2. Prepare Sauce: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add Vegetables: Stir in chopped spinach and artichoke hearts, cooking until spinach is wilted.
4. Create Creamy Base: Pour in heavy cream and stir until combined. Let it simmer for 3-4 minutes, then add Parmesan cheese, stirring until melted. Season with salt and pepper.
5. Combine and Serve: Add cooked pasta to the skillet, tossing to coat in the sauce. Garnish with fresh parsley and additional Parmesan if desired.

This creamy spinach and artichoke pasta is a delightful option for those seeking a comforting, yet flavor-packed meal. The savory Parmesan and smooth cream pair beautifully with the earthy notes of spinach and the tangy artichokes, creating a pasta dish that’s both hearty and elegant. Serve it as a main course or alongside a fresh green salad for a complete meal that’s sure to satisfy.

Garlic and Rosemary No-Knead Bread

Nothing beats the smell of fresh bread baking in the oven, and this garlic and rosemary no-knead bread is a showstopper. With a soft interior and crusty, golden exterior, this bread is infused with the aromatic flavors of fresh rosemary and roasted garlic. It’s perfect for dipping in olive oil, serving alongside soups, or using as a sandwich base.

Ingredients:

• 3 1/4 cups all-purpose flour
• 1 1/2 tsp salt
• 1 tsp active dry yeast
• 1 1/2 cups warm water
• 1 tbsp fresh rosemary, chopped
• 1 tbsp roasted garlic, minced

Instructions:

1. Mix Ingredients: In a large mixing bowl, whisk together flour, salt, and yeast. Add warm water, rosemary, and roasted garlic, stirring until a sticky dough forms.
2. Rest: Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, allowing the dough to rise and develop flavor.
3. Preheat and Shape: Preheat the oven to 450°F. Place a Dutch oven inside to heat. Carefully shape the dough into a ball on a floured surface and let it rest while the oven heats.
4. Bake: Place the dough in the preheated Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes until golden brown.
5. Cool and Enjoy: Let the bread cool before slicing.

This no-knead garlic and rosemary bread is a fantastic addition to any meal. With minimal effort, you get a flavorful, aromatic loaf that tastes like it came straight from a bakery. The addition of roasted garlic and fresh rosemary takes this simple bread to a whole new level, making it a staple you’ll want to bake again and again.

Roasted Red Pepper and Ricotta Stuffed Shells

This roasted red pepper and ricotta stuffed shells recipe is a delicious twist on traditional pasta dishes. The creamy ricotta and roasted red peppers make each shell a burst of flavor, while a savory marinara sauce ties everything together. This dish is ideal for special gatherings or a family dinner, offering a warm, comforting, and indulgent pasta experience.

Ingredients:

• 16 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup roasted red peppers, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cups marinara sauce
• Fresh basil, for garnish
• Salt and pepper to taste

Instructions:

1. Cook Shells: Cook pasta shells in salted water until al dente. Drain and let cool slightly.
2. Prepare Filling: In a bowl, mix ricotta, roasted red peppers, mozzarella, Parmesan, salt, and pepper.
3. Stuff Shells: Preheat oven to 375°F. Spread half of the marinara sauce in the bottom of a baking dish. Fill each shell with the ricotta mixture and place in the baking dish.
4. Bake: Pour the remaining marinara sauce over the shells. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
5. Garnish and Serve: Garnish with fresh basil before serving.

Roasted red pepper and ricotta stuffed shells are a mouthwatering way to enjoy pasta in a new form. The creamy filling, combined with the smoky flavor of roasted peppers, creates a perfect match with the tangy marinara sauce. This dish is sure to impress family and friends, bringing the comfort of pasta with a sophisticated twist. Serve it with garlic bread and a side salad for a complete Italian-inspired meal.

Lemon Garlic Shrimp Pasta

This lemon garlic shrimp pasta is light, fresh, and packed with flavor. The brightness of lemon, paired with the garlicky shrimp, makes this a standout dish that’s both easy to prepare and bursting with flavor. It’s perfect for a quick weeknight meal but elegant enough to serve for special occasions.

Ingredients:

• 8 oz. spaghetti or linguine
• 1 lb. large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Zest and juice of 1 large lemon
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Cook Pasta: Bring a pot of salted water to a boil, then cook the pasta until al dente. Drain and set aside.
2. Sauté Shrimp: In a large skillet, heat olive oil over medium-high heat. Add the garlic and red pepper flakes, and sauté until fragrant. Add the shrimp, cooking until pink and opaque (about 3-4 minutes).
3. Add Lemon: Lower the heat, then add the lemon zest and juice, tossing the shrimp to coat evenly. Season with salt and black pepper.
4. Combine: Add the cooked pasta to the skillet, tossing to combine with the shrimp and sauce. Garnish with parsley and Parmesan if desired.

