Great meals can be quick too. Here’s 3 quick and dirty pasta recipes for those busy weeknights!

00:00 Intro
00:10 Aglio e Oglio
02:02 Alfredo
03:04 Tomato Sauce
04:32 Outro

Ingredients & steps (for two)

Aglio e Olio

– 250g pasta
– 100ml olive oil
– 4-5 garlic cloves
– 1 tsp red pepper flakes
– small bunch of parsley chopped
– squeeze of lemon
– parmesan
– s&p

1. Start by bringing a large pot of water to a boil and salting heavily.
2. Then pre-heat a large pan over low-medium heat and add olive oil. Let the oil come up to temp and add the garlic and the red pepper flakes. Cook for 2-3 minuets or until the garlic starts turning golden. Kill the heat.
3. Cook your pasta and reserve a cup of its starchy pasta water. Add the pasta to the sauce along with a splash of the reserved pasta water and cook over medium-high heat, stirring lively, for 2-3 minuets to combine the olive oil and water into a silky sauce. Add more pasta water if needed.
4. Add parsley and a squeeze of lemon juice if desired and serve with a good dusting of parmesan and a crack of freshly ground black pepper.

Alfredo

– 250g pasta
– 80g parmesan grated
– 80g butter cubed
– 1/2 cup reserved pasta water
– s&p

1. Combine parmesan and butter in a large heat-proof bowl.
2. Add cooked pasta while hot, along with a 1/4 cup of its cooking waters and stir lively until the parmesan and the butter have melted together with the pasta water into a silky sauce. Add more of the reserved pasta water if needed to thin out the sauce.
3. Season with salt if needed and serve with a crack of freshly ground black pepper.

Tomato Sauce

– 1/2 – 1 tin anchovies
– 1-2 garlic cloves minced
– 150g tomato paste
– 100ml dry red wine
– 200g passata / tomato purée
– 1 bunch of fresh basil
– 50g butter cubed
– parmesan
– s&p

1. Add anchovies along with their oil to a pre-heated pan over medium heat, along with garlic and cook for 2-3 minuets, while breaking down the anchovies.
2. Add tomato paste and cook while stirring for another 2-3 minuets to a deeper red and dgelaze the pan with the red wine. Stir into the tomato paste and reduce slightly. Add the passata and fresh basil and stir into the sauce. Reduce for 5-10min over gentle heat. Remove the basil. Add the butter and stir to melt into the sauce.
3. Serve with a dusting of parmesan and a crack of freshly ground black pepper.

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