10 recipes paste with which anyone can cope - Lifehaker

For the preparation of classic pasta, pasta are suitable from solid wheat varieties. The paste can be made independently and supplement delicious and fragrant sauces.

1. Pasta Carbonara

Recipe Paste Carbonara
huffingtonpost.com.

For the preparation of a traditional carbonara sauce, a Pankett or Guanchile is used, as well as fragrant cheese Becorino Romano from sheep milk. In our areas, meat products can be replaced with a fat bacon, and Italian cheese is on parmesan. And remember: no cream in Carbonara!

Ingredients

  • 450 g of spaghetti;
  • salt to taste;
  • 200 g bacon;
  • 2 tablespoons of olive oil;
  • 3 egg yolks;
  • 100 g finely powdered parmesan;
  • Ground black pepper - to taste.

Cooking

Boil spaghetti in salted water according to the instructions on the package to the state of Al Dente. In the meantime, cut the bacon with small stripes and fry on the preheated oil until golden color. Wear yolks and mix them with half of the coolest cheese and a pinch of pepper.

Catch off the spaghetti on the colander and leave about a glass of water in which they were cooked. Immediately lay them out in the pan with bacon, mix and remove from the fire. Add some water from under spaghetti, season with pepper and pour egg sauce. Mix well and, if necessary, add some more water to achieve a cream consistency.

Put the paste on the serving dish and sprinkle the remaining grated cheese.

2. Spaghetti bolognese

Recipes Paste: Spaghetti Bolognese
Nonnabox.com.

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

Ingredients

  • 1 carrot;
  • 1 celery stem;
  • 1 bulb;
  • 1 garlic clove;
  • several sprigs of rosemary;
  • 4 tablespoons of olive oil;
  • 200 g of pork minced
  • 200 g beef minced
  • 500 g of tomatoes in its own juice;
  • 4 tablespoons of tomato paste;
  • 100 ml of red wine;
  • salt to taste;
  • Ground black pepper - to taste;
  • several branches of the basil;
  • 500 g of spaghetti;
  • Little vapor parmesan.

Cooking

Cut the vegetables with small cubes and grind rosemary. Finger these ingredients on the heated oil until vegetables soften.

To another frying pan, lay mince and fry it before the formation of a rummy crust. Add vegetables, tomatoes, tomato paste and wine to meat. Mix, season with spices and bring to a boil. Then reduce the fire and cook another 30-40 minutes, stirring periodically. Add chopped basil and mix.

Boil spaghetti in salted water to Al Dente state. Drain the water, put the paste on the dish, put the bolognese sauce and decorate the basil leaves and grated cheese.

3. Fetchini Alfredo

Paste Fettuccini Alfredo
SimplyRecipes.com

In the classic variant, the paste is mixed only with a gentle creamy sauce, which is prepared from all of the three ingredients. Later, the sauce began to make more creamy and began to add chicken, mushrooms or shrimps to it.

Ingredients

  • 250 g of fetuchini;
  • salt to taste;
  • 50 g of butter;
  • 100 ml of cream - optional;
  • 100 g of vicious parmesan;
  • Ground black pepper - to taste.

Cooking

Boil the fetchini in salted water to Al Dente state according to the instructions on the package. Meanwhile, in a saucepan on a weak heat, melt the oil and then remove from the fire.

For cream consistency of the sauce, add to the cream oil. Do not remove from the fire until the paste is preparing, and constantly stirred.

Put fetchini into a skeleton with culinary tongs. The paste should not be dry, so do not try to shock all the liquid from it. Turn on the middle fire and mix the paste. Add half the cheese and mix very well again. If necessary, pour some more water in which Fetchini was cooked. Sprinkle the remaining cheese and mix again.

Put the paste on the serving dish and sprinkle with ground pepper.

