Pasta and dishes from them. Everyone should know how to cook pasta deliciously! How much to cook pasta in different ways: in a saucepan, for frying, in milk, in soup

Shells, stars, tubes, bows, spirals, horns. Pale yellow, cream and multi-colored. With vegetables, mushrooms and seafood. With cottage cheese, cheese and sour cream. Today we will talk about pasta: how to cook it, what to serve it with, how to cook it correctly and what types are better to use in different dishes.

Macaroni (pasta) is a versatile product. They are delicious on their own, go well with different types of cheese, fresh and baked vegetables, tomato and cream sauces. Each type is good for certain dishes: small stars and rings are best used in soups, shells look beautiful with vegetables and seafood, and noodles and spaghetti are ideal for casseroles.

What is cooked from pasta in different countries?

You can cook soups, cold salads, side dishes, casseroles and even desserts with pasta. Each country has its own pasta cooking traditions and its own versions of this product. In the USA, pasta is popular in the form of short and wide curved tubes, from which the famous cheese casserole is made. Russians prefer naval pasta. In Japan, long pasta is traditionally served for the New Year's table, and in Italy there are so many different pasta recipes that more than one cookbook can be devoted to this.

How to cook pasta properly?

Always adhere to the formula of ideal proportions: for 100 g of pasta - 1 liter of water and 10 g of salt. Dip the pasta only in high-boiling water, cook uncovered, and salt the water before you dip the pasta into it.

In Italy, France and the United States, durum wheat flour is used to make pasta. It is this pasta, without the addition of premium flour, that is truly useful. Only from it you can cook delicious pasta so that they do not boil soft, retain their shape and do not lose color.

How to cook pasta: recipes

Recipe 1.

What you need: 140 g hot smoked cod fillet, 250 g short multi-colored pasta (horns, spirals or butterflies), 1.5 l vegetable or fish broth, 350 ml medium-fat cream, a small bunch of dill, freshly ground black pepper, sea salt, a pinch nutmeg.

How to cook: Boil the pasta in 2.5 liters of salted water. Peel the cod from skin and bones, cut the flesh into small pieces. Wash the dill, dry and finely chop. Let the broth come to a boil, reduce the heat and pour in the cream in a thin stream. Put the pasta and pieces of fish in the soup, add pepper, nutmeg, salt, let it boil again and cook for about a minute. Serve immediately, garnished with chopped dill.

Recipe 2.

What you need: 300 g of pasta, 100 g of mozzarella in the form of small balls, 120 g of ham, 100 g of fresh basil leaves, 180 g of cherry tomatoes, half a glass of extra virgin olive oil, a handful of dried Italian herbs mixture, 70 g of parmesan, black pepper, a handful chopped walnuts, sea salt and basil sprigs.

How to cook: Preheat the oven to 180°. Wash the tomatoes, pat dry, cut in half, place cut side up on a baking sheet, lightly drizzle with oil, sprinkle with Italian herbs and bake for 30 minutes. Combine washed, dried and finely chopped basil leaves with grated Parmesan, add nuts, a pinch of salt and grind in a blender until a smooth paste. While continuing to beat, pour in the remaining oil. Boil macaroni. Cut the ham into thin strips. Cut mozzarella in half. Combine ham, pasta and mozzarella in a salad bowl. Salt, pepper, put on a beautiful plate, add baked tomatoes, pour sauce and garnish with basil sprigs.

Recipe 3.

What you need: 400 g pasta in the form of shells (for example, conchiglioni pasta), 40 g pine nuts, 140 g goat cheese, 2 ripe small avocados, 1 fresh cucumber, salt, a quarter cup of olive oil.

How to cook: Boil pasta in boiling salted water. While the shells are cooking, make the filling. Wash cucumber and avocado, pat dry. To remove the pit, cut the avocado lengthwise and twist the halves in opposite directions. Peeled cucumber and avocado cut into small cubes. Add salt, olive oil, crumbled or chopped goat cheese, mix everything. Throw the finished shells in a colander, and when the water has completely drained, fill each with stuffing and put it on a beautiful flat plate. Serve garnished with pine nuts.

Recipe 4.

What you need: 300 g of young green beans, 400 g of salmon fillet, 150 g of spaghetti, 140 ml of milk and low-fat cream, a quarter of a pack of butter, 1 stalk of the white part of a leek, 6 eggs, freshly ground white pepper, salt, 1, 5 tablespoons of olive oil.

