Find out how to prepare a delicious, different and extremely easy pasta in just a few steps
Did you know that pasta is a great option for those who live alone and don’t have the time or patience to cook? Just cook the pasta in boiling water, drain it and season it with some sauce to make it even tastier. To celebrate National Pasta Day on October 25, check out some recipes that will make you ditch instant noodles!
Pasta with garlic and oil
From sommelier and gastronome Helder Silveira
Ingredients
- 200 g of noodle like spaghetti
- 3 cloves garlic, minced
- Chopped parsley and chives, olive oil, salt and ground black pepper to taste
- Waterfall
Preparation method
In a large pan, add water and bring to a boil over medium heat. Add a spoonful of salt. Then put the pasta in the water and cook for 8 minutes. In a pan, heat the olive oil over low heat and add the garlic, salt and black pepper. Fry for 5 minutes, stirring well. Drain the cooked pasta. Then mix it with the garlic and oil. Sprinkle the parsley and chives over the top. Serve then.
Tip: garlic and oil pasta always works. It’s very easy to make and still delicious. Simple and easy.
Pasta with peppers
From sommelier and gastronome Helder Silveira
Ingredients
- 200 g of screw pasta
- 300 ml of boiling water
- 1 pepper cut into slices
- 1 onion chopped
- 3 cloves garlic, minced
- 300 g of sauce of tomato
- 2 tablespoons of olive oil
- Salt, ground black pepper and oregano to taste
Preparation method
In a large skillet, add the olive oil and heat over low heat. Add the garlic, onion and peppers and fry. Then add the tomato sauce, oregano, salt and black pepper. Then add the pasta to the mixture. Add the boiling water, cover the pan and cook, stirring occasionally. After boiling, continue on low heat. As soon as the noodles are al dente it is ready to be served.
Tip: This recipe is perfect for speeding up your daily meals while still guaranteeing a complete dish. It is very simple and delicious, as it pairs pasta with a side of Calabrian sausage.
Macaroni and cheese
From sommelier and gastronome Helder Silveira
Ingredients
- 250 g of penne
- Boiling water
- 200 g of cream
- 1 tablespoon cream cheese
- 120 g of cheese chopped mozzarella
- 1 teaspoon ready-made seasoning (flavour to taste)
- Grated Parmesan, salt and oregano to taste
Preparation method
In a tall microwave-safe container, add the pasta and a pinch of salt. Cover with boiling water and mix well. Place in the microwave for 3 minutes. Then add the cream, mozzarella, ricotta and seasoning. Mix well. Sprinkle with parmesan and oregano on top. Cover with cling film and poke holes. Put back in the microwave for another 5 minutes. Remove the cling film and serve.
Suggestions: you can serve it with chopped parsley on top.
The microwave is the companion of those who need a quick meal. To vary, you can add other cheeses, such as gorgonzola or parmesan. When serving, grated cheese can give it a good finish.
Pasta with chicken
From sommelier and gastronome Helder Silveira
Ingredients
- 200 g of screw pasta
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic, minced
- 3 peeled tomatoes
- 3 tablespoons of soup of tomato sauce
- Chopped green chilli, salt and ground black pepper to taste
- 1 kg of chicken breast cooked and cut into pieces
- 1/2 cup water
- 120 g of grated mozzarella
- Water for cooking pasta
White sauce
- 500 ml of milk
- 1 tablespoon wheat flour
- 1 tablespoon butter
- Salt and ground black pepper to taste
Preparation method
In a large pan, add water and bring to a boil over medium heat. Add a pinch of salt and the pasta. Cook until it is al dente. Drain the pasta, place it in a baking dish and set aside. In a pan, add the olive oil and heat over low heat. Add the garlic, onion, peeled tomatoes and tomato sauce. Brown well. Then add the green perfume, add the chicken chopped and mix well. Add water, salt and black pepper. Mix well, turn off the heat and set aside.
Sauce
In another pan, add the butter and place it over a low heat to melt. Then add the wheat flour and brown over low heat, stirring constantly. Pour in the milk and mix well until a smooth mixture is formed. Add salt and black pepper to the béchamel and mix.
Assembly
Place the chicken mixture over the noodles and spread well. Pour the béchamel sauce over the top and sprinkle the mozzarella on top. Bake in the oven for 15 minutes at 180°C until the cheese is golden. Serve immediately.
Tip: This is almost a typical Sunday lunch dish. It can be much tastier with the pasta with chicken gratin recipe. It’s something practical and you can replace the chicken with minced meat or vegetables. A little secret: serve with a well-dressed salad.
Pasta with pesto
Ingredients
- 250 g of spaghetti
- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 50 g of walnuts
- 50 g of grated parmesan
- Salt and ground black pepper to taste
- Waterfall
Preparation method
In a pan, add water and place over medium heat. When it boils, add a spoonful of salt and the pasta. Cook until al dente. Drain them and set aside a glass of cooking water. In a blender or food processor, place the basil, olive oil, garlic, walnuts and cheese. Blend until a consistent paste forms. Season with salt and black pepper. If the sauce is too thick, add a little pasta cooking water to adjust the consistency. Place the hot pasta in a large bowl and add the pesto. Mix well so that the sauce covers all the pasta. Serve immediately.
Pasta carbonara
Ingredients
- 200 g spaghetti
- 200 g diced bacon
- 2 eggs
- 1 egg yolk
- 50 g of grated parmesan
- Salt and ground black pepper to taste
- Water for cooking
Preparation method
Bring a pan of salted water to the boil and cook the spaghetti until cooked. al dente. Reserve some cooking water. In a pan, fry the bacon over medium heat until golden brown and crispy. Turn off the heat and set aside.
In a bowl, beat the 2 whole eggs and the yolk. Add the grated cheese and black pepper. Mix well until a creamy mixture forms. Drain the spaghetti and add them to the pan with the bacon. Mix so that the bacon fat coats the dough. Add the egg mixture and mix quickly so that the heat of the pasta cooks the eggs without letting them coagulate. If the sauce is too thick, add a little cooking water until you reach the desired creaminess. Serve immediately with more grated cheese and black pepper on top.
Combining beer and pasta
To accompany pasta recipes you can try a good beer. “You have to consider the different types of sauces and possible fillings. When we look at pasta, it tends to be more neutral, pairing very well with the malts in the beers,” he says Helder Silveira.
For pasta in red sauce you can opt for beers such as amber lager, brown ale and Belgian pale ale. As for gravy, invest in pale ale or golden ale, as one has a stronger bitterness and the other has more citrus aromas and flavors.
Pasta in white sauce pairs well with wheat beers such as pilsner or weizen. Light yellow in colour, slightly cloudy, with abundant foam, it has intense aromas and flavours, highlighting fruity esters reminiscent of banana, clove and walnut.
By Henrique Souza AND EdiCase Editorial
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
