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IMO the fresh garlic makes a huge difference, compared to powdered. Once sauce is thickened, take off the heat and add in the dried parsley and shredded parmesan cheese. After you add the pasta, wilt in the basil. Add the cherry tomatoes to the pan a couple mins before you add the pasta. This dish is great if you add things like sliced mushrooms, a red pepper or a couple of carrots just before you put in the tinned tomatoes then just cook it. chop up some fresh basil and cut a handful of cherry tomatoes in half. add the pasta, turn off the heat, and quickly stir in a well-beaten egg w/ lots of black pepper (essentially a bacon-less carbonara) sautee the garlic & pepper flakes in oil, then when it's fragrant, toss in a can of baby clams (liquid and all) and cook for a few minutes before adding the pasta. sautee some anchovy filets (smash them up) / chopped black olives with the garlic Put some salted better(amul i suggest).and saute it then add salt, black pepper, oregano seasoning and red chilli flakes. sprinkle grated cheese (parmesean, pecorino romano, etc.) on after you add the pasta (they're kind of special ingredients, but they keep in the fridge for ages) toss in some washed & dried baby spinach or arugula after you add the cooked pasta, and stir it around until it's wilted The best way to get a brand-spankin new meal out of your leftover pasta is to leave it plain, so you can fix it up however you want. sautee some shrimp or canned tuna or sliced mushrooms in the oil as the same time as the garlic. Yes! This is great as-is, and also serves as a nice base for so many simple pastas! Some additions I like, using mostly things that can be kept as pantry staples or will last a while in the fridge: