10 pasta recipes anyone can handle

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Prepare spaghetti bolognese, carbonara pasta, fettuccine Alfredo just like they do in Italy.

Durum wheat pasta is suitable for making classic pasta. You can make the pasta yourself and add delicious and aromatic sauces.

1. Carbonara paste

For the preparation of the traditional carbonara sauce, pancetta or guanchiale is used, as well as the aromatic pecorino romano cheese made from sheep's milk. In our area, meat products can be replaced with fatty bacon, and Italian cheese - with parmesan. And remember: no cream in carbonar!

Ingredients

• 450 g spaghetti;
• salt to taste;
• 200 g bacon;
• 2 tablespoons olive oil
• 3 egg yolks;
• 100 g finely grated Parmesan;
• ground black pepper - to taste.

Preparation

Boil spaghetti in salted water according to package directions until al dente. Meanwhile, cut the bacon into small strips and fry in hot oil until golden brown. Whisk the yolks and combine with half of the grated cheese and a pinch of pepper.

Discard the spaghetti in a colander and leave about a glass of water in which they were cooked. Place them immediately in the skillet with bacon, stir and remove from heat. Add some spaghetti water, season with pepper and egg sauce. Stir well and add a little more water if necessary to achieve a creamy consistency.

Place the pasta on a serving platter and sprinkle with the remaining grated cheese.

2. Spaghetti bolognese

Tomato-meat bolognese sauce is known, perhaps, all over the world. Most often it is paired with spaghetti, but it will perfectly complement other types of pasta.

Ingredients

• 1 carrot;
• 1 stalk of celery
• 1 onion;
• 1 clove of garlic;
• a few sprigs of rosemary;
• 4 tablespoons olive oil
• 200 g minced pork;
• 200 g ground beef;
• 500 g of tomatoes in their own juice;
• 4 tablespoons tomato paste;
• 100 ml of red wine;
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of basil;
• 500 g spaghetti;
• some grated parmesan.

Preparation

Cut vegetables into small cubes and chop the rosemary. Fry these ingredients in hot oil until the vegetables are tender.

Put the minced meat in another pan and fry it until golden brown. Add vegetables, tomatoes, tomato paste and wine to the meat. Stir, season with spices and bring to a boil. Then reduce heat and cook for another 30-40 minutes, stirring occasionally. Add chopped basil and stir.

Boil the spaghetti in salted water until al dente. Drain, place the pasta on a platter, top with the bolognese sauce and garnish with basil leaves and grated cheese.

3. Fettuccine Alfredo

In the classic version, the pasta is mixed only with the most delicate creamy sauce, which is made from just three ingredients. Later, the sauce began to be made more creamy and they began to add chicken, mushrooms or shrimp to it.

Ingredients

• 250 g fettuccine;
• salt to taste;
• 50 g butter;
• 100 ml cream - optional;
• 100 g grated parmesan;
• ground black pepper - to taste.

Preparation

Boil fettuccine in salted water until al dente according to package directions. Meanwhile, in a saucepan over low heat, melt the butter and then remove from heat.

For a creamy sauce, add the cream to the butter. Do not remove from heat until pasta is done and stir constantly.

Use your cooking tongs to place the fettuccine in a saucepan. The paste should not be dry, so do not try to shake off all the liquid from it. Turn on medium heat and stir in the pasta. Add half of the cheese and stir again very well. If necessary, add a little more water, in which the fettuccine was boiled. Sprinkle with the remaining cheese and stir again.

Place the pasta on a serving platter and sprinkle with ground pepper.

4. Pasta with chicken and broccoli in a creamy sauce

Ingredients

• 1 tablespoon olive oil
• 2 chicken breasts;
• salt to taste;
• ground black pepper - to taste;
• 350 g farfalle (butterfly-shaped paste);
• 1 head of broccoli;
• 240 ml of milk;
• 50 g grated parmesan;
• 180 g cream cheese;
• 3 cloves of garlic.

Preparation

Heat oil over medium heat. Place the chicken breasts in a skillet, season with spices and fry for 8 minutes on each side until golden brown. Cool slightly and cut into small pieces.

Place the farfalle in boiling salted water. Place the broccoli blossoms in a saucepan 2 minutes before they cook al dente. Then drain the water.

In a saucepan, combine milk, parmesan, cream cheese, minced garlic and spices. Cook, stirring occasionally, until the sauce thickens. Place the farfalle, broccoli and chicken in the sauce and mix well.

5. Pasta with tomato sauce

For the preparation of this pasta, you can use both fresh tomatoes and tomatoes in your own juice. And in addition to basil, you can take spinach, arugula or green peas.

Ingredients

• 1 bunch of basil
• 1 onion;
• 2 cloves of garlic;
• 1 kg of ripe tomatoes or 800 g of tomatoes in their own juice;
• 1 tablespoon olive oil
• 1 tablespoon red wine or balsamic vinegar
• salt to taste;
• ground black pepper - to taste;
• 500 g spaghetti;
• some grated parmesan.

Preparation

Chop the stems and leaves of the basil separately, leaving a few leaves for garnish. Chop the onion and garlic finely. Peel the tomatoes and cut into small cubes. As for tomatoes in their own juice, sometimes they are made chopped, so you don't have to chop them.

Heat the oil over medium heat and sauté the onions in it for about 7 minutes, until they are soft and lightly browned. Arrange the garlic and basil stalks. After a couple of minutes, add the tomatoes and vinegar, season with spices and cook for 15 minutes, stirring occasionally. Add basil leaves and reduce heat to low.