This lemon garlic shrimp pasta is as delicious as it is quick to prepare. The tangy lemon, combined with the savory garlic and tender shrimp, creates a pasta dish that’s both light and satisfying. Serve it with a simple side salad and a glass of white wine for a complete, elegant meal.

Sun-Dried Tomato and Basil Focaccia

A classic Italian bread, this sun-dried tomato and basil focaccia has a soft, airy center and a perfectly crisp crust. The addition of sun-dried tomatoes and fresh basil adds layers of flavor that make this focaccia a great companion for soups, salads, or as a stand-alone snack. It’s also surprisingly easy to make, with most of the time spent letting the dough rise.

Ingredients:

• 4 cups all-purpose flour
• 2 tsp salt
• 1 packet active dry yeast (2 1/4 tsp)
• 1 1/2 cups warm water
• 1/4 cup olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• Sea salt and extra olive oil for topping

Instructions:

1. Prepare Dough: In a large mixing bowl, combine flour, salt, and yeast. Add the warm water and olive oil, mixing until a dough forms.
2. First Rise: Cover the bowl and let the dough rise at room temperature for 1 hour, until doubled in size.
3. Add Toppings: Preheat the oven to 400°F. Press the dough onto an oiled baking sheet, creating dimples with your fingers. Sprinkle with sun-dried tomatoes, fresh basil, a drizzle of olive oil, and a pinch of sea salt.
4. Bake: Bake for 20-25 minutes until golden brown. Cool slightly before slicing.

Sun-dried tomato and basil focaccia is a delightful twist on traditional focaccia. The rich flavor of sun-dried tomatoes and aromatic basil make this bread a hit at any meal. Serve it warm and enjoy the unique combination of Mediterranean flavors and textures.

Pesto Pasta with Roasted Vegetables

This pesto pasta with roasted vegetables is colorful, flavorful, and nutritious. The rich, herby pesto coats the pasta perfectly, while the roasted veggies add depth and texture. This recipe is ideal for meal prep, lunch boxes, or as a side for grilled meats, bringing together fresh ingredients for a deliciously satisfying dish.

Ingredients:

• 8 oz. pasta (fusilli or penne)
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil (divided)
• Salt and black pepper to taste
• 1/2 cup pesto sauce (store-bought or homemade)
• Fresh basil leaves, for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Cook Pasta: Bring a pot of salted water to a boil, then cook pasta until al dente. Drain and set aside.
2. Roast Vegetables: Preheat the oven to 400°F. Toss zucchini, red bell pepper, and cherry tomatoes with half of the olive oil, salt, and black pepper. Spread on a baking sheet and roast for 15-20 minutes.
3. Combine: In a large bowl, mix the cooked pasta with pesto sauce and roasted vegetables. Drizzle with remaining olive oil and toss until well coated.
4. Garnish: Garnish with fresh basil leaves and Parmesan cheese if desired.

Pesto pasta with roasted vegetables is a beautiful, vibrant dish that’s perfect for any occasion. The rich, herbaceous pesto complements the earthy, roasted vegetables, making it a well-rounded and satisfying meal. Enjoy it as a main dish or serve it as a side, and savor the fresh, bold flavors in every bite.

Creamy Mushroom and Spinach Pasta

This creamy mushroom and spinach pasta is rich, savory, and packed with earthy flavors. The creaminess of the sauce, paired with the umami taste of mushrooms and the fresh touch of spinach, makes this dish a hearty, comforting option for any pasta lover.

Ingredients:

• 8 oz. pasta (penne or fettuccine)
• 2 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, minced
• 8 oz. cremini or button mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach leaves
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Cook Pasta: Bring a pot of salted water to a boil, then cook pasta according to package instructions. Drain and set aside.
2. Sauté Mushrooms: In a large skillet, heat olive oil and butter over medium heat. Add garlic and mushrooms, cooking until mushrooms are golden and softened.
3. Make Sauce: Add heavy cream to the skillet and let it simmer for 3-4 minutes. Stir in Parmesan cheese, then add spinach, letting it wilt. Season with salt and pepper.
4. Combine: Add the cooked pasta to the skillet, tossing to coat with the creamy sauce. Garnish with parsley before serving.

This creamy mushroom and spinach pasta is perfect for a cozy night in. The earthy mushrooms and tender spinach are beautifully balanced by the rich cream and Parmesan, creating a dish that’s as comforting as it is delicious. Serve it with a side of crusty bread to make a complete, satisfying meal.

