Warm, little time to spend in the kitchen and a slight pang? Here are some simple recipes to prepare the perfect spaghetti, without giving up on the beach
They are tasty, fast and light; they are perfect to satisfy the palate, not to weigh down the stomach and not to miss an entire day of holidays in the kitchen: there are 15 ideas for organizing summer noodles with relatives and friends. With chilli, anchovies, clams, mint or lemon: each has its own plate of pasta.
Spaghetti with garlic, oil and hot peppers
A summer classic for lovers of strong flavors. Fry the fresh chilichopped and cleaned of seeds, in extra virgin olive oil with garlic cloves. Remove the garlic, add a mixture of cooking water spaghetti and then drained spaghetti cooked al dente. Finally sprinkle with the chopped parsley and blow up a few minutes.
Spaghetti with garlic, oil and anchovies
A very tasty but not spicy variant spaghetti with garlic, oil and hot pepper. The procedure is the same but the chili must be replaced by anchovies. Then fry them in extra virgin olive oil with a few cloves of garlic, add the spaghetti cooked al dente and toss in the pan for a few minutes. Finally add the parsley chopped.
Spaghetti with mozzarella and fresh cherry tomatoes
Brown for 15-20 minutes i chunks of cherry tomatoes in extra virgin olive oil, salt and pepper. Add the cooked spaghetti and sauté them in the pan with the sauce. Once cooked, add the diced mozzarella, turn and serve.
An unusual variant of Genoese pesto. Take the shelled pistachios and chop them in the mixer, toast them in a pan with very little extra virgin olive oil and add the cooking cream, salt and pepper. When the seasoning is reduced, pour the al dente cooked spaghetti into the pan, sauté and serve.
They are a true summer classic by the sea thanks to shelled clams and flavored in a sauce made with peeled tomatoes, garlic and oil. Only a handful of parsley is missing and the spaghetti cooked al dente and sprinkled with marinara sauce can be served.
Spaghetti with lemon and mint
This seasoning for spaghetti (which seems more suitable for a cocktail than a first course) is ideal in summer because it does not include cooking the seasoning. Just emulsify in a bowl oil, lemon juice, salt (or two chopped anchovies) and minced mint (or parsley) and the seasoning is done. You just have to add it to spaghetti al dente and you're done.
Spaghetti with cheese and pesto
Simple, indeed very simple. Fast, very fast indeed. This dish will allow you to spend little time in the kitchen and much more on the beach, but without forgetting the taste. Stir in the spreadable cheese a little pesto and add the spaghetti cooking water. And voilà you just have to drain the pasta, combine everything and eat.
Spaghetti with olives
Take some classic Tomato sauce, add the chopped green olives and sauté everything in the pan for a few minutes. Done? If the spaghetti are ready, you just have to drain them and the dish is ready (if you want you can add fresh ricotta to the sauce).
Spaghetti with garlic, oil and bottarga
Prepare the classic garlic and oil, but take care not to drain the spaghetti excessively. Before serving, add a round of oil, grated bottarga and a light grated organic lemon peel.
Spaghetti with tuna and dried tomatoes
Boil the spaghetti, drain and pour into a bowl where you will have prepared the drained tuna in oil and the dried tomato fillets deprived of the oil.
Spaghetti with almonds, anchovies, raisins and pine nuts
Toast the almonds and pine nuts in a pan. Add the rehydrated raisins and anchovies. Boil the pasta, drain and pour it into the pan, mixing well. Complete as desired with peeled mint leaves.
Spaghetti with ricotta and tomato
Cold spaghetti with anchovies
Season the spaghetti with the desalted anchovies, the raw tomato fillets, the pine nuts and the basil.
Brown the oil in a pan, plenty of chilli pepper and diced bacon. Add a diced tomato and season the spaghetti that you have drained al dente.
Spaghetti tuna, mozzarella and olives
Spaghetti with ricotta and olives
Boil the spaghetti and blend the olives with 40 g of pine nuts, the juice of a lemon and a ladle of water; when the mixture is creamy, add the chopped rocket and blend until you get a homogeneous pesto. Add the lemon zest and a few drops of juice, a pinch of salt and a tablespoon of oil to the ricotta. Stir until a silky and smooth mixture is obtained. Drain the spaghetti, season with the rocket pesto and complete with ricotta bows.