Tag: Pasta

Pasta with fresh tomatoes is a simple but very tasty dish, which is prepared in no time. – Italian Cuisine

A simple dish that contains all the flavor of fresh tomatoes and basil

There pasta with fresh tomatoes it is a quick solution, but very appreciated when you have little time to devote to the stove and still want something good. The choice of tomatoes is fundamental for the dish to succeed, which must be juicy and tasty, with a firm and compact consistency.

Pasta with fresh tomatoes: which variety is most suitable

There are many tomatoes on the market, but for this dish the most suitable are i datterini, classic elongated shape, thicker skin and very sweet taste. Another perfect type of tomato for this recipe is the Cherry, small and round, with a thinner skin than the date and a more sapid pulp, thanks to the characteristics of the land near the sea on which it is grown. The cherry usually contains more water than the date, so it takes a few more minutes in the pan for the pulp to concentrate and the water to evaporate.

How to blanch tomatoes

Pasta with fresh tomatoes requires that they be used with the peel, but if this bothers you, then you can blanch them in a pot with plenty of water for five or six minutes and then drain them. Once drained with a small knife, easily remove the skin from each cherry tomato and then cook them as described above. The result will be a sauce more creamy and homogeneous.

Short pasta or long pasta: the result is assured

There is no specific pasta format for this recipe. The choice depends only on your taste. Spaghetti, linguine, macaroni, penne or mezze penne all formats are suitable for this simple but tasty dressing. For the dish to succeed, the only trick you need is to drain the pasta a minute before the end of cooking and then risotto it in the pan with the tomatoes. This move will allow your sauce to bind perfectly with the pasta, due to the starch it will release in the tomatoes.

And now the recipe for pasta with fresh tomatoes

Ingredients

500 g pasta, 500 g cherry tomatoes, extra virgin olive oil, 1 clove of garlic, fresh basil, salt.

Method

In a pan fry the garlic in a little extra virgin olive oil. Once the garlic is golden brown, add the tomatoes washed and cut in half. Leave to cook on a high flame for 6-7 minutes, then turn off and season with salt. In the meantime, cook the pasta in plenty of salted water. Drain it just before the end of cooking, pour it into the pan with the cherry tomatoes and cook it for a minute. Mix well, then turn off and add the fresh basil leaves. Serve immediately.

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Spicy Pasta Recipes – Italian Cuisine – Italian Cuisine

A little bit of chili pepper and everything becomes more appetizing, tasty and appetizing. Here are our best recipes for spicy pasta, which will send your throat on fire

Chili pepper, in its countless varieties, transforms the aroma of the dishes and gives character to each recipe. Use it fresh, dry, powder or even to flavor the oil, and any spicy pasta will be better.

We become spicy, we are not born

The first times that our taste buds experience the spicy it is a great surprise, at times insidious, but indescribably intriguing. The palate then begins to get used to that burning on the tongue that turns into hot flashes that pass through the body from the throat, freeing the nose and respiratory tract. That's when pleasure and that feeling of heightened appetite begin.

Spicy pasta: a matter of capsaicin

How to resist in front of steaming spicy pasta dishes, just a forkful and we are attracted to her, the capsaicin. There capsaicin it is the molecule responsible for spiciness. There Scoville scale, which classifies the different types of chilli on the basis of spiciness, analyzes the amount of capsaicin contained in the chillies. Capsaicin is also the molecule that brings the greatest benefits to our body: it is a powerful vasodilator, useful in the fight against high blood pressure; stimulates the release of endorphins, that have analgesic properties and exciting; it reduces the growth of the tumor masses and prevents stomach cancer thanks to its antioxidant action and of gastric stimulant; acts as digestive, anti-bacterial and anti-rheumatic; it also improves the action of insulin in people with diabetes; and to make matters worse, it is a powerful aphrodisiac, not just for his vasodilatory properties, but also for the presence of vitamins C and E.

Spicy pasta: not just chilli

If we want to give a spicy note to pasta, without using chilli pepper, there are other ingredients that we can use. In fact, in addition to the capsaicin present in chili Peppers, there are other molecules that determine the spicy taste, such as piperine, contained in the various types of pepper, or the gingerol provided by ginger. L'isothiocyanate, made from horseradish, mustard seeds and wasabi and lallicin, intrinsicgarlic, of the onion, of the shallot and similar. Molecules that are collected by the receptors of the tongue and oral cavity, and if taken in elevated quantities, can cause burning and irreparable damage to the taste buds, irritation to the urinary tract and intestines.

If you happen to overdo it, to put out the burning in your throat do not let yourself be tempted by the impulsive instinct to drink lots of water. Capsaicin is slightly soluble in water, so it is best to eat a piece of it bread with a drizzle of oil or drink a little milk. The fats in these foods quickly dissolve capsaicin and also the burning sensation. Or opt for an ingredient that will silence spiciness with freshness and chew a few mint leaves.

