We make our own pasta. Recipes for delicious and simple pasta. How hot should water boil when pasta is added to it?

1. To prepare pasta, choose a tall and spacious pan. The water level in it should not exceed 3/4 of its volume.

2. First put a pot of water on the fire, and then start making the paste in . It only takes 10 minutes to knead the dough and get the finished paste! The water will just have time to boil.

3. It is very important to maintain the ratio of salt, paste and water. There should be a lot of water and salt in moderation. Remember the simple proportion -10/100/1000: for 100 g of fresh pasta you need to take 10 g of salt (1 teaspoon) and 1 liter of water. Place the pasta in boiling, already salted water: if you add salt to the water at the end of cooking, it will be absorbed unevenly into the pasta.

4. Fresh homemade pasta cooks much faster than dry store-bought pasta. Cook the pasta for 4 minutes if the recipe calls for it to be mixed with a warm sauce, and cook for a couple more minutes until the pasta and sauce become one. Or cook for 6 minutes if the pasta or noodles do not warm up with the sauce, but immediately get to the table.

5. Do not cover the pan while the pasta is cooking. You will do the right thing if you start tasting the pasta 2 minutes before the end of cooking: let it not be boiled pasta, but a pasta that is slightly hard inside and elastic. Never rinse Italian pasta after cooking! But Asian noodles need to be cooked until tender, and then be sure to rinse.

6. Remember: it is people who are waiting for pasta, not pasta for people. Therefore, cook the pasta just before you plan to serve it. Moreover, with a Philips pasta machine, in just 15 minutes you will have a ready-made dish on the table!

How to cook Italian pasta correctly? For many, the process of cooking pasta seems very simple; in fact, there are many nuances that you should pay attention to. The final result depends on such little things that may seem insignificant at first glance.

The first thing to do is choose the right amount of water. Many cooks make the mistake of using less water in order to save time. Under no circumstances should this be done, because:

• The water will begin to foam and flow out of the pan. As a result, the dishes themselves and the stove will get dirty.
• If you cook pasta in insufficient water, it will simply stick together.

The main component of pasta is flour, which contains starch. During cooking, the starch swells and makes the pasta soft. The product is prevented from boiling by the protein, which makes the finished pasta elastic. In order for dry pasta to reach the desired state, the starch must absorb enough water. For example, 400 g of dry products can absorb about a liter of water (the volume of water varies depending on the shape of the pasta). During cooking, part of the starch goes into the water, and if there is not enough liquid, it will become like a paste, which, when boiling, will begin to foam and stick the paste together.

To avoid all this, you need to strictly follow the proportions: to cook short pasta, take three parts of water to one part of the pasta; long pasta should be cooked in a ratio of 1 to 4.

How to prevent the paste from sticking together?

First: Italian pasta needs to be cooked in enough water. During the cooking process, pasta should be stirred periodically, especially immediately after loading the pasta into the pan.

Some people add a little sunflower oil to the water, but it cannot in any way affect the quality of cooking. If we are talking about gluing after cooking, then the main thing here is the method of adding the sauce. The pasta should be immediately mixed with the sauce, after which it can be placed on plates. A common mistake is pouring sauce over the pasta after it has been portioned.

What about salt

Many people do not add salt at the beginning of cooking because salted water takes longer to boil. Salt does increase the boiling point, but in cooking this does not play any role, since the volumes of water and salt are small. So, for example, to increase the boiling point of a liter of water by one degree, you need to add 60 grams of salt. Thus, you can safely add some salt to the water at the beginning - this will only improve the taste of the dish. For 3.5 liters of water, usually take a tablespoon of salt.

How long to cook

Manufacturers usually indicate the cooking time on the package of pasta. You should not rely on the proposed cooking method, since the specified time may not be enough or, conversely, too much. In order for the pasta to cook properly, you need to check it two minutes before the end of the time indicated on the package.

