25+ Irresistible Classic Pasta Dinner Recipes for Every Occasion

Pasta is the ultimate comfort food—simple, satisfying, and endlessly versatile.

Whether you’re a fan of creamy sauces, hearty meatballs, or vibrant vegetable-packed dishes, pasta offers something for everyone.

Classic pasta recipes have stood the test of time because they’re not only delicious but easy to make and perfect for any occasion.

If you’re looking for dinner inspiration that never goes out of style, you’ve come to the right place.

In this collection, we’ve rounded up 25+ classic pasta dinner recipes that are sure to delight your family, impress guests, and fill your kitchen with mouthwatering aromas.

From rich Bolognese to light Primavera, these pasta dishes will quickly become staples in your weekly rotation.

So, grab your apron and get ready to cook up some pasta magic!

25+ Irresistible Classic Pasta Dinner Recipes for Every Occasion

Whether you prefer a hearty, meaty lasagna, a creamy Carbonara, or a fresh and vibrant vegetable pasta, there’s no shortage of classic pasta dinner recipes to choose from.

These timeless dishes have earned their place in kitchens around the world for good reason—they’re packed with flavor, easy to prepare, and perfect for any occasion.

With these 25+ classic pasta recipes, you’ll never run out of delicious dinner ideas.

So, next time you’re craving comfort food or entertaining friends and family, look no further than these pasta classics to create a meal everyone will love.

Spaghetti Carbonara

A classic Italian dish that combines creamy eggs, crispy pancetta, and rich Parmesan cheese with al dente spaghetti. This timeless pasta recipe is simple, yet indulgent, offering a perfect balance of flavors and textures in every bite. With just a handful of ingredients, it’s a dinner that feels special without requiring hours in the kitchen.

Ingredients:

• 400g spaghetti
• 150g pancetta or guanciale, diced
• 4 large eggs
• 1 cup freshly grated Parmesan cheese
• 2 cloves garlic, peeled
• Freshly ground black pepper, to taste
• Salt, to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8-10 minutes.
2. Meanwhile, heat a large skillet over medium heat and sauté the garlic until fragrant. Add the pancetta or guanciale and cook until crispy, about 4-5 minutes. Remove the garlic and discard.
3. In a mixing bowl, whisk together the eggs, Parmesan, and a generous amount of black pepper.
4. When the pasta is done, reserve about 1 cup of pasta water before draining. Add the drained pasta to the skillet with the pancetta, tossing it to coat in the rendered fat.
5. Remove the skillet from heat, then quickly pour the egg mixture over the pasta. Toss everything together, adding reserved pasta water a little at a time to create a smooth, creamy sauce.
6. Season with additional black pepper and salt if needed. Serve immediately with extra Parmesan on top.

Spaghetti Carbonara is one of the most beloved comfort foods, and for good reason. The creamy sauce made with eggs and cheese is luxuriously smooth, while the pancetta provides the perfect savory contrast. Whether you’re preparing a weeknight dinner or cooking for guests, this dish never fails to impress with its rich flavors and satisfying simplicity. It’s an easy yet elegant choice for any pasta lover.

Fettuccine Alfredo

Fettuccine Alfredo is a classic Italian-American pasta dish made with rich, creamy sauce that envelops wide ribbons of fettuccine. This recipe is a go-to for anyone craving a decadent, buttery meal. The combination of heavy cream, Parmesan, and butter results in a luxurious dish that feels like a treat every time you take a bite.

Ingredients:

• 400g fettuccine pasta
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 10-12 minutes. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the heavy cream to the skillet and bring to a simmer. Let it cook for 3-4 minutes until it thickens slightly.
4. Stir in the Parmesan cheese, allowing it to melt into the sauce, creating a creamy texture. Season with salt and pepper.
5. Add the cooked fettuccine to the skillet, tossing it gently to coat in the Alfredo sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
6. Serve hot, garnished with fresh parsley and extra Parmesan cheese.

