Genuine spaghetti is pressed in a copper mold, which is thicker and more uneven, making it easier for the sauce to stick on the surface and giving it a better flavor and texture. Spaghetti is also a good choice for breakfast. I've collected a list of easy pasta recipes.

Varieties of pasta

1. Penne: Penne its slanting mouth similar to the shape of the tip of a goose quill pen, the hollow part and the surface of the shallow carving pattern can adsorb more moisture sauce, especially suitable for with tomato pasta sauce or spaghetti sauce. Cooking time: 6 to 8 minutes

2. Lasagna: Usually made with fresh pasta, sandwiched between layers of ground meat, cheese, or chestnuts, they are mostly square in shape and are usually baked. Cooking time: 5 to 7 minutes

3. Pici: A very handmade look, it is solid, so the texture is al dente. It is usually boiled first and then served with a thick sauce of lamb, beef, duck, and other meat sauces. Cooking time: 7 to 10 minutes

4. Angel's Hair (Anclle Hair): Anclle Hair is like a noodle thread, and it's more suitable to be paired with thinner sauces, so it's less likely to be too rich for the pasta sauce, which makes it more mushy. Cooking time: 5 to 7 minutes

5. Fusil Ji: The spiral shape of the pasta makes it easy to stick to pasta sauces, and it goes best with rich sauces such as cream cheese sauce or meat sauce. Cooking time: 8 to 10 minutes

6. Pasta Lunga: The most commonly used type of pasta, such as Firma, comes in 15-, 16-, and 18-centimeter thicknesses, and is often paired with tomato-flavored pasta sauces. Cooking time: 8 to 10 minutes

7. ShellS: Small, delicate shells can be used in pasta soups or in salads with balsamic vinaigrette. Cooking time: 8 to 10 minutes

Method

General pasta

Cuisine: Italian Breads and desserts

Ingredients: 3 tomatoes (1 fried into a sauce), half an onion, 10 grams of butter, basil (you can leave it out), Black pepper, salt, pasta, ham, green pepper

Methods:

1, in the pan with a moderate heat to melt the butter, turn on the heat, add the chopped onion, sautéed flavor, pour in the tomatoes diced and stir-fried.

2. Add basil, black pepper, salt, and stir constantly.

3, pour water into the pot and heat, add a little salt when the water boils, then cook according to the tips on the spaghetti bag, pass through the cold water, control the water, pour a little cooking oil into the pasta and stir to avoid sticking.

4, start a pot, pour a little oil, when the oil is seven minutes hot, add mushrooms, ham and green pepper stir fry flavor, pour just fried tomato sauce and pasta, stirring in the pot stir fry evenly, the pasta is ready.

Spaghetti

Ingredients: a handful of spaghetti, bacon (can be replaced by minced meat), onion, garlic, tomatoes, tomato sauce, black pepper cheese powder.

Methods:

1. Cook the pasta first: Boil the water in the pot and add a tablespoon of salt, a tablespoon of olive oil and put in a small amount of spaghetti do not rush to use chopsticks to stir to let the pasta naturally fall To the roots of the pasta after the softening of the pasta gently flip the chopsticks a few times can be used to put the lid on the cook for 8 minutes

2. When the noodles are about 7 to 8 minutes old, pull them out and rinse with cool water to cool them down. You can also put them in ice water. Drain them well and drizzle them with olive oil. Sauté the bacon until the oil comes out, then add the tomatoes cut into small pieces, season with salt and sugar and sauté until the tomatoes become soft, add 3-4 tablespoons of tomato paste, add half a bowl of water and boil slowly over low heat

Until the soup turns red and the tomatoes are soft, then add sugar again according to your own tastes. Penne

Ingredients: Penne 100g, 3 mussels, green beans, tomatoes, onions, garlic, salt.

Method 1:

1. Bring a deep pot of water to a rolling boil, add 1 tsp of salt, add the pasta and cook for 8 minutes.

2. In a hot pan, sauté the onion and garlic, add the mussels, white wine and green beans, then add the pasta from recipe 1, season with salt and pepper and serve.

3. Sprinkle the tomatoes on top of the pasta. [3]

Tips: frying tamarind with a little white wine will be less fishy; tamarind and nine holes (small abalone) is different in that the former is two shells, the latter only a shell.