How to tell if pasta is cooked

Properly cooked products should be al dente (translated from Italian as “to the tooth”). If you cut the pasta crosswise, there should be a thin, barely noticeable light point on the cut. In general, pasta should be soft and easy to chew.

When removing the pasta from the heat, you need to take into account that it will reach readiness while draining the water and seasoning with sauce. Therefore, you need to remove the pan about thirty seconds before it’s ready.

Washing the paste

Pasta is washed only when preparing pasta salad. Or in the case of Asian noodles. In all other cases, the finished paste is not washed. Otherwise, two problems will arise:

• The starch will be washed off from the products, which is needed for the sauce to saturate the pasta. After rinsing, the dressing will slide off the paste and flow to the bottom of the dish.
• Rinsing pasta makes it cold.

According to statistics, almost everyone loves to eat tasty food, and many also like to eat well. For most people, eating is an exciting process associated with a storm of taste sensations. And all because the body produces joy hormones from pleasant sensations. Thus, tasty food is good for the body, but it is worth remembering the quantity and composition.

Ancient people learned to cook products from flour, which led to the emergence of a recipe for a very popular side dish - pasta. The most popular is spaghetti. And to make them a culinary masterpiece, they are usually served with pastas. Pastas, also known as sauces, have different variations and their algorithm is similar - soak spaghetti and fill it with a certain taste. The classic ones are: bolognese, carbonara, seafood sauce, tomato sauce and cheese sauce.

How to cook pasta for spaghetti bolognese

Bolognese sauce, in its classic version, is a combination of meat and tomatoes. Before cooking you need to prepare the following products:

• Spaghetti.
• Ground beef.
• Carrot.
• Onion garlic.
• Parsley, celery, rosemary.
• Beef broth.
• Dry red wine.
• Olive oil.
• Tomatoes in their own juice.
• Salt pepper.

Fry ground beef with onions, garlic, carrots and celery in olive oil. When fried, add dry red wine and evaporate. We also put the tomatoes here and pour in the broth, salt and pepper. Let it simmer for an hour. Cook the spaghetti and serve it all together.

How to cook spaghetti pasta - carbonara

The peculiarity of carbonara pasta is its piquant combination of cream, garlic and brisket.

You need to prepare:

• Spaghetti.
• Bacon or brisket.
• Heavy cream.
• Parmesan cheese.
• Egg yolk.
• Garlic.
• Vegetable oil.
• Salt pepper.

While the spaghetti is cooking, you need to have time to make the pasta for it.

So, put chopped garlic in a heated frying pan with vegetable oil and lightly fry. Add bacon or brisket, pre-cut into small strips, to the garlic and fry everything together.

Place the yolks in a bowl, beat with salt and pepper, mix with Parmesan and beat a little more. Pour the egg-cream mixture into the hot, cooked spaghetti and stir. Place in the pan with the fried bacon and mix thoroughly. Ready! The main thing is to serve the dish hot. You can sprinkle with grated cheese.

How to cook spaghetti pasta - Mediterranean version

Spaghetti is versatile, so seafood sauce makes a great addition.

For this option you need:

• Spaghetti.
• Assorted seafood.
• Cream.
• Garlic.
• Italian spices.
• Salt.
• Vegetable oil.

Seafood pasta takes about 30 minutes to cook, so you should start cooking the spaghetti halfway through.

For the sauce, fry the garlic rings in vegetable oil and discard them. Pour defrosted seafood into the oil and evaporate the juice released from them by half. Next, add salt and Italian herbs and evaporate. As soon as the water has boiled, add cream and simmer for about 20 minutes, always covered. 10 minutes after the start of stewing, set the spaghetti to cook, adding some spices to the water. Two minutes before the end of the process, add finely grated cheese to the stewed seafood and let it simmer for another 1-2 minutes. The pasta is ready! To serve – pour the sauce onto spaghetti laid out on plates and start tasting.