How to cook: Cook the spaghetti according to package directions. Drain the cooked pasta in a colander to drain the water, then transfer to a bowl, drizzle with olive oil and shake lightly to evenly distribute. Boil the washed beans for 3-4 minutes in boiling water, put in a colander and rinse with cold water. In another bowl, boil the salmon fillets until half cooked, and then cut the fish into small slices or mash with a fork. Finely chop the washed and dried leek and fry for 4 minutes in hot butter. In a bowl, combine the beans, spaghetti, leek, fish, cream, milk and beaten eggs. Salt, pepper to taste. Grease the form with oil, pour the resulting mixture and bake in the oven, preheated to 170º, for about 45 minutes. To prevent the casserole from burning, place the dish in the center of the oven, and place a deep baking sheet with water on the lower level. Serve cut into portions on plates garnished with green salad.

Recipe 5.

What you need: 400 g of pasta (horns, tubes or spirals), 1 medium head of cabbage, 1 onion, 140 g of butter, a handful of chopped herbs, 3 cloves of garlic, freshly ground pepper, salt, thyme sprigs for decoration.

How to cook: Boil pasta in 4 liters of water with 40 g of salt. Throw it in a colander. Finely chop the garlic and onion. Shred the cabbage finely. In a thick-walled frying pan, melt the butter over medium heat (leave a piece for frying), put the cabbage, herbs (any optional - basil, dill, cilantro, parsley) and simmer until softened (about 15 minutes). At the end, season with salt and spices. In a separate pan in the remaining oil, fry the onion and garlic until golden brown, add to the stewed cabbage. Mix vegetables with pasta. Serve garnished with thyme sprigs. White cabbage in this recipe can be replaced with Brussels sprouts, Peking, cauliflower or broccoli.

Recipe 6.

What you need: 300 g pasta in the form of bows, 150 g green peas, 2 medium squash or zucchini, 8 stalks of young asparagus, 2 cloves of garlic, 1 large onion, extra virgin olive oil, salt and freshly ground pepper mixture, 40 g parmesan.

How to cook: Wash and dry vegetables. Cut the zucchini in half lengthwise. Cut each piece into thin half circles. Remove the hard "string" from the peas (if any), cut each pod into several pieces and boil in salted water. Remove the tough skin from the asparagus. Cut each stem into 3-5 pieces. Boil macaroni and place in a colander. Finely chop the garlic, cut the onion into thin rings. Sauté asparagus and zucchini alternately in olive oil, adding as needed, in a large thick-walled skillet. It is necessary that the vegetables become softer, but remain crispy. In a separate pan, fry the onion and garlic until golden brown, add the rest of the vegetables, pasta and spices. Serve garnished with Parmesan slices.

Recipe 7.

What you need: 300 g of egg noodles, 300 g of pumpkin pulp, 400 g of homemade cottage cheese, a quarter cup of sour cream, a small head of broccoli, 2 eggs, 1 tablespoon of sugar, 50 g of ground crackers, a piece of butter.

How to cook: Wash and dry pumpkin and broccoli. Cut the pumpkin into cups of about 2 cm, and disassemble the broccoli into inflorescences of the same size. Boil the noodles in water with a pinch of salt and place in a colander. Boil vegetables in lightly salted water for 3 minutes. Drain in a colander, rinse with cold water. Separate the white from the yolk of one egg. Grind cottage cheese through a sieve. In a separate bowl, combine the noodles, yolk and grated cottage cheese. Beat the protein and add to the resulting mass. Stir gently. Preheat the oven to 180°. Whisk sour cream with sugar and egg. Lubricate the baking dish with a piece of butter, crush with breadcrumbs, put half of the mixture of cottage cheese and noodles, spread the pumpkin and avocado on top, cover with the remaining mixture and pour over with sour cream sauce. Bake for about half an hour.

Recipe 8. Noodles with apples

What you need: 1 cup of cane sugar or 140 g of liquid light honey, 400 g of egg noodles, 1 teaspoon of baking powder, 1 dessert spoon of ground cinnamon, half a lemon, a quarter cup of raisins, 3 sweet and sour apples, 4 eggs, salt, 250 g cottage cheese, 125 g butter, cranberries.