Tomato cheese pasta

Ingredients: 80g pasta, 7-8 small tomatoes, 50g mozzarella cheese, a little crushed garlic, a little onion, olive oil, a little Russian spices, a little salt, a little pepper.

Methods:

1. Cut the mozzarella cheese into small cubes.

2. Bring a deep pot of water to a rolling boil, add 1 tsp of salt, add the pasta and cook until cooked through, then remove and toss with a little olive oil.

3. In a saucepan, sauté the chopped onion and garlic in olive oil, add the tomatoes and simmer for 4-5 minutes.

4. Add the pasta from recipe 2 and sauté. When the pasta is dry, season with salt and pepper, then add the cheese from recipe 1 and serve, sprinkled with Oregano spices.

Tip: When boiling tomatoes in practice 3, the tomatoes do not need to be peeled first, and should be boiled until the tomatoes are in a paste open state, the sweetness will come out, and if it is too dry during the boiling process, pour in a little water as appropriate.

Risotto with wild mushrooms

Ingredients: 100g of pasta, 3 mushrooms (morel), 1 pinch of mushrooms, half a tomato, a little chopped onion, a little crushed garlic, a little olive oil, a little salt, a little pepper.

Directions

1. Bring a deep pot of water to a rolling boil, add 1 tsp of salt, add the pasta and cook until cooked through.

2. Blanch the tomatoes in hot water, peel and dice.

3. Take a pan, add some olive oil and sauté the chopped onion and garlic, add the Italian wild mushrooms, Hongxi mushrooms and sauté for about 3 minutes, then add the tomatoes and white wine and sauté for a while.

4. Add the pasta from recipe 1 and sauté for about 3 minutes, then add salt and pepper to taste.

Tip: Italian morel is very expensive and can only be purchased from importers, so you can substitute your favorite mushrooms with a few more.

Country Bolognese Lasagna

Ingredients A: 5 sheets of lasagna, 1 kilogram of fresh tomatoes, 30 grams of chopped onion, 30 grams of chopped garlic, 30 grams of chopped minced pita bread, shredded mozzarella cheese, shredded parmesan cheese.

Ingredients B: half a kilogram of ground beef, half a carrot, half an onion, 1 sprig of parsley, a pinch of rosemary, a pinch of thyme, a pinch of bay leaf, a pinch of cardamom powder, 1 cup of red wine.

Ingredients C: 1 liter of fresh milk, 200g of cream, 120g of flour, salt, a pinch of crushed Basil spice, olive oil, water.

Methods:

1. tomatoes blanch with hot water, peeled, cut into small pieces; start a frying pan sautéed crushed onion, crushed garlic, nine layers of the tower end, then add the tomato dices, simmer for 30 minutes, made of tomato sauce for spare.

2. Peel the carrots and chop; shred the onion; chop the celery; sauté the first three vegetables in a frying pan and set aside.

3. Take a medium-sized pot and pour in some olive oil, put in the ground beef and sauté for about 3 minutes, then pour in the vegetables of practice 2 and sauté for a while, then add in 3 tbsp of tomato sauce of practice 1 and red wine and moderate amount of water, simmer for 1 hour, make the meat sauce and reserve.

4. In a deep pan, melt the cream in a hot pan, add flour, salt, cardamom powder and sauté until it melts, then pour in the microwave-heated milk and stir until it becomes a paste, then make a white cream sauce (BeChAmel sAuCe) and set aside.

5. Bring a deep pot of water to a rolling boil, add 1 tsp of salt and cook the pasta until it's cooked through, then remove from the pot and toss with a bit of olive oil.

6. Brush a baking dish with a thin layer of cream, put a layer of pasta, a layer of recipe 3 meat sauce, a layer of recipe 1 tomato sauce, a layer of recipe 4 white cream sauce, and sprinkle a little shredded Parmesan cheese and shredded mozzarella cheese, and repeat the above method ****5 times, and then put it into the oven at 200 ℃ on the upper heat, 220 ℃ on the lower heat, bake for about 20-25 minutes, and the surface is golden brown. The top is golden brown.

