20 Easy Pantry Pasta Recipes for Busy Nights

Kicking off a busy weeknight dinner doesn’t have to be stressful. We’ve gathered 20 simple pasta recipes that use pantry staples you likely already have on hand. From creamy one-pot wonders to zesty garlic and oil tosses, these dishes are all about ease and flavor. Ready to make your evening meal both delicious and effortless? Let’s dive into these go-to recipes that will save your supper.

Garlic and Olive Oil Spaghetti

Oftentimes, the most memorable meals emerge from the simplest combinations of ingredients, where each element shines in harmonious balance. This garlic and olive oil spaghetti celebrates that very philosophy, transforming humble pantry staples into an elegant dish that feels both comforting and sophisticated. With just a few quality components, you can create a pasta that sings with pure, unadulterated flavor.

Ingredients

– 1 lb spaghetti
– 6 cloves garlic, thinly sliced (use fresh garlic for best flavor)
– 1/2 cup extra virgin olive oil (a high-quality oil makes all the difference)
– 1/4 tsp red pepper flakes (adjust for desired heat level)
– 1/2 cup fresh parsley, chopped (flat-leaf parsley preferred)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– 1 tsp salt (for pasta water)

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 teaspoon of salt to the boiling water.
3. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat olive oil in a large skillet over medium-low heat.
5. Add sliced garlic to the oil and cook for 2-3 minutes until fragrant and lightly golden, watching carefully to prevent burning.
6. Stir in red pepper flakes and cook for 30 seconds to infuse the oil.
7. Reserve 1/2 cup of pasta water before draining the spaghetti.
8. Transfer drained spaghetti directly to the skillet with garlic oil.
9. Toss spaghetti vigorously with tongs to coat every strand with the infused oil.
10. Add 1/4 cup of reserved pasta water and continue tossing until the sauce emulsifies and clings to the pasta.
11. Remove skillet from heat and stir in chopped parsley.
12. Sprinkle grated Parmesan cheese over the pasta and toss once more to combine.

Freshly made, this spaghetti offers a beautiful contrast of textures—firm pasta strands coated in a silky, garlic-infused oil that glistens with each turn of the fork. The gentle heat from red pepper flakes provides a subtle warmth that builds with each bite, while the parsley adds a bright, herbaceous note that cuts through the richness. For an elegant presentation, twirl portions into neat nests and finish with an extra drizzle of olive oil and a generous shower of Parmesan at the table.

Canned Tomato and Basil Penne

Yet in the quiet simplicity of pantry staples lies the potential for something truly extraordinary. This canned tomato and basil penne transforms humble ingredients into a vibrant, soul-satisfying pasta dish that feels both rustic and refined, proving that elegance often resides in the most accessible of kitchens.

Ingredients

• 8 ounces penne pasta
• 2 tablespoons extra virgin olive oil, or any high-quality olive oil
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup fresh basil leaves, torn, plus extra for garnish
• 1/2 teaspoon salt, adjust to taste
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon red pepper flakes, optional for heat
• 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering.
4. Add the minced garlic and sauté for 45-60 seconds, stirring constantly, until fragrant but not browned.
5. Pour the crushed tomatoes into the skillet, then stir in the salt, black pepper, and red pepper flakes.
6. Simmer the sauce uncovered for 8-10 minutes, stirring occasionally, until it thickens slightly and deepens in color.
7. Reserve 1/2 cup of pasta cooking water before draining the penne.
8. Add the drained penne directly to the skillet with the tomato sauce.
9. Toss the pasta with the sauce over low heat for 1-2 minutes, adding splashes of reserved pasta water if needed to loosen the sauce.
10. Remove the skillet from heat and stir in the torn basil leaves and grated Parmesan cheese until fully incorporated.

Perfectly al dente penne cradles the vibrant, garlic-kissed tomato sauce, while fresh basil lends a garden-fresh aroma that permeates every bite. The finished dish boasts a beautiful balance between the pasta’s satisfying chew and the sauce’s velvety texture, making it ideal for serving family-style with crusty bread for soaking up every last drop.

Pantry Raid Pasta with Tuna and Capers

Languid evenings call for effortless elegance, and this pantry-inspired pasta delivers both sophistication and simplicity in equal measure. With just a few humble ingredients, you can transform everyday staples into a dish that feels both comforting and refined, proving that culinary magic often lies in the most unexpected places.

Ingredients

• 8 oz spaghetti
• 3 tbsp extra virgin olive oil, or any high-quality olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes, adjust to desired spice level
• 5 oz canned tuna in olive oil, drained
• 2 tbsp capers, rinsed
• 1/4 cup chopped fresh parsley
• 1/2 lemon, juiced
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup pasta water before draining the spaghetti.
4. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
6. Flake drained tuna into the skillet, cooking for 2 minutes until lightly warmed through.
7. Stir in capers and cook for 30 seconds to release their briny flavor.
8. Add drained spaghetti to the skillet, tossing to coat with the tuna mixture.
9. Pour in reserved pasta water gradually while tossing, until sauce lightly coats the pasta.
10. Remove from heat and stir in parsley, lemon juice, salt, and black pepper.