How to cook: Soak the raisins for 15 minutes in boiling water, rinse and dry. Boil the noodles according to the instructions, discard on a sieve, and when the water has completely drained, add the pieces of oil and mix well. In a separate bowl, combine cinnamon, cottage cheese, raisins, sugar (honey), beaten eggs, baking powder, add a pinch of salt, noodles and apples grated on a coarse grater and lightly sprinkled with lemon juice. Put the resulting mass in a refractory oiled form and bake for 20-25 minutes (until golden brown) at a temperature of 180 °. Serve garnished with berries.

- a wonderful product: hearty, tasty, affordable and easy to prepare. No wonder pasta dishes are so loved in different countries. Boiled pasta, combined with cottage cheese, sprinkled with nuts - and breakfast is ready. Boiled horns were poured with mushroom or fish sauce, garnished with herbs - they got an appetizing dish for a lunch meal. They added a little pasta to stewed vegetables - and the usual dinner turned into an unusual delicacy. Baked noodles with cottage cheese mass, decorated with berries - after such a dessert, guests always leave satisfied. And exquisite salads, in which pasta is combined with gourmet products, will become a real highlight of the festive menu. In the caring hands of the hostess, pasta will sparkle with new shades of taste. Good luck with your culinary experiments!

Pasta manufacturers delight consumers with products of various types. Housewives are happy to use it to prepare a variety of dishes. Some of them have been common in Russia for a long time, others are only gaining popularity.

The reason for this success is the availability of pasta for all segments of the population and the ability to combine them with other products.

Both adults and children equally love pasta. Italy is traditionally considered their homeland, although archaeologists have found these flour products in the burials of ancient Italians and Egyptians. It was believed that in this way the deceased would not experience hunger in the afterlife.

Today, pasta is produced in large factories. Machines knead dough based on wheat flour and water, give it a certain shape and dry it. This is how horns, feathers, scallops, bows, spaghetti and other varieties of these products appear.

Pasta is very popular, in which tomato paste, spinach, carrots, egg yolk, various spices are added: parsley, basil. They allow you to diversify the daily diet and open up new opportunities for the hostess.

Recipes for delicious pasta dishes for every taste

Macaroni is a popular side dish. They serve as an excellent addition to sauces made from fish, meat, mushrooms, peppers, tomatoes and other vegetables. They are served with cheese, bacon, eggs.

For many years, the most common dish in Russian families based on this product was naval pasta. Today, European cuisine has become widespread. Lasagna, various types of pasta - you will not surprise anyone with these dishes.

Macaroni with minced meat, tomatoes and cheese

This recipe can be found on many cooking websites. It is unlikely that housewives will cook such a dish after a hard day's work, since preparing the sauce takes a lot of time, and you need to feed the family as soon as possible. But on weekends or when guests are waiting in the house, this recipe will come in handy.

Take a deep frying pan and put it on the stove. Then add minced meat, pasta, tomatoes, water;

Wait until the water boils. Turn off the gas and hold for about fifteen minutes;

While pasta, minced meat and tomatoes are stewed, you can start preparing the sauce. First you need to melt the butter and mix with flour. Keep the mixture on the stove for about five minutes, stirring constantly. It is necessary to wait until it becomes light brown;

Pour in milk, beat and do not turn off the stove until the liquid begins to boil;

Beat the mixture until thick;

Add grated cheese to mixture. Salt and pepper. It is important that when adding cheese, the liquid mass remains hot, otherwise the dairy product will not melt;

Pour the finished dish with cheese sauce.

Spirals with vegetables

This recipe is perfect for lovers of low-calorie food. Most of the ingredients are vegetables, so don't be afraid to cook it several times a week.

To prepare this dish, you need to take:

• Fusilli ("spirals") - 500 gr.;
• Cherry tomatoes - 250 gr.;
• Broccoli - 250 gr.;
• Garlic - 2 cloves;
• Greens (any, at the choice of the hostess) - 100 gr.;
• Olive oil - 2 tablespoons;
• Salt.

1. Boil pasta, rinse with water and leave to dry;
2. Cut tomatoes, garlic and broccoli;
3. Heat up the pan and pour in the olive oil. Place vegetables in a bowl and keep on fire for a short time. Salt;
4. Add pasta to vegetable mixture and sauté for a few minutes. At the very last moment, add fresh herbs. The finished dish is best served before it has cooled down.