Fettuccine Alfredo is the definition of comfort food, offering a rich, creamy sauce that’s indulgent without being overwhelming. The buttery Parmesan sauce clings to the wide fettuccine noodles, creating a satisfying bite every time. This dish is perfect for a cozy dinner at home or for impressing guests with minimal effort. It’s a timeless favorite that combines simplicity with indulgence, making it a classic on any dinner table.

Penne Arrabbiata

Penne Arrabbiata is a fiery, flavorful pasta dish made with a spicy tomato sauce that is bold and comforting. The word “arrabbiata” means “angry” in Italian, a nod to the dish’s heat, thanks to red pepper flakes. With a perfect balance of garlic, tomatoes, and heat, this dish is perfect for those who enjoy a little spice in their meals.

Ingredients:

• 400g penne pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp red pepper flakes (adjust to taste)
• 1 can (400g) crushed tomatoes
• 1 tbsp tomato paste
• Salt and freshly ground black pepper, to taste
• Fresh basil, chopped (for garnish)
• Freshly grated Parmesan cheese (optional)

Instructions:

1. Cook the penne pasta in a large pot of salted boiling water until al dente, about 9-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1-2 minutes until the garlic is golden and fragrant.
3. Stir in the crushed tomatoes and tomato paste, then bring the sauce to a simmer. Season with salt and pepper to taste. Let the sauce cook for 10-15 minutes to thicken and develop the flavors.
4. Add the cooked penne to the skillet with the sauce, tossing it to coat evenly. Add some reserved pasta water if the sauce is too thick.
5. Serve with freshly chopped basil and grated Parmesan, if desired.

Penne Arrabbiata is a simple yet delicious dish that packs a punch with its bold, spicy tomato sauce. The heat from the red pepper flakes adds a thrilling kick that pairs perfectly with the hearty penne. This pasta is perfect for anyone looking for a flavorful, quick meal with just a few ingredients. It’s a delightful, satisfying dish that proves you don’t need complicated techniques or an array of ingredients to create an unforgettable meal.T

Lasagna Bolognese

Lasagna Bolognese is a rich, hearty Italian classic that layers homemade Bolognese sauce, creamy béchamel, and pasta sheets. This dish is perfect for special occasions or when you’re craving something deeply comforting and filling. The combination of slow-simmered meat sauce, creamy white sauce, and melted cheese is a guaranteed crowd-pleaser.

Ingredients:

• 12 lasagna noodles
• 500g ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup red wine (optional)
• 1 cup milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup freshly grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Salt and freshly ground black pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles in a large pot of salted boiling water according to package instructions. Drain and set aside.
3. For the Bolognese sauce, heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft and fragrant. Add the ground beef and cook until browned.
4. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes and red wine (if using), then simmer the sauce on low for about 30 minutes, stirring occasionally. Season with salt and pepper.
5. For the béchamel, melt butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, stirring constantly, until the sauce thickens. Season with salt and pepper.
6. To assemble the lasagna, spread a thin layer of béchamel on the bottom of a 9×13-inch baking dish. Layer the noodles, then spread half of the Bolognese sauce, followed by half of the béchamel sauce, and a sprinkle of Parmesan. Repeat the layers.
7. Top with mozzarella and Parmesan cheese. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
8. Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil.

Lasagna Bolognese is the ultimate comfort food, with its layers of savory meat sauce, creamy béchamel, and melty cheese. This dish requires a bit of time and effort, but the results are undeniably worth it. It’s a great meal to make ahead and perfect for gatherings, as it satisfies large groups with its rich, satisfying flavors. Each bite offers a perfect balance of textures, from the tender noodles to the decadent sauces.

Pasta Puttanesca

Pasta Puttanesca is a bold and flavorful Italian dish that combines tangy tomatoes, briny olives, capers, and anchovies. The sauce is quick to make, yet packed with intense flavors that are sure to please lovers of Mediterranean cuisine. This pasta is an explosion of savory and salty notes, making it an irresistible option for a satisfying dinner.

