Ugh, long days, right? Me too! That feeling when you finally walk through the door and the last thing you want to do is spend a million hours in the kitchen? Yeah, I know it well. That’s exactly why I’m so excited to share these Weeknight Pasta Recipes You’ll Love. It all started for me one evening after a super busy day. I had nothing planned, just a box of spaghetti, some sad-looking spinach, and a whole lot of garlic. But you know what? I whipped up the most satisfying pasta dish in what felt like minutes. It taught me that dinner doesn’t have to be complicated to be amazing. This pasta with roasted red peppers and olives is a total game-changer – it’s quick, packed with flavor, and honestly, just plain delightful. Trust me, it’s going to become your new go-to for those crazy evenings!
Why You’ll Love These Weeknight Pasta Recipes
Seriously, why is this pasta a weeknight winner? Let me count the ways:
- Speedy Satisfaction: We’re talking dinner on the table in about 50 minutes, total! Perfect for when hunger strikes hard and fast.
- Super Simple: No fancy techniques here, just straightforward steps that anyone can follow. Even if you’re new to the kitchen, you’ve got this!
- Flavor Explosion: The combination of roasted red peppers, briny olives, creamy mozzarella, and sharp Parmesan is just divine. It tastes like you spent hours on it.
- Family Approved: Kids and adults alike gobble this up. It’s hearty, cheesy, and utterly comforting – a guaranteed crowd-pleaser!
- Minimal Cleanup: With most of the magic happening in one pot and then a baking dish, you’ll spend less time scrubbing and more time enjoying your meal.
Gather Your Ingredients for Weeknight Pasta
Alright, let’s get our game faces on and gather everything we need for this amazing Weeknight Pasta! You’ll be surprised how many good things come together from just a few key players. Here’s what you’ll want to have ready:
For the Sauce:
- 2 tablespoons of extra-virgin olive oil – it’s the base for all that flavor!
- 1 medium onion, chopped up nice and fine.
- 4 garlic cloves, sliced super thin so they spread that garlicky goodness around.
- 1 (16-oz.) jar of roasted red peppers, drained and chopped. These are like little flavor bombs! You’ll need about 1¾ cups.
- 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt (don’t forget the salt!).
- A good grind of freshly ground black pepper.
- 1 cup of green olives, pitted and smashed – trust me, the smash is important!
- 2 tablespoons of double-concentrated tomato paste. This gives the sauce a real depth of flavor.
- ¼ teaspoon crushed red pepper flakes – just a little kick! Adjust if you like it spicier.
- 1 (14-oz.) can of whole peeled tomatoes, ready to be added.
For the Pasta and Assembly:
- 1 lb. of rigatoni, penne, or ziti. Pick your favorite shape!
- A good pinch of Kosher salt for the pasta water – make it taste like the sea!
- 4 tablespoons of unsalted butter – for that lovely richness.
- 2 teaspoons of finely chopped fresh oregano.
- 2 oz. of Parmesan cheese, finely grated, divided – half for the sauce, half for topping.
- 1 lb. of fresh mozzarella, torn into bite-size pieces, also divided. Oh, the melty goodness!
- A fresh handful of torn basil leaves for that pop of green and fresh flavor right at the end.
Simple Steps for Delicious Weeknight Pasta Recipes
Alright, let’s dive into how we bring this amazing dish together! It’s really not complicated at all, just a few simple steps that make a big difference. You’ll be shocked at how easy it is to get this Weeknight Pasta on the table, tasting like you slaved away for hours!
Making the Flavorful Sauce
First things first, let’s get that gorgeous sauce going. Grab a medium Dutch oven or any nice, heavy pot you have. Drizzle in that extra-virgin olive oil and heat it up over medium-high heat. Toss in your finely chopped onion and thinly sliced garlic. Give them a good stir now and then until the onion starts to get a little soft and sweet-smelling, usually about 4 minutes. Now, add in those chopped roasted red peppers and your kosher salt – don’t forget to add a little black pepper too! Keep stirring every so often until the whole mixture looks nice and jammy, like a thick, rich sauce base. This usually takes about 8-10 minutes. Next, it’s time for the smashed green olives (yes, smash them first, it releases all their briny goodness!), the tomato paste, and those crushed red pepper flakes for a gentle warmth. Cook this, stirring constantly, for about 3 minutes until the tomato paste looks a little darker. Finally, add in your whole peeled tomatoes, crushing them with your hands as they go into the pot. Let this simmer, stirring often, until it thickens up nicely, about 4 minutes. See? Already smelling amazing!
Cooking the Pasta and Combining
While that fabulous sauce is simmering away, let’s get our pasta party started! Somewhere in the middle of your oven, pop a rack in and get it preheating to 350°F (175°C). Now, fill a big pot with water, add a generous amount of Kosher salt – it should taste like the sea, seriously! – and bring it to a rolling boil. Drop in your pasta (rigatoni, penne, whatever you chose!) and cook it until it’s *very* al dente. What does that mean? Well, it’s usually about 2 minutes less than what the package says. Remember, it’s going to finish cooking in the oven, so we don’t want it mushy now. Drain the pasta, but here’s a crucial tip: save about ⅓ cup of that starchy pasta water. It works magic later! Now, pour that drained pasta right into the pot with your sauce. Add the reserved pasta water, then stir in the butter, fresh oregano, and half of your grated Parmesan cheese. Keep everything moving over medium heat until the sauce thickens up just right, coating every single piece of pasta in this glossy, deliciousness – about 2 minutes. Take it off the heat and gently stir in half of your torn fresh mozzarella. It’s going to start getting wonderfully melty!
