Everyone loves pasta, and why not? You can elevate a box of pasta into a very delicious meal, and do it quickly and simply. Just add a nice salad or soup and some quality bread and you’re done. I see many people in the market purchasing prepared bottled pasta sauces, but that can be very limiting. Forget about it, try these three recipes and you can have pasta more often and it needn’t ever get boring. If you have a pressure cooker, you can boil the pasta water very fast. While it is coming to a boil, you can get the ingredients ready, and complete the sauce before it is done.
SMOKED ALMOND PESTO Serves 4
1 pound (500 grams) Spaghetti or any pasta shape you prefer
1 clove of garlic
½ cup (4 oz, 150 ml) smoked almonds
1 small bunch of fresh basil leaves, washed and dried
¼ cup (2oz, 75ml) best quality olive oil
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
Boil a big pot of water, add a little salt, stir in pasta, cook for about 9-10 minutes or as package directs.
Meanwhile, chop garlic, almonds and basil finely. Transfer this mixture to a serving bowl and stir in the oil, cheese, salt and pepper.
Drain the pasta, toss into the bowl, stir thoroughly and serve.
Many people grow string beans, and if you do or just plain like them, you will want to try this dish:
Lemon Garlic Ziti with Green Bean Sauce Serves 4
1 pound (500g) Ziti (Penne would be good too).
1 pound green beans, trimmed
3 tablespoons (1oz, 40ml) best quality olive oil
1 medium-size onion, chopped
Pinch of crushed red pepper flakes
3 cloves of garlic, minced
Grated zest of 1 lemon
Boil a big pot of water, add a little salt, stir in ziti, cook for about 9-10 minutes or as package directs. But three minutes before done, add the green beans to the water
Meanwhile, heat olive oil in big skillet over medium-high heat. Add the onion and cook about 2 minutes. Add the red pepper flakes, the garlic and cook for half a minute. Remove from heat and stir in the lemon zest
Drain the ziti and green beans. Stir them thoroughly with the sauce in a serving bowl.
Lastly, here is a sophisticated wine and cheese sauce that can be quickly made. Select a cheese you are fond of, such as: Edam, Gouda, Muenster, Gruyere, Bel Paese or Monterrey Jack.
Cheese Sauce Serves 4
1 pound (500g) fettuccine
6 oz (200g) cheese, rind removed, shredded or finely chopped
1 tablespoon cornstarch
2 tablespoons best quality olive oil
½ medium onion, chopped finely
2 cloves of garlic, minced
Pinch of cayenne pepper
1 1/2 cups of dry white wine
Salt and pepper to taste
2 tablespoons Italian flat-leaf parsley, finely chopped
Boil a big pot of water. Add salt and fettuccine, stir and boil for 9-10 minutes, or as package directs.
Meanwhile, combine cheese and cornstarch and set aside. Heat the oil in a skillet over medium-high heat. Add the onion and cook until softened, about 2 minutes. Add the garlic and cayenne and stir. Add the wine and boil for 1 minute. Season the sauce with salt and pepper. Remove from heat.
A minute before the fettuccine is finished cooking, bring the sauce back to a boil. Remove from the heat and add the cheese and whisk until the sauce is smooth.
Drain the fettuccine and toss in a serving bowl with the sauce and parsley.
Try these delicious recipes. They are easy and sure to please.