All recipes about... pasta!

Spaghetti with seafood

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Ingredients (2 people):

• Cooked pasta al dente (water, salt, and some olive oil);
• 1 onion;
• 5 cloves of garlic;
• Green pepper (1/2 pepper);
• Tomato paste (1/2 box);
• Olives (10);
• Seafood (10 prawns, 250 g clams, cockles kernels);
• Malagueta pepper;
• Olive oil;
• Whisky (1/2 cup);
• 1 slice of Flemish cheese;
• 3 tablespoons cream;
• 3 tablespoons milk;
• Coriander (optional).

Preparation:

Make a stew with chopped onion, garlic, pepper, olive oil and tomatoes. When everything is mixed add seafood and whisky. Add the chilli and olives. Add the cooked pasta and drained and finally add the chopped cheese, cream and milk. The sauce is creamy.

Macaroni in the oven

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Ingredients:

• Macaroni;
• 1 courgette;
• 1 package of tomato pulp;
• 1 onion;
• Cheese;
• Olive oil, salt, nutmeg and pepper;
• Bechamel Sauce.

Preparation:

Saute the onion with the zucchini, olive oil and tomatoes. Add this mixture to the pasta already cooked. Put a layer of bechamel sauce flavored with cheese, salt, pepper and nutmeg. Sprinkle with bits of chorizo.

Pasta with courgette

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Ingredients (for 2 people):

• Spaghetti;
• 1 courgette;
• 4 cloves of garlic;
• 5 stuffed green olives;
• 1 strand of Extra Virgin Olive Oil;
• Salt and pepper;
• Cheese and fresh basil or thyme.

Preparation:

Cook the spaghetti in plenty of salted water according to the package directions and set aside.

In a saucepan, heat the oil and sauté well the garlic. Add the courgette, cut into small cubes, olives, salt and pepper. When the zucchini is tender, add the pasta and serve immediately, sprinkling with cheese and basil or thyme.

Pasta with tomato and oregano

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Ingredients:

• Pasta (may be spaghetti, fusili, etc. );
• Tomato (may be fresh or canned);
• Onion and garlic;
• Oregano;
• Oil;
• Salt and pepper;
• Canned tuna (optional);
• Cheese (optional).

Preparation:

Cook the pasta according to the package directions and set aside.

Sauté the tomatoes with the oil and onion and minced garlic. Season with salt and oregano.

Add the sauce to the pasta and serve plain or add tuna and cheese.

Soybean lasagna

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Ingredients:

• 1 cup textured soy;
• 1 large onion;
• Olive oil;
• 4 large cloves garlic;
• 1/2 cup of red wine (good quality);
• 1/2 cup of water;
• 1 tablespoon soy sauce;
• 3 carrots;
• 5 fresh mushrooms;
• 500 g of tomato pulp;
• Tabasco;
• Oregano, salt and pepper;
• Bechamel and cheese gratin.

Preparation:

In a bowl add the water, wine, soy sauce, minced garlic and cover soybeans. Stir well and let it soak for 30 to 60 min. Saute the chopped onion with the olive oil, add the soy, tomatoes, spices, carrot and chopped mushrooms. Let stew for 30 minutes. Grind the spices.

Assembly:

Place in a container which can baking a layer of soybean, a layer of lasagna plates, another layer soybean and so forth. To make it juicier, suppose only bechamel and cheese in the middle layers. After exhausting all soybeans make a final layer of lasagna plates and top with bechamel. Sprinkle with cheese, drizzle with a little olive oil, season with oregano and bake in hot oven for 30 to 40 min.

Spinach lasagna with mushrooms

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Ingredients:

• Plates of pasta for lasagna;
• 1 large onion;
• 1 large bunch of spinach;
• Olive oil;
• 1 box of fresh white or Portobello mushrooms;
• Garlic to taste;
• 1 package of tomato pulp;
• 3 tablespoons white wine;
• Bechamel (joined another 3 tablespoons of cream);
• Grated Cheese;
• Oregano.

Preparation:

Chop half the onion and saute with garlic and olive oil. Stir vegetables washed and broken into pieces. Add the wine and make a stew and cook the vegetables slowly. Grind the spices, drain and set aside.

Chop the other half of the onion, add the tomatoes and olive oil and season with salt. Let simmer.

Assembly:

One layer of vegetables, plates of lasagna, vegetables, plates of lasagna, bechamel sauce and cheese, plates of lasagna, vegetables, plates of lasagna, tomato sauce, bechamel, grated cheese, oregano.

Carbonara without cream

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Ingredients:

• 12 skeins of tagliatelle (3 per person);
• 3 whole eggs;
• 200 g of bacon;
• 4 teaspoons grated Parmesan cheese (1 per person);
• 4 tbsp olive oil;
• 1 clove garlic, crushed;
• Salt, nutmeg;
• Oregano in abundance.

Preparation:

Bring to boil Tagliatelle with water, following package directions. Cut the bacon into small cubes and bring to brown in a skillet with olive oil and garlic. In a bowl beat the eggs with parmesan cheese, nutmeg and a teaspoon of oregano.

Drain the tagliatelle, cooked al dente, and put in a glass container. Pour the eggs over and stir. The heat of the pasta will cook the eggs and melt the cheese very lightly. Lay the bacon in the olive oil over the dough and stoke. To finish, sprinkle with oregano and perfume with more zest nutmeg.

Serve immediately.

Spaghetti marinara al cartoccio

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Ingredients:

• Fresh pasta;
• Shellfish (shrimp, clams, cockles, etc. );
• 1 pepper;
• 1 onion;
• 5 cloves of garlic;
• 5 tablespoons of tomato sauce;
• 1 bunch coriander;
• 1/2 cup of rum;
• Salt and pepper;
• 1 teaspoon of Maizena;
• 5 tablespoons milk;
• 10 pitted olives;
• Olive oil.