Baking and Broiling for the Perfect Finish
Okay, we’re in the home stretch now! Carefully transfer all that glorious saucy pasta into a 13×9 inch baking dish. Spread it out so it’s nice and even. Then, sprinkle the rest of your Parmesan cheese all over the top, followed by the remaining mozzarella pieces. Pop that dish back into your preheated 350°F (175°C) oven for about 15-20 minutes. You want to see it all bubbling around the edges, looking warm and inviting. Once it’s bubbly, switch your oven to the broiler setting. Keep a super close eye on it because broilers work fast! Let it broil for about 3 minutes, just until the top gets beautifully browned and a little crispy in spots. Oh, that smell! Let it rest for about 5 minutes after it comes out of the oven – this little cooling period helps everything set up perfectly. Drizzle with that fresh basil right before serving, and you’ve got yourself a masterpiece!
Tips for Success with Your Weeknight Pasta
You know, the best thing about this Weeknight Pasta is that it’s pretty forgiving! But if you want to make it absolutely perfect every single time, there are a few little tricks I swear by. First off, don’t skimp on the quality of your roasted red peppers and olives. They’re the backbone of that amazing sauce, so using good stuff really makes a difference. And that pasta water? Don’t you dare pour it all down the drain! That starchy liquid is pure gold for making your sauce cling beautifully to every single rigatoni or penne. It’s like magic! If you ever feel like your sauce is a *tad* too thick, just splash in a little more of that reserved pasta water. It’s also a good idea to taste and adjust your salt and pepper as you go – ovens can vary, and sometimes your ingredients need a little nudge to really sing. You’ve got this!
For even more dinner inspiration, check out these pro tips on chicken thighs!
Ingredient Notes and Substitutions
Let’s chat about a couple of things in this recipe. Those whole peeled tomatoes? They break down beautifully to create a gorgeous, rich sauce base. If you can’t find them, crushed tomatoes will work in a pinch, you might just need to simmer the sauce a bit longer to get it nice and thick. And for the pasta shapes, while rigatoni, penne, and ziti are fantastic because they really hold onto that sauce, feel free to get creative! Bowties, fusilli, or even spaghetti would be lovely if that’s what you have on hand. For the cheese, if you’re not a fan of fresh mozzarella, or if it’s tricky to find, a good quality shredded low-moisture mozzarella will still give you that gooey, melty goodness, though you might want to add it a little earlier in the baking process so it really gets bubbly. It’s all about making it your own!
Frequently Asked Questions About Weeknight Pasta Recipes
Got questions about whipping up these amazing Weeknight Pasta Recipes? I’ve got answers!
Can I make this pasta recipe ahead of time?
You totally can! You can make the sauce a day or two ahead and store it in the fridge. Assemble the casserole and bake it within 24 hours, or bake it and then reheat gently. It’s super handy!
What kind of pasta works best for this recipe?
The recipe suggests rigatoni, penne, or ziti because their ridges and tubes grab onto that delicious sauce perfectly. But honestly, any medium-sized pasta shape that holds sauce well will be fantastic!
How can I make this a one-pot pasta recipe?
To make it a true one-pot meal, you’d cook the pasta directly in the Dutch oven *with* the sauce ingredients. You’ll need to adjust the liquid (add more water or broth) and cook time carefully so the pasta cooks through without getting mushy. The baking step might be optional then!
For more quick dinner ideas, check out these weeknight chicken thigh recipes!
Nutritional Information for Your Pasta Dish
Okay, so let’s talk numbers! While every kitchen is a little bit different, here’s a general idea of what you’re working with per serving of this amazing pasta. Think roughly around 650-750 calories, with about 30-40g of fat, 25-30g of protein, and 60-70g of carbohydrates. Keep in mind these are just estimates, and they can totally change depending on the brands you use and the exact ingredients you whip up! Enjoy!
Share Your Weeknight Pasta Creations!
Alright everyone, I’ve shared my heart on a plate with this Weeknight Pasta recipe, and now it’s your turn! I’d absolutely LOVE to hear how yours turned out. Did you try it? Did your family devour it? Drop a comment below, give it a rating if you’re feeling generous, and tell me all about your kitchen adventures! And if you snap a pic, tag me on social media – I live for seeing your delicious creations!
For more behind-the-scenes cooking fun, check out this bio!
Weeknight Pasta with Roasted Red Peppers and Olives
Ingredients
Equipment
Method
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8–10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While sauce is cooking, place a rack in middle of oven; preheat to 350°F (175°C). Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minutes less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
- Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
- Transfer pasta to a 13×9″ baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15–20 minutes.
- Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.
Notes
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Bella Simmons is an accomplished culinary content creator who specializes in transforming classic comfort dishes into fresh, approachable recipes for the modern home cook. Known for her warm teaching voice, dependable techniques, and flavor-forward approach, Bella has become a trusted resource for readers who want meals that are both memorable and manageable. Her mission is simple: to help home cooks feel confident, inspired, and excited every time they step into the kitchen.
Bella’s career began in local bakeries and small café kitchens, where she developed a deep appreciation for homemade food and the emotional connection people share with recipes passed down through generations. After honing her craft in pastry work and savory cooking, she transitioned into food media and recipe writing, eager to reach more cooks than she ever could from behind a bakery counter. Her early success writing for digital food platforms and community cookbooks opened the door to larger opportunities, allowing her to merge her passion for storytelling with her culinary expertise.
Over the years, Bella has collaborated with food brands, kitchenware companies, and cooking educators to develop trusted recipes, step-by-step tutorials, and educational culinary resources. Her work has been shared across online cooking communities and featured in recipe roundups for its clarity, creativity, and consistently delicious results. Bella is especially known for her approachable technique breakdowns—helping readers understand why a recipe works, not just how to make it.