A harmonious balance of textures and flavors makes this dish truly memorable. The firm pasta provides satisfying chew against the delicate flaked tuna, while briny capers and bright lemon create a lively counterpoint to the rich olive oil. For an elegant presentation, garnish with additional parsley and serve immediately with a crisp white wine to complement the Mediterranean-inspired flavors.

Lemon Garlic Spaghetti with Breadcrumbs

Savor the perfect harmony of bright citrus and savory garlic in this elegant pasta dish, where delicate spaghetti strands are enveloped in a vibrant lemon-garlic sauce and crowned with golden, crispy breadcrumbs for contrasting texture. This sophisticated yet approachable recipe transforms simple pantry staples into a restaurant-worthy meal that feels both comforting and refined. Each bite delivers a beautiful balance of zesty freshness from the lemon, aromatic depth from the garlic, and satisfying crunch from the toasted breadcrumbs.

Ingredients

– 12 oz spaghetti
– 4 cloves garlic, minced (or more for extra flavor)
– 1/2 cup panko breadcrumbs
– 1/4 cup extra virgin olive oil (or any high-quality olive oil)
– 1/4 cup fresh parsley, chopped
– 3 tbsp unsalted butter
– 2 lemons, zested and juiced (about 1/4 cup juice)
– 1/4 tsp red pepper flakes (optional, for heat)
– 1/2 cup grated Parmesan cheese (plus more for serving)
– Kosher salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
4. Add panko breadcrumbs to the skillet and toast for 3-4 minutes, stirring constantly, until golden brown and fragrant.
5. Transfer toasted breadcrumbs to a small bowl and mix with 2 tablespoons chopped parsley.
6. Wipe the skillet clean and return to medium heat with remaining 2 tablespoons olive oil.
7. Add minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant but not browned.
8. Stir in lemon juice and zest, then add butter, swirling the pan until butter melts completely.
9. Drain cooked spaghetti, reserving 1/2 cup pasta water.
10. Add drained spaghetti directly to the skillet with the lemon-garlic sauce.
11. Pour in 1/4 cup reserved pasta water and toss continuously for 1-2 minutes until sauce emulsifies and coats the pasta.
12. Remove skillet from heat and stir in Parmesan cheese and remaining parsley.
13. Season generously with black pepper and additional salt if needed.
14. Divide pasta among serving bowls and top generously with toasted breadcrumb mixture.

Zesty lemon notes dance across the palate while the golden breadcrumbs provide delightful textural contrast against the silky pasta strands. For an elegant presentation, serve in shallow bowls with extra Parmesan shavings and a final drizzle of olive oil, perhaps accompanied by a crisp white wine to complement the bright citrus flavors.

Quick Chickpea and Pasta Soup

During these crisp autumn days, nothing satisfies quite like a bowl of soul-warming soup that marries convenience with sophisticated flavor. This quick chickpea and pasta soup transforms humble pantry staples into an elegant meal that feels both nourishing and refined, perfect for busy weeknights when time is precious but taste remains paramount.

Ingredients

• 2 tablespoons olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 cup small pasta such as ditalini or orzo
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (adjust to preference)
• Salt and black pepper to season
• Fresh parsley, chopped for garnish
• Parmesan cheese, grated for serving

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, carrots, and celery, sautéing until vegetables soften and onion turns translucent, approximately 6–8 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Pour in vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
5. Add rinsed chickpeas, dried thyme, and red pepper flakes, then bring the soup to a gentle boil.
6. Reduce heat to medium-low, cover the pot, and simmer for 10 minutes to allow flavors to meld.
7. Stir in pasta and cook uncovered until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
8. Season with salt and black pepper, starting with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust as needed.
9. Ladle soup into bowls and garnish with fresh parsley and grated Parmesan cheese.

Finished with a sprinkle of Parmesan, this soup boasts a delightful contrast between the tender pasta and firm chickpeas in a savory, herb-infused broth. For an extra touch of elegance, serve it alongside crusty artisan bread for dipping, or add a drizzle of high-quality olive oil just before serving to enhance its richness.

Spicy Tomato and Anchovy Linguine

Vividly capturing the essence of coastal Italian cuisine, this Spicy Tomato and Anchovy Linguine transforms humble ingredients into an extraordinary pasta experience. The briny depth of anchovies melds beautifully with vibrant tomatoes and subtle heat, creating a sauce that clings perfectly to each strand of linguine. This dish offers both sophistication and comforting familiarity in every elegant bite.

