Guys, we put our soul into the site. Thank you for that
that you are discovering this beauty. Thanks for the inspiration and goosebumps.
Join us on Facebook And In contact with
Italian cuisine has firmly established itself on our table. The first thing that comes to mind when mentioning Italy is, of course, pasta. It is distinguished by its simplicity, ease of preparation and aromatic appeal.
website brings to your attention 10 delicious Italian pasta recipes that you won't spend much time on.
Spaghetti carbonara
Ingredients:
- 350 g raw smoked ham or bacon
- 400 g spaghetti
- 2 tbsp. l. olive oil
- 4 egg yolks
- 2 cloves garlic
- 225 ml cream or sour cream
- 75 g grated parmesan
Preparation:
- Heat olive oil in a frying pan and fry chopped garlic. Add diced ham and fry for 3 minutes.
- Whip the cream with the yolks, add Parmesan, salt and pepper to taste.
- Cook spaghetti. Throw them into the pan with the ham. Pour in the sauce and cook over low heat for 7-8 minutes until thickened.
Baked pasta with fried vegetables
Ingredients:
- 2 red bell peppers
- 2 zucchini
- 2 zucchini
- mushrooms to taste
- 1 onion
- 1/4 cup olive oil
- 1 tsp. fine salt
- 1 tsp. ground black pepper
- 1 tbsp. l. dried Italian or Provençal herbs
- 450 g penne pasta
- 3 cups marinara sauce
- 1 cup grated cheese
- 1/2 cup shredded smoked mozzarella cheese
- 1/2 cup frozen peas
- 1/4 cup grated Parmesan and 1/3 tbsp. for sprinkling
- 2 tbsp. l. butter
Preparation:
- Preheat the oven to 230 degrees. Place peppers, cut into strips, zucchini and zucchini, cut into cubes, mushrooms and onions on a baking sheet, mix with olive oil.
- Add 1/2 tsp. salt, 1/2 tsp. pepper and dried herbs and bake the vegetables until soft, about 15 minutes.
- Cook the pasta for about 6 minutes until it remains firm inside. When ready, drain the water.
- In a large bowl, carefully toss pasta with roasted vegetables, marinara sauce, cheese, peas, 1/2 tsp. salt and 1/2 tsp. pepper
- Transfer everything into a greased baking dish. Sprinkle the dish with Parmesan cheese and place pieces of butter on top. Bake until the crust is golden and the cheese is completely melted.
Pasta with creamy pesto sauce
Ingredients:
- 3/4 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 3 tbsp. l. pine nuts
- 2 cloves garlic
- pepper
- 1/3 cup olive oil
- 1/3 cup heavy cream
- 2 tbsp. l. oils
- 340 g pasta
- 2 tomatoes
Preparation:
- Place basil, garlic, pine nuts, and grated Parmesan into a blender bowl. Grind, add salt and pepper to taste. Then add olive oil in small portions. Mix well.
- In a small saucepan over medium heat, heat heavy cream, add butter, and melt. Add pesto to the pan and stir.
- Boil pasta in salted water. Drain the water, place the pasta in a deep dish, mix with creamy pesto sauce. Add diced tomatoes (optional) and mix thoroughly.
Penne rigate with pork tenderloin
Ingredients:
- 250 g penne rigate
- 250 g pork tenderloin
- 1 red onion
- 1 red chili pepper
- 500 ml tomato puree
- 3 tbsp. l. olive oil
- 6 cherry tomatoes
- 1 bunch green basil
- grated parmesan cheese
- ground black pepper
- green onion
Preparation:
- Cut the pork tenderloin into thin pieces and fry in olive oil for 7 minutes.
- Add red onion in half rings, finely chopped chili peppers, pre-seeded, basil, cherry halves to the meat. Fry for another 3 minutes. Add tomato puree or finely chopped tomatoes. Add salt and simmer for 10 minutes.
- At this time, immerse the penne rigate in salted boiling water and cook until tender. Drain the water, pour them into the prepared sauce, leave for a minute.
- Place the dish on a plate, sprinkle with grated Parmesan, and garnish with green onions.
Carbonara with zucchini and meatballs
Ingredients:
- 500 g minced pork
- 1 onion
- 4 slices bacon
- 500 g spaghetti
- 4 egg yolks
- 2 zucchini
- 1 cup cream
- 1 lemon
- 120 g grated Parmesan cheese
- 1 bunch of parsley
- 2 tbsp. l. butter
Preparation:
- Add chopped onion and spices to the minced meat to taste. Mix and roll into meatballs.
- In a well-heated frying pan, melt the butter and fry the meatballs for 5-6 minutes. Add diced zucchini and bacon pieces. Cook, stirring, for another 3-4 minutes.