Casserole with shells and chicken

Casseroles have always been a big hit. This dish has a lot of advantages. The recipe presented below will undoubtedly appeal to connoisseurs of food with high taste and healthy qualities.

The owner will need:

• Pasta Tortilloni - 250 gr.;
• Chicken - 250 gr.;
• Onions - 2 pcs.;
• Carrots - 1 pc.;
• Sweet pepper - 2 pcs.;
• Chicken egg - 2 pcs.;
• Milk - 250 ml;
• Cheese - 150 gr.;
• Garlic - 2 cloves;
• Greens - 50 gr.;
• Salt.

1. Boil pasta. It is better that the product is slightly undercooked;
2. Boil the chicken and cut into small pieces;
3. Cut the onion into cubes of the same size, carrots and peppers into strips. Salt vegetables;
4. Put in a container designed for baking in the oven, pasta, then vegetables and chicken;
5. Pour the casserole with a mixture of grated cheese, milk and eggs. Bake for about forty minutes;
6. Decorate with fresh herbs.

What else to cook quickly and tasty?

Pasta is a unique product.

They help the housewives make a variety of dishes using the products that are in the kitchen. At the same time, relatively little time is spent on the cooking process.

Some housewives prefer to make pasta on their own, rather than buying a finished product in a store. The tradition of cooking noodles at home has existed in Russian families for a long time. But noodle cutters have recently appeared in the homes of our compatriots.

Using purchased pasta or homemade is the business of every housewife.

Pasta with cheese and tomatoes

Preparing this dish is easy. It will take the hostess no more than half an hour to please the household with another culinary masterpiece.

To prepare the dish, you will need:

• Fusilli pasta ("spirals") - 250 gr.;
• Tomatoes - 2 pieces;
• Garlic - 2 cloves;
• Cheese - 50 gr.;
• Parsley greens - 50 gr.;
• Olive oil - 2 tablespoons;
• Salt.

1. Boil and rinse the spirals;
2. Cut tomatoes and garlic;
3. Lightly fry the tomatoes and garlic in olive oil. Add salt. It is important not to overexpose the vegetables on the fire; readiness should be determined by their softness;
4. Arrange pasta on plates, drizzle with sauce and sprinkle with cheese. Decorate with greenery.

Penne rigate with bacon and cheese

This recipe will undoubtedly appeal to those who do not like to spend a lot of time cooking. It is very simple and therefore even novice cooks can do it.

The owner will need:

• Penne rigate ("feathers") - 400 gr.;
• Bacon - 200 gr.;
• Cheese - 50 gr.;
• Onion - 1 pc.;
• Garlic - 1 clove;
• Vegetable oil - 1 tablespoon;
• Salt.

1. Prepare pasta "feathers";
2. Finely chop onion, garlic and bacon;
3. Fry vegetables in oil. Add bacon last. When the meat begins to brown, add warm water;
4. Wait until the liquid evaporates, add pasta. Sprinkle with grated cheese, mix and put the dish on plates.

Vegetable salad with pasta

To some, pasta salads may seem like a curiosity, although these dishes are quite common in Russia.

For cooking, you need to take:

• "Pipe rigate" ("snails") - 200 gr.;
• Bulgarian pepper - 250 gr.;
• Carrots - 1 pc.;
• Olives - 100 gr.;
• Green onions - 50 gr.;
• Olive oil - 2 tablespoons.

1. Prepare the "snails" as shown on the package;
2. Wash, peel and cut vegetables into small pieces;
3. Mix everything and season with oil. It is best to serve the dish when it has cooled down.

Pasta is an irreplaceable product. Dishes from them can be found in different cultures. Each person, based on their culinary preferences, can pick up several quick recipes or create their own. This is not difficult, since the compatibility of this product with others is extremely high.

Can be turned into exquisite and special. The Italians say that pasta is easy to cook, but it is much more difficult to cook it well. How to cook delicious pasta? To do this, you need to own some little secrets.

How to make delicious pasta

First, we choose the “right” pasta in the store. If they are made from durum wheat, smooth, and glassy at the break, then your choice is correct. Now let's get acquainted with the golden rule: "10-100-1000", which every Italian housewife probably knows. It means: to cook 100 g of pasta, you need to use 1 liter of water and 10 g of salt. These proportions are considered ideal.

