Weeknight Pasta Food

25 WEEKNIGHT PASTA DINNER RECIPES: BUCATINI WITH SHEET PAN TOMATO SAUCE

Steps:

• Preheat oven to 425 (220C) degrees.
• Arrange half of the cherry tomatoes on a rimmed baking sheet. Slice the remaining tomatoes in half and add to the baking sheet.
• Toss the tomatoes with the oil, crushed red pepper, fresh chili and ¾ teaspoon salt.
• Roast 20-25 minutes, until the tomatoes are very soft, shriveled and juicy. Use the back of a wooden spoon or a potato masher to lightly crush the tomatoes. For extra heat, chop the chili pepper and add back to the sauce, otherwise remove it.
• While the tomatoes are roasting, bring 5-6 quarts of water to a boil with 2 tablespoons salt. Add the pasta and cook according to package directions (about 10 minutes) for perfect al dente texture.
• Scoop out ½ cup of the pasta water and reserve. Drain the pasta and transfer to a serving bowl (cover to keep warm).
• Pour ¼ cup of the pasta water onto the sheet pan. Add the garlic and stir to create a saucy, chunky consistency, adding additional water little by little as needed. Stir in the basil.
• Add about half the sauce to the pasta and toss to coat. To serve, portion the pasta into bowls and add 2 tablespoons ricotta alongside. Add more sauce to taste and sprinkle with grated cheese.

SPECIAL WEEKNIGHT PASTA SKILLET

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large saucepan on medium heat. Remove from saucepan; drain.
• Add peppers, garlic and oregano to saucepan; cook and stir 3 min. or until peppers are crisp-tender. Add meat and pasta sauce; bring to boil. Remove from heat.
• Drain pasta. Add to sauce with Singles; stir. Top with mozzarella and Parmesan; cover. Remove from heat. Let stand 5 min. or until mozzarella is melted.

WEEKNIGHT PASTA SALAD

Steps:

• Cook pasta as directed on package; drain.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate at least 1 hour before serving.

PASTA AL POMODORO

Steps:

• Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
• Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
• Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
• Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
• Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.