How to cook spaghetti pasta. Delicious Italian pasta at home: the best recipes and types of pasta

And if now we mainly buy noodles in the store, then quite recently neither Russian nor Italian housewives had much choice, and they constantly made pasta at home. There is nothing complicated about this (especially if you get a pasta machine), but you will know exactly what products your pasta is made of. Today you will have a long read - first the recipe itself, and then a video and a story about various methods of making pasta.

How to cook pasta, noodles and macaroni at home

In Italy, typo 00 flour is used to make pasta from durum wheat, and if you are going to cook Italian dishes from your pasta, look for it in supermarkets: this is an extra fine flour, and the pasta from it turns out to be denser and not so soft. However, if there is no such flour, take ordinary wheat flour of the highest grade, with it the pasta will turn out not the same as that of Italian grandmothers, but also not bad.

Sift 200 grams of flour into a bowl, break two large chicken eggs into the same place, add a pinch of salt and knead the dough. It should be tough but elastic and not sticky to your hands, so you may need to add a little flour or water when you cook the pasta. It is impossible to predict this - it all depends on the quality of the flour, the weight of the eggs, the humidity of the air and other factors, but over time you will learn to feel the correct consistency of the dough. After vigorously kneading the dough, roll it into a tight ball, cover and let it rest for half an hour or longer.

Roll out the dough ball into a sausage and cut it into several smaller balls. Roll each ball into a thin rectangle, generously flouring both the surface of the table and the dough itself on the top side - so that it dries faster and does not stick to the table and rolling pin. Having rolled out all the dough, arm yourself with a sharp knife and cut it into strips of the desired thickness (very narrow for spaghetti and noodles, wider for tagliatelle), rectangles for either beshbarmak, or any other shape that you like. Dough is prepared in the same way for all varieties: it is better to cook them right away, but all other varieties of pasta should first be dried and then put in the refrigerator or frozen.

How to cook pasta with a pasta machine

From the kitchen inventory for the method described above, you only need a bowl, a rolling pin and a knife, but apart from them you will need remarkable strength - after all, kneading and then rolling out a tough dough is not as easy as it seems at first. In this sense, a very useful tool is a pasta machine - so useful that I highly recommend getting one for anyone who loves pasta, noodles and so on, and cooks dishes with them regularly. Such machines are manual, electric, and I have mixer nozzles in this role, about which I wrote recently.

The kit includes three nozzles, one of which is used to roll out the dough, and the other two - to cut the rolled sheets on linguine and tagliatelle, respectively. This disposition surprised me - for some reason I expected that it would be possible to change the width of the cut, but here there are only two rigidly fixed options, to switch between which, in addition, you need to change the nozzles. At the same time, their width is only about 10 centimeters, that is, it is better not to overdo it initially with the amount of dough that you will roll out at a time.

However, in practice, making pasta with these nozzles is quite convenient. Having installed the nozzle for rolling out the dough - it is attached to a special connector in the head of the mixer - turn on the second speed (the instruction suggests setting the speed from 2 to 4, but the lower it is, the less risk of spoiling something), and set the thickness of the dough to 1. First, roll a small piece of rested dough a couple of times so that it turns into a thick but flat sheet, and then pass it through the nozzle several times, folding in half after each rolling to The dough has become as elastic as possible. After that, reduce the thickness of the dough by 1 division, each time rolling the sheets through the nozzle 2-3 times, until you reach the thickness of the dough 5. After that, you can install the selected dough cutting nozzle and pass all the rolled sheets through it. To prevent the pasta from sticking together, do not be greedy with flour for dusting, the nozzles themselves should not be washed with water after finishing work - instead, let the dough dry and clean the nozzles using the brush included in the kit.

In principle, your pasta is already ready: you can either dry it by hanging it on a special stand, the box with which I captured a couple of photos above, and then either put it in the refrigerator or freeze it until better times. In the latter case, it is better to roll the paste into nests for easy storage. KitchenAid, by the way, in addition to these nozzles, also has a press that allows you to form tubules of various diameters, spirals and spaghetti, but these are enough for my needs so far.

