Amayzine

3x amazing pasta recipes

Simple, quick, and super tasty

Do you have a girls' night planned and no time (or desire, because: chatting) to spend a long time in the kitchen? With these three simple pasta recipes, you can have a delicious meal on the table in no time. Now it's just a matter of filling the glasses (and getting the box of tissues ready).

1. Penne all’arrabbiata (for 4 people)

– 4 whole, fresh red chili peppers
– olive oil
– 2 cloves of garlic, sliced
– 3 anchovy fillets
– 1 tsp dried oregano
– 400 g canned diced tomatoes
– 400 g penne

  1. Pierce a few holes in the fresh chili peppers with a sharp knife and place them in a frying pan.
  2. Add a layer of about 1 cm of oil and let them simmer on very low heat for about 10 minutes.
  3. Pour the oil into a jar or bottle; you now have your own homemade chili oil. Leave a little in the pan for the sauce.
  4. Add the garlic slices, anchovy fillets, and oregano to the remaining oil and sauté.
  5. Stir in the diced tomatoes and bring to a boil, but be careful not to break the peppers in the sauce (unless you like it very spicy).
  6. Cook the pasta al dente.
  7. Remove the peppers from the sauce and add the pasta.

Optional: sprinkle fresh garlic crumbs over the pasta.

– 1 clove of garlic

– 3 tbsp olive oil
– 2 slices of stale bread

  1. Chop the garlic very finely and mix it with the olive oil.
  2. Spread the slices of bread with the olive oil.
  3. Place the slices of bread in the oven, set the oven to grill mode, and bake the bread until golden brown for about 10 minutes.
  4. Serve the pasta with fresh Parmesan and crumble the toasted slices of bread over the pasta.

2. Tagliatelle pistachio pesto (for 4 people)

– 400 g fresh tagliatelle
– piece of aged or Parmesan cheese
– handful of fresh basil

For the pesto

– 125 ml extra virgin olive oil
– 2 tomatoes, peeled and diced
– bunch of parsley of about 25 grams
– 50 g basil
– 1 large clove of garlic
– 150 g shelled pistachios

  1. Heat two tablespoons of olive oil and sauté the tomatoes in it over low heat.
  2. Put all the ingredients for the pesto (except the olive oil) in the blender and puree coarsely.
  3. Add the olive oil and puree for a few more seconds.
  4. Season with salt and pepper.
  5. Cook the pasta until done.
  6. Drain the pasta and reserve a bit of the cooking water.
  7. Mix the pasta with the pesto and add a little of the pasta water.
  8. Serve the pasta with freshly shaved cheese and some roughly torn basil leaves.

3. Spaghetti carbonara

– 400 grams of spaghetti
– 1 clove of garlic
– 2 spring onions
– 250 g Pancetta
– 1 tbsp olive oil
– 2 eggs
– 100 ml cream
– piece of Parmesan
– black pepper

  1. Cook the spaghetti al dente.
  2. Finely chop the garlic, slice the spring onions into rings, and cut the pancetta into pieces. Heat the olive oil and fry the pancetta over medium heat until golden brown. Add the garlic and spring onion and sauté briefly. Beat the eggs with the cream.
  3. Drain the spaghetti and add it to the pan with the pancetta mixture.
  4. Turn the heat up high and stir the egg mixture through the pasta. Not too long, or the egg will set.
  5. Divide the pasta over the plates and serve with grated Parmesan and freshly ground black pepper.

Bon appétit!