Quick but tasty: three pasta recipes you can make in 15 minutes

“Life is a combination of magic and pasta” – these are the words of legendary Italian film director Federico Fellini. And indeed, for Italians, pasta means more than a simple food product, and the best chefs especially appreciate its simplicity and culinary potential.

Pasta is loved by many – it’s easy to prepare, and you can enjoy it with thousands of sauces, meat, fish, vegetables or seafood.

Pay attention to appearance

There are more than 600 types of macaroni in the world, says Vilma Judkajien, so when choosing what to combine each type of macaroni with, you need to pay attention to how they look.

“Each indentation and shape is modeled to best match the appropriate combination and thickness of sauce. Given the combination of pasta and delicious sauce, the problem is that not every sauce goes well with different types of pasta. Long pasta like spaghetti is usually paired with more fluid, light, and mild sauces, while thick pasta tubes or large Shell-shaped pasta is seasoned with thick meat and vegetable sauces,” says V. Judkazien.

And stuffed pasta, for example, ravioli or tortellini, already have a strong flavor, so it is recommended to serve them only with a simple butter and sage topping, a very light tomato sauce or, as is customary in the northern regions of Italy, a cream sauce. The taste of thin, fresh pasta should not be overshadowed by aromatic sauces – a few pieces of truffle, a little butter or a pinch of grated Parmesan is enough. According to experts, the opposite should be done with heavy fresh pasta such as tagliatelle – they are most delicious with bright mushrooms, cheese, cream, ham or fish sauce.

Another important rule when preparing pasta dishes is to monitor their cooking time. The most important thing is not to overcook the pasta, cook it al dente. This means they don’t need to be fully cooked. Always cook pasta in plenty of salted water – at least 1 liter of water per 100 grams of pasta.

Don’t forget fish, meat and vegetables

According to V. Juodkazienie, when eaten in moderation, pasta is an excellent part of a healthy diet. Of course, try to choose whole grain pasta, because they contain less calories and carbohydrates, but contain more fiber and other nutrients that the body needs.

“Basically, pasta itself is a healthy product, but we like to serve it with fatty and high-calorie sauces, which has led to the well-known stereotype that pasta is unhealthy.” For a healthy pasta dish, pair it with protein-rich foods like chicken or fish. “Fresh vegetables such as broccoli, peppers or tomatoes enrich pasta dishes with fiber, vitamins and minerals,” says the expert.

V. Juodkazienė shares three, simple and quick to prepare, but very tasty recipes with macaroni.

Macaroni with cheese and chili

You will need:

• 350 g tagliatelle pasta

• 1st century Sh. salt

• 60 grams of butter

• 100 g grated Parmesan

• 2nd century Sh. Ground black pepper

• 200-300 ml of water in which the pasta was cooked

We produce:

Heat water in a large pot, add salt and cook the pasta according to the instructions on the package, the most important thing is not to overcook. Melt the butter in a deep frying pan over a low heat, add 200 ml of the water in which the pasta was cooked and stir in the grated Parmesan a little at a time. Stir until smooth, then add the cooked pasta and toss to coat with the sauce. If necessary, add a little more water left from the pasta, remove the pan from the heat, season with black pepper and serve.

Spaghetti with sun-dried tomatoes

You will need:

• 400 grams of spaghetti

• 40 ml olive oil

• 3 cloves of garlic

• 100 grams of sun dried tomatoes in oil

• 1st century Sh. Dried oregano

• 2 V. percent Balsamic vinegar

• 100 ml of water in which the pasta was cooked

• 80 grams of grated pecorino cheese

• 1st century Sh. salt

We produce:

Cook spaghetti in salted water according to package directions. Heat olive oil in a deep pan, add chopped garlic, fry a little and soon add finely chopped sun dried tomatoes and oregano. Stir, add the balsamic vinegar and 100 ml of the water in which the pasta was cooked. Finally, add the cooked spaghetti to the pan, mix everything well and sprinkle with cheese.

Pasta with ricotta and mushrooms

You will need:

• 300 grams of tagliatelle pasta

• 1st century Sh. salt

• 250 grams of champignons

• Ricotta 300 g

• 50 grams of Grana Padano cheese

• 1 small onion

• 2 cloves of garlic

• 30 ml olive oil

• A pinch of salt

• ¼ a. percent Ground black pepper

• ½ cup water in which the pasta was cooked

• 10 basil leaves

We produce:

Bring a large pot of water to a boil, add a teaspoon of salt and cook the pasta according to package directions. Heat olive oil in a pan, add chopped onion and fry for about 2 minutes, then add chopped garlic and champignons and fry for about 5 minutes on high temperature. Then add a pinch of salt and pepper to the pan, add the ricotta and stir vigorously, pour half a glass of water in which the pasta was cooked. When the cheese melts, add the cooked tagliatelle to the pan and mix everything well. If the sauce is too thick, add another half glass of water, then sprinkle the pasta with the Grana Padano cheese and add the basil leaves. Mix everything well and serve. Delicious!

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