Making this spaghetti is incredibly simple and quick, but this does not affect the result at all, because it turns out to be a very tasty dish. Use only the best quality olive oil, as its taste greatly affects the finished dish. You can add bacon or ham to the dish.
Ingredients:
Olive oil 0.5 cups
Garlic 5 cloves
Parsley 3 pieces
Chili flakes 1 teaspoon
Spaghetti 400 grams
Bring water to a boil in a saucepan and add salt. Place spaghetti in water and cook over low heat for about 7-10 minutes. Drain the spaghetti in a colander and rinse with a little cold water, then return it to the pan. Pour olive oil into a frying pan and place it on the fire. Peel the garlic and cut it into thin slices, place in a frying pan. Fry the garlic over low heat for 5-10 minutes until browned. Add red pepper flakes to the pan. Cook for about 2-3 minutes more, then remove to the side. Add hot oil and garlic to spaghetti. Chop the parsley and add to the spaghetti, add pepper to taste and stir. Serve the dish hot to the table.
Spaghetti with shrimp in creamy tomato sauce is a simple dish for a weekday lunch or dinner. It's quick to prepare, but it turns out delicious and even a little festive. The taste of this dish is very good. I like spaghetti with shrimp in creamy tomato sauce due to the combination of simplicity and speed of preparation with the impressiveness of the result.
Ingredients:
Raw peeled shrimp 400 grams
Spaghetti 300 Gram
Olive oil 1 tbsp. spoon
Tomatoes 6 pieces
Onion 1 piece
Chili pepper flakes 1/4 teaspoon
Dried basil 1/2 teaspoon
Garlic 1 clove
Butter 4 tbsp. spoons
Cream 30% 1/2 Cup
Salt, pepper - To taste
Parmesan - To taste
Place the tomatoes, onions, chili flakes, basil, garlic and oil in a frying pan and season with pepper. Place on medium heat. Add the wine and cook until the wine has almost completely evaporated (there should be just a little liquid left). Sprinkle the peeled shrimp with olive oil, salt and pepper. Fry the shrimp over medium-high heat until cooked through, literally 3-4 minutes. As soon as the liquid in the pan has evaporated almost completely, add cream to it. Immediately after this - shrimp. Cook the sauce for 2 minutes over medium heat, then add the boiled spaghetti to the pan. Stir, sprinkle with grated Parmesan and serve immediately.
Fast, juicy, fresh - perhaps this is how you can describe this Italian dish. Pasta with fresh vegetables is especially good in the summer, when it's easy to get really tasty vegetables.
I usually cook pasta with fresh vegetables in the summer at my dacha - when there are plenty of fresh, home-grown and incredibly tasty vegetables, and when eating anything other than fresh vegetables is a sin. Pasta with fresh vegetables is incredibly simple to prepare; the vegetables are practically not subjected to any heat treatment, the pasta turns out especially fresh, aromatic... Not a dish, but a vitamin bomb.
Ingredients:
Tomatoes 1500 grams
Olive oil 50 Milliliters
Garlic 6 cloves
Fresh basil - To taste
Salt, black pepper, red pepper - To taste
Pasta 500 grams
Cut the tomatoes into small cubes. Add finely chopped garlic to the tomatoes. Add spices there too. Add finely chopped basil to the tomatoes. Fill the whole thing with olive oil and set aside. Boil the pasta (in this case, spaghetti) in boiling salted water until tender. Vegetables sprinkled with spices and poured with olive oil will definitely give juice. We should never drain this juice - it contains all the flavor of the dish. Add the boiled spaghetti to the vegetables. Mix. Add grated cheese and mix. Pasta with fresh vegetables is ready.
Tasty, satisfying, aromatic, and very easy to prepare! Of course, we are talking about such a dish as spaghetti with Bechamel sauce. And if you've never tried this, improve immediately, it's incredible!
Ingredients:
Spaghetti 400 grams
Hard cheese 50 grams
Butter 60 grams
Milk 500 Milliliters
Flour 30 grams
Spices To taste
Olive oil 2 tbsp. spoons
Egg 1 piece (yolk only)
Boil the spaghetti in salted water and drain in a colander. Wash the mushrooms, chop them finely and fry with spices. Now prepare the sauce in another frying pan. To do this, melt the butter, fry the flour in it, and then pour in the milk and simmer over low heat until thickened. When the sauce boils, remove it from the heat, add the raw yolk and stir quickly so that it does not curdle. Now all that remains is to add the chopped cheese into it, mix again. Add the mushrooms to the sauce and serve with spaghetti. You can also optionally add sauce to each serving.