Pasta Recipes: A Star And Tasty Dish

In one of my first entrée, I wrote down the secrets of Italian pasta. In today’s text, you will discover my favorite recipes with this product. I hope you’ll like them.

Spaghetti with oil, garlic and chili pepper

Ingredients for four servings

  • 350 grams spaghetti.
  • 70 ml olive oil.
  • 1 garlic clove.
  • 1 chili pepper.
  • 1 tablespoon parsley.
  •  Salt.

Preparation

To start this Abruzzo dish, boil the pasta in water. Do not forget to add a little salt.

While the spaghetti is cooking, peel the garlic and chop it. Also, cut the chilli pepper. Heat the olive oil in a pan, cook the parsley, chilli and garlic gently for a few minutes.

When the pasta is still al dente, drain and add it to the pan with the above ingredients.

Tortiglioni alla puttanesca

The puttanesca sauce is very popular in Central Italy.

Ingredients

  • 350 grams tortiglioni.
  • 25 black olives.
  • 2 tablespoons olive oil.
  • 2 garlic cloves.
  • 2 mature tomatoes.
  • 8 anchovies.
  • 12 capers.
  • Red wine.
  •  Parsley.

Preparation

On the one hand, cut the two garlic cloves, anchovies and olives into small pieces. On the other hand, peel the tomatoes and chop them. Add the first preparation to the pan. When the anchovies begin to be fragrant, add the tomatoes. After three minutes add the capers and a sprinkle of red wine. Stir the sauce well and then reduce it.

While cooking the puttanesca sauce, boil the tortiglioni in plenty of salted water for 12 minutes until the pasta is al dente. Drain and toss pasta with the sauce.  Add chopped parsley and serve.

Fusilli alla caprese

It is a perfect dish during the hot season.

Ingredients

  • 350 grams fusilli.
  • 340 grams mozzarella cheese.
  • 1 kg tomatoes.
  • 1 shallot.
  • 1 garlic clove.
  • 1/4 cup olive oil.
  • 40 ml squeezed lemon.
  •  Salt.
  •  Pepper.
  •  Bassil. 
  • 1 tablespoon sugar.
  • 1 tablespoon lemon zest.

Preparation

Chop the garlic and shallot into small pieces. Add these two ingredients to oil, squeezed lemon, salt and pepper.

Cut the tomatoes, add sugar and mix them to the previous compound.  Toss and let the mixture rest for fifteen minutes.

Meanwhile boil the water to cook the fusilli. Drain and let it cool a few minutes under cold water.

Combine the fusilli and the sauce. Sprinkle basil and lemon zest for the final touch of flavor.

Spaghetti alla carbonara

This recipe has spread from Lazio to all corners of the world.

Ingredients

  • 350 grams spaghetti.
  • 150 grams bacon.
  • 150 grams grated cheese.
  • 4 egg yolks.
  •  Salt.
  • Black pepper.

Preparation

Whisk the eggs with salt, a tablespoon of grated cheese and set aside. Brown the bacon in a pan.

Cook the pasta in a large pan. When it is al dente, drain it and toss well.  Stir-fry with the bacon for a couple of minutes. Turn off the heat and add the eggs, along with a tablespoon of cooking water. Mix everything about 30 seconds. Serve with a grating of cheese and pepper.

Macaroni all’amatriciana

Like the previous recipe, this is a traditional dish of Lazio.

Ingredients

  • 350 grams macaroni.
  • 150 grams bacon.
  • 100 grams onion.
  • 4 tomatoes.
  • 40 grams grated cheese.
  • 50 ml olive oil.
  • Chili pepper.
  •  Salt.
  • Black pepper.

Preparation

Chop the onion in small pieces. Add to bacon, chili pepper and oil in a pan.

Boil the tomatoes, peel them and chop into small pieces. Add the tomatoes to the previous mixture and cook for ten minutes. Finish the sauce with balck pepper and salt.

Meanwhile, cook the macaroni. Once cooked, stir with the sauce and add cheese.

Fusilli alla norma

Ingredients

  • 350 grams fusilli.
  • 1 kg tomatoes.
  • 250 grams eggplant.
  • 50 grams onion.
  • 50 grams grated cheese.
  • 30 ml olive oil.
  •  Basil.
  • One garlic clove.
  •  Flour.
  •  Salt.
  • Black pepper.

Preparation

Chop the eggplant and sprinkle with salt. Leave aside for thirty minutes. After this time, rinse under running water, dust with flour and brown in a pan with frying oil. Place the eggplant on a napkin to drain the excess oil.

Cut the onion and garlic clove. Brown the two ingredients in the same pan. Chop the tomatoes and add them to onion and garlic. Once cooked, chop the mixture and eggplant with a mixer.

Then cook fusilli in boiling water. Once cooked add the sauce. Finish adding basil and black pepper on top.

Spaghetti alle noci

Ingredients

  • 350 grams spaghetti.
  • 20 walnuts.
  • 250 grams cream.
  • 1 garlic clove.
  • Olive oil.
  •  Salt.
  • Grated cheese.
  • Black pepper.

Preparation

To begin, chop the walnuts. Chop the garlic clove and sauté it in a pan. Once brown add the walnuts. Meanwhile cook the pasta in boiling water.

Stir the cream in the pan and slowly whisk to form a creamy sauce. Once ready, combine the drained pasta. Finish the dish with black pepper and grated cheese. 

Spaghetti al pesto

Ingredients

  • 350 grams spaghetti.
  • 90 grams grated cheese.
  • 2 garlic cloves.
  •  Basil.
  • 12 pinon nuts.
  •  Parsley.
  • Half glass olive oil.
  •  Salt.

Preparation

Cut garlic into pieces and chop it in a mortar with pinon nuts, parsley and basil.

Meanwhile, cook the pasta in boiling water.

Once the pesto cream is uniform, add grated cheese, oil and three tablespoons of cooking water. Mix everything until the texture becomes more homogeneous.

Finish by combining spaghetti with pesto sauce.

Conclusions

Italian pasta is a very versatile product which may be used in a huge array of combinations. Now that you know how, let’s cook!