Ingredients

– 12 ounces dried linguine
– 3 tablespoons extra virgin olive oil (plus more for finishing)
– 4 cloves garlic, thinly sliced
– 6 anchovy fillets packed in oil, drained
– 1/2 teaspoon red pepper flakes (adjust for desired heat)
– 1 (28-ounce) can whole peeled tomatoes, crushed by hand
– 1/4 cup dry white wine
– 1/4 cup fresh parsley, chopped
– Kosher salt for pasta water
– Freshly ground black pepper

Instructions

1. Bring a large pot of water to a rolling boil over high heat and add 2 tablespoons of kosher salt.
2. Add linguine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add garlic slices and cook for 1-2 minutes until fragrant and lightly golden, being careful not to burn them.
5. Add anchovy fillets and red pepper flakes, mashing anchovies with the back of a spoon until they dissolve into the oil.
6. Pour in white wine and simmer for 2 minutes until the alcohol aroma dissipates and the liquid reduces by half.
7. Add crushed tomatoes and their juices, then season with black pepper.
8. Simmer the sauce uncovered for 12-15 minutes until slightly thickened, stirring occasionally.
9. Reserve 1 cup of pasta cooking water before draining the linguine.
10. Transfer drained pasta directly into the skillet with the tomato sauce.
11. Toss linguine with the sauce over low heat for 1-2 minutes, adding reserved pasta water 1/4 cup at a time until the sauce coats the noodles evenly.
12. Remove from heat and stir in chopped parsley.
13. Divide among warm bowls and drizzle with additional olive oil before serving. Lusciously textured with perfectly al dente pasta coated in a vibrant, clingy sauce, this dish delivers complex layers of briny, spicy, and sweet flavors. For an elegant presentation, garnish with extra parsley and serve alongside crusty bread to soak up every last bit of the exquisite sauce.

Pasta Aglio e Olio with Red Pepper Flakes

Just when you need a dish that feels both sophisticated and effortlessly simple, this classic Italian preparation delivers elegance in every garlic-infused bite. Pasta Aglio e Olio transforms humble ingredients into something truly magical, where the gentle heat of red pepper flakes dances alongside golden garlic in a luxurious olive oil bath. This timeless recipe proves that sometimes the most memorable meals come from the simplest combinations.

Ingredients

– 1 lb spaghetti
– 1/2 cup extra virgin olive oil (use high-quality for best flavor)
– 8 garlic cloves, thinly sliced
– 1 tsp red pepper flakes (adjust for desired heat level)
– 1/4 cup fresh parsley, finely chopped
– 1/2 cup pasta water, reserved
– Salt for pasta water (about 1 tbsp)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-low heat for 2 minutes until shimmering but not smoking.
4. Add sliced garlic to the oil and cook for 2-3 minutes until fragrant and pale golden, stirring constantly to prevent burning.
5. Stir in red pepper flakes and cook for 30 seconds until fragrant, being careful not to let them darken.
6. Reserve 1/2 cup of starchy pasta water before draining the spaghetti.
7. Transfer drained spaghetti directly into the skillet with the garlic oil mixture.
8. Add 1/4 cup of reserved pasta water to the skillet and toss vigorously to emulsify the sauce.
9. Continue tossing for 1-2 minutes until the sauce coats each strand evenly, adding more pasta water if needed.
10. Remove from heat and stir in chopped parsley until evenly distributed.

Keep in mind that the residual heat will continue cooking the garlic, so remove it from the oil just before it reaches your desired golden hue. The silky texture of perfectly cooked spaghetti glistening with garlic-infused oil makes this dish particularly satisfying, while the subtle heat from red pepper flakes adds dimension without overwhelming the palate. Consider serving it alongside grilled vegetables or topped with toasted breadcrumbs for contrasting texture.

Pantry-Friendly Puttanesca Pasta

Hearty and deeply flavorful, this pantry-friendly puttanesca transforms humble shelf-stable ingredients into a sophisticated pasta dish that feels both rustic and refined. Harnessing the bold, briny notes of anchovies, capers, and olives against a backdrop of rich tomato sauce, it’s a testament to how simple components can create extraordinary depth. Perfect for impromptu dinners, this recipe delivers restaurant-worthy results with minimal fuss.

Ingredients

• 12 oz spaghetti
• 3 tbsp extra virgin olive oil, or any high-quality olive oil
• 4 garlic cloves, thinly sliced
• 4 anchovy fillets, packed in oil
• 1/2 tsp red pepper flakes, adjust for desired heat
• 1 (28 oz) can crushed tomatoes
• 1/2 cup pitted Kalamata olives, roughly chopped
• 2 tbsp capers, drained
• 1/4 cup fresh parsley, chopped, plus extra for garnish
• Salt, to season pasta water

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8–10 minutes, stirring occasionally, until al dente (firm to the bite).
3. Reserve 1 cup of pasta water before draining the spaghetti.
4. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
5. Add garlic and anchovies, cooking for 2–3 minutes while breaking up anchovies with a spoon until they dissolve into the oil.
6. Stir in red pepper flakes and toast for 30 seconds until fragrant.
7. Pour in crushed tomatoes, bring to a simmer, then reduce heat to low and cook uncovered for 10 minutes, stirring occasionally.
8. Fold in olives and capers, simmering for 2 more minutes to meld flavors.
9. Tip: For a silkier sauce, stir in 1/4 cup of reserved pasta water to loosen the consistency.
10. Add drained spaghetti to the skillet, tossing with tongs to coat evenly in the sauce.
11. Tip: If the sauce seems too thick, gradually add more reserved pasta water until desired consistency is achieved.
12. Remove from heat and stir in chopped parsley.
13. Tip: Let the pasta rest for 1 minute off heat to allow flavors to fully absorb.

