Easy pasta recipe to make for a large group?
I'm cooking for a large event - pasta for 20 people. Does anybody have a good recipe/sauce and how many pounds of pasta should I buy? It should be fairly easy to make, because there's going to be a lot of it. Thanks!
Recommended by Food52
Two jars of really good tuna in olive oil.
Artichoke hearts -- ideally in oil, but water packed is OK
Mixed green and black olives.
Sun dried tomatoes
Pour the tuna and oil from one of the jars into a large mixing bowl; add the tuna from the other, and reserve the oil.
Artichoke hearts: Slice the artichoke hearts into bite-sized pieces. Amount: I really like artichoke hearts, so for two jars of tuna, I'd use two of the small jars from a grocery store. Big ones from an Italian market -- depends on the size.
Olives: Slice a handful each of green and black olives into halves. Plain ones are fine; olives marinated in garlic and other aromatics are good, too.
Capers -- about a tablespoon, roughly chopped if large.
Sun-dried tomatoes: Four or five, depending on size -- I found it easiest to cut them over the mixing bowl with kitchen shears.
The juice and zest from the lemon.
Lots of freshly ground black pepper.
Mix everything together (hands are easiest). Add a bit more of the reserved oil; add some of it if the mix seems to need it.
Serve over your favorite squiggly pasta with lots of grated Parmesan.
If you dice things up rather small, this also works as a sandwich filling, or at room temperature with crackers.
Depending on these variables, one 16 oz. box can feed anywhere from 4 or 5 to as few as 2.5 people. And I tend to err on the side of leftovers over skimpy - reheated pasta for breakfast/lunch is much more useful than having enough pasta left in the box for .5 people. That's just pesky.
One thing I sometimes do when I have a bunch of people is to make two or three different pastas, instead of one giant dish.
I think I'd figure three pounds would serve 16 - 18 depending on appetite. If the pasta is the only main dish, I might go with four pounds to make sure there's plenty.
I generally don't cook for a crowd so some that do tell me if my math is off.