For better clarity, I made a video recipe for homemade pasta, which, in my opinion, describes this process in some detail and exhaustively:

(As you know, video recipes are not my forte, so I will be very happy if you leave your comments on what you liked and what you didn’t, so that next time I can make it even better).

If you are interested in the attachments that participated in the filming of this video, then here they are - KitchenAid Roller Pasta Knives.

Finally, I will give advice - more homemade pasta, noodles and macaroni, good and different! They are worth it.

How to cook pasta? How to cook spaghetti? How to cook pasta? How to choose high-quality Italian pasta and not miscalculate? Now I will tell you everything in detail and give answers to all the questions that arise in your head. In order not to be mistaken 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 “to”, I will write down 10 principles that will help you in the future. So, a step by step guide to cooking spaghetti and other pasta.

10 principles for making delicious pasta

1. Pasta from durum wheat flour. To make delicious pasta, you first need to choose a quality pasta. This is really very important! When buying pasta, be sure to look for the words “from durum wheat flour” on the package. This is not a marketing ploy, this is really the best flour for any Italian pasta, only such a pasta will not boil soft, will not stick together and, moreover, it is good for digestion, unlike other pasta.

2. The texture of the paste. Even if you find a mark indicating that the pasta is made from durum wheat flour, be sure to look at the texture of the pasta. It is best if its surface is rough, not smooth and certainly not glossy. The olive oil or sauce with which you will mix the pasta should envelop it, which is the case with rough pasta. With a glossy one, 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 quality pasta. If the time is not indicated, then the pasta is not worth your attention. Any self-respecting manufacturer will not bypass this item.

4. Manufacturer country. Naturally, the desired country for the production of 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 pasta is usually bright yellow due to the addition of yolks to the dough, but if you see multi-colored pasta, do not be alarmed, it is dyed with natural dyes, such as spinach (green) or beets (red). There is even a black paste, it is stained with cuttlefish ink. Additional taste in multi-colored pastes is not observed.

6. Proportions. When cooking pasta, it is very important to observe the correct proportions. They are always the same, just remember once:

• 100 gr of pasta for 1 person;
• 1 liter of purified water per 100 g of pasta;
• 1 teaspoon of salt per 1 liter of water.

7. wholeness of the paste. Never break pasta! Spaghetti or linguine also don't need to be broken, as many people think. Spaghetti should remain long, and when eaten, wrap around a fork with a spoon. When cooking, a whole pasta is placed in the pan and in half a minute with your help it will completely go under the water.
8. How long to cook pasta, spaghetti, pasta or what is "al dente"? We return to point number 3. You need to cook the pasta exactly as much as it is written on the package: no more, no less. But if you can't wait, start trying in a minute. It should be hard enough, but not sticky to the teeth. Italians say "al dente", which translates to "by the tooth".

9. So that the paste does not stick together. When cooking, you need to stir the pasta actively, and after you have cooked it and put it in a colander, leave some starchy water in the pan in which the pasta was cooked, and then pour it back in and pour olive oil - in this form, the pasta will not stick together for a very long time.

10. Pairing with sauces. Ready boiled pasta should be transferred to the pan to the finished sauce, and not vice versa. In addition, after mixing them in the pan, continue to keep the dish on 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? Walkthrough

1. Put a full kettle of water on to boil.
2. We heat a large saucepan over high heat and pour boiling water into it: for 100 g of pasta - 1 liter of water.
3. Salt boiling water: put 10 grams of salt (1 teaspoon) into 1 liter of water.
4. We put pasta in boiling water with the calculation of 100 g per 1 person, after half a minute it will become softer and we can dip it completely with a spoon or a special device for pasta.
5. Reduce the heat to medium and cook the pasta for as long as it says on the package, stirring it occasionally in the water.
6. After the pasta is cooked, we throw it in a colander, and in the pan we leave a little starchy water in which it was boiled.
7. Transfer the pasta back to the pot and drizzle with enough olive oil to coat each pasta.
8. Now you know how to cook spaghetti or any other pasta!