Finished with a final sprinkle of parsley, this puttanesca boasts a luxuriously clingy sauce that coats each strand of pasta. Fiercely savory with pops of briny olive and caper, it’s beautifully balanced by the gentle heat of pepper flakes. For an elegant twist, serve alongside grilled garlic bread or top with flaky sea salt and a drizzle of olive oil.

Olive and Artichoke Heart Farfalle

Kindly consider this elegant pasta dish, where tender farfalle bows cradle briny olives and delicate artichoke hearts in a light, aromatic sauce. Perfect for both weeknight dinners and entertaining, it brings Mediterranean sophistication to your table with minimal effort yet maximum flavor impact. Each ingredient harmonizes beautifully, creating a dish that feels both comforting and refined.

Ingredients

– 12 oz farfalle pasta
– 3 tbsp extra virgin olive oil (or any high-quality olive oil)
– 4 garlic cloves, thinly sliced
– 1 cup pitted Kalamata olives, halved (or Castelvetrano olives for milder flavor)
– 1 (14 oz) jar artichoke hearts in water, drained and quartered
– 1/2 cup dry white wine (such as Sauvignon Blanc)
– 1/4 cup fresh parsley, chopped
– 1/4 tsp red pepper flakes (adjust to desired spice level)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add farfalle pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add sliced garlic and cook for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
5. Stir in halved olives and quartered artichoke hearts, cooking for 3-4 minutes until lightly browned.
6. Pour in white wine, scraping any browned bits from the bottom of the skillet, and simmer for 2-3 minutes until reduced by half.
7. Drain cooked pasta, reserving 1/2 cup of pasta water.
8. Add drained pasta to the skillet with the olive and artichoke mixture.
9. Toss everything together, adding reserved pasta water 2 tablespoons at a time until the sauce coats the pasta nicely.
10. Remove from heat and stir in chopped parsley, red pepper flakes, and grated Parmesan cheese.
11. Season with salt and freshly ground black pepper to taste, tossing gently to combine.

Generously portion this vibrant pasta into warmed bowls, noting how the farfalle’s ridges capture the savory sauce while the olives provide bursts of briny depth. The artichoke hearts remain tender yet substantial, creating a delightful textural contrast against the perfectly cooked pasta. For an elegant presentation, garnish with additional Parmesan shavings and serve alongside crusty bread to soak up every last bit of the flavorful sauce.

White Bean and Garlic Pasta

On brisk autumn evenings, few dishes offer the comforting embrace of this creamy white bean and garlic pasta, where humble ingredients transform into an elegant meal that feels both rustic and refined. Olive oil sizzles with sliced garlic until fragrant, while cannellini beans simmer into a velvety sauce that clings lovingly to al dente pasta strands. Each bite delivers a harmonious balance of earthy beans, pungent garlic, and bright parsley, making it an effortless yet sophisticated weeknight dinner.

Ingredients

– 8 ounces dried linguine pasta (or any long pasta shape)
– 3 tablespoons extra virgin olive oil (or any high-quality olive oil)
– 4 large garlic cloves, thinly sliced (adjust quantity for milder flavor)
– 1 (15-ounce) can cannellini beans, drained and rinsed (or any white beans)
– 1/2 cup vegetable broth (use low-sodium if preferred)
– 1/4 cup freshly grated Parmesan cheese (plus extra for serving)
– 2 tablespoons chopped fresh parsley (flat-leaf for best flavor)
– 1/4 teaspoon red pepper flakes (optional, for subtle heat)
– Kosher salt (to season throughout cooking)
– Freshly ground black pepper (to finish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-low heat until shimmering.
4. Add sliced garlic to the skillet and cook for 2-3 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
5. Stir in drained cannellini beans and vegetable broth, then simmer for 4-5 minutes until beans are heated through and broth reduces slightly.
6. Use the back of a spoon to gently mash about one-third of the beans against the skillet to create a thicker, creamier sauce consistency.
7. Drain cooked pasta, reserving 1/2 cup of pasta water before discarding the rest.
8. Transfer drained pasta directly into the skillet with bean mixture.
9. Add 1/4 cup of reserved pasta water to the skillet and toss continuously for 1-2 minutes until sauce emulsifies and coats each pasta strand.
10. Remove skillet from heat and stir in grated Parmesan cheese until melted and incorporated.
11. Fold in chopped parsley and red pepper flakes, then season with black pepper.
Perfectly creamy yet light, this pasta showcases the velvety texture of mashed beans against firm linguine, while the garlic-infused oil provides a fragrant backbone to each forkful. For an elegant presentation, garnish with extra parsley and serve immediately with crusty bread to soak up every last bit of the savory sauce.

