Make pasta, pronto: Stock up on boxes of versatile penne, and you'll always be ready to fix a crowd-pleasing dinner.Creamy roasted garlic penne3 heads garlic1 tablespoon olive oil3 sprigs thyme3/4 pound penne1/2 cup grated Pecorino Romano2 tablespoons creamSalt and pepper1 small bunch watercress, trimmed1. Trim the top thirds off heads of garlic. Set garlic on parchment-lined foil, drizzle with olive oil, top with thyme, and wrap. Roast at 400 degrees for 1 hour. Meanwhile, cook penne, reserving 3/4 cup pasta water. Squeeze garlic out of skins and add to a skillet along with pasta water and grated Pecorino Romano. Cook over medium-high heat, whisking constantly, until thick and creamy. Stir in cream and penne. Season with salt and pepper, and top with watercress.Tuna, caper and basil penne3/4 pound penne1/2 cup capers2 teaspoons finely grated lemon zest1/4 cup olive oil2 6-ounce cans tuna, drained2 tablespoons lemon juiceSalt and pepper1 cup chopped basil leaves1. Cook penne, reserving 1/4 cup pasta water. Meanwhile, in a medium skillet, saute capers and lemon zest in olive oil for 1 minute. Add tuna and cook until heated through. Add penne, pasta water and lemon juice, and toss to combine. Season with salt and pepper, and stir in chopped basil leaves.Roasted tomato and pancetta penne2 pints cherry tomatoes1 thinly sliced large red onion1 tablespoon olive oil1/2 teaspoon red pepper flakesSalt and pepper4 ounces thinly sliced pancetta3/4 pound penne1/2 cup chopped parsley1. On a rimmed baking sheet, toss tomatoes with onion, olive oil and red pepper flakes; season with salt and pepper, and top with pancetta. Roast at 450 degrees until tomatoes burst, about 20 minutes, rotating pan once. Meanwhile, cook penne, reserving 1/4 cup pasta water. Toss penne with tomato mixture, parsley and pasta water; season with salt and pepper.Penne with spinach pesto3/4 pound penne8 ounces spinach, trimmed1/2 cup walnuts1/2 cup grated Parmesan1/4 cup olive oil1 garlic cloveSalt and pepperRicotta, for serving1. Cook penne, reserving 1/2 cup pasta water. Meanwhile, in a food processor, pulse together spinach, walnuts, Parmesan, olive oil and garlic. Toss spinach mixture with penne and pasta water; season with salt and pepper. Top with ricotta.