Salt is added to already boiling water, in no case to pasta that is boiled or cooked. Different types of pasta provide their own way of backfilling. Short noodles fall asleep gradually so that it does not stick together. Products twisted into a ball must be untangled with a large wooden fork. Spaghetti should not be broken in half, we put them in the whole water, spreading them out like a fan, and when they soften, gently press them until they are completely immersed.

It is better to cook pasta with a slow boil and without covering with a lid. It is not recommended to rinse them with water after cooking: changing the temperature regime will reduce the content of useful vitamins in the product. Do not stir pasta too often, you will damage and break it, and do not overcook, so as not to end up with a sticky porridge. After draining the pasta in a colander, just shake it a bit and transfer to a warm dish.

We already know how to cook delicious pasta, now you can make it even better by adding sauces or other products. You should know that the sauce ("soul" of pasta) is absorbed into the products, enriching their taste. It is necessary to heat the dish along with the sauce prepared in advance.

Delicious pasta, a recipe for lovers

There are many variations on how to make delicious pasta by adding other ingredients. By mixing the pasta with vegetables, we will saturate the dish with vitamins, iron and calcium. Pouring boiled horns with meat sauce will enhance the benefits of essential amino acids and proteins, vitamins B6 and B12. fruits - we will fulfill the plan for the use of dietary fiber. Mix with fat-free cottage cheese - and get a low-calorie, but satisfying dish, high in calcium. We offer some tips on how to cook delicious pasta with mushrooms, cheese or onion sauce.

French Macaroni

This dish is quick and easy to prepare. First, chop a medium-sized onion and put it in a frying pan in hot vegetable oil. After the onions are fried, spread the bacon (300 g), cut into cubes or strips, add the mushrooms (400 g). Pour the cream into the pan, add salt and pepper to taste. After boiling the pasta, put them on plates, pour over the prepared French sauce.

Pasta in onion sauce

Delicious onion sauce gives this dish originality. Fry onions (700 g) in vegetable oil (6 tablespoons), add sour cream (2 tablespoons). After the sauce has been seasoned with spices and salt, pour 200-250 g of grated on a coarse grater. When the cheese has completely melted, pour over the pasta with the prepared sauce.

Pasta with cheese

If you are a big fan of cheese, this dish is for you. To make the cheese sauce, melt the butter in a saucepan. Then add flour in small portions, salt. Mix thoroughly and add milk. After removing the resulting mixture from the heat, pour grated cheese into it, mix until it has turned into a homogeneous mass. Put the boiled pasta in a mold, pour over the sauce, sprinkle with spices, you can grate cheese on top. Bake in preheated oven for about 30 minutes. The dish will require: 400 g of pasta, 150 g of butter, 50 g of hard cheese, 0.5 cups of flour, 1 cup of milk, spices.

Among the many different recipes for cooking delicious pasta dishes, anyone will find a favorite for themselves. Cook, having fun and enjoying the delicious fruits of your labor! Bon appetit!

Popular culinary bloggers Lyubov and Maxim Kushtuev have been living in Switzerland for many years and discover the amazing world of local gastronomy every day. Today they shared with us wonderful authentic pasta recipes collected from different parts of the country. Everything is extremely simple, fast and very affordable. We invite you to an exciting journey!

pasta casserole

It seems that something unusual can be in a pasta casserole? Easy to prepare, this dish is especially relevant in cold winter. An uncomplicated, but always win-win combination of pasta, cheese and cream will not leave either children or adults hungry.

PASTA CASING RECIPE

What do you need:
(serves 4)

• 500 g pasta (horns or shells)
• 200 g hard cheese
• 100 ml cream with 25% fat
• 3 tbsp breadcrumbs
• ground nutmeg

How to cook pasta casserole:

1. Boil macaroni in salted water until cooked according to package instructions. Cheese grate on a coarse grater.

2. Combine macaroni with cheese, sprinkle with nutmeg and put in a baking dish.

3. Drizzle with cream and sprinkle with breadcrumbs. Place in a preheated oven at 200°C and bake until golden brown (20 minutes).

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Macaroni with cheese and crispy crumble

With what they just do not eat pasta: creamy and tomato sauces, mushrooms, bacon, seafood and so on. The Swiss also contributed to the abundance of pasta variations and came up with a very simple, but at the same time very unusual recipe with fried breadcrumbs. Surprisingly, from the first spoon you understand how such a simple idea can change the taste of a familiar dish!