Ingredients:

• 400g spaghetti or penne pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 4 anchovy fillets, chopped
• 1 can (400g) diced tomatoes
• 1/4 cup black olives, pitted and chopped
• 2 tbsp capers, rinsed
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Freshly grated Parmesan (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 9-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, cooking for 1-2 minutes until the garlic is fragrant and the anchovies begin to dissolve into the oil.
3. Stir in the diced tomatoes, olives, capers, and red pepper flakes. Simmer the sauce for about 10 minutes to let the flavors meld together, seasoning with salt and pepper to taste.
4. Add the cooked pasta to the skillet, tossing it to coat in the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
5. Serve immediately, garnished with fresh parsley and Parmesan, if desired.

Pasta Puttanesca is a wonderfully vibrant and savory dish, offering a unique combination of briny, salty, and tangy flavors. It’s a dish that’s both simple and bold, and the best part is that it can be made in just 20 minutes. Whether you’re preparing a weeknight dinner or entertaining guests, this pasta offers a delicious and satisfying meal with minimal effort. Its punchy flavors make it an exciting choice for anyone craving something a little different from the usual pasta dishes.

Pasta Primavera

Pasta Primavera is a light and refreshing pasta dish full of vibrant, seasonal vegetables. The vegetables are sautéed until tender and then tossed with pasta in a simple, yet flavorful, garlic and olive oil sauce. This dish celebrates the fresh, natural flavors of spring and summer produce, making it the perfect choice for a healthy and satisfying dinner.

Ingredients:

• 400g penne or spaghetti pasta
• 1 tbsp olive oil
• 1 small zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, cut into 2-inch pieces
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp fresh basil, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Cook the pasta in a large pot of salted boiling water until al dente, about 9-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the zucchini, bell pepper, and asparagus to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the cherry tomatoes and cook for another 2-3 minutes until they soften slightly.
5. Add the cooked pasta to the skillet, tossing it with the vegetables. Season with salt and pepper to taste.
6. Serve the pasta with a sprinkle of Parmesan and fresh basil.

Pasta Primavera is a perfect dish for showcasing fresh vegetables, offering a burst of color and flavor with every bite. It’s light, healthy, and incredibly versatile—feel free to swap in whatever vegetables are in season. The simple garlic and olive oil sauce lets the vegetables shine, while the Parmesan adds a nice touch of creaminess. This dish is great for a quick dinner during the warmer months, or whenever you’re looking to enjoy a pasta dish that’s both satisfying and full of vibrant, fresh ingredients.

Pasta alla Caprese

Pasta alla Caprese is inspired by the classic Italian Caprese salad, featuring fresh tomatoes, basil, and mozzarella. This simple yet flavorful pasta dish combines these ingredients with olive oil and garlic, creating a light and refreshing meal perfect for any time of year. It’s ideal for a quick dinner that still feels indulgent and fresh.

Ingredients:

• 400g spaghetti or fusilli pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella, cut into cubes or small balls
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste
• Balsamic glaze (optional)

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to the package instructions, until al dente. Drain, reserving 1/2 cup of pasta water.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the cherry tomatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to soften and release their juices.
4. Toss the cooked pasta into the skillet with the tomatoes, stirring to combine. Add a little reserved pasta water if necessary to help create a light sauce.
5. Remove the skillet from heat and gently stir in the fresh mozzarella and basil. Season with salt and pepper to taste.
6. Serve immediately with a drizzle of balsamic glaze, if desired.

Pasta alla Caprese is a delightful, fresh dish that celebrates the vibrant flavors of summer. The juicy tomatoes and creamy mozzarella complement the al dente pasta, while the fresh basil brings everything together with its aromatic punch. This dish is ideal for when you want something light, refreshing, and full of natural flavors. It’s also an excellent choice for warm-weather dining and can be made in just a few simple steps.

