2. Boil water in a deep pot, add salt, olive oil and pasta, cook for about 7 minutes, lift, drizzle a little olive oil (do not rinse) and stir slightly.
3. Heat a pan and sauté the ground beef in olive oil until golden brown.
4. Add the onions, carrots and parsnips and sauté until soft and fragrant.
5. Next, add the tomato paste and sauté until the color is uniform: add the rosemary, bay leaf and red wine and bring to a boil.
6. Add the canned tomatoes, salt and black pepper, reduce the heat and simmer for about 15 minutes.
7. Finally, add the cooked pasta, stir-fry well until the soup dries up, then serve.
Fried garlic and pepper with olive oil
Ingredients: 100 grams of pasta, 5 cloves of garlic, 2 chili peppers.
Seasoning: 20cc extra virgin olive oil, ? teaspoon salt, a pinch of black pepper, 1 stalk of parsley.
How to make:
1. Wash the ingredients, slice the garlic and chili pepper, and chop the parsley.
2. Fill a large deep pot with water, add salt and extra virgin olive oil, bring to a boil, then add the pasta and continue to cook for about 5 minutes, then remove from the pot and toss with a little olive oil to make the pasta more al dente.
3. Heat a pan, pour in extra virgin olive oil and sauté garlic and chili peppers until tender.
4. Pour 120cc of pasta cooking water into the pan, then add the linguine and sauté until the sauce is reduced. Add a little pasta water to thicken the sauce.
5. Add parsley, salt and black pepper to taste before serving.
Pasta with seafood and tomatoes
Ingredients: 100 grams of pasta, 7 clams, 70 grams of sprigs, 4 grass shrimp, 2 scallops, 150 grams of tomatoes, 20 grams of onion, 2 cloves of garlic, 1 chili pepper, 1 plant.
Seasoning: 20cc extra virgin olive oil, half a teaspoon of salt, a pinch of black pepper, 10cc of white wine.
How to make it:
1. Wash the ingredients, cut the flower stalks into rings, peel the shrimp and remove the intestines, chop the onion and tomato, slice the garlic and chili pepper, and cut the shredded pita into julienne strips.
2. Boil water in a deep pot, add salt, olive oil and pasta, cook for about 7 minutes, remove from the pot, drizzle with a little olive oil (don't rinse) and stir slightly.
3. Once the pan is heated, sauté the onion, garlic and chili peppers in olive oil until the aroma overflows.
4. Add the seafood and white wine, then pour in the tomatoes and cook until boiling.
5. Add the pre-cooked pasta to the pan and stir-fry until the sauce is reduced.
6. Sprinkle in the nine layers of tartar, salt, black pepper and stir well, ready to serve.
Fried linguine with spicy cream sauce
With smoked salmon
Ingredients: 100 grams of linguine, 5 slices of smoked salmon.
Seasoning: 20 grams of green sauce, ? teaspoon of salt, a pinch of black pepper, 1 teaspoon of cheese powder.
DIY Green Sauce: Put 30g of pine nuts, 2 cloves of garlic and 150g of olive oil into a food processor and beat well; add 100g of kalamata leaves, salt to taste and continue to beat; finally, add 50g of cheese powder and beat well. This recipe ****makes 350 grams of green sauce, which can be stored in an airtight jar.
How to make it:
1. Fill a large deep pot with water, salt and extra virgin olive oil, bring to a boil, then add the pasta and cook for 4 to 5 minutes.
2. Pour the green sauce over the pasta and stir-fry quickly until the sauce is reduced, then season with salt and black pepper and serve.
3. Finally, lay the slices of smoked salmon on top of the noodles and serve with a sprinkle of grated cheese for extra flavor.
Bacon and egg yolk pasta
Ingredients: 100 grams of pasta, 80 grams of bacon.
Seasoning: 2 egg yolks, 2 teaspoons of cheese powder, ? teaspoon of salt, 14 teaspoons of black pepper, 15 cc of extra virgin olive oil.
How to make it:
1. Dice the bacon and set aside.
2. Take a deep pot and fill it with water, add salt and extra virgin olive oil, cook it over high heat until it boils, then add the pasta and cook it for about 10 minutes, then remove it from the pot: reserve the pasta water and set aside.