Pantry Pasta with Sardines and Lemon

Often overlooked but endlessly versatile, pantry staples transform into something extraordinary in this elegant pasta dish. Our Pantry Pasta with Sardines and Lemon elevates humble ingredients into a sophisticated meal that feels both comforting and refined, perfect for when inspiration strikes but the grocery store doesn’t.

Ingredients

– 8 oz spaghetti (or any long pasta you have on hand)
– 2 tbsp olive oil (extra virgin preferred for flavor)
– 3 cloves garlic, thinly sliced (adjust quantity to preference)
– 1 (4.25 oz) can sardines in olive oil, drained
– 1 lemon, zested and juiced (about 2 tbsp juice)
– 1/4 tsp red pepper flakes (optional, for gentle heat)
– 1/4 cup chopped fresh parsley (flat-leaf Italian parsley recommended)
– Salt for pasta water and to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add garlic slices and cook for 1-2 minutes until fragrant and lightly golden, watching carefully to prevent burning.
5. Stir in drained sardines, breaking them into chunks with a wooden spoon as they heat through for 2 minutes.
6. Add lemon zest, lemon juice, and red pepper flakes to the skillet, stirring to combine all flavors.
7. Reserve 1/2 cup of pasta cooking water before draining the spaghetti.
8. Transfer drained spaghetti directly into the skillet with the sardine mixture.
9. Toss everything together, adding reserved pasta water 2 tablespoons at a time until the sauce lightly coats the pasta.
10. Remove from heat and stir in chopped parsley until evenly distributed.
11. Season with additional salt if needed and serve immediately.
Unbelievably silky from the emulsified sardine oil and bright with citrus, this pasta delivers complex umami depth balanced by the fresh parsley finish. Serve it alongside a crisp white wine and simple green salad for a complete meal that belies its pantry origins, or garnish with additional lemon zest for an extra burst of fragrance.

Tomato and Onion Bucatini

Glistening with the vibrant simplicity of Italian countryside cooking, this Tomato and Onion Bucatini celebrates the humble alliance of sweet onions and ripe tomatoes, slowly coaxed into a rich, velvety sauce that clings beautifully to each hollow strand of pasta. Gently simmered until the flavors meld into something greater than the sum of their parts, this dish offers both comfort and sophistication in every forkful. Perfect for a weeknight dinner that feels special, it requires little more than patience and quality ingredients to achieve remarkable depth.

Ingredients

• 1 lb bucatini pasta
• 2 large yellow onions, thinly sliced (about 4 cups)
• 3 tbsp extra virgin olive oil, plus more for finishing
• 1 (28 oz) can whole peeled tomatoes, preferably San Marzano
• 4 cloves garlic, thinly sliced
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes, optional for heat
• 1/4 cup fresh basil leaves, torn
• Parmigiano-Reggiano cheese, for serving

Instructions

1. Heat 3 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or pot over medium-low heat until shimmering but not smoking.
2. Add the thinly sliced onions and 1 teaspoon of kosher salt, stirring to coat evenly with the oil.
3. Cook the onions slowly, stirring occasionally, for 25-30 minutes until they are deeply golden, soft, and sweet, reducing heat if they begin to brown too quickly.
4. Add the sliced garlic and optional red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.
5. Pour the canned tomatoes and their juices into the pot, using your hands or kitchen shears to gently crush the tomatoes into rough chunks.
6. Bring the sauce to a gentle simmer, then reduce heat to low and cook uncovered for 45 minutes, stirring occasionally, until thickened and the oil separates slightly on the surface.
7. Meanwhile, bring a large pot of generously salted water to a rolling boil over high heat.
8. Add the bucatini to the boiling water and cook for 9-10 minutes until al dente, stirring occasionally to prevent sticking.
9. Reserve 1 cup of pasta cooking water before draining the bucatini.
10. Transfer the drained pasta directly into the tomato-onion sauce, tossing to coat thoroughly.
11. Add 1/4 cup of reserved pasta water to loosen the sauce, tossing continuously until the sauce clings to each strand.
12. Remove from heat and stir in the torn basil leaves and black pepper.
13. Divide the pasta among warm bowls, finishing with a drizzle of olive oil and generous shavings of Parmigiano-Reggiano.

Kissed by the slow-cooked sweetness of caramelized onions and the bright acidity of tomatoes, this bucatini delivers a wonderfully silky texture that coats each hollow pasta tube. The sauce clings perfectly to the bucatini’s ridges, creating a harmonious balance in every bite. For an elegant presentation, twirl the pasta high with tongs into neat nests, garnishing with extra basil leaves and a final crack of black pepper.

Pasta with Canned Mushrooms and Herbs

Just when you need a comforting meal that feels both sophisticated and effortlessly achievable, this pasta with canned mushrooms and herbs delivers elegance from pantry staples. Juicy canned mushrooms, when properly prepared, offer a remarkable depth that pairs beautifully with fresh herbs and quality pasta. This dish transforms simple ingredients into something truly special for any weeknight dinner.

