Simple Dinner Ideas For Two Pasta

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And it’s for two? Even better, because that means less drama, more deliciousness, and maybe even some leftovers for tomorrow’s lunch… if you’re strong enough to resist. 😉

Why This Recipe is Awesome

Okay, buckle up buttercup, because this isn’t just any pasta recipe. This is ‘I-just-pulled-this-out-of-my-hat-and-it-tastes-gourmet’ level stuff. It’s **super speedy**, uses ingredients you probably already have lurking in your pantry (or can grab in a 5-min dash to the store), and most importantly, it’s ridiculously delicious. Seriously, it’s pretty much idiot-proof. Even I, the queen of distraction-cooking, haven’t managed to mess this one up. Plus, it screams ‘romantic dinner’ without screaming ‘I spent three hours slaving over a hot stove.’ Win-win, my friend.

Ingredients You’ll Need

• Pasta of your choice (about 150-200g / 5-7 oz): Whatever shape floats your boat! Spaghetti, penne, fusilli – anything that can hold onto a yummy sauce. This is for two people, so don’t go making a whole kilogram unless you’re planning a pasta mountain.
• Olive Oil (2 tablespoons): The good stuff, not the ‘mystery oil’ you found in the back of the cupboard.
• Garlic (2-3 cloves, minced): Because life’s too short for bland food. More garlic = more happiness, IMO.
• Canned Crushed Tomatoes (1 can, ~400g / 14.5 oz): Or passata if you’re feeling fancy. No fresh tomatoes here unless you want to add extra steps. We’re keeping it simple!
• Heavy Cream (1/4 to 1/2 cup): The secret to that luxurious, silky texture. Don’t skimp, unless you’re a monster.
• Fresh Basil (a good handful, chopped): Adds that fresh, aromatic ‘zing.’ Totally worth it, but dried works in a pinch if you’re in a pinch (but it won’t be as good, just saying).
• Parmesan Cheese (for serving): Essential. Non-negotiable. Grate some extra, you know you want to.
• Salt & Black Pepper (to taste): Seasoning is key, people! Taste as you go.
• Red Pepper Flakes (1/2 teaspoon, optional): For a little kick. If you like a tiny bit of heat, go for it!

Step-by-Step Instructions

1. **Boil the Water, Get Salty:** Grab a medium pot, fill it with water, and get it boiling. Once it’s bubbling like crazy, add a generous pinch of salt. We’re talking ocean-level salty here – **it’s the only chance to season your pasta from the inside out!** Throw in your pasta and cook according to package directions until *al dente* (that’s Italian for ‘to the tooth,’ meaning slightly firm, not mushy).
2. **Sauté the Aromatics:** While the pasta’s doing its thing, heat the olive oil in a separate large pan or skillet over medium heat. Add your minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant. **Don’t let it burn!** Burnt garlic is a sad, bitter mess.
3. **Introduce the Tomatoes:** Pour in your crushed tomatoes. Stir well. Let it simmer gently for about 5-7 minutes, allowing the flavors to meld. If it looks too thick, you can add a splash of the pasta water you saved (see next step!).
4. **Cream It Up & Pasta Time:** Before draining your pasta, **reserve about 1/2 cup of the starchy pasta water.** This is liquid gold! Drain the pasta and immediately add it to your tomato sauce. Now, pour in the heavy cream and a splash of that reserved pasta water. Stir everything together, letting the sauce coat every strand of pasta.
5. **Basil & Serve:** Take the pan off the heat. Stir in most of your chopped fresh basil. Season with salt and pepper to taste. Serve immediately, topped with more fresh basil and a mountain of grated Parmesan cheese. **Eat it while it’s hot!**

Common Mistakes to Avoid

• **Under-salting the Pasta Water:** Seriously, this is a cardinal sin. Your pasta will taste bland, and no amount of sauce can fully fix that. Be brave with the salt!
• **Overcooking the Pasta:** Mushy pasta is just… depressing. Aim for *al dente*. It’s got a little chew to it. Set a timer, people!
• **Burning the Garlic:** Goes from perfectly fragrant to acrid in seconds. Keep an eye on it! A quick sauté is all it needs.
• **Forgetting to Reserve Pasta Water:** This starchy liquid helps emulsify the sauce, making it cling beautifully to your pasta. Don’t dump it all down the drain!
• **Adding Cold Cream Straight from the Fridge:** It can sometimes seize up the sauce. Let it warm up a bit on the counter while you cook, or gently warm it in a separate pan if you’re feeling extra.

Alternatives & Substitutions

• **No Heavy Cream?** You can use half-and-half for a lighter sauce, or a splash of milk combined with a tablespoon of cream cheese for a similar effect (though the texture won’t be *quite* the same). Some people use Greek yogurt, but that’s a whole other vibe – proceed with caution!
• **No Fresh Basil?** Dried basil can work, but use about 1/3 the amount and add it with the tomatoes to let it rehydrate. Honestly, though, fresh basil is a game-changer here. **Seriously, grab some if you can!**
• **Want to Add Protein?** Sauté some shrimp or cooked chicken breast in the pan before the garlic, then remove and add back at the end. Or throw in some drained canned chickpeas for a vegetarian boost.
• **Veggie Boost:** Spinach wilts perfectly into this sauce at the very end. Or sauté some finely chopped onions with the garlic for more depth.

FAQ (Frequently Asked Questions)

• **”Can I use fresh tomatoes instead of canned?”** You *can*, but it adds more steps (blanching, peeling, crushing) and might make the sauce a bit thinner. For true simplicity, stick to canned crushed tomatoes, my friend.
• **”Is there a dairy-free option for the cream?”** Absolutely! Look for unsweetened cashew cream or oat-based cooking cream. Just ensure it’s unsweetened, or you’ll have a dessert pasta!
• **”How do I make it spicier?”** Easy-peasy! Just add more red pepper flakes with the garlic, or even a tiny dash of cayenne pepper. Start small, you can always add more, but you can’t take it away!
• **”Can I make this ahead of time?”** The sauce? Yes, you can make the sauce and store it in the fridge for a couple of days. But **cook the pasta fresh** and combine just before serving. Reheated pasta is rarely a joy.
• **”What kind of pasta is best?”** Honestly, whatever you have! Penne, spaghetti, linguine, rotini… they all work. Just pick something that holds sauce well. My personal faves are spaghetti or linguine for that perfect swirl.
• **”What if my sauce is too thin/thick?”** Too thin? Let it simmer uncovered a bit longer to reduce, or add a tiny sprinkle of cornstarch slurry (cornstarch mixed with a bit of cold water) at the end. Too thick? Add more reserved pasta water (or a splash of regular water) until it’s perfect.

Final Thoughts

See? I told you this was easy peasy lemon squeezy. Or, well, tomato cheesy. Whatever. You just whipped up a restaurant-quality meal without breaking a sweat (or the bank). Go ahead, pat yourself on the back, maybe pour a glass of wine. Now go impress someone—or just yourself, which is arguably more important—with your new culinary skills. You’ve earned it, superstar!