4. Pasta with chicken and broccoli in cream sauce

Ingredients

  • 1 tablespoon of olive oil;
  • 2 chicken breasts;
  • salt to taste;
  • Ground black pepper - to taste;
  • 350 g Farphall (pasta in the form of butterflies);
  • 1 broccoli head;
  • 240 ml of milk;
  • 50 g of grated parmesan;
  • 180 g of cream cheese;
  • 3 cloves of garlic.

Cooking

Heat the oil on medium heat. Put chicken breasts in the pan, season with spices and fry for 8 minutes on each side before the formation of a ruddy crust. Slend a little and cut into small pieces.

Put the Farfall in boiling salted water. 2 minutes before they are boiled to the state of Al Dente, put the broccoli inflorescences into the saucepan. Then drain the water.

In the scenery mix milk, parmesan, creamy cheese, chopped garlic and spices. Prepare, periodically stirring until the sauce thickens. Put in the sauce of Farfall, broccoli and chicken and mix well.

5. Pasta with tomato sauce

Recipe Paste with Tomato Sauce
jamieoliver.com.

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

Ingredients

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

Cooking

Separately grind the stems and the leaves of the basil, leaving several leaves for decoration. Finely cut down onions and garlic. Clean tomatoes and cut into small cubes. As for tomatoes in its own juice, sometimes they are made chopped, so they will not have to cut them.

Heat the oil on medium heat and fry onions onions about 7 minutes until it softened and will not be twisted. Put garlic and basil stems. In a couple of minutes, add tomatoes and vinegar, season with spices and prepare 15 minutes, stirring periodically. Add the Basil leaves and reduce the fire to a minimum.

In the meantime, lean spaghetti in salted water to Al Dente state. Drain the water into a separate container, lay out spaghetti into tomato sauce and mix well. If the paste is dry, add some water from under spaghetti.

Put the pasta on the dish, sprinkle with parmesan and decorate the basil leaves.

6. Pasta with mushrooms and spinach

Recipes Paste: Pasta with Mushrooms and Spinach
SimplyRecipes.com

Choose any mushrooms for your taste: champignons, white or any other.

Ingredients

  • 300 g of figured paste;
  • salt to taste;
  • 2 tablespoons of butter;
  • 2 tablespoons of olive oil;
  • 600 g of mushrooms;
  • Ground black pepper - to taste;
  • 150 g of spinach;
  • 1 lemon;
  • a little vague parmesan;
  • Several twigs of parsley.

Ingredients

Boil the paste in salted water to Al Dente state according to the instructions. Drain the water, leaving one glass of liquid for later.

Melt the oil in a saucepan on medium fire. Prepare it, stirring constantly until it becomes slightly brown. Remove from the fire. In the pan, heat the olive oil and lay out the sliced ​​mushrooms there. Pry, periodically stirring until they are twisted. Season salt and pepper.

Add to the mushrooms paste, half of the chopped spinach and ¼ cup of water from under paste. Stir and prepare until the spinach is slightly copied. Put the remaining spinach and prepare a few more minutes. If the paste seems dry, pour more water.

Then add creamy oil, 2 tablespoons of lemon juice and a whole lemon zest. Stir, lay out on the dish and sprinkle with cheese and chopped parsley.

7. Primaver paste with vegetables

Recipes Paste: Primaver Paste with Vegetables
SimplyRecipes.com

Primaver paste is well prepared in summer with fresh seasonal vegetables, which will be found in the kitchen.

Ingredients

  • 200 g Fusilli (spiral paste);
  • salt to taste;
  • 2 tablespoons of olive oil;
  • 1 carrot;
  • ½ red bulbs;
  • 1 zucchini;
  • ½ eggplant;
  • ½ Bulgarian pepper;
  • 1 garlic clove;
  • 100 g of tomato paste;
  • 1 teaspoon seasoning "Italian herbs";
  • several cherry tomatoes;
  • several basil leaves;
  • Little vapor parmesan.

Cooking

Boil the paste in salted water to the state of Al Dente.