Ingredients

• 8 ounces dried spaghetti (or your favorite pasta shape)
• 2 tablespoons olive oil (extra virgin recommended for flavor)
• 1 (15-ounce) can sliced mushrooms, drained and rinsed
• 3 cloves garlic, minced
• 1/4 cup dry white wine (optional, but adds complexity)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon red pepper flakes (adjust for desired heat)
• Salt and black pepper to season throughout

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add drained and rinsed canned mushrooms to the hot oil, spreading them in a single layer.
5. Cook mushrooms without stirring for 3-4 minutes until they develop golden-brown edges, which enhances their flavor.
6. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Pour in white wine, if using, and cook for 1 minute while scraping any browned bits from the pan bottom.
8. Reduce heat to medium-low and stir in heavy cream, bringing it to a gentle simmer.
9. Add grated Parmesan cheese, stirring continuously until the sauce becomes smooth and slightly thickened.
10. Drain cooked pasta, reserving 1/4 cup of pasta water to adjust sauce consistency if needed.
11. Add drained pasta directly to the mushroom sauce in the skillet, tossing to coat thoroughly.
12. Stir in chopped parsley, thyme leaves, and red pepper flakes until evenly distributed.
13. Season with salt and black pepper, tasting and adjusting as necessary.

Creamy and earthy, this pasta boasts a luxurious texture that clings perfectly to each strand. The mushrooms provide a meaty bite while the fresh herbs lend brightness that cuts through the richness. For an elegant presentation, garnish with extra thyme sprigs and serve alongside a crisp green salad to complete the meal.

Garlic Butter Noodles with Parmesan

Drenched in golden richness and aromatic warmth, this garlic butter noodle dish transforms humble pantry staples into an elegant comfort food masterpiece. Perfectly al dente pasta swirled with a glossy, garlic-infused butter sauce creates a dish that feels both sophisticated and deeply satisfying. The final shower of Parmesan cheese adds a salty, nutty complexity that elevates every bite.

Ingredients

– 8 oz dried spaghetti
– 4 tbsp unsalted butter
– 4 garlic cloves, minced
– 1/4 cup grated Parmesan cheese, plus more for serving
– 2 tbsp fresh parsley, chopped
– 1/4 tsp red pepper flakes (optional, for heat)
– Salt for pasta water
– Freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, melt butter in a large skillet over medium-low heat until foamy and fragrant, about 2-3 minutes.
4. Add minced garlic to the butter and cook for 1 minute until fragrant but not browned, stirring constantly.
5. Drain cooked spaghetti, reserving 1/4 cup of pasta water.
6. Immediately transfer hot spaghetti to the garlic butter skillet.
7. Pour reserved pasta water over the noodles and toss vigorously to emulsify the sauce, creating a silky coating.
8. Sprinkle grated Parmesan cheese over the noodles and continue tossing until cheese melts into the sauce.
9. Stir in chopped parsley and red pepper flakes if using.
10. Season with freshly ground black pepper and additional salt if needed.
11. Serve immediately in warm bowls.

Luxuriously creamy yet light, these noodles offer a perfect balance of rich butter and sharp Parmesan with just enough garlic to perfume each strand without overwhelming. The al dente texture provides satisfying chew while the emulsified sauce clings beautifully to every curve. For an elegant presentation, twirl portions into neat nests and garnish with extra parsley sprigs and a light dusting of Parmesan.

Pantry Pasta Salad with Canned Veggies

Vibrant and versatile, this pantry pasta salad transforms humble canned ingredients into an elegant dish that celebrates resourceful cooking. With a harmonious blend of textures and a bright, herbaceous dressing, it offers both convenience and sophistication for any occasion.

Ingredients

– 12 oz rotini pasta
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, drained
– 1 (15 oz) can corn kernels, drained
– 1/2 cup olive oil, or any neutral oil
– 1/4 cup red wine vinegar
– 2 tbsp Dijon mustard
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp red pepper flakes, adjust to taste
– 1/4 cup chopped fresh parsley, plus extra for garnish
– Salt and black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for 8–10 minutes, stirring occasionally, until al dente (firm to the bite).
3. Tip: Test pasta doneness by tasting a piece—it should have a slight resistance without being crunchy.
4. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process.
5. Transfer the cooled pasta to a large mixing bowl.
6. Add the drained chickpeas, diced tomatoes, and corn kernels to the bowl with the pasta.
7. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, and red pepper flakes until emulsified.
8. Tip: For a smoother dressing, whisk vigorously for 30 seconds until no oil separates.
9. Pour the dressing over the pasta and vegetable mixture.
10. Add the chopped fresh parsley and season generously with salt and black pepper.
11. Gently toss all ingredients until evenly coated with the dressing.
12. Tip: Let the salad rest for 15 minutes at room temperature to allow flavors to meld before serving.
13. Garnish with additional fresh parsley if desired.
Delightfully balanced, this salad boasts a tender yet firm pasta texture complemented by the creamy chickpeas and juicy tomatoes. The tangy dressing with a hint of spice makes it perfect for picnics or as a vibrant side dish alongside grilled chicken.

