Easy Pasta Recipe

When weeknights get hectic and nobody wants to spend an hour scrubbing pots, having an easy pasta recipe in your back pocket is an absolute lifesaver. This simple, comforting skillet dinner transforms basic pantry staples into a bubbling, cheesy masterpiece in under 30 minutes. If you have been searching for an easy pasta recipe that tastes like it simmered all afternoon on an Italian stove, this combination of sweet burst cherry tomatoes, garlic, rich marinara, and melted mozzarella hits every single note. Best of all, this easy pasta recipe comes together quickly with minimal prep, making it ideal for busy families or a cozy night in.

Prep & Cook Time

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

• Servings: 4

Ingredients

• 12 oz (340g) penne pasta (rigatoni or ziti work great too)

• 2 tablespoons extra-virgin olive oil

• 4 cloves garlic, minced

• 1 pint cherry tomatoes, left whole

• 1 jar (24 oz) good-quality marinara sauce

• 1/2 teaspoon red pepper flakes (optional, for a subtle kick)

• 1 teaspoon dried Italian seasoning

• Salt and freshly cracked black pepper, to taste

• 8 oz fresh mozzarella cheese, torn into bite-sized pieces

• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

• 1/2 cup fresh basil leaves, torn

Instructions

1. Boil the pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne and cook until just al dente—about 1 to 2 minutes short of the package directions, as the pasta will finish cooking in the skillet with the sauce. Reserve 1/2 cup of the starchy pasta water before draining.

2. Blister the tomatoes: While the pasta cooks, heat the olive oil in a large, deep oven-safe skillet over medium-high heat. Toss in the whole cherry tomatoes and let them cook undisturbed for 3 to 4 minutes until their skins start to blister and pop.

3. Build the flavor base: Lower the heat to medium. Add the minced garlic, Italian seasoning, and red pepper flakes to the skillet. Stir constantly for about 45 seconds until the garlic smells fragrant, gently pressing down on a few of the tomatoes with the back of a wooden spoon to release their sweet juices.

4. Simmer the sauce: Pour in the jar of marinara sauce and season with a pinch of salt and black pepper. Stir well and let the mixture bubble gently for 5 minutes so the flavors meld together.

5. Combine pasta and sauce: Add the drained penne directly into the skillet along with a splash of the reserved pasta water. Toss everything together over medium-low heat for 1 to 2 minutes until the glossy red sauce clings to every tube of pasta.

6. Melt the cheese: Remove the skillet from the heat. Dot the top of the pasta with the torn pieces of fresh mozzarella and scatter the grated Parmesan evenly across the pan. Cover the skillet with a lid for 2 to 3 minutes (or slide it under the oven broiler for 2 minutes) until the mozzarella melts into gooey, stretchy pockets.

7. Garnish and serve: Scatter fresh basil leaves over the top, add an extra drizzle of olive oil if desired, and scoop warm portions straight from the skillet into bowls.

Kitchen Tips for the Best Results

• Salt your pasta water well: It is your only chance to season the pasta itself from the inside out.

• Use fresh mozzarella: Pre-shredded bagged cheese contains anti-caking starches that prevent it from melting into smooth, creamy pools. Tearing fresh mozzarella balls by hand gives you that classic restaurant-style cheese pull.

• Make it protein-packed: Feel free to brown 1/2 pound of Italian sausage or toss in shredded rotisserie chicken right before adding the marinara sauce.