- Boil the pasta in lightly salted water. In a separate bowl, mix egg yolks with the zest of one lemon, chopped herbs and Parmesan.
- Mix the pasta with the resulting sauce and place it in the pan with the meatballs. Mix thoroughly. Season with spices to taste.
Pasta with shrimp and wine-tomato sauce
Ingredients:
- 4 tbsp. l. olive oil
- 3 cloves garlic
- 4 cups diced tomatoes
- 1 glass dry white wine
- 2 tbsp. l. butter
- salt, pepper to taste
- 400 g spaghetti or other pasta
- 400 g shrimp
- 1 tsp. seasonings for seafood
Preparation:
- Heat 2 tbsp in a saucepan. l. olive oil, add garlic and fry for 2 minutes. Add wine, tomatoes and simmer, stirring, for about 30 minutes. At the end of cooking, add salt and pepper to taste.
- Cook the pasta in salted water, drain the water, add butter and stir.
- Heat the rest of the oil, add shrimp and lightly fry. Then mix the shrimp with tomato sauce.
Place the pasta on a plate, pour over the sauce and serve.
Pasta Bolognese
Ingredients:
- 300 g pasta
- 1 onion
- 1 stalk of celery
- 1 carrot
- 200 g minced beef
- 200 g minced pork
- 1 can of tomatoes in juice
- 3 cloves garlic
Preparation:
- Chop the onion, celery and carrots and fry in olive oil until soft: first onion, after a minute celery, after another 2 - carrots.
- Simmer the meat in its own juice until the water boils away and the meat is browned.
- Cook spaghetti in salted water. While the pasta is cooking, mix the meat with vegetables, add the tomatoes and juice and simmer over low heat for 40 minutes. - 1 hour. At the very end, add garlic.
Ditalini with green pea sauce
Ingredients:
- 80 g ditalini paste
- 215 g peas
- 45 g olive oil
- 1 onion
- 50 g bacon
- 35 g crab meat
- 10 g parmesan cheese
- 80 g cherry tomatoes
- chilli
Preparation:
- Heat 20 g of olive oil in a frying pan and fry the onion and bacon. When they brown, add 200 g of peas and, as soon as the peas begin to shrink, remove from heat. Place the peas in a blender and puree them.
- Cook the pasta according to the instructions.
- 2 chicken breasts
- 1/2 package fettuccine
- 2 sweet bell peppers
- 1/2 medium sized red onion
- 2 cloves garlic
- 4 small tomatoes
- 1 glass of milk
- olive oil for frying
- black pepper to taste
- red pepper to taste
- teriyaki sauce
- fresh herbs for garnish
- Cut the chicken fillet into cubes and season with red pepper. Heat a frying pan, add oil and fry the chicken. Place the fried fillets on a plate.
- In the same frying pan, fry finely chopped vegetables for 30-40 seconds and transfer to a plate with the chicken.
- Cook the pasta according to the instructions. Don’t drain all the water, leave about a glass.
- Pour the water left after the pasta into the frying pan and pour in the milk. Add a couple of tablespoons of teriyaki sauce and a little black pepper. Stir the sauce so as not to burn, bring to a boil and add vegetables there, stir.
- Transfer the pasta to the pan and stir. Simmer for 5-7 minutes. Sprinkle herbs on top, place on plates and serve.
Heat 20 g of olive oil in a frying pan and heat the remaining peas for a minute, add the pasta and stir quickly.
Pour the pea sauce into a deep plate, put the pasta in it, garnish with crab, cherry tomato halves and grated Parmesan. Drizzle with the remaining olive oil and garnish with finely chopped chili pepper if desired.
Preparation:
Italians know how to cook spaghetti deliciously. Pasta carbonara or bolognese recipes have won the love of millions of fans around the world. And the very concept of spaghetti in Italian has expanded and began to mean any pasta with sauce.
Whatever cooking method you choose, there are a number of general rules. Firstly, spaghetti should never be broken or overcooked. The pasta should be slightly firm, to the bite of a tooth, or as the Italians say, “al dente.” After cooking, spaghetti is never washed with water so that its surface remains unsmooth and absorbs the sauce better.
You can cook Italian spaghetti with minced meat, chicken or vegetarian, in creamy or tomato sauce. The main thing is that there is as much sauce as possible and that it completely envelops the spaghetti. Due to this, the dish will turn out tasty and very juicy. Pasta is usually served with grated sheep cheese, most often Parmesan or Pecorino, as well as basil, a mixture of dried Italian herbs and freshly ground black pepper.
Ingredients
- spaghetti 100 g
- bacon 200 g
- chili pepper 2 rings
- tomatoes 300 g
- onions 1 pc.
