TOP 6 delicious pasta recipes for your table
When you want to eat something unusual and not waste precious time on cooking, pasta is ideal for you.
These recipes are very simple - the preparation takes at most half an hour, but the result leaves no one indifferent. The dish can be served with wine or beer - please your loved one and spend the evening deliciously!
1) PASTA WITH TOMATO SAUCE
Ingredients:
● pasta - 250 g
● tomatoes - 2 large
● onion - 1 small onion
● garlic - 1-2 cloves
● olive oil
● greens - dried basil, thyme, oregano
● hard cheese - 70-100 g
● salt
Preparation:
Finely chop the onion and garlic. Pour boiling water over the tomatoes and leave for a few minutes. Peel the tomatoes and chop finely. Heat a frying pan, pour in olive oil, fry the garlic and onion in it for a few minutes. Put a saucepan with water on the fire to cook the pasta. Add finely chopped tomatoes to the onion and garlic, simmer the sauce over low heat, stirring.
Meanwhile, prepare the pasta - boil spaghetti, horns or any other type of pasta in salted water for exactly as long as indicated on the package. Simmer the tomato sauce for 10-15 minutes until it becomes more uniform and thick. Add a pinch of dried herbs - basil, oregano and thyme, as well as salt to taste. Dried herbs can be safely replaced with finely chopped fresh basil leaves. Put the pasta on a plate, top with sauce, sprinkle with grated cheese.
2) PASTA WITH SEAFOOD IN CREAMY SAUCE
Ingredients:
● mussels - 500 g frozen (or other frozen products)
● pasta - 300-350 g penne or other pasta
● cream - 200-250 ml 15-20%
● tomatoes - 2-3 medium
● garlic - 2 cloves
● greens - fresh basil, parsley, dill
● olive oil
● salt
● black pepper
● hard cheese - 70-80 g
Preparation:
Defrost the mussels, rinse under running water. Place the mussels in a deep heated frying pan with olive oil, simmer under a lid for 6-7 minutes. At the same time, bring the water to boil for the pasta.
Cut the tomatoes in half and grate on a coarse grater, discarding the skins. Add the tomatoes to the mussels. Salt our sauce, sprinkle with freshly ground pepper, squeeze the garlic through a garlic press, mix.
Simmer the mussels with tomatoes for another 3-4 minutes. Add cream to the mussels, taste the sauce for salt, add more salt if necessary. Add finely chopped greens, simmer for another 2 minutes, then turn off.
Place the prepared penne in the pan with the mussels and sauce and stir. Serve the dish hot, sprinkled with grated cheese.
3) PASTA WITH MUSHROOM SAUCE
Ingredients:
● paste - 300-400 g
● champignons - 0.5 kg
● onion - 1 pc.
● carrots - 1 pc
● garlic - 2 cloves
● olive oil - 2 tbsp.
● milk - 1 glass
● flour - 1-1.5 tbsp.
● black pepper
● red pepper
● salt
Preparation:
Finely chop the garlic, fry until golden brown in olive oil. Cut the onion into half rings or even smaller, add to the garlic, fry for a couple of minutes. Grate the carrots, add to the onion and garlic, fry, stirring, for about 10 minutes. Put water on the stove for the pasta. Start cutting the washed mushrooms into cubes. Put the mushrooms to the vegetables, stir, cover with a lid and fry until the liquid has completely evaporated (it is better to open the lid after a while).
Meanwhile, cook the pasta in salted water for as long as indicated on the package. While the mushrooms are frying, mix the milk with flour. When there is no more liquid in the mushrooms, pour our milk into the pan (by the way, the milk can be partially or completely replaced with low-fat cream). Bring the sauce to a boil and let it simmer until thickened. Salt, pepper, add a pinch of red pepper - taste everything. Put the sauce on the pasta, stir, sprinkle with cheese and herbs if desired.
4) PASTA CARBONARA
Ingredients:
● pasta - 400 g
● bacon - 150 g
● eggs - 3 pcs (or 5 yolks)
● olive oil - 2 tbsp.
● hard cheese - 150 g
● garlic - 2 cloves
● black pepper
● salt
Preparation:
Cut the bacon into small slices. Pour 2 tablespoons of olive oil into a frying pan, heat it up, and add the bacon. Fry the bacon for about 10 minutes, stirring. Boil the spaghetti in salted water until al dente, i.e. slightly undercooked (the pasta should be a little hard inside). Remove the fried bacon with some of the fat from the frying pan and pour it into a plate. Fry finely chopped garlic in the remaining oil until golden brown, and pour it into the bacon.
For pasta carbonara you need a mixture of Parmesan and Pecorino Romano (Italian cheeses). But even with hard Russian cheese the pasta turns out quite tasty. Beat the eggs with a whisk, pour in most of the grated cheese, leaving a little. Salt and pepper the mixture. Throw the finished spaghetti in a colander, then return to the pan. Pour the egg mixture into the pasta, as well as the bacon with garlic. Stir the pasta very quickly so that the eggs curdle. Serve the pasta hot, sprinkled with cheese.
5) PASTA WITH CHICKEN IN HONEY-MUSTARD SAUCE
Ingredients:
● chicken - 400 g fillet
● paste - 250 g bows, horns, etc.
● butter - 15 g
● olive oil - 15 g
● honey - 2 tbsp.
● soy sauce - 1.5-2 tbsp.
● salt
Preparation:
Boil the pasta in salted water for as long as indicated on the package. Cut the chicken fillet into small pieces. Pour olive oil into a deep frying pan, then add butter and melt it.
Place the chopped fillet in the frying pan and simmer for 5 minutes.
Add soy sauce and honey to the chicken, stir, simmer until the chicken is done on low heat. With the help of honey and soy sauce, you can adjust the saltiness or sweetness of the meat as you like.
Transfer the finished pasta to the pan with the chicken. If there is no liquid left in the meat, you can add a little of the water in which the pasta was cooked. Simmer for a few more minutes, stirring.
6) PASTA WITH MEAT SAUCE
Ingredients:
● pasta - 400-450 g
● ground beef - 600-700 g
● onion - 1 pc.
● garlic - 2 cloves
● olive oil - 2-3 tbsp.
● tomatoes - a cup of tomato dressing or 2-3 tomatoes
● basil - 2 sprigs
● olives - 100-150 g
● salt
● black pepper
Preparation:
Finely chop the garlic. Pour olive oil into a heated frying pan and fry the garlic for a couple of minutes.
Add the minced meat to the pan. Fry the minced meat until the liquid evaporates. Finely chop the onion. Add the onion to the minced meat, cover with a lid and simmer, stirring occasionally, over low heat for about 15 minutes. Boil the pasta in salted water as indicated on the package.
Add tomato dressing to the mince. If you have fresh tomatoes, pour boiling water over them and peel them, then chop finely or grind in a blender. Simmer the mince for about 5 minutes. Tear off the basil leaves and chop finely. Cut the olives into circles. Add the basil and olives to the mince and simmer for about 2 minutes. Salt and pepper the sauce to taste and turn off. Add the meat sauce to the pasta and it's ready.
Bon appetit!!!