Meanwhile, boil the spaghetti in salted water until al dente. Drain the water into a separate container, put the spaghetti in the tomato sauce and stir well. If the pasta is dry, add a little spaghetti water.

Place the pasta on a platter, sprinkle with Parmesan cheese and garnish with basil leaves.

6. Pasta with mushrooms and spinach

Choose any mushrooms of your choice: champignons, porcini or any others.

Ingredients

• 300 g of curly paste;
• salt to taste;
• 2 tablespoons of butter;
• 2 tablespoons olive oil
• 600 g of mushrooms;
• ground black pepper - to taste;
• 150 g spinach;
• 1 lemon;
• some grated parmesan;
• a few sprigs of parsley.

Ingredients

Boil the pasta in salted water until al dente according to the instructions. Drain off the water, leaving one glass of liquid for later.

Melt butter in a saucepan over medium heat. Cook it, stirring constantly, until slightly brown. Remove from heat. Heat olive oil in a skillet and add the chopped mushrooms. Toast, stirring occasionally, until browned. Season with salt and pepper.

Add the pasta, half the chopped spinach and ¼ cup pasta water to the mushrooms. Stir and cook until the spinach is lightly boiled. Add the remaining spinach and cook for a few more minutes. If the paste seems a little dry, add more water.

Then add the butter, 2 tablespoons of lemon juice, and the zest of a whole lemon. Toss, place on a serving dish and sprinkle with cheese and chopped parsley.

7. Primavera pasta with vegetables

Primavera pasta is good for summer with fresh seasonal vegetables available in the kitchen.

Ingredients

• 200 g fusilli (spiral-shaped paste);
• salt to taste;
• 2 tablespoons olive oil
• 1 carrot;
• ½ red onion;
• 1 zucchini;
• ½ eggplant;
• ½ bell pepper;
• 1 clove of garlic;
• 100 g tomato paste;
• 1 teaspoon of Italian herbs seasoning;
• a few cherry tomatoes;
• a few basil leaves;
• some grated parmesan.

Preparation

Boil the pasta in salted water until al dente.

Heat oil over medium heat and sauté carrots, cut into small strips, and half rings of onions for 5 minutes. Add the zucchini and eggplant cubes and the strips of pepper. Cook for another 3-4 minutes. Season with salt, add chopped garlic, stir well and remove from heat.

Add tomato paste, seasoning and some pasta water. Then add the cooked pasta, halved tomatoes and chopped basil.

Place the pasta on a serving dish and sprinkle with cheese.

8. Pasta with shrimps and white wine

This pasta turns out to be very tasty and aromatic. King prawns are best for her.

Ingredients

• 200 g linguini or spaghetti;
• salt to taste;
• 25 g butter;
• 200 g peeled shrimp;
• 1 clove of garlic;
• 100 ml of white wine;
• ground black pepper - to taste;
• 1 tablespoon lemon juice
• ¼ bunch of parsley.

Preparation

Boil the pasta in salted water until al dente. Meanwhile, melt half of the butter over medium heat and toast the shrimp in it until lightly browned on both sides. Add chopped garlic and cook for another minute.

Pour in wine, stir and bring to a boil. Add remaining butter, spices, lemon juice, and chopped parsley. Remove from heat, add paste and stir well.

9. Pasta alla norm

Alla norma flavored pasta is very popular in Sicily. It is prepared with eggplant and tomato sauce.

Ingredients

• 2 eggplants;
• salt to taste;
• 1 tablespoon dried oregano
• ground black pepper - to taste;
• 4 tablespoons olive oil
• 3 cloves of garlic;
• 1 bunch of basil
• 1 teaspoon white wine vinegar
• 800 g of tomatoes in their own juice;
• 500 g spaghetti;
• some grated parmesan.

Preparation

Cut the eggplants into small cubes, sprinkle with salt and leave for 20 minutes to release the bitterness. Then rinse them and pat dry with a paper towel. Combine eggplant with oregano, salt, pepper and half olive oil.

Heat the remaining oil over medium heat and fry the eggplant in portions. Cook them for 5-8 minutes, stirring occasionally, until they soften and lightly brown. Add chopped garlic and chopped basil stalks and cook for a couple of minutes.

Add vinegar and tomatoes, chop them with a spatula and simmer for 15-20 minutes over low heat. Peeled fresh tomatoes can also be used, but will take longer to cook. The sauce should be thick enough.

Boil the spaghetti al dente in salted water. Drain the liquid into a separate container and add a little to the sauce along with chopped basil leaves. Place the spaghetti in the sauce, stir and add a little more water if necessary.

Place the pasta on a serving dish and sprinkle with cheese.

10. Spaghetti alla putanesca

This is another classic Italian dish with capers, anchovies and chili. The pasta turns out to be hearty, spicy and incredibly aromatic.

Ingredients

• 400 g spaghetti;
• salt to taste;
• a few tablespoons of olive oil;
• 4 cloves of garlic;
• 2 red chili peppers
• 3 anchovy fillets;
• 100 g olives;
• 100 g capers;
• 200 g ripe cherry tomatoes;
• ½ bunch of basil;
• some grated parmesan.

Preparation

Boil the spaghetti al dente in salted water. Heat oil over medium heat and add chopped garlic, thin strips of chili, finely chopped anchovy fillets, olives and chopped capers. Fry for a few minutes.

Add the tomatoes cut in half and some spaghetti water. Cover and simmer for 3-4 minutes, until the tomatoes begin to soften. Place the pasta and basil leaves in the sauce. Stir and season with salt.

Place the pasta on a serving dish and sprinkle with Parmesan cheese.