How to make tomato paste for spaghetti

Tomato sauce and spaghetti are a classic combination. This dish can be used for a festive meal, for daily lunches, and for a romantic evening. Tomato sauce carries the piquancy of spices and the freshness of sweet and sour tomatoes.

Ingredients for spaghetti with tomato sauce:

• Tomatoes.
• Garlic.
• Spaghetti.
• Vegetable oil.
• Salt, pepper, Italian spices.

Preparation couldn't be easier. Place chopped garlic in heated vegetable oil and fry. Peel the tomatoes and cut into slices. Remove the garlic from the oil and add the tomatoes. Salt, pepper, add herbs and simmer. After 5 minutes, set the spaghetti to cook. After 15 minutes the pasta is ready. Spread the sauce from the frying pan onto the spaghetti plates laid out on plates and sprinkle with grated cheese.

How to make cheese pasta for spaghetti

Heat milk in a shallow saucepan and add cheese. Stirring constantly, make sure that the mixture does not boil. Bring cheese and milk until smooth, you can add spices. Ready. This cheese paste can be used as a base for other sauces.

Classic spaghetti pastes are undoubtedly the leaders, but the basic principle remains the culinary imagination. The main thing is that the spaghetti is of good quality and does not have time to cool before serving.

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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:

1. Heat olive oil in a frying pan and fry chopped garlic. Add diced ham and fry for 3 minutes.
2. Whip the cream with the yolks, add Parmesan, salt and pepper to taste.
3. 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:

1. 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.
2. Add 1/2 tsp. salt, 1/2 tsp. pepper and dried herbs and bake the vegetables until soft, about 15 minutes.
3. Cook the pasta for about 6 minutes until it remains firm inside. When ready, drain the water.
4. In a large bowl, carefully toss pasta with roasted vegetables, marinara sauce, cheese, peas, 1/2 tsp. salt and 1/2 tsp. pepper
5. 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:

1. 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.
2. In a small saucepan over medium heat, heat heavy cream, add butter, and melt. Add pesto to the pan and stir.
3. 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:

1. Cut the pork tenderloin into thin pieces and fry in olive oil for 7 minutes.
2. 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.
3. 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.
4. 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:

1. Add chopped onion and spices to the minced meat to taste. Mix and roll into meatballs.
2. 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.
3. Boil the pasta in lightly salted water. In a separate bowl, mix egg yolks with the zest of one lemon, chopped herbs and Parmesan.
4. 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:

1. 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.
2. Cook the pasta in salted water, drain the water, add butter and stir.
3. 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:

1. Chop the onion, celery and carrots and fry in olive oil until soft: first onion, after a minute celery, after another 2 - carrots.
2. Simmer the meat in its own juice until the water boils away and the meat is browned.
3. 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:

1. 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.
2. Cook the pasta according to the instructions.

Heat 20 g of olive oil in a frying pan and heat the remaining peas for a minute, add the pasta and stir quickly.

Every person who has visited hospitable Italy at least once not only admired its indescribable beauty, but also enjoyed the masterpieces of national cuisine. The main dish that makes skilled craftsmen proud is Italian pasta. It’s not so difficult to make a dish at home by learning the secrets of its preparation.

Ingredients:

• pork (Pancetta brisket) - 100 g;
• eggs - 3 pcs.;
• Pecorino Romano cheese - 120 g;
• spaghetti - 450 g;
• olive oil - 50 ml;
• salt, pepper, basil.

Cooking method:

1. Boil the spaghetti in slightly salted drinking water, taking into account the following proportions: per liter of liquid - 100 grams of product. We determine the readiness of flour products by the al dente state, in which the pasta becomes soft on the outside but remains slightly hard on the inside.
2. Beat the eggs, add ½ the amount of grated cheese, season the mixture with salt and pepper.
3. Cut the pork into small pieces, fry until golden brown, leave in a plate for a while.
4. Instead of meat, put the cheese mixture and cook, constantly stirring the mixture until the eggs curl.
5. Return the bacon to the pan, add the remaining cheese shavings, and place the spaghetti in a colander on top. Quickly and actively stir the ingredients, bring the sauce to a ready-made state and decorate the dish with basil sprigs.