Cranberry Walnut Bread

This cranberry walnut bread is soft, slightly sweet, and bursting with flavor. With the tartness of dried cranberries and the crunch of toasted walnuts, this bread is perfect for breakfast, snacks, or even as a base for unique sandwiches. It’s easy to make and requires minimal kneading, making it a great recipe for any skill level.

Ingredients:

• 3 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 tsp)
• 1 tsp salt
• 2 tbsp sugar
• 1 cup warm water
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Instructions:

1. Prepare Dough: In a large mixing bowl, combine flour, yeast, salt, and sugar. Add warm water, stirring to form a dough.
2. Add Mix-ins: Add the cranberries and walnuts, kneading briefly until evenly distributed.
3. Let Rise: Cover the bowl with a damp cloth and let the dough rise for 1-2 hours, or until doubled in size.
4. Shape and Bake: Preheat oven to 375°F. Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Bake for 30-35 minutes, until the crust is golden and the bread sounds hollow when tapped.
5. Cool: Let the bread cool before slicing.

This cranberry walnut bread is a delicious way to enjoy a sweet and nutty treat. The combination of tart cranberries and toasted walnuts makes it versatile enough for breakfast or a snack. Enjoy it plain, spread with butter, or with a drizzle of honey for an extra touch of sweetness.

Baked Ziti with Ricotta and Mozzarella

This baked ziti is a comforting classic, layered with ricotta, mozzarella, and a robust marinara sauce. It’s a great option for family dinners, gatherings, or whenever you need a dish that’s filling and delicious. The creamy cheese layers make this baked ziti incredibly rich and satisfying.

Ingredients:

• 12 oz. ziti pasta
• 1 tbsp olive oil
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp Italian seasoning
• Fresh basil, for garnish
• Salt and pepper to taste

Instructions:

1. Cook Pasta: Preheat oven to 375°F. Bring a large pot of salted water to a boil, then cook the ziti until al dente. Drain and set aside.
2. Layer Ingredients: In a large baking dish, spread a thin layer of marinara sauce. Layer half the pasta, then top with dollops of ricotta cheese, half the mozzarella, and more marinara. Repeat with the remaining pasta, sauce, ricotta, and mozzarella.
3. Top and Bake: Sprinkle the Parmesan and Italian seasoning on top. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
4. Garnish and Serve: Garnish with fresh basil before serving.

This baked ziti with ricotta and mozzarella is a crowd-pleaser that’s packed with gooey, cheesy goodness. Each layer melts together perfectly, creating a savory and comforting dish that’s ideal for gatherings or family dinners. Serve it with a green salad and garlic bread for the ultimate Italian-inspired meal.

Pasta Primavera

Pasta primavera is a fresh and colorful dish that showcases seasonal vegetables. This recipe combines a variety of crisp veggies with pasta, tossed in a light olive oil and garlic sauce. It’s perfect for spring and summer meals, providing a refreshing, healthy option that’s both filling and satisfying.

Ingredients:

• 8 oz. pasta (spaghetti or fettuccine)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Cook Pasta: Bring a pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add cherry tomatoes, bell pepper, zucchini, and broccoli. Cook for about 5-7 minutes until vegetables are tender-crisp.
3. Combine: Add the cooked pasta to the skillet, tossing everything together. Stir in the Parmesan cheese and season with salt and black pepper to taste.
4. Garnish and Serve: Garnish with fresh basil leaves before serving.

Pasta primavera is a vibrant, healthy dish that celebrates the flavors of fresh vegetables. The combination of colorful veggies and light olive oil creates a dish that is both visually appealing and deliciously satisfying. Serve it as a main course or as a side dish, and enjoy the tastes of spring and summer in every bite.

Savory Herb and Cheese Scones

These savory herb and cheese scones are perfect for breakfast, brunch, or as an accompaniment to soups and salads. Fluffy and buttery, these scones are infused with fresh herbs and sharp cheese, making them a delightful addition to any meal. They are easy to make and can be enjoyed warm or at room temperature.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, cold and cubed
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh herbs (such as chives, parsley, or rosemary)
• 3/4 cup milk

Instructions:

1. Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
3. Add Cheese and Herbs: Stir in the cheese and chopped herbs until well combined.
4. Combine with Milk: Gradually add the milk, stirring until a dough forms. Turn the dough onto a floured surface and gently knead a few times until smooth.
5. Shape and Bake: Pat the dough into a circle about 1 inch thick. Cut into wedges and place them on the prepared baking sheet. Bake for 15-20 minutes until golden brown.

Savory herb and cheese scones are a delicious twist on traditional scones, offering a delightful combination of flavors and textures. Their flaky, tender crumb pairs beautifully with soups or can be enjoyed on their own with butter. Whether for breakfast or as a snack, these scones are sure to impress and satisfy.