CHEESE MACARONI RECIPE

What do you need:
(serves 4)

• 400 g pasta (tubes, feathers or horns)
• 150 g hard grated cheese
• 8 tbsp breadcrumbs
• 100 g butter

How to make macaroni and cheese with crispy crumbs:

1. Fry the breadcrumbs in butter until golden brown. Be careful not to overcook the crumbs, otherwise they will taste bitter.

2. Boil pasta in salted water, arrange on serving plates.

3. Sprinkle with grated cheese and fried breadcrumbs. Serve immediately.

Alpine pasta

The homeland of this dish is high-mountainous alpine villages. The inhabitants of these places have no shortage of cream and cheese. Pasta is no less popular here due to its nutritional value and long shelf life, which is extremely important in the conditions of peasant life. It was from these simple products that the Alpine pasta recipe was born.

ALPINE PASTA RECIPE

What do you need:
(for 5 servings)

• 500 g pasta (large tubes)
• 250 g hard grated cheese
• 200 g boiled ham
• 700 ml cream with 30% fat
• half a bunch of parsley
• 2 green onion feathers
• salt, freshly ground black pepper

How to cook Alpine pasta:

1. Put the pasta to boil in salted water for the time indicated on their packaging.

2. Remove the boiled pasta from the stove, drain the water from them and, leaving them in the same pan, season them with cream.

3. Add the ham cut into small pieces. Pour grated cheese, mix and put on low heat. Cook covered for about 10 minutes, the cream should warm up well and the cheese should melt.

4. Remove from heat, season with chopped parsley and onion, pepper to taste. Arrange on plates and serve hot.

Ascon spaghetti

These spaghetti have earned the honor of being named after the town of Ascona, where they were once cooked and where they later became an obligatory item on the menu of almost all restaurants and cafes. They earned their reputation thanks to their excellent taste, external attractiveness and satiety - there is no other way to explain their special status.

ASCON SPAGHETTI RECIPE

What do you need:
(serves 2)

• 400 g spaghetti
• 400 g chicken fillet
• 80 g ham
• 75 g hard cheese
• 100 g champignons
• 1 tomato
• 100 ml water
• 1 bulb
• 2 garlic cloves
• 1 tsp dried oregano
• 1 bunch of parsley
• 2 tbsp olive oil
• 0.5 tsp salt
• freshly ground black pepper

How to cook Ascon spaghetti:

1. Cut the chicken fillet into small cubes and fry in olive oil for 4 minutes. Transfer to a separate bowl.

2. Cut the champignons into slices together with the legs, finely chop the onion, chop the garlic. Fry all this together in the same pan over medium heat for 2 minutes.

3. Cut the tomato and add to the pan, add water and bring to a boil.

4. Salt, add oregano and ground pepper to taste. Reduce heat to low and cook covered for 10 minutes.

5. Cut the ham into thin strips about 1 cm wide and 2 cm long. Add to the pan along with the previously fried chicken fillet and finely chopped parsley. Heat for 2-3 minutes, remove from heat and leave covered.

6. In salted water with a little olive oil, cook the spaghetti according to the instructions on the package and discard them in a colander.

Let's cook delicious pasta.

1. FLOAT-STYLE PASTA

Ingredients:

• minced meat 500 g
• pasta 400 g
• onion 1 pc.
• vegetable oil to taste
• salt, pepper to taste

Cooking:

Boil pasta until tender in salted water. Finely chop the onion. Heat a frying pan with vegetable oil, put the minced meat.

If the beef is tough, you can add a little boiling water. When the meat starts to brown, add the chopped onion. Salt and pepper.

Simmer until onion is soft. Add pasta, mix well. A minute before the readiness to add chopped parsley. Naval pasta is ready!

2. PASTA WITH SALI IN TOMATO SAUCE

Ingredients:

• sausage
• 100-150 g
• tomatoes
• 1 can
• garlic
• 1 clove
• pasta 5 handfuls

Cooking:

Boil water in a kettle and pour into a saucepan. Put on the stove. When it boils (it will happen very quickly), add the pasta and cook according to the instructions on the package. Cut the salami into strips.

Finely chop the garlic. Pour olive oil into a hot frying pan, throw in salami and garlic, cook, stirring, for a couple of minutes. Add tomatoes.

