Simple Recipes For One Person

So, you’ve survived another day, and now your stomach is rumbling a symphony of ‘feed me!’ but your brain is singing ‘don’t make me cook forever!’ Sound familiar? Good. Because today, we’re whipping up something so ridiculously easy and tasty, you’ll wonder why you ever bothered with takeout. Say hello to your new best friend: a Speedy Single-Serving Pasta with Burst Cherry Tomatoes & Feta. Get ready to impress… well, yourself!

Why This Recipe is Awesome

This isn’t just a recipe; it’s a life hack. It’s for those moments when you’re craving something legit, but your energy levels are lower than your phone battery at 2 AM. Plus, it’s pretty hard to mess up. Seriously, even I, a notorious ‘burner of water’ in my early days, can nail this. It’s single-serving perfection, meaning no awkward leftovers staring judgmentally from the fridge. Just pure, unadulterated, cheesy-pasta bliss, all for *you*. And the best part? It comes together faster than you can pick a show on Netflix. Minimal effort, maximum flavor. That’s our motto today!

Ingredients You’ll Need

Gather your troops, young chef! Here’s what you’ll need for your culinary solo adventure:

• Pasta: About 1 cup dry. Whatever shape makes your heart sing, or just whatever’s lurking in the back of your pantry. Spaghetti, penne, fusilli – it all works!
• Cherry Tomatoes: A generous handful (about 1 cup), halved. They burst with flavor, literally.
• Feta Cheese: Roughly ¼ cup, crumbled. The saltier, the better, IMO.
• Garlic: 1 clove, minced. Because garlic makes everything better. It’s a fact.
• Olive Oil: A good drizzle, a glug, whatever feels right. Maybe 1-2 tablespoons.
• Salt & Black Pepper: To taste, naturally. Don’t be shy!
• Fresh Basil: A few leaves, roughly torn (optional, but highly recommended for that *chef’s kiss* moment).
• Chili Flakes: A tiny pinch if you like a little kick (also optional, but fun!).

Step-by-Step Instructions

Alright, apron on (or not, we’re informal here!), let’s get cooking:

1. Grab your smallest pot and fill it with water. Add a generous pinch of salt (seriously, don’t skimp on this part!). Bring it to a rolling boil. Once it’s bubbling like a mad scientist’s lab, toss in your pasta. Cook according to package directions until it’s perfectly al dente.
2. While your pasta is doing its thing, halve those cherry tomatoes and mince that garlic clove. You’re a multi-tasking pro!
3. Before you drain the pasta, **scoop out about half a cup of that starchy pasta water** and set it aside. This is liquid gold, FYI. Now, drain your pasta like a champ.
4. Return the empty pot (or a skillet, if you prefer) to low heat. Add your olive oil, minced garlic, and cherry tomatoes. Sauté for about 3-5 minutes, or until the tomatoes start to soften and burst a little. They’ll release all their juicy goodness!
5. Dump your drained pasta into the pot with the tomatoes and garlic. Add the crumbled feta, a splash of that reserved pasta water (start with a few tablespoons, add more if needed), and a good grind of black pepper. If you’re feeling spicy, toss in those chili flakes now.
6. Stir everything together until the feta is melty and coating the pasta. The pasta water will help create a light, dreamy sauce. Taste it! Does it need more salt? Pepper? You’re the boss.
7. Transfer your masterpiece to a bowl. If you have it, scatter those fresh basil leaves on top. You just made restaurant-quality pasta for one, in minutes. Pat yourself on the back!

Common Mistakes to Avoid

Listen up, buttercup! We want this to be perfect, so steer clear of these rookie blunders:

• Forgetting to salt the pasta water. Seriously, it makes a huge difference in the pasta’s flavor. Unsalted pasta is just… sad. Don’t be that person.
• Overcooking the pasta. Al dente, my friend! We’re not making baby food here. Mushy pasta is a culinary crime.
• Not reserving pasta water. This is your secret sauce emulsifier! Don’t ditch it all; it’s what binds everything into a creamy, dreamy sauce.
• Being shy with seasoning. Taste as you go! Pasta is a blank canvas, and it loves salt and pepper.

Alternatives & Substitutions

No feta? No tomatoes? No problem! This recipe is super flexible. Think of it as a template for your delicious desires:

• Veggie Swap: Instead of (or in addition to!) cherry tomatoes, try a handful of fresh spinach (toss it in at the end, it wilts quickly), sliced mushrooms, or even some diced zucchini.
• Cheese Swap: Out of feta? Goat cheese crumbles would be divine, or a generous sprinkle of grated Parmesan. Heck, even a little cream cheese or mascarpone could make it extra luscious.
• Add Protein: Got some leftover grilled chicken? A can of tuna? A few shrimp? Toss them in when you add the pasta for an extra boost. Easy peasy!
• Herb It Up: No fresh basil? A sprinkle of dried oregano or Italian seasoning works too. Fresh parsley or chives would also be excellent.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and opinions, mostly):

1. Can I use dried herbs instead of fresh basil?
   Sure, if you’re out of fresh. But fresh basil is like a tiny party in your mouth. Dried herbs are good, but fresh is *chef’s kiss*.
2. What if I don’t have feta?
   Parmesan works beautifully, or even some soft goat cheese. Don’t let a missing ingredient stop your pasta dreams! Just adjust your salt intake accordingly, as Parmesan is saltier.
3. Can I make a bigger batch for meal prep?
   Technically, yes, but then it’s not ‘for one,’ is it? This dish is really best fresh. But if you *must*, just scale up the ingredients. Just be warned, the feta sauce can get a bit thick upon cooling.
4. Do I have to use cherry tomatoes?
   Any small, ripe tomato will do. Or even chopped regular tomatoes, just make sure they’re not too watery. Just don’t use giant beefsteaks; they’re a bit much for this speedy situation.
5. Is this healthy?
   It’s balanced! And definitely healthier than a triple-patty burger. It’s got carbs, fats, a little protein, and veggies. It’s all about mindful portions, right? Enjoy it!
6. I don’t have olive oil. Can I use butter?
   You *can*, but olive oil lends a better flavor here. If butter is all you’ve got, go for it, but just be aware the taste will be different. And maybe a little heavier.

Final Thoughts

So there you have it, your new go-to single-serving masterpiece. No stress, no huge clean-up, just deliciousness tailored perfectly for *you*. You’ve proven that cooking for one can be an absolute joy, not a chore. Now go forth and conquer that kitchen (or at least, that one pot). You’ve earned this moment of culinary bliss. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!