Garlic Butter Shrimp Pasta

This garlic butter shrimp pasta is quick, easy, and full of flavor. The combination of succulent shrimp sautéed in garlic butter with al dente pasta creates a dish that’s perfect for busy weeknights yet elegant enough for special occasions. The addition of lemon juice and fresh parsley brightens up the flavors.

Ingredients:

• 8 oz. linguine or spaghetti
• 1 lb. large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook Pasta: Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Sauté Shrimp: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp, cooking until they turn pink and opaque (about 3-4 minutes).
3. Combine: Add the cooked pasta to the skillet, along with the lemon juice, reserved pasta water, and red pepper flakes. Toss everything together until well combined and heated through. Season with salt and black pepper to taste.
4. Garnish and Serve: Garnish with fresh parsley before serving.

Garlic butter shrimp pasta is a simple yet flavorful dish that’s sure to please any seafood lover. The rich, buttery sauce complements the tender shrimp and perfectly cooked pasta, creating a delightful meal in under 30 minutes. Serve it with a crisp green salad and a glass of white wine for a complete dining experience.

Pesto Tortellini Salad

This pesto tortellini salad is a refreshing and vibrant dish perfect for warm days or as a side for grilled meats. The combination of tender tortellini, fresh vegetables, and aromatic pesto creates a delicious and colorful meal that’s easy to prepare and can be served cold or at room temperature.

Ingredients:

• 12 oz. refrigerated cheese tortellini
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup basil pesto (store-bought or homemade)
• Salt and black pepper to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook Tortellini: Bring a pot of salted water to a boil and cook tortellini according to package instructions. Drain and rinse under cold water to cool.
2. Combine Ingredients: In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, bell pepper, and red onion. Add the pesto and mix until everything is well coated.
3. Season: Season with salt and black pepper to taste. Toss gently to combine.
4. Serve: Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese if desired. Serve immediately or refrigerate for up to 2 hours before serving.

Pesto tortellini salad is a delightful dish that’s both filling and refreshing. The combination of vibrant vegetables and rich pesto makes it a perfect choice for potlucks, picnics, or as a light lunch. The flavors meld beautifully, making it even better when allowed to chill for a while. Enjoy this salad as a standalone dish or alongside your favorite protein.

Honey Oat Bread

This honey oat bread is a wholesome, slightly sweet loaf that’s perfect for breakfast, sandwiches, or as a side with soups. The addition of oats adds a wonderful texture and nutrition, while the honey lends a touch of sweetness that makes this bread irresistible.

Ingredients:

• 2 cups whole wheat flour
• 1 cup rolled oats
• 1 packet active dry yeast (2 1/4 tsp)
• 1/4 cup honey
• 1 tsp salt
• 1 1/2 cups warm water
• 2 tbsp olive oil

Instructions:

1. Prepare Dough: In a large mixing bowl, combine whole wheat flour, rolled oats, yeast, and salt. In a separate bowl, mix warm water and honey until dissolved, then add olive oil.
2. Mix: Pour the wet ingredients into the dry ingredients, stirring until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth.
3. Let Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape and Bake: Preheat the oven to 375°F. Punch down the dough and shape it into a loaf. Place in a greased loaf pan. Let it rise for another 30-45 minutes. Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
5. Cool: Let the bread cool before slicing.

Honey oat bread is a versatile, nutritious loaf that adds wholesome goodness to any meal. Its slightly sweet flavor makes it a perfect companion for breakfast spreads or as the foundation for a delicious sandwich. This bread is easy to make and is sure to become a favorite in your household, especially when enjoyed warm with a pat of butter.

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic Italian pasta dish that is incredibly simple yet packed with flavor. Made with just a few ingredients—garlic, olive oil, and red pepper flakes—this dish is quick to prepare and highlights the beauty of quality ingredients. It’s a perfect choice for a busy weeknight dinner or a satisfying late-night snack.

Ingredients:

• 12 oz. spaghetti
• 1/2 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook Pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
2. Prepare Sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until golden and fragrant (about 2-3 minutes). Be careful not to burn the garlic.
3. Combine: Add the cooked spaghetti to the skillet, tossing to coat in the garlic oil. Gradually add reserved pasta water until you reach your desired sauce consistency. Add red pepper flakes, salt, and black pepper to taste.
4. Garnish and Serve: Remove from heat and garnish with chopped parsley and grated Parmesan cheese if desired.

Spaghetti Aglio e Olio is a testament to the idea that simplicity can lead to incredible flavor. With just a handful of ingredients, this dish captures the essence of Italian cuisine. It’s quick, satisfying, and perfect for any pasta lover. Enjoy it on its own or pair it with a fresh salad and crusty bread for a complete meal.

Note: More recipes are coming soon!