Cook, stirring, until sauce thickens. Add cayenne pepper, salt. Drain the pasta in a colander and transfer to a frying pan. Mix. Serve sprinkled with parmesan.

3. PASTA WITH BROCCOLI

Ingredients:

• pasta 175 g
• broccoli 250 g
• olive oil 3 tbsp
• olives 100 g
• parmesan 50 g
• garlic 1 clove
• salt to taste

Cooking:

1. Fry a clove of garlic in oil, remove it, add olives and blanched top broccoli florets. Fry for a few minutes over medium heat.

2. Boil the pasta, add to the pan with broccoli and olives, warm up. Put on a plate and add shredded cheese.

4. PASTA WITH MUSHROOM SAUCE

Ingredients:

• champignons 200 g
• garlic 1 clove
• olive oil 2 tbsp
• butter 50 g
• grated parmesan 50 g
• dry white wine 100 g
• salt, pepper to taste
• parsley to taste
• fettuccine pasta 250 g

Cooking:

Cut mushrooms into pieces. Heat vegetable oil in a frying pan, add garlic and let brown. Add mushrooms and fry them. Reduce heat, pour in wine, let it evaporate.

Add finely chopped parsley and cook for another 5 minutes. Boil pasta in plenty of salted water, drain. Add cooked mushroom sauce, butter and grated cheese to the pasta.

5. PASTA WITH CHICKEN FILLET

Ingredients:

• pasta 500 g
• chicken fillet 500 g
• tomatoes 3 pcs.
• sweet pepper 3 pcs.
• parsley, basil a few sprigs
• garlic 2-3 cloves
• olive oil to taste
• salt, pepper to taste
• sour cream or cream 200 ml

Cooking:

1. Cut the chicken breast into small pieces, salt and pepper and leave for 15 minutes.

2. Pour boiling water over the tomatoes for a minute and peel them. Cut tomatoes and sweet pepper into small cubes. Finely chop parsley and basil.

3. Fry the crushed garlic in a large skillet in olive oil until golden brown, then discard the garlic.

4. Add chicken breast and fry over high heat for 5-7 minutes. Then add chopped tomatoes and bell peppers, simmer for a few more minutes. Add sour cream, heat through and remove from heat.

5. Meanwhile, cook the pasta until al dente, drain, add the pasta to the cooked chicken breast and mix gently. Serve garnished with greens.

6. BAKED SPAGHETTI PIZZA

Ingredients:

• Spaghetti - 340 g
• Salt - 1 teaspoon
• Pork sausage - 480 g
• Pepperoni - 60 g
• Tomato paste - 740 g
• Grated parmesan - 60 g
• A mixture of grated cheeses - 230 g

Cooking:

Boil the spaghetti, drain and place in a greased dish. Fry the sausage in a pan (until brown).

Transfer to a plate and fry the pepperoni in a pan until crispy (about 4 minutes). Put the fried sausage on the spaghetti, pour over the tomato paste. Put half of the pepperoni - cheese - the rest of the pepperoni.

Bake at 175 degrees for about 30 minutes. The cheese should melt and begin to brown. If it browns too soon, cover the dish with foil.

7. SPAGHETTI WITH CHICKEN AND SAUCE

Ingredients:

• Chicken breast - 1–2 pcs.
• Pasta - 400 g
• Cream 10% fat - 200 ml
• Onion - 1 large head
• Butter - 20 g
• Provencal herbs

Cooking:

1. Boil the chicken breast in salted water almost until done, about 20 minutes. If inside the meat remains a little pink - nothing, it will come with further stewing. But you should not digest the breast, otherwise it will become completely dry and not so tasty.

2. Cool and separate the white meat from the bone. The process will be easier if you immediately use the chicken fillet. Cut the chicken into medium sized cubes.

3. Melt the butter in a frying pan.

4. Onion cut into half rings or squares. Fry it in butter for a few minutes until translucent.

5. Then put the chopped chicken meat in the pan to the onion and fry for a couple more minutes.

6. Pour in the cream, mix everything and cover with a lid. Simmer for 3-4 minutes.

7. Boil the pasta according to the instructions on the package in salt water. We recline in a colander and let the water drain. To prevent pasta from sticking together, you can lightly rinse them under a stream of cold running water.

8. We shift the pasta into a pan with chicken and cream. Stir, sprinkle with Provence herbs and black pepper. You can also add finely chopped dill or parsley.