Heat the oil on medium heat and fack the carrot sliced ​​by small stripes, and the semiring of the bow for 5 minutes. Add cubes of zucchini and eggplant and sliced ​​pepper strips. Prepare another 3-4 minutes. Swelling, lay out chopped garlic, mix well and remove from the fire.

Add tomato paste, seasoning and some water from under paste. Then add ready-made pasta, dried in half tomatoes and chopped basil.

Put the pasta on the dish and sprinkle with cheese.

8. Pasta with shrimps and white wine

Paste with shrimps and white wine - recipe
Stockfresh.com.

This paste is very tasty and fragrant. Best of all the royal shrimps are suitable for her.

Ingredients

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

Cooking

Boil the paste in salted water to the state of Al Dente. In the meantime, melt half the oil on medium heat and roast shrimp on it, until they are slightly twisted on both sides. Add chopped garlic and prepare a minute.

Pour wine, mix and bring to a boil. Add the remaining oil, spices, lemon juice and chopped parsley. Remove from the fire, add the paste and mix well.

9. Pasta Alla Norm

Pasta Alla Norma
USA.philips.com.

Aromatic paste Alla Norma is very popular in Sicily. It is prepared with eggplants and tomato sauce.

Ingredients

  • 2 eggplant;
  • salt to taste;
  • 1 tablespoon of dried oregano;
  • Ground black pepper - to taste;
  • 4 tablespoons of olive oil;
  • 3 cloves of garlic;
  • 1 bunch of basil;
  • 1 teaspoon of white wine vinegar;
  • 800 g of tomatoes in its own juice;
  • 500 g of spaghetti;
  • Little vapor parmesan.

Cooking

Cut eggplants with small cubes, sprinkle salt and leave for 20 minutes so that bitterness is left. Then rinse them and dried with a paper towel. Mix eggplants with oregano, salt, pepper and a half olive oil.

Preheat the remaining oil on medium fire and parts to fridge eggplants. Prepare them for 5-8 minutes, periodically stirring until they soften and do not be slightly shaking. Lay out chopped garlic and chopped basil stems and prepare a couple of minutes.

Add vinegar and tomatoes, grind them with a shovel and extinguish between 15-20 minutes on weak heat. You can use and purified fresh tomatoes, but it will be prepared longer. The sauce should turn out to be sufficiently thick.

Boil spaghetti to Al Dente state in salted water. Drain the liquid into a separate container and add a bit into the sauce together with the chopped basil leaves. Lay out spaghetti in the sauce, mix and, if necessary, add some more water.

Put the pasta on the dish and sprinkle with cheese.

10. Spaghetti Alla Putnesca

Spaghetti Alla Putnesca
jamieoliver.com.

This is another classic Italian dish with capers, anchovies and chili. The paste is obtained satisfying, acute and incredibly fragrant.

Ingredients

  • 400 g of spaghetti;
  • salt to taste;
  • several tablespoons of olive oil;
  • 4 cloves of garlic;
  • 2 red chili peppers;
  • 3 Anchovy fillet;
  • 100 g of olives;
  • 100 g of capers;
  • 200 g of ripe cherry tomatoes;
  • ½ bunch of basilica;
  • Little vapor parmesan.

Cooking

Boil spaghetti to Al Dente state in salted water. Heat the oil on medium heat and lay out chopped garlic, thin strips of chili, finely chopped Anchove fillet, olives and sliced ​​capers. Fry for a few minutes.

Add crazy tomatoes and some water from under Spaghetti. Cover the lid and extinguish 3-4 minutes until the tomatoes are softened. Put in the sauce pasta and the leaves of the basil. Stir and spray.

Put the pasta on the dish and sprinkle with parmesan.

Read also

Pasta with mushrooms in cream sauce from always tasty!
Pasta with mushrooms in cream sauce from always tasty!