Pasta alla Norma

Pasta alla Norma is a beloved Sicilian dish made with eggplant, tomatoes, and ricotta salata cheese. The rich, savory flavors of the sautéed eggplant pair perfectly with the sweet tomato sauce, and the salty ricotta salata adds a final touch of flavor. This dish is hearty, comforting, and deeply satisfying, making it a perfect choice for a fulfilling meal.

Ingredients:

• 400g rigatoni or spaghetti pasta
• 2 tbsp olive oil
• 1 large eggplant, cut into cubes
• 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh basil, chopped
• 1/2 cup ricotta salata cheese, crumbled

Instructions:

1. Cook the pasta in a large pot of salted boiling water until al dente, about 9-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the eggplant and sauté for 8-10 minutes, or until golden and tender. Remove the eggplant and set it aside.
3. In the same skillet, add the garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes and red pepper flakes, and let the sauce simmer for 10 minutes. Season with salt and pepper to taste.
4. Add the cooked eggplant back to the skillet and stir to combine with the sauce. Let it simmer for another 5 minutes to meld the flavors.
5. Toss the cooked pasta into the skillet, adding reserved pasta water as needed to create a smooth, cohesive sauce.
6. Serve the pasta topped with fresh basil and crumbled ricotta salata.

Pasta alla Norma is a rich and comforting dish that showcases the flavors of Sicily. The eggplant provides a soft, savory texture, while the tangy tomato sauce and crumbled ricotta salata add layers of depth. This dish is perfect for those who love Mediterranean flavors, offering a satisfying balance of savory, salty, and fresh notes. It’s a great choice for a hearty dinner that still feels light and flavorful.

Pasta with Pesto Genovese

Pasta with Pesto Genovese is a flavorful, aromatic dish made with a sauce of fresh basil, pine nuts, garlic, Parmesan, and olive oil. Originating from Genoa, this classic pesto sauce is a perfect pairing for a variety of pasta shapes. The rich, herbal flavor of the pesto transforms any pasta into a vibrant, delicious meal.

Ingredients:

• 400g pasta (trofie, fusilli, or spaghetti)
• 2 cups fresh basil leaves, packed
• 2 tbsp pine nuts
• 2 cloves garlic, peeled
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to the package instructions, until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, make the pesto: in a food processor, combine the basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped.
3. With the food processor running, slowly add the olive oil until the pesto reaches a smooth, emulsified consistency. Season with salt and pepper to taste.
4. Toss the cooked pasta with the pesto sauce, adding some of the reserved pasta water if needed to thin the sauce.
5. Serve with extra Parmesan and fresh basil leaves.

Pasta with Pesto Genovese is a fragrant and vibrant dish that highlights the freshness of basil and the richness of olive oil. The pesto sauce is incredibly versatile and can be made ahead of time, making it a quick and easy weeknight dinner. The balance of fresh herbs and creamy Parmesan makes this pasta a delightfully fresh, savory meal that’s perfect for any occasion. It’s a must-try for anyone who enjoys the bold flavors of Italian cuisine.

Pasta Carbonara

Pasta Carbonara is a traditional Roman dish made with creamy egg-based sauce, crispy pancetta or guanciale, and grated Pecorino Romano cheese. The magic of Carbonara lies in its simplicity—just a few quality ingredients come together to create a rich, comforting meal. This pasta is a perfect choice for a satisfying weeknight dinner that feels indulgent without requiring much effort.

Ingredients:

• 400g spaghetti or fettuccine pasta
• 150g guanciale or pancetta, diced
• 3 large eggs
• 1/2 cup freshly grated Pecorino Romano cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta in a large pot of salted boiling water until al dente, about 9-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale or pancetta and cook until crispy, about 5 minutes. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, Pecorino Romano cheese, salt, and pepper until smooth.
4. Once the pasta is cooked, toss it into the skillet with the crispy pancetta, adding a bit of the reserved pasta water to create a silky sauce.
5. Remove from heat and quickly pour the egg mixture over the pasta, tossing to combine. The residual heat will cook the eggs and create a creamy, rich sauce.
6. Serve immediately, garnished with extra Pecorino Romano and fresh parsley.

