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These pasta recipes are simple Italian classics you'll find in trattorias all across Italy. “Pantry” meals that take less than 15 minutes to make, each makes enough for 6 people. For all recipes, follow the Base Steps then move onto the recipe specific steps.Use the recipe slider to change the serving size. Key step (especially for simple pastas like these) - tossing the sauce with the cooked pasta and a splash of pasta cooking water. The fat in the sauce reacts with the starch in the cooking water, thickening the sauce and making it stick to the pasta strands. This is the proper way to make pasta - no self respecting Italian or restaurant would ever skip this step!
View original recipe on recipetineats.comCook 1lb/500g of dried spaghetti (or any other long dried pasta) in a large pot of salted boiling water per packet MINUS 1 minute.
Meanwhile, prepare one of the sauces below.
When pasta is ready, scoop out 1 cup of pasta cooking water, and drain pasta.
Add pasta into chosen sauce with 3/4 cup pasta cooking water. Toss pasta until sauce thickens and sticks to pasta (called "emulsifying" the sauce), 1 - 2 minutes. Use more pasta water if needed to loosen sauce.
Season with salt and pepper to taste. Finish pasta per chosen recipe.
Heat oil over medium high heat. Add garlic and cook until golden - be careful not to burn it.
Toss with pasta and cooking water per Base Directions. Toss through parsley and chilli flakes, serve with parmesan.
Heat oil over medium high heat. Add garlic, stir until fragrant, then add the tinned tomatoes and chilli flakes, simmer on medium for 5 minutes.
Toss with pasta and cooking water per Base Directions. Toss through parsley and serve with parmesan.
Heat oil over medium high heat. Add garlic and anchovies, stir until the garlic is fragrant and the anchovies have melted.
Toss with pasta and cooking water per Base Directions. Toss through parsley and chilli flakes, and serve with parmesan.
Heat oil over medium high heat. Add the garlic, onion and guanciale (or pancetta or bacon) and cook until the onion has softened and the guanciale is golden.
Add the tinned tomatoes and chilli flakes and bring to rapid simmer. Toss with pasta and cooking water per Base Directions. Serve with parmesan.
Heat oil over medium high heat. Add garlic and cook until fragrant, add tomato and cook briefly, just to warm through.
Toss with pasta and cooking water per Base Directions. Toss through basil, serve with parmesan.
Heat oil over medium high heat. Add garlic and cook until fragrant, then add the onion and cook until softened. Then add tinned tomatoes and 1/2 cup water, simmer 5 minutes.
Toss with pasta and cooking water per Base Directions. Toss through basil and serve with parmesan.
Heat oil over medium high heat. Add garlic and cook until fragrant, then add tinned tomatoes, chilli flakes, olives, capers and 1/2 cup water. Simmer 3 minutes.
Toss with pasta and cooking water per Base Directions. Toss through parsley and serve with parmesan.
Heat oil over medium high heat. Add garlic and cook until fragrant. Add the onion and cook until softened, then add the tinned tomatoes and 1/2 cup water. Simmer 3 minutes, then add the tuna.
Toss with pasta and cooking water per Base Directions. Toss through parsley. Seafood pasta typically not served with parmesan but you can if you want!
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