How to make spicy oil

There are many valid reasons to always have aoil cruet reserved for spicy oil. For example, if in the family they do not like chilli or are of the spicy team yes but not too much, you can always add a raw thread on your plate. If you want to aromatize slightly without overpowering the flavor of other elements, just a turn of oil will be enough to give a spicy but delicate note. This preparation will then allow you to add a spicy note to your dish even when you don't have fresh chilli available. To prepare the spicy oil, take a small container with a spout, possibly an oil cruet with a diffuser (like the one in the photo below). In this way, the flavored oil will remain clean and clear, leaving the chillies in the infuser.

Spicy pasta, our favorite recipes:

Wine pasta for 5 tasty savory pies – Italian Cuisine

Pasta with wine is an easy-to-fill dough and suitable for appetizers and snacks rich in flavor. But special to prepare savory pies. Here are some recipes: prepare them, eat them and be amazed!

Pasta with wine is a dough that is used in the preparation of many savory pies, especially stuffed. It is not crunchy like a shortcrust pastry, nor crumbly like puff pastry; and it does not contain butter, so it is very light. It is a fairly elastic paste thanks to the presence of wine among the ingredients and therefore easy to work and spread. Preparing it is very simple, it's up to you to invent and create many tasty fillings for your savory pies. Here are our proposals.

The recipe for pasta with wine

To prepare this very soft dough just mix 100 g of still white wine with 80 g of extra virgin olive oil and add 300 g of 00 sifted flour and a pinch of salt. Let the pasta rest with the wine for about twenty minutes and then roll it out.

Perfect savory pies: a few tricks

First of all pay attention to the filling which must never be too liquid. If you use boiled or even cooked vegetables in a pan, drain them very well. Same thing goes for mozzarella. Take it out of the refrigerator a few hours before to make it lose all its fluids.
Attention also to cooking. Savory pies risk never baking well at the base. Cover the cake with aluminum foil after about 30 minutes of cooking and activate the oven function to have the heat only from the bottom. A trick that always works!

Salt cake with Ricotta cheese and spinach

It is a classic that everyone always likes. To prepare the perfect filling, you must smother about 500 g of spinach in a pan with the lid without adding anything else. They will release their water and cook in two minutes. Squeeze them very well and let them cool before mixing them with ricotta (about 250 g), one or two eggs (depending on the size), a handful of grated Parmesan cheese, and a pinch of salt. Spread half of the dough in a cake pan lined with parchment paper and puncture the bottom with a fork. Fill and then cover with the remaining dough always well spread. Try to match all the edges so as to cook the inside well and then also pierce the surface of the cake. Brush with a little milk and bake at 180 degrees for about 35 minutes.

Savory pie with mixed vegetables

A cake that can be made at any time of the year with the vegetables you have at home, but we offer it with a filling of aubergines, courgettes, peppers and onions.
Sauté the vegetables cut into small pieces in a pan with a little oil and a clove of garlic. They must remain quite crunchy. Also add basil and mint to perfume. Mix them with diced fontina cheese or with feta cheese for a more intense taste, a well squeezed mozzarella and, if you want, also canned tuna. Prepare the cake as in the previous recipe.

Sala cake with ricotta and ham

Another combination that everyone always likes and especially children: ricotta and ham. The filling of this cake is the easiest and fastest because nothing needs to be cooked. Just mix 500 g of ricotta with 300 g of diced ham, an egg, salt and pepper and a generous handful of grated Parmesan. You can also add other cured meats and smoked provolone or gruyere cheese.

Savory pie with chicory and sausage

You will be speechless after tasting a slice of this tasty cake. We offer it with chicory, but you can also use turnip greens or beets.
You must first cook the vegetables in a pan with the oil and a clove of garlic. You do not have to boil them previously, but simply cut them after having washed them well and cook them on a low heat in a non-stick pan with the oil and a lid, slowly adding water to prevent them from sticking to the bottom. After about 30 minutes they will be ready. Salt them and let them cool and then mix them with two or three crumbled sausages and diced smoked scamorza cheese.

Savory pie with artichokes and potatoes

Perfect in this season, the savory pie with artichokes and potatoes is an excellent proposal even for vegetarians.
First, clean the artichokes very well, depriving them of the external hard leaves and the internal beard and cut them into thin wedges. Apart from boiling the potatoes. Cook the artichokes in a pan with oil and garlic and adding water to soften them. Keep the heat low and cover them. At the end of cooking add salt and season with chopped fresh parsley and mint. Mix them with the potatoes cut into pieces or mashed and season with salt, parmesan, pepper and cheese to taste among mozzarella, scamorza or ricotta.

Follow our gallery for many tips on preparing delicious savory pies.