Tip: When making the meat sauce, pour in the right amount of water or broth instead, and increase or decrease the amount according to the actual heat. To determine if the lasagna is cooked, insert a bamboo skewer into the lasagna for 5 seconds and pull it out, then place the skewer on your wrist to indicate that it is cooked.

Tomato Bolognese Pasta

Ingredients:

A. Sauce: 200g of fresh tomatoes, 3 tablespoons of olive oil, 100g of onions, 1 spoon of garlic.

B. Macaroni 100g, chicken breast 150g, a little whipping cream, a little paprika, a little pepper salt, a little cheese powder, a little rosemary, a little pizza cheese, pine nuts to taste.

C. A little bit of nine layer tower, a little bit of garlic paste, a little bit of olive oil.

Methods:

1. Fresh tomatoes washed, blanch a little with hot water, peeled and chopped, and then put into the juicer into the puree.

2. Wash the onion, chopped, and garlic in a sauté pan, sautéed in olive oil until the onion is golden brown, then pour the tomato puree into the practice 1, and cook for about 10 minutes for the sauce.

3. Wash the chicken breasts, marinate them with pepper, salt and rosemary, fry them in a frying pan until they are golden brown, then take them out, pour on a little bit of the sauce from recipe 2, add a little bit of pizza cheese and bake them in the oven until the cheese is melted.

4. Put all the ingredients of Ingredient C into a juicer to make a green sauce.

5. Take a deep pot, boil the water first, put the macaroni to cook until seven minutes to remove, add a little olive oil every 2 to 5 minutes to mix the way to mix until the noodles are cool, and then blanch a little bit with hot water.

6. Add the sauce of recipe 2 to the noodles of recipe 5, then add whipping cream, paprika, pepper, salt, cheese powder and mix well to plate, put the chicken breast of recipe 3, and finally drizzle a little of the green sauce of recipe 4 and a few pine nuts.

Kai Yang Shrimp and Spinach Noodles

Ingredients:

A. Sauce: 200g of fresh tomatoes, 3 tablespoons of olive oil, 100g of onion, 1 teaspoon of minced garlic.

B. 50g shrimp, 3-4 leaves of spinach, 100g pasta, 1 cup water, 1/3 cup white wine, 3 tablespoons olive oil, 1 teaspoon minced garlic, 1 tablespoon of bean paste, a pinch of cheese powder, a pinch of pepper and salt.

Methods:

1. Wash fresh tomatoes, blanch slightly in hot water, peeled and chopped, and then put into the juicer until pureed.

2. Spinach washed, drained; shrimp washed, soaked in cold water for 5 minutes to soften and then remove the drained water, and then with the water, white wine together in a pot to cook until the shrimp completely white, and then removed and drained.

3. Blanch the noodles in hot water and drain.

4. In a skillet, sauté the olive oil, garlic, bean paste, and shrimp from recipe 3 over medium heat for about 1 minute until the shrimp are completely dried out. Add the white wine (in moderation), the sauce from recipe 2, the spinach from recipe 3, and the pasta from recipe 4, and sauté for 2 minutes.

Creamy Bacon Pasta

Ingredients:

A. 100-120g of pasta, 40g of bacon, 40g of mushrooms, 10g of onion, a little green peas, a little black pepper, 20g of cream, a pinch of salt, a little chicken stock.

B. Parmesan cheese powder 30g, 1 egg, 30g whipping cream.

Methods:

1. Bacon cut into small dices, into the frying pan frying until browned; mushrooms washed, sliced; onions washed, chopped; green peas nuts washed and spare.

2. Beat the eggs in Ingredient B, and mix well with all ingredients in Ingredient B.

3.

3. Boil water in a deep pot, add a pinch of salt and the noodles, and cook until the noodles are soft and tender (about 6 to 7 minutes after boiling).

4. Start the pan, put the cream, onions, mushrooms, bacon and green beans into the pan in order, then put the noodles and chicken broth into the pan, then add the noodles and chicken broth into the pan.

Noodles with tomatoes and wild vegetables

Ingredients:

A. 700g fresh tomatoes, 1/2 onion, 3 tbsp olive oil, a little dried Oregon spices.

B. 100g colorful pasta, 60g cauliflower, 20g mushrooms, 20g mushrooms, 20g fresh shiitake mushrooms, 20g string beans, 20g bamboo shoots, 20g onion, a little olive oil, a pinch of salt, a few mint leaves.