The presented recipe shows Carbonara pasta in the classic version of preparation. However, there are a huge number of variations of this dish with the addition of various components.

With eggplants

Grocery list:

• pasta colorata (paprika paste) - 130 g;
• cheese (choose a soft variety) - 120 g;
• eggplant;
• cream (fat content 20%) - 100 ml;
• Sweet pepper;
• tomatoes - 3 pcs.;
• clove of garlic;
• vegetable oil - 40 ml;
• salt, Provençal herbs, pepper.

Preparation procedure:

1. Boil the pasta according to the rules recommended above.
2. We divide the clean eggplant into cubes, which we quickly fry in oil until pink.
3. Add tomatoes, cut into the same pieces. Season the mixture with salt, pepper and Provençal herbs. Continue cooking for 3 minutes while constantly stirring the ingredients of the dish, then turn off the heat.
4. Place the pasta on a plate and place the vegetable sauce on top. We add strips of chopped sweet pepper (without seeds) and finish assembling the dish with pieces of cheese and herbs.

This is how delicious Italian eggplant pasta appears on our table, quickly and easily.

Cooking with shrimp

Product set:

• cheese (preferably Parmesan) - 100 g;
• bulb;
• pasta - 250 g;
• olives (olives) - 40 g;
• large tiger shrimp (others are possible) - 300 g;
• garlic cloves - 2 pcs.;
• olive oil;
• pepper, salt, spices, herbs.

Cooking steps:

1. Boil the pasta in a known manner. In order for the pasta to turn out Italian, be sure to study the manufacturer’s instructions on the rules for preparing the product. Add olive oil to the boiled products.
2. We clean the shrimp from shells, heads and tails. Cut the underwater inhabitants in half and remove the dark stripes.
3. Heat the oil in a frying pan and place the thyme sprigs into it. When the fat is saturated with the fragrant herb, move it to the side of the dish, then very quickly fry the seafood in the fragrant composition.
4. Pour a little vegetable fat into a separate frying pan, into which we place the sliced ​​garlic and chopped thyme. After a few seconds, add chopped onions, chopped tomatoes, olives divided into rings and prepared herbs.
5. Fry the ingredients of the sauce until soft, place the shrimp in it and heat the food for two minutes.
6. Place the hot pasta on a plate, shaping the pasta into a nest. In the middle of it we place the sauce with shrimp and sprinkle the food with Parmesan cheese broken into pieces.

We decorate the dish with three tiger specimens, parsley and basil leaves. Extraordinarily delicious beauty is ready for tasting!

Bolognese pasta with Italian minced meat

Required components:

• a pack of tagliatelle - up to 450 g;
• tomatoes - 150 g;
• minced beef - 500 g;
• white wine - 120 ml;
• ready broth - 300 ml;
• sweet carrots - 100 g;
• pork (bacon) - 200 g;
• cream - 100 g;
• garlic cloves - 3 pcs.;
• celery - 40 g;
• bulb;
• oil (olive and butter) - 30 g each;
• salt, basil, pepper.

Cooking technology:

1. Boil Tagliatelle. This pasta is specially designed for Bolognese.
2. Peel and wash the vegetables. Cut the onion into strips and chop the celery stalk into thin slices. Coarsely grate the carrots and chop the garlic cloves.
3. Sauté sliced ​​vegetables in a frying pan with vegetable and butter fat. Warm up the food for 5 minutes over medium heat.
4. Divide the bacon into thin slices and fry in a separate pan. When enough fat has been rendered, add minced beef and cook, stirring with a wooden spatula.
5. Pour in the wine, continue cooking until the alcohol evaporates, then add the beef broth, finely chopped tomatoes and vegetable mixture. Season the dish with salt and pepper. You can use different spices, but dried basil is a must!
6. Simmer the food for about an hour over low heat, covered. At the end of the process, add cream and finish cooking after the start of a new boil. Place the pasta on a plate and place the hot sauce in the center.