- garlic 1 tooth.
- olive oil 1 tbsp. l.
- pecorino or parmesan 50 g
- mixture of ground peppers 2 wood chips.
- salt 2 chips.
- basil for serving
How to cook spaghetti Italian style
- Heat olive oil in a frying pan and add diced onion and finely chopped garlic.
As soon as the onion becomes transparent, add bacon, cut into large squares (I use homemade smoked bacon). Fry over medium heat for 3-4 minutes until golden brown.
Add a couple of rings of chili pepper, chopped with a knife, to the fried bacon.
Blanch the tomatoes (dip in boiling water for 3 minutes and pour over ice water), peel and cut into cubes. Add the tomatoes to the pan along with the other ingredients.
Simmer everything under the lid, stirring, for 15 minutes over medium heat. Salt and pepper to taste.
At the same time, boil the pasta. To do this, put them in boiling salted water and cook until half cooked.
When the spaghetti is al dente, that is, slightly firm, drain the water from it, leaving about 0.5 cups of boiling water.
Pour our dressing into the pan with the spaghetti and stir.
Return the pan to the stove and keep it on low heat for literally 2-3 minutes, so that the pasta is soaked in the sauce and reaches the right condition. Don't forget to stir.
Serve the dish hot, generously sprinkling grated cheese on top. Decorate with basil leaves.
How to cook pasta? How to cook spaghetti? How to cook pasta? How to choose high-quality Italian pasta and not go wrong? Now I will tell you everything in detail and give answers to all the questions that arise in your head. In order not to make mistakes in the proportions and cooking time, so that the pasta does not turn into porridge and does not crunch on the teeth, and for many other “so that”, I will write down 10 principles that will help you in the future. So here's a step-by-step guide to cooking spaghetti and other pasta.
10 principles for making delicious pasta
1. Pasta made from durum wheat flour. To make delicious pasta, you first need to choose quality pasta. This is really very important! When buying pasta, be sure to look for the words “made from durum wheat flour” on the packaging. This is not a marketing ploy, this is really the best type of flour for any Italian pasta, only this pasta will not boil, will not stick together, and, in addition, it is good for digestion, unlike other pasta.
2. Paste structure. Even if you find a mark indicating that the pasta is made from durum wheat flour, be sure to look at the structure of the paste. It is best if its surface is rough, not smooth and certainly not glossy. The olive oil or sauce you mix the pasta with should coat it, which is what happens with rough pasta. With a glossy sauce, the sauce simply flows to the bottom of the plate.
3. Cooking time. The exact cooking time should be written on the packaging of any high-quality pasta. If the time is not indicated, then the pasta is not worth your attention. Any self-respecting manufacturer will not ignore this point.
4. Manufacturer country. Naturally, the desired country for producing any pasta is Italy, the birthplace of delicious pasta. But there are exceptions, for example, my favorite chef Jamie Oliver produces his own pasta, made in the UK, and this is one of the most delicious pastas I have ever tried.5. Paste color. The color of the paste is usually bright yellow due to the addition of yolks to the batter, but if you see multi-colored pasta, don't be alarmed, it is colored by natural dyes such as spinach (green) or beetroot (red). There is even a black paste, it is colored with cuttlefish ink. There is no additional taste observed in multi-colored pastes.
6. Proportions. When cooking pasta, it is very important to maintain the correct proportions. They are always the same, just remember once:
- 100 grams of pasta for 1 person;
- 1 liter of purified water per 100 grams of pasta;
- 1 teaspoon of salt per 1 liter of water.
7. Integrity of the paste. Never break the paste! Spaghetti or linguine also don't need to be broken, as many people think. Spaghetti should remain long and, when eaten, be wrapped around a fork using a spoon. When cooking, put the whole pasta into the pan and in half a minute, with your help, it will completely go under water. 
8. How long to cook pasta, spaghetti, macaroni or what is “al dente”? Let's return to point number 3. You need to cook the pasta exactly as much as it says on the package: no more, no less. But if you can't wait, start trying in a minute. It should be quite hard, but not stick to the teeth. Italians say “al dente,” which translates to “by the tooth.”
9. To prevent the paste from sticking. When cooking, the pasta needs to be actively stirred, and after you have cooked it and drained it in a colander, leave a little of the starchy water in which the pasta was cooked in the pan, and then pour it back in and pour in olive oil - in this form the pasta will not stick together for a very long time .
10. Pairing with sauces. The finished boiled pasta should be transferred to the frying pan with the prepared sauce, and not vice versa. In addition, after mixing them in the pan, continue to keep the dish on the fire for another half a minute so that all the flavors mix and the sauce completely envelops each pasta. 