Myths and misconceptions

It is not necessary to add olive oil to the water when cooking pasta. It does not affect absolutely anything, honestly! 🙂 Also, you do not need to cover the pot with boiling pasta.
Ready Italian pasta can already be eaten, sprinkled with finely grated Parmesan cheese. And it's very tasty! And you can mix with different sauces for pasta. Must see 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 cooking delicious food can be very easy, and that you are more talented than you can imagine! Enjoy your food!

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

Ancient people learned how 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, they are sauces, have different variations and their algorithm is similar - soak spaghetti and fill them with a certain taste. The classics are: bolognese, carbonara, seafood sauce, tomato sauce and cheese sauce.

How to cook spaghetti bolognese pasta

Bolognese sauce, in the 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 own juice.
• Salt pepper.

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

How to cook spaghetti carbonara

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

It is necessary to prepare:

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

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

So, put chopped garlic in a preheated pan with vegetable oil and lightly fry. Pour the bacon or brisket, previously cut into small strips, to the garlic, fry everything together.

Put 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 ready-made spaghetti and mix. Pour into the pan with the fried bacon and mix well. Ready! The main thing is to serve the dish hot. You can sprinkle with grated cheese.

How to cook spaghetti pasta - the Mediterranean version

Spaghetti is versatile, so seafood sauce will be a great addition.

For this option you need:

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

The seafood pasta takes about 30 minutes to cook, so the spaghetti should start cooking halfway through the process.

For the sauce - fry the garlic rings in vegetable oil and discard them. Pour the thawed seafood into the oil and evaporate the juice released from them by half. Next, add salt and Italian herbs, evaporate. As soon as the water has boiled away, add the cream and simmer for about 20 minutes, always under the lid. 10 minutes after the start of stewing, put the spaghetti to boil, 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 stew for another 1-2 minutes. Pasta is ready! Serving - pour the sauce onto the spaghetti spread out on plates and proceed to the tasting.

How to make tomato spaghetti pasta

Tomato sauce and spaghetti are a classic combination. This dish can be used for a festive meal, and for daily dinners, 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.

Cooking is easy. Put the chopped garlic into the heated vegetable oil, fry. We clean the tomatoes from the skin and cut into slices. We select the garlic from the oil and lay out the tomatoes. Salt, pepper, add herbs and simmer. After 5 minutes, put the spaghetti to cook. After 15 minutes, the pasta is ready. Put the sauce from the pan on the spaghetti laid out on plates and sprinkle with grated cheese.

How to make cheese spaghetti pasta

Heat milk in a small saucepan and add cheese. Constantly stirring, 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 pastas are undoubtedly in the lead, but the culinary imagination remains the main principle. The main thing is that the spaghetti is of good quality and does not have time to cool before serving.

A product such as Italian pasta, if desired, can be prepared at home. Tagliotelli, farfalle, cannelloni, vermicelli, fettuccine, spaghetti are various types of pasta. As for external features, such a product may look different: stripes, stars, spirals, bows, shells, tubes, and so on.

How did pasta come about?

It is commonly believed that classic Italian pasta is very difficult to prepare, but this is not so. This dish first appeared in China. During the excavations, a peculiar artifact was discovered, whose age is about 4000 years. It looked like a bowl of millet flour. Found such a device on the banks of the Yellow River. Of course, in the culture of other peoples there are dishes from such flour, but this was the only evidence that noodles were invented many centuries ago. As for taste, Italian noodles are still considered the most delicious.

The secret of Italian pasta

The recipe for making Italian pasta is quite simple, and it can be easily mastered if you know the main secret. At the moment, in any store you can buy noodles made from beans, rice, buckwheat and so on. But all of them are far from Italian in taste. Its main feature is flour made from durum wheat. Thanks to this component, finished products do not boil soft during the cooking process and do not turn into an ugly slurry. Even if the cooking time and temperature are exceeded, Italian pasta keeps its shape well. The only thing that such noodles can lose is "al dente": the famous degree of readiness.

How to choose flour

Italian pasta dough cannot be prepared from ordinary flour. Then the noodles will just start to boil. To prepare such a product, durum wheat flour is required. It contains significantly less starch, but more gluten than soft varieties. Pasta made from this flour has a low glycemic index. It is thanks to this that they do not get fat from such a dish.