In terms of its popularity, Italian minced pasta is comparable only to French béchamel sauce. It is no coincidence that Bolognese ragu is increasingly appearing on our everyday and holiday menus.

With Chiken

Poultry meat is as beloved in sunny Italy as in our country. Perhaps for this reason, chicken pasta immediately gained universal recognition.

Grocery list:

• fresh champignons - 300 g;
• pasta - 400 g;
• chicken fillet - 400 g;
• bulb;
• low-fat cream - 30 ml;
• cheese - 250 g;
• olive oil, salt, pepper, herbs.

Cooking method:

1. Free the fillet from the films and cut into small pieces.
2. We clean the mushrooms, rinse and immediately dry with napkins. Champignons, like all mushrooms, quickly absorb liquid, which significantly worsens their taste, so do not keep the product in water for a long time.
3. We divide the mushrooms into thin plates. Chop the onion into cubes. Coarsely grate the cheese.
4. Boil the pasta according to the manufacturer's instructions, drain the liquid through a colander, and treat the pasta with olive oil.
5. Fry the onion in vegetable fat and add parts of the fillet. Continue cooking for another 10 minutes, after which add mushrooms, salt, pepper, and spices. We leave the food to simmer for a quarter of an hour.
6. Now add the cheese shavings and pour in some light cream. Mix the ingredients of the dish well and heat until a slightly thick consistency of the dish is formed.

Traditionally, we place hot pasta with chicken on a plate, sprinkle the dish with the remaining cheese shavings and decorate with herbs.

With tomato sauce

The peculiarity of Italian tomatoes is their extraordinary sweetness and very thin skin. It's no wonder that pasta with tomato sauce has such a distinct taste.

List of products:

• spaghetti - 300 g;
• olive oil - 70 ml;
• cherry tomatoes - 300 g;
• cheese - 130 g;
• garlic cloves - 3 pcs.;
• pureed tomatoes - 600 g;
• salt, pepper, basil, fresh herbs.

Cooking:

1. Boil the pasta, drain in a colander, place in a deep bowl and season with olive oil.
2. Heat vegetable fat in a frying pan and fry clean cherry tomatoes in it. When they become soft, add finely chopped garlic, and after 2 minutes add the mashed tomatoes.
3. Mix everything and simmer for another 3 minutes. Season the sauce with pepper and salt, sprinkle with chopped herbs and dried basil.

Place the pasta in a deep plate, pour over the aromatic sauce and decorate the dish with cheese shavings.

Italian pasta with pumpkin

The best way to get a quick, satisfying and healthy dish for lunch is to make Italian pasta with pumpkin!

Required components:

• onion - 1 head;
• sweet carrots;
• garlic cloves - 3 pcs.;
• pumpkin - 600 g;
• vegetable oil;
• Italian pasta - 300 g;
• pepper, salt, nutmeg, parsley.

Cooking sequence:

1. Separate the peel and all the seeds from the sweet pumpkin, cut the vegetable into small cubes. Chop the onion into small strips and coarsely grate the carrots.
2. Chop the garlic cloves, brown the pieces in a frying pan with butter, then add the prepared vegetables to them. Season everything with salt and a small amount of grated nuts. Mix everything and simmer for about 20 minutes until the pumpkin is soft.
3. Boil the pasta. For this dish they should be short, like rigatoni or gemelli. Add the pasta to the vegetables and cook for another 2 minutes. If the food seems a little dry, add a little liquid in which the flour products were cooked.

The resulting dish will become even tastier if you sprinkle it with crushed crackers, grated with garlic and fried until golden brown.

With pork tenderloin

Ingredients:

• Parmesan cheese - 100 g;
• onion - 2 pcs.;
• chili pods - 2 pcs.;
• tomato puree - 800 ml;
• cherry tomatoes - 12 pcs.;
• pork tenderloin - 500 g;
• olive oil - 60 ml;
• green basil, salt, pepper.

