Pasta Dinner Recipe

Boil pasta

Bring a large pot of salted water (about 1 tablespoon salt per 4-5 quarts) to a rolling boil. Add 1 lb pasta and cook according to package directions until al dente (usually 8–11 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Cook aromatics and meat

While pasta cooks, heat 2 tbs olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant. Add 1 lb ground beef (or Italian sausage if using) and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired.

Simmer sauce

Stir in 2 tbs tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 tsp dried Italian seasoning, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt, 1 tsp black pepper and 1/2 tsp red pepper flakes (optional). Bring sauce to a gentle simmer, reduce heat to low, and simmer, uncovered, 10–15 minutes to meld flavors. Taste and adjust salt, pepper, or sugar as needed.

Finish pasta

Add the drained pasta to the sauce along with up to 1/2 cup reserved pasta water and 2 tbs chopped parsley. Toss over low heat for 1–2 minutes so the sauce coats the pasta; add more reserved water if needed to loosen. Serve hot with grated Parmesan on top and additional parsley for garnish.

Assemble the salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large bowl.

Make dressing

In a small bowl or jar combine 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey (or sugar), 1/4 tsp salt, and 1/4 tsp black pepper. Whisk or shake until emulsified.

Dress the salad right before serving: toss the salad with just enough dressing to coat (about half to three quarters of the dressing) and serve the remainder on the side.

Preheat the oven to 375°F (190°C). Slice the loaf in half lengthwise (or into 1-inch diagonal slices if preferred).

Mix 6 tbs softened butter with 3 minced garlic cloves, 1 tbs chopped parsley, 2 tbs grated Parmesan (optional), and 1/4 tsp salt until well combined.

Spread the garlic butter mixture evenly over the cut sides of the bread. Place the bread on a baking sheet, buttered side up. Bake for 10–12 minutes until butter is melted and edges are golden. For extra crispness, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven, let cool 1–2 minutes, slice (if you left it whole), and serve warm alongside the pasta and salad.