How to cook pasta: spaghetti and other pasta? Step by step guide
- We put a full kettle of water to boil.
- Heat a large saucepan over high heat and pour boiling water into it: for 100 grams of pasta - 1 liter of water.
- Salt boiling water: add 10 grams of salt (1 teaspoon) to 1 liter of water.
- We put pasta into boiling water at the rate of 100 grams per person, after half a minute it will become softer and we can use a spoon or a special pasta tool to dip it completely.
- Reduce the heat to medium and cook the pasta for as long as written on the package, occasionally stirring it in the water.
- After the pasta is cooked, drain it in a colander and leave some of the starchy water in which it was cooked in the pan.
- Place the pasta back into the pan and pour enough olive oil to coat each pasta.
- Now you know how to cook spaghetti or any other pasta!
Myths and misconceptions
There is no need to add olive oil to the water when cooking pasta. It doesn’t affect absolutely anything, honestly! 🙂 Also, you don’t need to cover the pan with the cooking pasta. 
Ready-made Italian pasta can be eaten by sprinkling with finely grated Parmesan cheese. And it's very tasty! You can also mix it with different pasta sauces. Be sure to check it out
, their diversity will amaze you! 
Now you know how to choose and cook spaghetti and any other pasta. Try cooking, leave comments with ratings and subscribe to new recipes in the right sidebar so you don’t miss anything! Remember that delicious cooking can be very easy, and that you are more talented than you can imagine! Enjoy your meal! 
What is real spaghetti?
Real Italian pasta - and spaghetti is no exception - is made only from durum wheat flour. Each type of pasta has clearly defined parameters and shape. For example, spaghetti is a round vermicelli, the cross-sectional diameter of which is no more than 0.9 mm, and the length is 35-40 cm. There are different types of it on sale. The thinner ones are called spaghettini, and the thicker ones are called spaghettoni. Pasta sold in stores is called secchi - dried. In Italy, even a child will tell you that pasta freschi is better and tastier - pasta made fresh by the caring hands of a mother or grandmother. But, since we can’t get the necessary flour, we’ll have to learn how to make spaghetti in Italian from secchi products. Believe me, there is nothing complicated about this.
Italian Spaghetti Recipes
In Italy there is no single recipe for long noodles. Or rather, there is just one recipe for cooking pasta, but dishes made from it are named after the sauce that is served with it. After all, there are also a great many of them. There are as many sauces as there are cities: that’s why spaghetti is distinguished between Bolognese, Neapolitan, Genoese, and so on. Well, cooking such vermicelli is as easy as shelling pears: pour it into salted boiling water and cook for as many minutes as indicated on the package. After that, place the contents of the pan in a colander and rinse the spaghetti with plenty of warm water.
Italian vegetarian spaghetti
Place a pan of water on the fire. While the pasta is cooking, we will make the sauce. Finely chop two cloves of garlic. We'll chop the chili pepper too. Fry the garlic and pepper in a spoon of olive oil. On ripe tomatoes (you will need half a kilo per 300 g of pasta), you need to make cross-shaped cuts, scald the fruits with boiling water and easily remove the skin from them. Grind them and add to the frying pan. They will release juice. Bring it to a boil, reduce heat and simmer for another 5 minutes. Chop a few capers and pitted olives and add them to a common pot. Salt and fry for another 5 minutes. A minute before removing from heat, add purple basil leaves, torn by hand. Italian-style spaghetti - if you plan to cook it further in sauce - needs to be cooked until al dente: it should be chewy, but still seem somewhat raw. You need to remove them from the heat, strain, rinse and sprinkle with olive oil to prevent them from sticking together. Then put the pasta in a frying pan with the sauce, stir and heat thoroughly under the lid. Before serving, sprinkle with grated cheese.
Genoese Italian Spaghetti Recipe
In Genoa, which, by the way, is the birthplace of spaghetti, it is invariably served with chicken breast and pesto sauce. For it, take a generous handful of pine nuts, fry them lightly (3 minutes) in a dry frying pan. Grate 40-50 g of Parmesan on a fine grater. Grind two cloves of garlic and half a bunch of basil in a blender or mortar, add a pinch of salt, pepper, half of grated Parmesan and two thirds of nuts. Turn on the blender again, gradually adding a quarter cup of extra-virgin olive oil to the mixture. Rub 8 chicken fillets with this mixture. In a frying pan, which you can then put in the oven, heat the oil, fry the chicken in it until golden brown. Lubricate the meat with pesto, put the frying pan in a preheated oven for 8-10 minutes at 200° C. Cook the pasta according to the instructions until fully cooked, put it on plates, put chicken on top. Sprinkle our Italian-style spaghetti with the remaining nuts and Parmesan.
