As time is the factor in our everyday lives, we have simplified some classic pasta recipes, so that anyone can cook a quick pasta dish – and devour it. 😉
Here we go!
Pesto Genovese is actually one of the easiest and healthiest sauces you can make for your spaghetti.
Provided you have the basil (I always have some plants in pots), it’s a sauce you don’t boil, you don’t fry and it doesn’t fail!
All you need is your food processor.
Spaghetti alla puttanesca wasn’t named after an actual prostitute, as the etymology of puttana (whore in Italian) might suggest.
If you have found out there are some olives and caper buds left in the kitchen, you should take a chance on this one…
Τhe texture of the aubergine can very easily fool you and be mistaken for meat.
However, this is a quite light vegetarian dish and one that will satisfy you with its flavor.
This is proof that simple can be fascinating.
Ravioli with mushrooms and parsley is a very quick recipe that is not demanding in any way.
All it takes is some fresh (or even frozen) parsley to take it to the next level.
Truth be told, the cream also helps…
What is amazing here is that tuna, widely consumed in cans, feels so much like fresh fish/meat, thanks to the combination with the cumin, this wonderful spice used very often in the cuisines of the Mediterranean, Latin America, North Africa and South Asia.
In Morocco it’s got its own container on the table, the Turks put its seeds in their “Tavuk Izgara”, the Greeks use it in the “Soutzoukakia” and in Spain, if you don’t mind at all about an issue, you “mind a cumin”.
It often takes very little to make a special dish. Here, the eggs combine the cream with the sausages, while the parsley colors the dish and represents the vegetable kingdom…
This blessed Mediterranean fruit can really stand out in a recipe, so it has to be used rather moderately.
But when you add some pitted olives in a simple tomato sauce with peppers, everything becomes so much tastier…
A light white sauce and some pepper on casarecce would be its ideal match for a guaranteed pleasure for refined palates…
For this recipe I chose gnocchi because the ingredients tend to “nest” in them, so you get a nice surprise even when you eat just one.
However, you can substitute them with literally any common type of pasta and you get great results. You can also double the quantities for maximum deliverance…
Here, the spring onion finds an ally in the sun-dried tomato, which in turn brings in a rich, slightly sour taste to a recipe that was sweeter because of the cream and onions…