Cooking method:

1. Boil the pasta until slightly firm and drain with the liquid in a colander. Leave in the bowl and sprinkle with aromatic oil.
2. We wash the meat well, cut off the films, tendons, and excess fat. Divide the piece into thin strips, which we fry for 8 minutes in oil until golden brown.
3. Add chopped onion, cherry halves and chopped herbs to the pan with meat.
4. Remove the seeds from the chili pods. If desired, leave them to add more spiciness to the dish. Grind the hot vegetable and add it to the rest of the ingredients of the dish.
5. After 3 minutes, add the tomato puree and season the dish with salt and pepper. Mix everything and simmer covered for 10 minutes.

Place the hot pasta on a plate. Place the aromatic sauce in the middle of the mound of pasta and sprinkle the products with pieces of Parmesan.

With creamy pesto sauce

Dish components:

• cheese - from 150 g;
• spaghetti - 300 g;
• bacon - 100 g;
• cream (fat content 20%) - 180 ml;
• olive oil;
• Pesto sauce - 1 tsp;
• salt pepper.

Cooking features:

1. Boil the pasta in salted water, drain in a colander, place in a bowl and drizzle with fresh oil.
2. We buy Pesto sauce in a specialized store or make it at home. To do this, combine 4 cloves of garlic, 180 ml of olive oil, 50 ml of lemon juice, 100 g of pine nuts, 2 bunches of basil and 100 g of Parmesan in a blender glass.
3. Grind the mixture until smooth. We use part of the sauce for our dish, and store the rest of the product in a sealed container in the refrigerator.
4. Finely chop the bacon, place in a frying pan and fry over low heat. When the meat turns golden, add pesto and fresh cream. Continue heating the ingredients until the mixture thickens slightly.
5. garlic cloves - 4 pcs.;
6. pasta - 450 g;
7. Sweet pepper;
8. tomatoes - 300 g;
9. carrot;
10. vegetable oil;
11. chili pod, salt.

Cooking process:

1. Boil the pasta as usual.
2. Chop the “blue” ones into small strips, finely chop the onion and fry the vegetables in oil.
3. Scald the tomatoes and immediately immerse them in cold water, remove the skin and cut the pulp into cubes. Place the vegetables in a separate bowl, where we fry them for 2 minutes along with the peppers, chopped into strips (remove the seeds in advance).
4. Combine the ingredients cooked in both frying pans, add herbs, chopped garlic cloves, salt and pepper. Mix everything well.

We prepare the pasta with vegetables in a beautiful dish, in the center of which, as always, we place the aromatic sauce.

Italian recipe with green pea sauce



Ingredients:

• onion - 2 pcs.;
• prepared crab;
• ditalini paste (hollow short tubes) - 200 g;
• Italian “Pancetta” (a type of brisket or bacon) - 100 g;
• olive oil - 100 ml;
• Parmesan cheese - 30 g;
• green peas - 400 g;
• Cherry tomatoes - 150 g
• chili pepper - 10 g.

Cooking method:

1. Boil the pasta until al dente. We already know well the secret of obtaining such pasta. And while they are “resting” in the bowl, enjoying the olive oil, we will organize a worthy “company” for the exquisite product.
2. Cut the pancetta into small pieces and fry in a frying pan with oil along with finely chopped onion. Add half the amount of peas to the golden pieces and heat until they begin to “shrink.”
3. Place the contents of the dish into a blender, beat the ingredients well, and then grind through a fine sieve. Heat the rest of the green component for a minute in a frying pan with oil, then combine with the paste and mix the mass well.

Place the green pea sauce in a deep plate and place the pasta mixture on top. Garnish the dish with luxurious crab and finely chopped chili pepper.

Making Italian pasta at home is not difficult at all. A minimum of effort and a maximum of desire - this is the main “ingredient” of a delicious dish!