Preparation:

Make a stew with olive oil and chopped onion and garlic. Stir in the tomatoes, peppers and olives and simmer.

Add the rum and, when determined, add the seafood. Boil until the shells begin to open.

In a separate pot, cook the pasta in plenty of water, salt and olive oil. Drain pasta and wrap it in the sauce.

Mix cornstarch with milk and wrap the dough already mixed with seafood.

Sprinkle with coriander and correct the seasoning. Put everything in a sweet wrapper made in aluminum foil (one per person), close tightly and bake in a hot oven. Serve piping hot and open only when the pellets are in the dish just before serving.

Lasagna Bolognese

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Ingredients:

• 250 g minced meat (50% pork and 50% beef);
• 1 large onion;
• 1 head of garlic;
• 1 large can peeled tomatoes;
• Half pack of tomato pulp;
• 1 pack of sliced fresh mushrooms;
• White wine;
• Oregano;
• 2 carrots;
• Bay;
• Olive oil;
• Bechamel sauce;
• Grated cheese;
• Plates of lasagna;
• Salt and pepper.

Preparation:

In a food processor, finely chop the onion and garlic. Saute in olive oil and add the meat. When the meat is mixed well with the sautéed, add the oregano, sliced mushroom, carrot (chopped), salt and pepper. Add also the tomatoes, bay leaf, wine and cook over low heat for about 1 hour. Meanwhile, prepare 600 ml of bechamel.

In a baking dish, begin assembling the lasagna do. Place a first layer of bechamel, then plates lasagne, bolognesa, plates and so on. You can put a little bechamel in some of the layers. The last layer should have the following order: plates of lasagna, bechamel, grated cheese and oregano. Bake for 20 minutes at the end and confirm the plates are cooked.

Pasta with pumpkin, leek and orange

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Ingredients (for 4 people):

• 250 g macaroni cooked in salted water;
• 1 large onion;
• 4 cloves of garlic;
• Pumpkin butter;
• 1 large leek;
• Olive oil;
• 3 tablespoons white wine;
• 1/2 cup of bechamel sauce;
• Zest of 2 oranges;
• Grated cheese gratin (mixture of four cheeses);
• Salt and pepper.

Preparation:

Chop the onion with the garlic and saute in olive oil. Stir in pumpkin and sliced leek. Add the wine and let it braise until the sauce begins to evaporate. Season with salt and pepper and wrap the pasta already cooked. Involve the bechamel sauce and orange zest. Sprinkle with cheese and bake the gratin.

Portuguese pizza

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Ingredients:

For the dough:

• 200 ml water;
• 400 g flour type 65;
• 10 g fresh yeast;
• 1 teaspoon fine sea salt;
• 1 teaspoon sugar;
• 1 tablespoon of grated cheese;
• 1 teaspoon oregano;
• 1 tablespoon olive oil;
• Garlic mill.

For the sauce and garnish:

• 1 cup of tomato sauce;
• 1 cup assorted cheeses (mozzarella can be, Flamengo, Parmesan);
• 1/2 spicy chorizo;
• Pitted black olives for garnish (optional);
• Oregano.

Preparation:

Knead all ingredients and set aside the dough in a warm place until it doubles in volume.

Assembly:

Open thin or thick slices with the aid of a roller, flouring well the dough. Prick the dough with a fork and bake in a hot oven for 5 min. Add the filling: sauce, cheese and chorizo. Bake at 200º for 15 minutes or until golden brown. Garnish with oregano and black olives pitted.

Bows with tuna and tomato sauce

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Ingredients (for 2 people):

• Bows cooked al dente;
• 200 g tomato sauce;
• 1 can of tuna;
• 1 pinch of salt;
• 1 teaspoon of sugar.

Preparation:

Heat the sauce, add a pinch of salt and one of sugar. Add the tuna, wrap in ribbons and serve with a tablespoon of Greek yogurt and grated Parmesan cheese.

Salmon lasagna with broccoli

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Salmon and broccoli: a delicious combination. Here is a suggestion quite different from traditional meat lasagna.

Ingredients (For 2 to 3 people):

• 300 g of broccoli;
• 5 whole mushrooms;
• 2 cloves of garlic;
• Olive oil;
• Salt and pepper;
• 2 slices of salmon;
• 250 ml of milk;
• Olive oil;
• 30 g flour;
• Salt and pepper;
• Plates of lasagna;
• Cheese for sprinkling.

Preparation:

Wash and separate the broccoli into florets and cook them, preferably steam (if not using leftovers, also bake the fish).

Reserve. Pour garlic into the hot oil and sauté the broccoli about 2 min. Set aside and repeat with the sliced mushrooms until juices loose and these evaporate.

Heat butter until melted and add the flour. Stir well so that the flour bake.

Gradually add the milk with the oil and flour gradually, stirring between each addition to avoid lumps forming, maintaining the simmer. When the milk is finished, the sauce should be smooth. Season with salt, pepper and nutmeg. Meanwhile, remove the bones and skins of salmon, then chipping it coarsely.

Assembly:

Cover the bottom of the tray with a little bechamel and arrange two plates of lasagna.

Cover with 1/3 of broccoli and over half of fish chipped.

Add only a little bechamel and then another layer of plates of lasagna. Add 1/3 of broccoli and then sliced mushrooms. Pour over a little bechamel and make another layer of plates of lasagna.

Pour the remaining broccoli and fish, drizzle with a little more bechamel and finish with another layer of plates of lasagna. To finish, cover with more bechamel and sprinkle with grated cheese. Leave it in the oven at 180 º C for 30 min and let it cool for 10 min before serving.

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