How to cook Italian pasta? First of all, you should choose the right flour. For such a dish, the Semola product is ideal. Its main difference from other varieties of flour is the degree of grain grinding, as well as a yellowish tint. Outwardly, the product looks like finely ground semolina.

How to cook italian pasta

To make pasta at home, you need a few ingredients:

1. Flour from durum wheat.
2. Egg yolks.

Usually, for the preparation of Italian pasta, only 1 yolk is taken per 100 grams of flour. The end result should be a fairly stiff dough. It is very difficult to knead it by hand. It is recommended to take only homemade eggs, as their yolks give the noodles a richer yellow tint. The very same recipe for Italian pasta at home is used by many, as it is quite simple.

Cooking process

So, consider the recipe for Italian pasta at home. To begin with, sift the flour into a deep container. The yolks must be separated from the whites. You can use an empty plastic bottle for this. The yolks should be added to the flour and knead the dough. The mass turns out to be very tight and it is not always possible to connect the components with your hands. Many recommend using a special machine for kneading dough.

If the mass turned out dry, then you can add a little flour to it. After cooking, the dough should stand for 30 minutes. After that, you can begin to form the noodles. It is recommended to roll out the dough very thinly, but it is best to pass it through a machine designed for rolling out the dough.

Each layer should be sprinkled with flour, and then rolled up and cut into thin strips. The finished pasta remains to unfold. So that it does not stick together, it is recommended to sprinkle it with flour.

What to do next

Having mastered the recipe for Italian pasta, you can cook many delicious dishes at home. After the dough is cut, it can be immediately boiled or dried. The last option allows you to use the finished product as needed. To dry the pasta, line the back of a chair with a clean kitchen towel and then hang the noodles up. Some use ordinary clothes hangers for this purpose.

There is also an easier method. It is enough to scatter the paste on a horizontal surface. For this, a regular baking sheet will do. After a day, the pasta will be ready. In this case, the product is brittle and hard. It is recommended to store such noodles in a container with an airtight lid for no more than 30 days.

How to make colored noodles

Now you know the recipe for Italian pasta at home. She prepares quickly. It is worth considering that Italian pasta is found in various shades: black, yellow, green, orange. To achieve such colors, it is not necessary to use synthetic dyes. Natural spices and products are suitable for this:

How to cook pasta

So how is Italian pasta cooked? At home, you can cook a wide variety of dishes from ready-made noodles with various ingredients, sauces and additives. However, in any case, the pasta must be boiled. Pour water into the container and bring it to a strong boil. After that, add a little salt to it and lay out the noodles. To prevent the pasta from sticking together, you need to add a few tablespoons of olive or sunflower oil to the water.

Ready noodles simply lean back into a colander. There is no need to rinse it. After that, it remains to combine it with sauce and other products, add to the broth or soup. This pasta tastes great with regular butter.

If you want to cook broth with Italian noodles, then shake off the flour before adding it. Otherwise, the dish will turn out cloudy. It should be noted that during the cooking process, the pasta increases several times.

Durum wheat pasta is suitable for making classic pasta. Pasta can also be supplemented with delicious and fragrant sauces.

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To prepare the traditional carbonara sauce, pancetta or guanciale is used, as well as fragrant 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 carbonara!

Ingredients

• 450 g spaghetti;
• salt - to taste;
• 200 g bacon;
• 100 g finely grated parmesan;

Cooking

Cook 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. Beat the yolks and mix them with half of the grated cheese and a pinch of pepper.

Drain spaghetti in a colander and leave about a glass of water in which they were boiled. Immediately put them in the pan with bacon, stir and remove from heat. Add some spaghetti water, season with pepper and pour in the egg sauce. Mix well and add a little more water if necessary to achieve a creamy consistency.

Transfer the pasta to a serving platter and sprinkle with the remaining grated cheese.

nonnabox.com

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

Ingredients

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

Cooking

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

Put 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 lower the heat and cook for another 30-40 minutes, stirring occasionally. Add chopped basil and stir.

