Tag: Tomatoes

Pasta with cream of yellow tomatoes and speck – Italian Cuisine

Wash the tomatoes and remove their petioles, cut the speck into strips, chop the pistachios.

Heat some oil in a large pan and fry the chopped onion. Now cut the yellow tomatoes in half and add them to the pan. Cook for about ten minutes with a lid.

Then put them in a mixer and whisk until creamy.

Cook the pasta in abundant salted water.
Now brown the speck cubes in a pan with a little olive oil. Drain the pasta al dente and pour it into the pan.
Add the yellow tomato sauce and sauté in a pan.

Serve the busiate in the dishes by adding the chopped pistachios and diced crispy speck to decorate your dishes.

10 Recipes of stuffed tomatoes to cook throughout the summer – Italian Cuisine

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Recipe Spaghettoni, mussels and cherry tomatoes – Italian Cuisine

Ingredients

1 Kg mussels
350 g spaghettoni
200 g Pachino cherry tomatoes
1 pc clove of garlic
parsley
basil
dry white wine
extra virgin olive oil
salt

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe of spaghettoni, mussels and cherry tomatoes, wash the tomatoes and cut them into 4 wedges. Peel the mussels. Heat a saucepan with 2 tablespoons of oil; brown the garlic clove with the peel for a couple
minutes, then remove it and add a bunch of parsley, including the stems, and the tomatoes and cook for about 3 minutes; add the mussels, sprinkle with half a full glass of white wine, cover the saucepan and continue cooking for about 5 minutes, until they are open; at the end remove the parsley stalks and keep the cooking liquid. Shell the mussels. Chop some basil leaves and a sprig of parsley, so as to obtain 1 generous spoonful of mince. Cook the spaghetti in boiling salted water for half the time on the package. Drain and complete cooking in the liquid of the mussels, adding the shellfish 2-3 minutes before turning off. Spread the spaghetti in the dishes, complete with the chopped basil and parsley and serve.