Pasta Carbonara is a rich, comforting dish that offers the perfect balance of salty pancetta, creamy egg sauce, and sharp Pecorino Romano cheese. Despite its simplicity, it’s a timeless classic that always delivers on flavor. Carbonara is the ultimate comfort food—quick to prepare, yet indulgent enough to feel special. It’s a great option for those looking to indulge in a flavorful, creamy pasta without the need for heavy cream or complex ingredients.

Fettuccine Alfredo

Fettuccine Alfredo is an iconic Italian pasta dish known for its silky, buttery sauce and indulgent richness. This dish is perfect for those who enjoy a creamy, comforting meal with the combination of butter, heavy cream, and Parmesan cheese. It’s an easy recipe that results in a decadent and satisfying pasta, often served as a special treat or for family gatherings.

Ingredients:

• 400g fettuccine pasta
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine pasta in a large pot of salted boiling water until al dente, about 9-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. In a large skillet, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer, stirring frequently, for 3-5 minutes until the cream thickens slightly.
3. Lower the heat and stir in the Parmesan cheese, whisking until the sauce becomes smooth and creamy. Season with salt and pepper.
4. Add the cooked pasta to the skillet, tossing it in the sauce. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
5. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

Fettuccine Alfredo is a wonderfully indulgent pasta dish, with its smooth, velvety sauce and rich flavors. The combination of butter, cream, and Parmesan creates a creamy and satisfying dish that’s loved by many. Despite its luxurious taste, it’s surprisingly easy to make and perfect for special occasions or cozy family meals. Fettuccine Alfredo is the epitome of comfort food, delivering a creamy, flavorful experience with every bite.

Pasta with Garlic and Olive Oil (Aglio e Olio)

Pasta Aglio e Olio is a simple, classic Italian dish that relies on the intense flavors of garlic, olive oil, and red pepper flakes. Despite being incredibly basic, this dish is flavorful and satisfying. It’s a quick, weeknight-friendly option when you’re craving a delicious pasta that’s packed with flavor and easy to make.

Ingredients:

• 400g spaghetti or linguine pasta
• 4 tbsp extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Freshly grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta in a large pot of salted boiling water until al dente, about 9-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant and golden (but not burnt).
3. Stir in the red pepper flakes and cook for another 30 seconds to release their flavor.
4. Add the cooked pasta to the skillet, tossing it in the garlic and olive oil mixture. Add a little reserved pasta water to help coat the pasta evenly with the sauce.
5. Season with salt and pepper to taste, and serve immediately, garnished with fresh parsley and Parmesan, if desired.

Pasta Aglio e Olio is the ultimate example of how simple ingredients can come together to create a dish that is both satisfying and delicious. The garlic-infused olive oil, with a hint of heat from the red pepper flakes, is a timeless Italian favorite. It’s a fantastic meal when you’re short on time but still want something flavorful and comforting. Aglio e Olio is proof that pasta doesn’t need complex ingredients to deliver big flavor—sometimes less is more!

Spaghetti Puttanesca

Spaghetti Puttanesca is a bold and flavorful Italian pasta dish made with a tangy sauce featuring tomatoes, olives, capers, anchovies, and garlic. Known for its bold and savory taste, this dish is a perfect combination of salty, briny, and slightly spicy flavors. It’s a classic example of how simple ingredients can come together to create a satisfying and vibrant meal.

Ingredients:

• 400g spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 1/2 cup Kalamata olives, pitted and chopped
• 2 tbsp capers, rinsed
• 4 anchovy fillets, chopped (optional)
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the spaghetti in a large pot of salted boiling water until al dente, about 9-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the crushed tomatoes, olives, capers, and anchovies. Add the red pepper flakes if using. Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
4. Toss the cooked spaghetti into the sauce, adding reserved pasta water as needed to achieve the desired consistency.
5. Season with salt and pepper to taste, and serve with fresh parsley for garnish.