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

3. Fettuccine Alfredo

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

Ingredients

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

Cooking

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

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

Place the fettuccine in a saucepan using tongs. The paste should not be dry, so don't try to shake off all the liquid from it. Turn on medium heat and stir the pasta. Add half the cheese and mix very well again. If necessary, add a little more water in which the fettuccine was cooked. Sprinkle with remaining cheese and stir again.

Transfer the pasta to a serving platter and sprinkle with ground pepper.

4. Pasta with chicken and broccoli in a creamy sauce

Ingredients

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

Cooking

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

Place farfalle in boiling salted water. 2 minutes before they are al dente, add the broccoli florets to the pan. Then drain the water.

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

jamieoliver.com

To prepare this pasta, you can use both fresh tomatoes and tomatoes in their 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 of olive oil;
• 1 tablespoon red wine or balsamic vinegar
• salt - to taste;
• ground black pepper - to taste;
• 500 g spaghetti;
• a little grated parmesan.

Cooking

Separately chop the basil stems and leaves, reserving a few leaves for garnish. Finely chop the onion and garlic. Peel the tomatoes and cut into small cubes. As for tomatoes in their own juice, sometimes they are chopped, so you don’t have to cut them.

Heat the oil over medium heat and fry the onion in it for about 7 minutes, until it softens and browns. Throw in 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 in salted water until al dente. Drain the water into a separate container, put the spaghetti in the tomato sauce and mix well. If the pasta is dry, add a little spaghetti water.

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

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Choose any mushrooms to your taste: champignons, porcini or any other.

Ingredients

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

Ingredients

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

Melt the butter in a saucepan over medium heat. Cook it, stirring constantly, until it becomes slightly brown. Remove from fire. Heat the olive oil in a frying pan and put the sliced ​​\u200b\u200bin there. Fry, stirring occasionally, until they are 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 slightly cooked through. Throw in the remaining spinach and cook for a few more minutes. If the paste seems dry, add more water.

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

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Pasta primavera is good to cook in the summer with fresh seasonal vegetables that can be found in the kitchen.

Ingredients

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

Cooking

Boil pasta in salted water until al dente.

Heat the oil over medium heat and fry the carrots, cut into small strips, and onion half rings for 5 minutes. Add zucchini and eggplant cubes and peppers cut into strips. Cook for 3-4 more minutes. Salt, put the chopped garlic, mix well and remove from heat.

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

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This pasta is very tasty and fragrant. King prawns are the best.

Ingredients

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

Cooking

Boil pasta in salted water until al dente. In the meantime, melt half the butter over medium heat and fry until they are lightly browned on both sides. Add minced garlic and cook for another minute.

Pour in the wine, stir and bring to a boil. Add remaining oil, spices, lemon juice and chopped parsley. Remove from heat, add pasta and mix well.

www.philips.com

Fragrant pasta alla norma is very popular in Sicily. It is prepared with tomato sauce.

Ingredients

• 2 eggplants;
• salt - to taste;
• 1 tablespoon dried oregano;
• ground black pepper - to taste;
• 4 tablespoons of 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;
• a little grated parmesan.

Cooking

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

Heat the remaining oil over medium heat and fry the eggplant in batches. Cook them for 5-8 minutes, stirring occasionally, until softened and lightly browned. Add minced garlic and chopped basil stalks and cook for a couple more minutes.

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

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

Put the pasta on a dish and sprinkle with cheese.

jamieoliver.com

This is another classic Italian dish with capers, anchovies and chili. Pasta is hearty, spicy and incredibly fragrant.

Ingredients

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

Cooking

Boil spaghetti until al dente in salted water. Heat oil over medium heat and add minced garlic, thin chilli strips, finely chopped anchovy fillets, olives and chopped capers. Roast for a few minutes.

Add halved tomatoes and some spaghetti water. Cover and simmer for 3-4 minutes until the tomatoes begin to soften. Add the pasta and basil leaves to the sauce. Stir and salt.

Put the pasta on a dish and sprinkle with parmesan.