Simple Recipes For Two

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And you’ve got a plus-one to feed, but don’t want to resort to ordering takeout *again*? My friend, I’ve got your back. Forget the complicated multi-step recipes that make you want to throw your apron at the wall. We’re talking maximum flavor, minimum fuss, and a dish that’ll make you look like a kitchen wizard without actually having to cast any spells (unless you count the magic of perfectly cooked pasta).

Why This Recipe is Awesome

Because who has time for a culinary marathon when you’re just trying to get some deliciousness into your face (and maybe someone else’s)? This creamy tomato pasta for two is your new weeknight hero. It’s practically idiot-proof – even I manage to make it look fancy. Plus, it comes together faster than your favorite streaming show can buffer, meaning less time cooking and more time… well, eating! It’s perfect for a cozy night in, a quick post-work meal, or when you just want to feel like a domestic goddess/god without breaking a sweat.

Ingredients You’ll Need

Get ready to grab these simple goodies. No obscure ingredients, promise!

• Pasta (6 oz / about 1.5 cups dry): Any short shape works – penne, fusilli, farfalle. IMO, it holds the sauce better than spaghetti.
• Canned Diced Tomatoes (14.5 oz can): Don’t bother chopping fresh ones unless you *really* want to. We’re going for speed here.
• Heavy Cream or Half & Half (1/2 cup): This is where the “creamy” magic happens. Don’t skimp!
• Garlic (2-3 cloves): Minced. Because more garlic is always the answer. Always.
• Olive Oil (1 tbsp): Good quality, please. Your taste buds will thank you.
• Parmesan Cheese (1/4 cup + more for serving): Freshly grated is always superior, just sayin’.
• Salt & Black Pepper: To taste. Don’t be shy.
• Red Pepper Flakes (optional, 1/4 tsp): For a little kick if you’re feeling spicy.
• Fresh Basil (optional, for garnish): Makes it look super professional.

Step-by-Step Instructions

Alright, apron up! Let’s get cooking. These steps are so easy, you could probably do them blindfolded (but please don’t).

1. Boil the Water: Fill a medium pot with water, add a generous pinch of salt (make your pasta water taste like the sea!), and bring it to a rolling boil. Then, add your pasta and cook according to package directions until al dente. Don’t overcook it!
2. Sauté the Garlic: While your pasta is doing its thing, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and cook for about 30-60 seconds until fragrant. Don’t let it burn! Burnt garlic is a sad, bitter affair.
3. Tomato Time: Pour in the canned diced tomatoes (undrained). Give it a good stir, bring to a gentle simmer, and let it cook for 5-7 minutes. This allows the flavors to meld beautifully.
4. Creamy Goodness: Reduce the heat to low. Stir in the heavy cream (or half & half) and the 1/4 cup of Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using). Taste it and adjust as needed – this is your moment to shine!
5. Combine Forces: Once your pasta is al dente, drain it, reserving about 1/4 cup of the starchy pasta water. Add the drained pasta directly to the sauce in the skillet. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
6. Serve It Up: Divide the pasta between two bowls. Garnish with more freshly grated Parmesan and a few leaves of fresh basil if you’re feeling fancy. Dig in immediately!

Common Mistakes to Avoid

We all make mistakes, but let’s try to avoid these rookie errors, shall we?

• Forgetting to Salt the Pasta Water: This is literally the only chance you get to season the pasta itself. Don’t blow it! Bland pasta is a crime against humanity.
• Overcooking the Pasta: Mushy pasta is just… no. Keep an eye on the clock and check for al dente – a slight bite, but not hard.
• Burning the Garlic: Garlic goes from golden to burnt in a nanosecond. Keep the heat medium-low and your eyes on the pan.
• Adding Cold Cream to a Blistering Hot Sauce: This can sometimes cause the cream to curdle. Always reduce the heat to low before stirring in dairy.
• Not Tasting as You Go: How do you know if it needs more salt, pepper, or a pinch of spice if you don’t taste it? Be your own best critic!

Alternatives & Substitutions

Feeling adventurous? Or maybe you just ran out of basil. No worries, we’ve got options!

• Veggie Boost: Stir in a handful of fresh spinach during the last minute of simmering the sauce, or add some sautéed mushrooms or cherry tomatoes when you add the canned tomatoes.
• Protein Power: Want to bulk it up? Cook some shrimp or chicken (sliced or diced) separately and toss it into the sauce with the pasta. Easy peasy.
• Dairy Swap: If you’re out of heavy cream, milk can work, but the sauce will be thinner and less rich. Sour cream or cream cheese can also be stirred in for tang and creaminess, but start with small amounts.
• Herb It Up: No fresh basil? A sprinkle of dried Italian seasoning or oregano in the sauce works wonders. FYI, fresh herbs usually have a stronger, brighter flavor.
• Spicier Kick: Love the heat? Increase the red pepper flakes or add a dash of your favorite hot sauce to the individual servings.

FAQ (Frequently Asked Questions)

• Can I use low-fat cream or milk instead of heavy cream?

  Well, technically yes, but why live a life without full-fat joy? It’ll be less creamy and may split if not heated gently. For best results, stick to the good stuff!

• Fresh or canned tomatoes? Does it matter?

  For this speedy recipe, canned diced tomatoes are your best friend. They’re already peeled, chopped, and packed with flavor. If you *must* use fresh, you’ll need to peel and dice them, which adds a bit of time and effort.

• How do I make this spicier? I like my food to have a personality.

  Oh, you rebel! Go wild with those red pepper flakes. You can add them with the garlic, or stir them into the sauce. A few dashes of your favorite hot sauce at the end also works!

• What if I don’t have Parmesan cheese? Is there a good substitute?

  You can use Pecorino Romano for a sharper, saltier kick, or another hard Italian cheese. If you skip it entirely, the sauce will be missing that cheesy depth, so try to find some!

• Can I double this recipe for more people?

  Absolutely! This recipe scales up beautifully. Just remember to use a larger pot and skillet, and ensure your pasta water is adequately salted for the increased volume of pasta.

• I have leftover sauce. How long does it last, and can I freeze it?

  Leftover sauce (without the pasta mixed in) will last 3-4 days in the fridge. Freezing isn’t ideal for cream-based sauces as they can separate when thawed, but if you must, reheat very gently over low heat, stirring constantly, and be prepared to whisk it back together.

Final Thoughts

And there you have it! A ridiculously easy, incredibly tasty, and surprisingly impressive meal for two. See? I told you you could do it. Now go forth, conquer the kitchen, and impress your tastebuds (and maybe your date!) with your new culinary skills. You’ve earned it! P.S. Don’t forget to take a picture and make all your friends jealous.