Pasta
$0.43per plate
Prep
5 min
Pasta · Simple Pasta
Simple Weeknight Pasta
When the fridge is bare, the pantry can still make dinner. This simple pasta leans on a box of noodles, a can of tomatoes, and a few cloves of garlic to build a real sauce in the time it takes the pasta to boil. It costs well under a dollar a plate and needs no jar of sauce. Keep these staples on the shelf and you always have a dinner on the worst kind of night.
$0.71per plate
Estimated recipe total
$2.84 · serves 4
Cook
15 min
Total
20 min
Serves
4
1 How to make it
1
Boil the pasta
Cook the pasta in well salted water to the package time. Save a cup of the starchy cooking water before draining; it is the key to a sauce that clings.
2
Build the quick sauce
While the pasta boils, warm the olive oil over medium and cook the sliced garlic with the red pepper flakes for about a minute, just until fragrant. Pour in the tomatoes and a pinch of salt and simmer 8 to 10 minutes to thicken.
3
Bring them together
Add the drained pasta to the sauce with a splash of the pasta water. Toss over the heat for a minute so the sauce coats every strand and tightens up.
4
Finish and serve
Off the heat, stir in the basil and half the parmesan. Serve with the rest of the cheese on top. A drizzle of the olive oil at the end makes it taste richer than it is.
2 Cheaper ingredient swaps
- Tomato paste plus water for the can. Two tablespoons of paste stirred into a cup of water makes a quick sauce if that is what you have.
- Any pasta shape. Spaghetti, penne, or whatever is cheapest all work. Match the cook time on the box.
- Add a protein. Stir in a can of tuna, browned ground beef, or sliced sausage to turn it into a heartier meal.
- No parmesan. The pasta is good with just the tomato and garlic. Skip the cheese to keep it cheaper or dairy free.
3 Budget tips
- A box of pasta and a can of tomatoes cost about two dollars together and make dinner for four. Keep both on the shelf as a backstop.
- Salt the pasta water well; it is the cheapest way to season the whole dish from the inside.
- The reserved pasta water is free and makes the sauce cling. Save a cup every time before you drain.
- Stretch it into a bigger meal with a can of beans or a handful of frozen vegetables stirred into the sauce.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. Pasta in tomato sauce reheats especially well.
Freezer
Freeze cooled portions for up to 2 months. The sauce holds up well; the pasta softens slightly.
Reheating
Reheat in a pan over medium with a splash of water, or microwave with a spoon of water to loosen the sauce.
5 Nutrition (per serving)
Calories
350
Protein
12g
Fat
10g
Carbs
54g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I make pasta sauce without a jar?
Cook a few cloves of sliced garlic in olive oil, add a can of tomatoes and a pinch of salt, and simmer for about ten minutes. It costs less than a jar and tastes fresher.
Why save the pasta water?
The starchy water helps the sauce cling to the noodles and loosens it without watering down the flavor. A splash tossed in at the end makes the sauce glossy.
Can I add meat to this?
Yes. A can of tuna, some browned ground beef, or sliced sausage all turn this into a heartier dinner for a little more.
How is $0.71 a plate figured?
The whole dish costs about $2.84 for four. A box of pasta and a can of tomatoes are the only real lines, and both are pantry cheap.
Helpful Tools for This Recipe
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- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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