3. In a separate pan, heat the olive oil and sauté the bacon until light golden brown.
4. Add 200cc of pasta cooking water to the pan and cook for 3 minutes.
5. Pour the pasta into the pan and stir-fry until the sauce is reduced.
6. Season the pasta with salt and black pepper and stir to combine.
7. Use the remaining heat in the pan and stir quickly until the sauce is thickened, then serve.
Traditional Spaghetti
Ingredients: 75g pasta, salt, 1 onion, 1 garlic clove, 3 tomatoes, 75g ground beef and pork mix, pepper, sweet paprika, 1 tablespoon oil, 1 tablespoon tomato paste, 75ml water, 3 tablespoons chopped nixtamalata
Methods:
1. Boil spaghetti in salted water until cooked through and keep the bite. Peel and dice the onion and garlic. Wash the tomatoes, remove the stem and cut into small pieces. Add salt, pepper and bell pepper to the strudel and stir with a fork.
2. Heat a non-stick frying pan, pour in the oil, sauté the onion, garlic and ground meat, then add the tomatoes, tomato paste and water, mix thoroughly, cover and simmer over low heat for 10 minutes, stirring occasionally. Season with salt, pepper and sweet paprika and finish with the nixtamal.
3. Drain the pasta through a sieve and place in a deep dish. Finish by pouring on the stringy sauce.
Chicken and Mushroom Creamy Pasta
Italian Style
Pasta (or "spaghetti" as we call it) with chicken and fresh white mushrooms is a tasty, belly-filling staple with the rich flavor of chicken and the freshness of white mushrooms.
Main ingredients: spaghetti rounds (about 180 grams), 1 chicken breast, 5 fresh white mushrooms (or canned mushrooms)
Seasoning: light cream (cream), butter, salt and chicken powder, cheese powder, white wine
How to make it:
1. The spaghetti needs to be pre-treated. Boil water, put in the right amount of butter, then pour in the spaghetti and cook until you can poke it with your fingernail. When you see the center of the spaghetti is transparent and not white, remove it and pour in a lot of ice or cool water to cool it down. Drain and add a little more oil and mix well. Place in a tupperware container in the refrigerator between 5°C and 10°C to keep fresh.
2. Heat a pan (or non-stick frying pan), add the butter and sauté a little chopped onion.
3. Cut the chicken breasts into thin slices and then shred them, rinse and slice the mushrooms, then add them to the pan and sauté them together with a splash of white wine. Add light cream (cream), salt, chicken powder and cheese powder to taste, push well and then put a small amount of soft butter and push well again.
4. Pour the pasta into the pan, toss to coat and serve on a plate, sprinkled with a little crushed sun-dried parsley (thyme herb).
Pasta with tomato sauce
Materials: pasta, tomato sauce, tomatoes (diced), minced meat (pork, beef), onion (shredded), potatoes (diced), carrots (diced), green peas, mushrooms, sweet corn kernels (you can put in any favorite vegetables, such as green peppers, broccoli, pinto beans, etc.)
Practice:
1. Boil the water (the amount of water should be more than the usual cooking noodles), put a small spoon of salt, then put the pasta into it and cook it. The time is longer than cooking hanging noodles, you can taste, the noodles are cooked through.
2. Remove the cooked pasta from the pot, run it under cold water and drain.
3. Put oil in a frying pan, vegetable oil or butter, but butter is more flavorful. When the oil is hot, stir-fry the shredded onion, and then add the meat mixture and continue to stir-fry until the meat mixture turns white.
4. Add diced tomatoes, diced potatoes, diced carrots, green beans, sweet corn kernels (materials can be set at their own discretion) and stir fry, then add tomato sauce (the amount of sauce can be based on their own tastes put), stir fry evenly, add water, just submerged in the material, cover the lid of the simmering.
5. About 4 or 5 minutes later (time depends on how much material), when the soup thickens, add the mushroom slices, stir-fry a few times, and when the material is cooked, add sugar and salt according to personal taste, turn off the heat, the sauce is ready.
6. Serve the noodles on a plate and pour the sauce over the top, and you're done.