Spaghetti Puttanesca is a flavorful, bold pasta dish that’s full of savory and briny notes from the olives, capers, and anchovies. It’s a simple yet satisfying meal that packs a punch with its robust ingredients. The balance of salty, tangy, and slightly spicy flavors makes this dish perfect for those who love bold and zesty tastes. Quick and easy to prepare, this pasta is ideal for busy weeknights when you want something full of flavor with minimal effort.

Lasagna Bolognese

Lasagna Bolognese is a hearty and comforting dish that layers rich, meaty Bolognese sauce with creamy béchamel and sheets of pasta. This classic Italian dish takes time to prepare, but the reward is a deeply flavorful and satisfying meal. It’s perfect for family gatherings or special occasions when you want to impress your guests with a traditional, luxurious dish.

Ingredients:

• 12 sheets of lasagna noodles, cooked al dente
• 1 tbsp olive oil
• 500g ground beef
• 500g ground pork
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup red wine
• 2 cans (400g) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and freshly ground black pepper, to taste
• 2 cups béchamel sauce (see recipe below)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

For the Béchamel Sauce:

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and freshly ground black pepper, to taste
• A pinch of freshly grated nutmeg

Instructions:

1. For the Bolognese sauce, heat olive oil in a large pot over medium heat. Add the ground beef and pork, cooking until browned and crumbly. Remove any excess fat.
2. Add the chopped onion, garlic, carrot, and celery to the pot, cooking for 5-7 minutes until softened.
3. Stir in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine cook off for a few minutes.
4. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer the sauce on low heat for 45-60 minutes, stirring occasionally.
5. While the sauce is simmering, make the béchamel sauce. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
6. Gradually whisk in the milk, and bring to a simmer. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg.
7. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of Bolognese sauce at the bottom. Layer lasagna noodles over the sauce, then spread a layer of Bolognese sauce, followed by a layer of béchamel sauce. Sprinkle with mozzarella and Parmesan.
8. Repeat the layers until all ingredients are used, finishing with a layer of béchamel and cheese on top.
9. Bake the lasagna for 25-30 minutes, or until bubbly and golden on top. Let it cool for 10 minutes before slicing.

Lasagna Bolognese is a comforting, indulgent dish that’s perfect for any occasion that calls for a hearty, satisfying meal. The combination of rich Bolognese sauce, creamy béchamel, and melted cheese creates a mouthwatering dish that’s sure to impress. Although it requires some preparation, the layers of flavors that come together in this lasagna make it well worth the effort. It’s the ultimate dish for cozy family dinners or when you want to serve something truly special.

Pasta Primavera

Pasta Primavera is a fresh and vibrant dish that features a colorful mix of vegetables tossed with pasta and a light, garlicky olive oil sauce. This dish is perfect for celebrating the bounty of spring and summer, using the freshest seasonal vegetables. It’s a light and healthy option that still delivers on flavor and satisfaction, making it a great choice for a meatless meal.

Ingredients:

• 400g penne or spaghetti pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced into half-moons
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1/2 cup frozen peas
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the pasta in a large pot of salted boiling water until al dente, about 9-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the zucchini, bell peppers, broccoli, and peas to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still vibrant in color.
4. Stir in the cherry tomatoes and cook for another 2 minutes until softened.
5. Toss the cooked pasta into the skillet with the vegetables, adding reserved pasta water as needed to help coat the pasta in the sauce.
6. Season with salt and pepper to taste, and finish by tossing with fresh basil and grated Parmesan.

Pasta Primavera is a refreshing and colorful dish that celebrates the fresh, vibrant flavors of vegetables. The light olive oil and garlic sauce allows the natural sweetness and textures of the vegetables to shine, making it a healthy and satisfying meal. It’s a great option for a light, meatless dinner or as a side dish to any main course. With its bright flavors and versatility, Pasta Primavera is a perfect way to enjoy the flavors of the season.

Note: More recipes are coming soon!