Create Your Own Pasta Recipe

Bring a large pot of water (about 6 cups) to a rolling boil. Add 1 tablespoon salt. Add your chosen pasta and cook according to package directions until al dente (usually 8–12 minutes for dried pasta, 2–4 minutes for fresh). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

If using fresh pasta, reduce cooking time and drain as soon as it floats and is tender but still slightly firm to the bite.

Chicken

Season chicken pieces with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 4–6 minutes, turning until cooked through and golden. Remove to a plate.

Shrimp

Pat shrimp dry, season with a pinch of salt and pepper. Heat 1 tablespoon olive oil in the skillet and cook shrimp 1–2 minutes per side until pink and opaque. Remove to a plate.

Italian sausage

Crumble the sausage into the skillet and cook over medium heat until browned and cooked through, about 6–8 minutes. Drain excess fat if needed and remove to a plate.

Mushrooms

Add 1 tablespoon olive oil to the skillet and sauté sliced mushrooms over medium-high heat until golden and any liquid has evaporated, about 5–7 minutes. Season lightly with salt and pepper, then remove or keep in pan to combine with sauce.

Chickpeas & greens

If using chickpeas, drain and rinse. Add to the skillet with a splash of olive oil, heat for 2–3 minutes. Add spinach or baby arugula and cook until wilted, about 1–2 minutes. Season to taste.

Choose your sauce and warm or prepare it in a large skillet or saucepan over medium heat.

Marinara

Pour 2 cups marinara into the skillet and warm 3–4 minutes. If sauce is thick, thin with 1–4 tablespoons reserved pasta water until desired consistency. Add cooked proteins/mix-ins to the sauce and simmer 2 minutes to combine.

Alfredo

Warm 1.5 cups Alfredo sauce gently over low-medium heat. If too thick, whisk in reserved pasta water 1 tablespoon at a time until silky. Add cooked proteins/mix-ins and heat through 2 minutes. Taste and adjust seasoning.

Pesto

Place 3 tablespoons pesto in a warm bowl or skillet. Add a few tablespoons reserved pasta water and stir to loosen. Add cooked pasta and toss until evenly coated. Fold in proteins/mix-ins briefly to combine.

Olive oil & garlic

Heat 3 tablespoons olive oil in skillet over medium-low. Add minced garlic (from garlic toast portion if you like) and cook 30–60 seconds until fragrant (do not brown). Add pasta, toss to coat, adding reserved pasta water 1–2 tablespoons as needed. Fold in proteins/mix-ins and greens until warmed.

Add drained pasta to the skillet with sauce. Toss vigorously for 1–2 minutes so pasta absorbs sauce. If sauce needs loosening, add more reserved pasta water 1 tablespoon at a time until you reach a glossy coating. Taste and adjust salt and pepper.

Transfer pasta to serving plates. Finish with 1 teaspoon extra-virgin olive oil, grated Parmesan (about 1 tablespoon per serving), torn basil leaves, a pinch of red pepper flakes if desired, and lemon zest if using. Adjust salt and pepper to taste.

Preheat oven to 400°F (200°C). Slice the loaf into 1/2-inch thick slices and arrange on a baking sheet.

In a small bowl, combine softened butter (3 tbs), minced garlic (2 cloves), chopped parsley (1 tbs) and 1/4 tsp salt. Mix until combined.

Spread the garlic butter evenly over each slice. Bake in the preheated oven 8–10 minutes until edges are golden and butter is melted. For crispier toast, broil 1–2 minutes at the end—watch carefully to avoid burning.

Serve garlic toast hot alongside the pasta.

Serve immediately so pasta is glossy and sauce clings to noodles. Leftover sauce and cooked proteins refrigerate up to 3 days; reheat gently adding a splash of water to loosen. Garlic toast is best fresh but can be reheated in a 350°F oven for 5–7 minutes.