As you know, noodles in Italy first brought from China a famous traveler Marco Polo. She quickly won the love of Italians and became really folk cuisine. Today there are many varieties of pasta - pasta, spaghetti, penne, etc., and if sometimes, you do not see a big difference in these products, do not admit you in this Italians, you will not be understood. And the main thing is that Makaroni really real masterpiece of Italian cuisine is sauces that pasta are refilled. The most exquisite, the most tender, the most fragrant, the most delicious. There are those who refuse this delicious meal, they believe that it is harmful to health and especially for the figure. Pasta translated from Italian - dough. Spaghetti or noodles, Tagaltelli or Bukatini, the main thing, the dough for these pasta should be of solid wheat varieties and cooked they must be to the state of Al Dente (with ital. On-teeth). And this means, the paste must maintain internal elasticity, i.e. Stay slightly "unsung". With proper preparation, the paste retains a weighty supply of dietary tissue and complex carbohydrates and is easier to digest with the body. It's time to prepare!

Pasta with mushrooms in cream sauce

Cooking time 30 minutes

An exciting way to prepare a real Italian pasta with a unique aroma of mushrooms is simple and incredibly tasty! Cooking time is 30 minutes. All secrets in the video recipe.

Ingredients: * Champignons - 250 g * Pasta (Farfale, Bukatini, Spaghetti, etc.) - 180 g * Cream - 150 ml * Parmesan or solid cheese - 60 g * Butter oil - 40 g * Olive oil - 1.5 tbsp. l. * Garlic - 2 teeth * Salt - 2 ppm * Black ground pepper - 1/2 C.L. * Parsley - 10 g

Detailed recipe

Paste Carbonara

Cooking time 30 minutes

Carbonara pasta, probably, the most popular Italian pasta in the world. The secret of its popularity is not only in the availability of ingredients and cooking time. You will need pasta, chicken eggs, parmesan cheese, bacon and only 30 minutes for cooking. The main thing is that this unique taste is creamy and gentle, although the real paste carbonara is preparing without cream. It is important to comply with the cooking recipe to get the right sauce.

Ingredients: * Spaghetti - 400 g * Bacon - 200 g * Chicken Egg - 4 pcs. (3 yolk and 1 egg) * Parmesan cheese - 50 g * Butter oil - 2 tbsp. * Olive oil - 1 tbsp. * Garlic - 2 teeth * Water - 2.3 l * Salt and black pepper to taste

Detailed recipe

Pasta Scarlett

Cooking time 30 minutes

The success of this dish has paste lovers guaranteed. The perfect combination and the correct proportions of parsley and garlic, in combination with spaghetti create a thin and unique taste, which I will definitely try to try again.

Ingredients: * Garlic large - 1 head * Parsley - 70 g * Olive oil - 100 ml * Creamy oil - 30 g * Pasta - 250 g * Lemon juice - 1/2 PCS * Water - 2 l * Salt - 1.5 .l. * Solid cheese - 50 g

Detailed recipe

Paste Bolognese

Cooking time 120 minutes

The legend of Italian cuisine Pasta Bolognese became so popular in the world that many options for cooking this dish appeared. One thing remains unchanged, it is Rougy Bolognese - the famous sauce. In its composition of meat minced beef or beef with pork. Meat for minced meat, as a rule, high quality is used and, preferably fresh. And also carrots, celery, onions and, necessarily, red dry wine. It is very important which tomatoes will be used in the preparation of sauce. From their quality will largely depend on the taste of the future sauce. It is better to use canned tomatoes cleaned without peel. They are sold in our supermarkets. You can use tomatoes in our own juice, but in this case, you need to get rid of the peel. Your dinner or dinner with pasta bolognese will definitely get special. Yes, and do not forget about the glass of dry red wine.

Ingredients: * Meat minced meat - 400 g * Bacon - 150 g * Olive oil - 45 ml * Creamy oil - 25 g * Bow - 150 g * Carrot - 150 g * Celery Cherry - 2 Cutter * Red dry Wine - 200 ml * Tomato Pasta - 2 tbsp. * Purified Tomatoes - 400 g * Water - 200 ml * Rosemary Dry - 1 tsp. * Salt 3 tbsp. * Spaghetti - 250 g * Ground pepper ½ tsp.

