Basic Pasta Recipe

Pasta: Any type of pasta will work for this recipe, such as spaghetti, penne, or fusilli.

Olive oil: Used for sautéing and adding a rich, fruity flavor.

Garlic: Minced garlic adds a pungent, aromatic element to the dish.

Cherry tomatoes: Halved cherry tomatoes provide a sweet and tangy burst of flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and depth.

Parmesan cheese: Grated parmesan cheese adds a savory, umami flavor.

Fresh basil: Chopped fresh basil adds a bright, herbal note.

When cooking pasta, make sure to use a large pot with plenty of water to allow the pasta to move freely and cook evenly. Adding a generous amount of salt to the boiling water enhances the flavor of the pasta. For the garlic, finely mince it to ensure it cooks quickly and releases its full aroma. When adding cherry tomatoes to the pan, gently press them with the back of a spoon to release their juices, creating a light sauce that coats the pasta beautifully. Finally, always use freshly grated parmesan cheese and freshly chopped basil for the best flavor and presentation.

• 200 g any type pasta - Substitute with zucchini noodles: A low-carb alternative that provides a similar texture and can be spiralized at home.

• 200 g any type pasta - Substitute with whole wheat pasta: A healthier option with more fiber and nutrients.

• 2 tablespoon olive oil - Substitute with avocado oil: Has a similar healthy fat profile and a high smoke point.

• 2 tablespoon olive oil - Substitute with butter: Adds a rich flavor, though it has a different fat composition.

• 2 cloves minced garlic - Substitute with garlic powder: Provides a similar flavor, though less fresh, and is convenient.

• 2 cloves minced garlic - Substitute with shallots: Adds a mild garlic and onion flavor, enhancing the dish.

• 1 cup halved cherry tomatoes - Substitute with sun-dried tomatoes: Offers a more intense, concentrated tomato flavor.

• 1 cup halved cherry tomatoes - Substitute with diced red bell peppers: Adds a sweet and crunchy texture, though different from tomatoes.

• salt - Substitute with soy sauce: Adds umami and saltiness, enhancing the overall flavor.

• salt - Substitute with sea salt: Provides a different mineral profile and a slightly different taste.

• black pepper - Substitute with white pepper: Offers a similar spiciness with a slightly different flavor profile.

• black pepper - Substitute with red pepper flakes: Adds heat and a different kind of spiciness.

• ¼ cup grated parmesan cheese - Substitute with nutritional yeast: A vegan option that provides a cheesy flavor.

• ¼ cup grated parmesan cheese - Substitute with pecorino romano: A similar hard cheese with a slightly saltier and sharper taste.

• ¼ cup fresh, chopped basil - Substitute with fresh parsley: Adds a fresh, slightly peppery flavor, though different from basil.

• ¼ cup fresh, chopped basil - Substitute with dried basil: Provides a similar flavor, though less vibrant and fresh.

• Allow the pasta to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.
• Transfer the pasta to an airtight container. If you have a lot of pasta, consider dividing it into smaller portions for easier reheating.
• Store the pasta in the refrigerator if you plan to consume it within 3-5 days. This keeps the pasta fresh and flavorful.
• For longer storage, place the pasta in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date so you can keep track of how long it has been stored.
• When ready to reheat, thaw frozen pasta in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the pasta on the stovetop over medium heat. Add a splash of olive oil or a bit of water to help loosen the pasta and prevent it from drying out.
• Alternatively, you can reheat the pasta in the microwave. Place it in a microwave-safe dish, cover it with a damp paper towel, and heat in short intervals, stirring in between.
• If the pasta seems dry after reheating, toss it with a bit more olive oil or a spoonful of pasta sauce to revive its flavor and texture.
• Garnish with fresh basil and a sprinkle of parmesan cheese before serving to enhance the taste and presentation.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a splash of olive oil or a small amount of water to the pan.
  3. Add the leftover pasta and stir occasionally until heated through.
  4. If the pasta seems dry, add a bit more olive oil or water to help rehydrate it.
  5. Once hot, remove from heat and enjoy.

• Microwave Method:

  1. Transfer the pasta to a microwave-safe dish.
  2. Add a tablespoon of water or olive oil to prevent drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Check the temperature and continue heating in 30-second intervals if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pasta in an oven-safe dish.
  3. Add a splash of olive oil or a bit of water to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until heated through.
  6. Remove the foil for the last 5 minutes if you prefer a slightly crispy top.

• Boiling Water Method:

  1. Bring a pot of water to a boil.
  2. Place the pasta in a colander that fits into the pot.
  3. Dip the colander into the boiling water for about 30 seconds to 1 minute.
  4. Remove the colander and let the pasta drain.
  5. Serve immediately.

• Large pan: Used to heat olive oil, cook garlic, and combine all ingredients.

• Pot: Used to cook the pasta according to package instructions.

• Colander: Used to drain the cooked pasta.

• Wooden spoon: Used to stir the garlic and tomatoes in the pan.

• Chef's knife: Used to mince the garlic and chop the basil.

• Cutting board: Used as a surface for mincing garlic and chopping basil.

• Measuring spoons: Used to measure the olive oil.

• Measuring cup: Used to measure the cherry tomatoes and grated parmesan cheese.

• Grater: Used to grate the parmesan cheese.

• Serving bowl: Used to serve the finished pasta dish.

Pre-cook pasta: Cook pasta in advance and store it in the fridge. Reheat it quickly when needed.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Cherry tomatoes: Buy pre-washed and pre-halved cherry tomatoes to skip the prep work.

Grated parmesan: Purchase pre-grated parmesan cheese to avoid grating it yourself.

Fresh basil: Use pre-chopped fresh basil or even dried basil if you're in a hurry.