Spaghetti with Canned Clam Sauce

When the craving for coastal comfort strikes but time is scarce, this elegant spaghetti with canned clam sauce delivers restaurant-quality flavor with pantry-staple convenience. With briny clams and aromatic garlic simmering in white wine, this dish transforms humble ingredients into a sophisticated weeknight meal that feels both effortless and indulgent.

Ingredients

– 12 ounces dried spaghetti
– 3 tablespoons extra virgin olive oil (or any high-quality olive oil)
– 4 cloves garlic, minced (about 1 tablespoon)
– 1/4 teaspoon red pepper flakes (adjust to desired heat level)
– 1/2 cup dry white wine such as Sauvignon Blanc
– 2 (6.5-ounce) cans chopped clams, undrained
– 1/4 cup chopped fresh parsley
– 1 tablespoon fresh lemon juice
– Salt to season

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water, then add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering but not smoking.
4. Add minced garlic and red pepper flakes, sautéing for 30-45 seconds until fragrant but not browned.
5. Pour in white wine, scraping any browned bits from the skillet bottom, and simmer for 2 minutes until reduced by half.
6. Add canned clams with their liquid to the skillet, bringing the mixture to a gentle simmer.
7. Cook the clam sauce for 3-4 minutes until slightly thickened, stirring occasionally.
8. Drain the cooked spaghetti, reserving 1/2 cup of pasta water.
9. Transfer the drained spaghetti directly into the skillet with the clam sauce.
10. Add 1/4 cup of reserved pasta water to the skillet, tossing continuously to emulsify the sauce.
11. Stir in chopped parsley and lemon juice, tossing until the pasta is evenly coated.
12. Season with additional salt if needed, tossing once more to combine.

Miraculously, this quick preparation yields tender spaghetti cloaked in a briny, garlic-infused sauce where the clams remain plump and succulent. The bright acidity from lemon and white wine cuts through the richness, creating a balanced dish that pairs beautifully with crusty bread for soaking up every last drop of the savory sauce.

Lentil and Pasta Stew

Vividly comforting and deeply nourishing, this lentil and pasta stew combines earthy legumes with tender pasta in a rich, aromatic broth. Perfect for chilly evenings or meal prep, it delivers both substance and sophistication in every spoonful. The marriage of textures and flavors creates a dish that feels simultaneously rustic and refined.

Ingredients

• 1 tablespoon olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced into ¼-inch rounds
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup brown lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (adjust to preference)
• 1 cup ditalini pasta (or any small pasta shape)
• 2 cups fresh spinach
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add diced onion, carrots, and celery, sautéing for 6-8 minutes until vegetables soften and onions turn translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add rinsed lentils, vegetable broth, diced tomatoes with their juices, dried oregano, and red pepper flakes.
5. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
6. Cover and cook for 20 minutes until lentils are tender but still hold their shape.
7. Stir in ditalini pasta and continue simmering uncovered for 8-10 minutes, stirring occasionally to prevent sticking.
8. Test pasta for doneness—it should be al dente with a slight bite.
9. Fold in fresh spinach and cook for 2 minutes until just wilted.
10. Season with salt and black pepper, starting with ½ teaspoon salt and adjusting as needed.

But the true magic reveals itself in the final bowl: the lentils provide an earthy foundation while the pasta adds comforting heft, all swimming in a tomato-kissed broth that’s both light and substantial. For an elegant touch, garnish with a drizzle of extra virgin olive oil and serve with crusty bread to soak up every last drop. This stew’s beauty lies in its versatility—it welcomes additions like Italian sausage or kale, making it endlessly adaptable to your pantry and preferences.

Pasta with Roasted Red Pepper Sauce

Just when autumn’s crisp air calls for comfort, this vibrant pasta with roasted red pepper sauce arrives as the perfect seasonal embrace. Jewel-toned peppers transform into a velvety sauce that clings beautifully to every strand of pasta, offering both visual appeal and deep, smoky sweetness. It’s a dish that feels simultaneously rustic and refined, ideal for weeknight dinners or impromptu gatherings.

Ingredients

• 12 oz dried pasta (such as rigatoni or fettuccine)
• 3 large red bell peppers
• 2 tbsp olive oil (extra virgin recommended)
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/4 tsp red pepper flakes (adjust for desired heat)
• 1 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp fresh basil, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Cut the red bell peppers in half lengthwise, then remove stems, seeds, and white membranes.
3. Place pepper halves cut-side down on the prepared baking sheet and roast for 25-30 minutes until skins are completely blackened and blistered.
4. Transfer roasted peppers to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes—this crucial step makes peeling effortless.
5. While peppers steam, bring a large pot of generously salted water to a rolling boil for the pasta.
6. Carefully peel away the charred skins from the peppers; the flesh should be tender and easily separate from the skin.
7. Add pasta to boiling water and cook according to package directions until al dente, typically 9-11 minutes.
8. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
9. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
10. Combine peeled roasted peppers, garlic mixture, heavy cream, Parmesan, salt, and black pepper in a blender.
11. Blend on high speed for 45-60 seconds until completely smooth and velvety.
12. Drain cooked pasta, reserving 1/2 cup of pasta water before draining.
13. Return drained pasta to the pot and pour the red pepper sauce over it.
14. Toss pasta with sauce over low heat for 2 minutes, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
15. Divide pasta among serving bowls and garnish with fresh basil and additional Parmesan.