Detailed recipe

Farfall with young zucchi

Cooking time 15 minutes

The ability of Italians to cook pasta with the most different sauces and ingredients is infinite. Any province can easily boast of their original recipes for macaroni. One of these macaroni recipes with young zucchini. Minimum ingredients, just 15 minutes and an excellent, gentle dish with a green basil aroma and a real summer flavor will appear on your desk.

Ingredients: * Butterfly Pasta (Farfalle) - 320 g * Young zucchini - 650 g * Leaves of green basil - 10 g * Garlic - 2 teeth * Olive oil - 20 g * Black pepper - 1/2 C.L. * Salt to taste

Detailed recipe

Pasta with chicken breast and vegetables

Cooking time 40 minutes

Another recipe is pasta with vegetables and chicken breasts. This option paste will be useful. Here, pasta are combined with vegetables and dietary chicken breasts and you can not be afraid for a set of extra kilograms. This dish is not only satisfying, but also very tasty.

Ingredients: * Pasta - 150 g * Broccoli cabbage - 150 g * Red pepper - 1 pc. * Podkal bean - 125 g * medium carrots - 2 pcs. * Onion onion - 1 pc. * Garlic - 1 Teeth * Cherry Tomatoes - 16 pcs. * Chicken breast - 300 g * Solid cheese - 75 g * Olive oil - 2 tbsp. * Cream 20% - 150 ml * Parsley Fresh - 10 g * Salt - to taste * Pepper - to taste * Mixture of Italian herbs - 2 tsp.

Detailed recipe

Paste with shrimps in cream sauce

Cooking time 20 minutes

Surprisingly, you can easily cook restaurant quality dishes at home. We are sure that you love this dish and want to cook it again and again. Paste with shrimps is the perfect fast and light dish.

Ingredients: * Shrimp boiled-ice cream - 200 g * Spaghetti or other paste - 200 g * Cream or milk - 100 ml or milk * Parmesan cheese or solid cheese - 60 g * Butter oil - 40 g * Olive oil - 2 tbsp . * Garlic - 2 teeth * Salt - 2 ppm * Black ground pepper - 1/2 C.L. * Parsley - 10 g

Detailed recipe

Pasta with meatballs

Cooking time 55 minutes

Spaghetti with meatballs and arugula. All Italian culinary traditions in one plate.

Ingredients: * minced meat - 450 g * Spaghetti - 300 g * Onion onion - 1 pc. * Parmesan cheese - 30 g * Parsley - 30 g * dill - 10 g * arugula - 30 g * White bread - 120 g * Milk - 250 ml * Garlic - 3 teeth * Acute chili peppers - 1 tsp. * Black ground pepper - 1/2 C.L. * Salt - 1.5 tbsp. * Bouillon meat or vegetable (can be made of broth) - 200 ml * Olive oil - 2 tbsp.

Detailed recipe

Lazagna

Time for preparing

It is impossible to present Italian cuisine without lasagna, an extraordinarily tasty and hearty lasagna with a meat stuffing stew, filled with aromas of herbs and famous white sauce and cheese, attaching a unique creamy taste of this satisfying dish.

Ingredients: * Farm Beef - 400 g * Farm Pork - 300 g * Tomatoes cutting - 400 g * Broth beef. - 200 ml * Red dry wine - 200 ml * Worcester sauce - 1 tbsp. * Lazagna sheets - 300 g * Parmesan cheese or solid cheese - 100 g * Mozzarella cheese - 250 g * Garlic - 2 teeth * Celery - 1 Stem * carrot - 120 g * Onion - 120 g * Tomato paste - 2 tbsp. . * Olive oil - 1 tbsp. * Salt - 2 ppm * Black ground pepper - ½ tsp. * Oregano dried - 1 tsp. * Wheat flour - 70 g * Butter butter - 100 g * Milk 3-6% - 800 ml * Muscant Hammer - ⅓ Ch.L.

Detailed recipe

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