Side Of Pasta Recipe

Boil pasta

Bring a large pot of water (about 4–6 quarts) to a rolling boil. Add 1 tablespoon salt. Add the 8 oz dry pasta and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until pasta is al dente according to package timing (typically 8–12 minutes depending on shape). Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander. If desired, toss with 1 teaspoon olive oil to prevent sticking while you finish the sauce.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and sauté until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant. Pour in 14.5 oz crushed tomatoes, add 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil (or fresh basil added at the end), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. If sauce becomes too thick, stir in up to 2 tablespoons reserved pasta water. Toss drained pasta into the skillet with sauce and heat together for 1–2 minutes so pasta absorbs sauce. Serve topped with optional red pepper flakes, extra Parmesan, and chopped basil or parsley.

In a medium saucepan over low–medium heat melt 2 tablespoons unsalted butter. Add 1 minced garlic clove and cook 30 seconds until fragrant (do not brown). Pour in 3/4 cup heavy cream and bring to a very gentle simmer, stirring. Simmer 2–3 minutes to slightly reduce. Remove from heat and whisk in 1/2 cup grated Parmesan until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, whisk in up to 2 tablespoons reserved pasta water to reach desired consistency. Add drained pasta to the sauce and toss until evenly coated and warm. Serve with additional Parmesan and chopped parsley if desired.

In a blender or food processor combine 1 packed cup fresh basil leaves, 2 tablespoons pine nuts (or walnuts), 1 garlic clove, 1/4 cup grated Parmesan, and 1/4 teaspoon salt. Pulse to a coarse paste. With the motor running, stream in 3 tablespoons olive oil until the mixture emulsifies into a smooth pesto. Taste and adjust salt and cheese as needed. If the pesto seems very thick, thin with 1–2 tablespoons reserved pasta water. Toss drained pasta with 2–3 tablespoons pesto (or more to taste) until evenly coated. Serve with extra Parmesan and a drizzle of olive oil.