3 Easy Pasta Dishes When You Have No Idea What to Make For Dinner

We all have those nights where we haven’t made a plan for dinner, haven’t gone grocery shopping, and don’t really FEEL like cooking…before reaching for the phone to order a pizza, I’m saving you with 3 easy pasta dishes that use ingredients you should already have in your pantry. Dinner? DONE!

Recipe 1: Pasta in Tomato and Onion Sauce

Ingredients

• 1 Onion, cut in half

• 5 Tbsp Butter

• 1 28-oz can of imported tomatoes (or 2 smaller cans is fine) (crushed or petite diced is best)

• 1 lb Pasta such as Spaghetti or Penne

• Salt and Pepper to taste

• Optional: Grated Parmesan Cheese and Crusty Bread

Directions

1. Add the crushed tomatoes, butter and onion to a saucepan over medium heat. Bring to a simmer, then turn the heat to low and simmer VERY slowly for 45 minutes, stirring occasionally. Season as you see fit with salt and pepper to taste.

2. Meanwhile, bring a pot of water to a boil and cook the pasta until al dente, according to package instructions. Drain.

3. When the sauce is done, add the pasta to the saucepan and stir. Serve with optional grated parmesan on top and crusty bread on the side.

Wine Pairing: Sangiovese, Chianti, or Barbera

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Recipe 2: Pasta in Cream and Butter Sauce

Ingredients

• 1 lb Pasta such as Linguine or Fettuccine

• 1 Cup Heavy Cream, divided

• 2/3 Cup Freshly Grated Parmesan Cheese, divided plus more for serving

• 2 Tbsp Butter (make it good quality for best result)

• Salt and Pepper to taste

• Optional: freshly grated nutmeg to taste

Directions

1. Bring a pot of water to a boil and cook the pasta until al dente, according to package instructions. Drain.

2. Add 2/3 Cup of the heavy cream and all of the butter into a large saucepan and turn the stove to medium heat. Cook and stir together until the butter has just melted and the cream has thickened up. Turn off the heat.

3. Add the drained pasta to the butter and cream and turn the heat to low. Toss the pasta until thoroughly coated. Add the remaining 1/3 Cup heavy cream, the 2/3 Cup Parmesan, and salt and pepper to taste. If you have nutmeg, grate just a pinch over the pasta.

4. Serve with grated Parmesan on top.

Wine Pairing: Oaked Chardonnay

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Recipe 3: Lemon-Garlic Spaghetti

Ingredients

• 1 lb Pasta, such as Spaghetti or Angel Hair

• 2 Tbsp Olive Oil, more to taste

• 2 Garlic Cloves, minced

• Juice of 1 Lemon

• 1/2 Cup reserved cooking liquid from the cooked pasta (feel free to substitute chicken stock or white wine)

• a Handful of Spinach

• Grated Parmesan Cheese for serving

• Optional: Lemon Wedges for serving

Directions

1. Bring a pot of water to a boil and cook the pasta until al dente, according to package instructions. Drain.

2. Add the olive oil to a large saucepan over medium heat. Add the minced garlic, stirring until fragrant, about 1 minute.

3. Add the cooked pasta, the lemon juice, the reserved cooking liquid, and spinach. Stir until the spinach wilts

4. Serve immediately with grated Parmesan cheese on top and lemon wedges for extra acidity (optional)

Wine Pairing: Unoaked Chardonnay (like Chablis), Pinot Grigio, Sparkling Wine