Velvety and rich, the sauce coats each pasta strand with a smoky sweetness balanced by the gentle heat of red pepper flakes. The finished dish presents with a vibrant coral hue that makes it as visually stunning as it is delicious. For an elegant presentation, twirl fettuccine into neat nests or serve in shallow bowls with a drizzle of high-quality olive oil and extra basil leaves.

Pantry Pasta with Sun-Dried Tomatoes

Languid evenings call for effortless elegance, and this pantry pasta transforms humble ingredients into a sophisticated meal that feels both comforting and refined. Sun-dried tomatoes lend their intense, sweet-tart complexity to a simple sauce that comes together in minutes, proving that culinary magic often lies in the most accessible staples.

Ingredients

– 8 oz dried pasta (such as linguine or spaghetti)
– 3 tbsp olive oil (extra virgin preferred)
– 3 cloves garlic, thinly sliced
– 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
– 1/4 tsp red pepper flakes (adjust for heat preference)
– 1/2 cup pasta water, reserved
– 1/4 cup grated Parmesan cheese, plus more for serving
– 2 tbsp fresh parsley, chopped (or 1 tsp dried)
– Salt for pasta water

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried pasta and cook for 8–10 minutes, stirring occasionally, until al dente (firm to the bite).
3. Reserve 1/2 cup of the starchy pasta water before draining the pasta.
4. Heat olive oil and 1 tablespoon of reserved sun-dried tomato oil in a large skillet over medium heat.
5. Add the thinly sliced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant but not browned.
6. Stir in the chopped sun-dried tomatoes and cook for 1 minute to warm through.
7. Tip: The reserved pasta water helps emulsify the sauce, creating a silky texture that clings to each strand.
8. Add the drained pasta directly to the skillet, tossing to coat in the oil mixture.
9. Pour in 1/4 cup of the reserved pasta water, stirring constantly until the sauce lightly coats the pasta.
10. Tip: For a creamier consistency, add more pasta water 1 tablespoon at a time until desired texture is achieved.
11. Remove the skillet from heat and stir in the grated Parmesan cheese until melted.
12. Tip: Off-heat incorporation of cheese prevents clumping and ensures a smooth, velvety finish.
13. Fold in the chopped parsley and season with additional salt only if needed.
14. Serve immediately in warmed bowls. A final drizzle of olive oil and extra Parmesan cheese elevate this dish beautifully, while the sun-dried tomatoes provide bursts of concentrated sweetness against the savory, garlic-infused pasta. For a delightful contrast, top with toasted breadcrumbs or serve alongside a crisp arugula salad dressed lightly in lemon vinaigrette.

Quick Garlic and Herb Pasta with Canned Corn

Crafted for those evenings when time is precious but flavor cannot be compromised, this garlic and herb pasta with canned corn delivers restaurant-quality satisfaction in mere minutes. Combining pantry staples with fresh aromatics, it transforms simple ingredients into a vibrant, comforting meal that feels both sophisticated and effortlessly achievable.

Ingredients

– 8 oz dried spaghetti
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 (15 oz) can corn, drained
– 1/4 cup fresh parsley, chopped
– 1 tsp dried oregano
– 1/4 tsp red pepper flakes (adjust to heat preference)
– 1/2 cup grated Parmesan cheese
– Salt for pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz dried spaghetti to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
4. Add 4 cloves minced garlic to the skillet and sauté for 1-2 minutes until fragrant but not browned.
5. Stir in 1 can drained corn and cook for 3-4 minutes until lightly caramelized, stirring frequently.
6. Sprinkle 1 tsp dried oregano and 1/4 tsp red pepper flakes over the corn mixture, toasting for 30 seconds to release their oils.
7. Reserve 1/2 cup pasta water before draining the cooked spaghetti.
8. Transfer drained spaghetti directly into the skillet with the corn mixture.
9. Pour 1/4 cup reserved pasta water over the pasta and toss vigorously to emulsify the sauce.
10. Remove skillet from heat and stir in 1/4 cup chopped fresh parsley and 1/2 cup grated Parmesan cheese until evenly distributed.
11. Add additional reserved pasta water if needed to achieve a glossy, cohesive sauce that coats each strand.
Zesty with garlic and aromatic herbs, this pasta boasts a delightful contrast between the tender spaghetti and the sweet, slightly charred corn kernels. For an elegant presentation, garnish with extra Parmesan and serve alongside a crisp green salad, allowing the bright flavors to shine through each perfectly balanced bite.

Summary

Ready to transform your pantry into delicious dinners? These 20 easy pasta recipes are perfect for busy nights when you need something quick and satisfying. We hope you find new family favorites! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other busy cooks discover these tasty meals.