Methods:

1. Fresh tomatoes, wash, blanch slightly in hot water, peeled, seeded and cut into small pieces; onion washed, chopped and spare.

2. Start a frying pan, sauté the onions in olive oil, add the tomato pieces and dry Oregon spices of practice 1 and boil, then simmer for 1 hour until the soup dries up to a thick tomato sauce and set aside.

3. Material B of all the vegetables washed, string beans cut into small pieces, chopped onions, the rest are sliced and blanch good standby.

4. Take a deep pot, bring the water to a boil, add the colored pasta in the tube, cook for 10 to 12 minutes to remove and set aside.

5. Start a frying pan, first onion popping aroma, then add all the vegetables in recipe 3, pour in the tomato sauce in recipe 2 (moderate), then add the noodles in recipe 4, slow fire sauce, and finally add a little salt to taste can be served with a mint leaf decoration.

Milk Pesto Spaghetti

Ingredients:

1. 10g of pesto sauce 2. a cup of milk 3. two tablespoons of salad oil 4. 250g of spaghetti, cooked and ready to use 5. two cloves of garlic, chopped 6. a section of wide-flavored sausage, boiled and then cut into cubes 7. shrimp 8. scallions

This is a good idea. Directions:

1. Mix the pesto and milk well.

2. Chop the garlic into minced pieces, put oil in a pan, heat it up and sauté 3/4 of the minced garlic, leave the rest for later.

3. Add the diced sausage, stir-fry a few times, stir-fry the flavor.

4. Add the milk pesto mixture, bring to a boil and break the heat.

5. Pour over the spaghetti and stir well.

6. Put a little oil in the pan, add the shrimp, the rest of the minced garlic, and chili powder, salt to taste, stir fry, and then remove from the pan and place on a plate.

7. Sprinkle with scallions, done!

Spaghetti with Italian Red Sauce

Ingredients: 150G of spaghetti, a large tomato, a small onion, five cloves of garlic

Directions:

1. Chop the onion and garlic, and chop the tomatoes into a puree

2. garlic, burst incense

3. into the onion minced, sauté until the onion minced from light purple to white

4. and then into the tomato puree, stir-fry for a few moments

5. turn off the heat, cover the pot, cook for about 40 minutes, the red sauce is made

6. boiling water under the pasta, cook for fifteen minutes, that is, cook until the pasta is soft, there is no hard point in the middle, pick up on the plate, pour the red sauce. The pasta will be cooked in boiling water for fifteen minutes, that is, until the pasta is soft, without hard spots in the center.

Shrimp and Herb Pasta

Ingredients: spaghetti, fresh shrimp, onions, herb sauce Seasoning: ginger, olive oil, white wine, salt

Preparation:

1. Shrimp pick the mud intestines, wash and drain.

2. Onion cut into slices.

3. Cook the pasta and set aside.

4. In a sauté pan, add olive oil, ginger, onion, shrimp sautéed, sautéed, add white wine to make juice, put the pasta, then add the herb sauce, braised can be.

Colorful Spaghetti

Ingredients: pasta in Italian shells, Canton style sausage, carrots, cucumbers, dried tofu, mushrooms, peas, corn, sesame oil, salt, chicken essence.

With a variety of meat, vegetables and soy products can be chosen according to personal preference, each does not have to be too much, but it is best to try to enrich the variety, so that the fried cat's ear is not only beautiful color, and nutritional diversity.

Steps:

Cut the sausage, cucumber, carrots, dried tofu, and mushrooms into small, even cubes

Thaw the peas and corn beforehand if they're frozen

Add a pinch of salt to a pot of cold water and cook the pasta for 15 to 20 minutes, until it is tender

When the pasta is done, pass it through cold water. Once cooked, run the pasta under cold water again

Drain the pasta in a colander

Add a little sesame oil and mix well to prevent sticking

Stir fry all the diced vegetables one by one in the pan, season with salt and chicken seasoning

Add the pasta at the end of the cooking process, tossing to coat well

Sprinkle the pasta with chopped herbs, or skip it if you don't have any.